Labeling Studies on the Formation Pathway of Nε-Carboxymethyllysine in Maillard-type Reactions

Authors

  • MARTINA KASPER,

    1. Faculty of Chemistry, Technical University of Munich, D-85748 Garching, Germany
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  • PETER SCHIEBERLE

    Corresponding author
    1. Faculty of Chemistry, Technical University of Munich, D-85748 Garching, Germany
    • Address for correspondence: Dr. Peter Schieberle, Chair for Food Chemistry, Department of Chemistry, Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany. Voice: +49-89-289-13265; fax: +49-89-289-13265. Peter.Schieberle@Lrz.tum.de

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Abstract

Abstract: Nε-carboxymethyllysine (CML) is among the most often studied advanced glycation end products (AGEs) in foods and medicine, and several pathways have been suggested for its formation. Based on the results of model studies using glucose labeled with carbon-13 in different positions, a new pathway is proposed for CML formation without involving free glyoxal or autoxidation reactions.

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