Background

N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) are two typical advanced glycation end products (AGEs) formed at the advanced stage of Maillard reaction. CML and CEL are easily formed in thermal processed meat products for the high levels of protein and fat, causing sorts of chronic diseases. However, there is lack of comprehensive reviews on the CML and CEL formation mechanism, determination and inhibition methods in processed meat.

Scope and approach

In order to better monitor and control the levels of AGEs in processed meat products. The present review summarized the CML and CEL formation mechanism based on the oxidation and Maillard reaction, the mass spectrometry and kit measurement methods, as well as the inhibition strategies in processed meat.

Key findings and conclusions: Firstly, different levels of oxidation play an important role on CML and CEL formation in thermal processed meat. Secondly, mass spectrometry identification and analysis is the main method for measuring the levels of free and protein-bound CML and CEL. Finally, ameliorating the thermal processing and adding polyphenol in meat products are two best ways for CML and CEL inhibition. Some useful suggestions are concluded for the CML and CEL reduction in home cooking and industrial production.

中文翻译：

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肉类加工产品中^Nε-羧甲基赖氨酸和^Nε-羧乙基^赖氨酸的综述

背景

Ñ ^ε -carboxymethyllysine（CML）和N ^ε -carboxyethyllysine（CEL）是在美拉德反应的高级阶段形成的两个典型的高级糖基化终产物（AGEs）。CML和CEL很容易在热加工肉制品中形成，其蛋白质和脂肪含量高，从而导致各种慢性疾病。但是，关于加工肉中CML和CEL的形成机理，测定和抑制方法尚缺乏全面的综述。

范围和方法

为了更好地监视和控制加工肉制品中的AGEs水平。本文综述了基于氧化和美拉德反应，质谱分析和试剂盒测量方法以及加工肉中的抑制策略的CML和CEL形成机理。

主要发现和结论：首先，不同程度的氧化对热加工肉中CML和CEL的形成起着重要作用。其次，质谱鉴定和分析是测量游离和结合蛋白的CML和CEL水平的主要方法。最后，改善热处理和在肉制品中添加多酚是抑制CML和CEL的两种最佳方法。对于减少家庭烹饪和工业生产中的CML和CEL，得出了一些有用的建议。