NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
INDEX
Definition of AGEs
Formation and Structure of AGE
Foods and AGEs
Advanced glycation products in foods
Inhibition of AGE formation (AGE-less diet)
Conclusions
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Definition of AGEs
3
AGEs
Amino-carbonyl reaction, Early glycation products, intermediate glycation products,
advanced glycated end-products
Non-enzymatic reaction between the carbonyl group of a reducing sugar with
proteins and lipids
Sugar binds to protein(non-enzymatic glycation) and subsequently form irreversible
crosslinks between proteins
Maillard Reaction products formation
Advanced glycation end products(CML)
formation
Reaction during cooking
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Structure of AGEs
4
AGEs
Intermediate products in the formation of an AGE are known as Amadori, Schiff base,
and Maillard products.
Further nonoxidative and/or oxidative modification leads to molecular
rearrangements followed by generation of AGEs.
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Structure of AGEs
5
AGEs
Glycation of proteins and lipids result in denaturation, browning, and cross-linking of
the targeted proteins.
Stable AGE compounds such as CML and MG produced by the reaction of highly
active intermediate carbonyl groups with amino-acid functional groups on proteins.
degradation
Early glycation production
Intermediate glycation products
Amino-carbonyl reaction
AGEs
CML= carboxymethyllysine GOLD = glyoxal lysine dimer MOLD = methylglyoxal lysine dimer DOLD= 3-deoxyglucosone lysine dimer CEL = carboxyethyllysine MG = methyl glyoxal
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Formation of AGEs
6
AGEs
AGE formation on lysine and arginine functional groups on proteins
Outside of the body, AGEs may be formed by heating (e.g., cooking); Inside the body
AGEs may be formed as a result of normal metabolism and aging
*carcinogenic
*Asparagine
cf. acrylamide formation
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Food and AGEs
7
AGEs in the Modern Diet
- Dry heat cooking & food processing
- Maillard/browning reaction
- Enhance taste, aroma, appearance
Formation of AGEs in foods
- Processing time and temperature
- processing type(frying, roasting, grilling, baking)
- Reheating process(fast food)
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Objectives
- to determine the AGE content of commonly consumed foods and to evaluate the
effects of various methods of food preparation on AGE production
Methods
- Foods from cafeteria, local restaurants or supermarkets or prepared
- Foods subjected to standard cooking methods such as boiling, broiling, deep frying,
oven-frying, and roasting
- AGE contents tested with enzyme-linked immunosorbent assay, expressed as AGE
kilounits/100g food based on CML content
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Meats and meat substitutes Cooking method AGEs content
(ku/100g)
Beef
Boiled 1538
Roasted 6071
Grilled 7416
Broiled 11,270
Pan-fried 10,058
Poultry
Poached 1101
Pan-fried 4938
Deep-fried (breaded) 9722
Roasted & BBQ(skin) 18,520
Pork
Pork roasted 3544
Pork pan-fried 4752
Bacon(microwave) 9023
Bacon fried 91,557
<AGE contents of Meats based on CML(carboxymethylysine) content>
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Fish/seafood Cooking method AGE content
(ku/100g)
Salmon
Microwave 912
Boiled 1082
Broiled 3347
Pan-fried 3083
Broiled 4334
Eggs
Poached 90
Omelet, pan 507
Scrambled, pan 243
Egg yolk 1680
Fried 2749
<AGE contents of fish/Eggs based on CML(carboxymethylysine) content>
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
AGE content of Selected cheeses
AGE(kU/30g)
0
1000
2000
3000
4000
5000
6000
Parmesan American American,low fat
Cheddar Cheddar,2%
Cheddar,1%
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
AGE content of Selected Fats
0
500
1000
1500
2000
Butter Margarine Olive oil Nuts / Seeds(Raw)
Avocado
AGE(kU/15g)
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
High –AGE Foods
Food group
Meat
Beef > Poultry> fish > eggs
Roasted, grilled, broiled, fired> poached, Steamed, stewed, braised, etc
High-fat > lower- fat
Cheese High-fat, aged, processed > lower-fat
Fat, oils Butter, cream cheese > margarine,
Mayonnaise, oils, nuts
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
AGE content of foods as determined by CML levels
- meat category prepared by similar methods
: beef > poultry> pork> fish > eggs
: relatively highly reactive amino-lipids, reducing sugars in lean muscle
- meat > fats/oils
: fats contain more dAGE(kU/g), but meats contribute more dAGE
: served in larger portions than fats
- processed cheese > uncooked cheese
: pasteurization and/or holding times(curing or aging processes)
- higher- fat spread > oils, nuts
: various extraction and purification procedures involving heat and dry
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
0
1000
2000
3000
4000
5000
6000
7000
Beef Chicken Salmon Egg
Dry heatMoist heat
Dry Heat vs. Moist Heat
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Animal vs. Vegetable Protein
0
1000
2000
3000
4000
5000
6000
7000
Beef Chicken Salmon Egg Beans Vegeburger
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Food group Food Item AGE content (ku/serving)
Grains
Whole wheat bread 36
Biscuit, oven baked 441
Crackers 653
Chips 865
Biscotti cookie 966
Fruits/Vegies
Apple, fresh 13
Apple, baked 45
Eggplant, raw 116
Eggplant, grilled 256
Milk
Milk, fat free 2
Milk, whole 12
Evaporated milk 86
Cocoa packet 656
<AGE contents of carbohydrate based on CML(carboxymethylysine) content>
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Lower –AGE Foods
Food group
Grains Crackers, chips, cookies > breads,
Oatmeal, boiled/steamed grains
Fruits, Veges
Roasted, grilled > fresh, steamed
Milk Hot cocoa mix, evaporated milk > milk,
Yogurt, ice cream, pudding
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Chicken AGE(kU per 90g)
Raw 700
Poached/ boiled / steamed 1,000
Roasted 4,850
Broiled / grilled 4,800
Deep frying 7,760
<Choose cooking methods that inhibit formation of AGEs>
Effect of cooking method on AGE formation in foods
: scrambled eggs (medium-low heat vs. high heat)
higher temperature and lower moisture higher dAGE levels
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
<Use ingredient that inhibit formation of AGEs>
Water
- moist heat cooking
Acid
- Lemon juice, vinegar, tomato juice, wine, etc.
- Use in marinades & cooking liquids
AGE –Less but not tasteless
- Increase herbs, spices, seasonings
- Add sauces
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Advanced glycation end products in foods
Summary
- Limit new AGE formation in foods
: brief heating time, low temperature, high moisture, and/or
pre-exposure to an acidified environment
- Reduce intake of dAGE
: fish, legumes, low-fat milk, vegetables, fruits, and whole grains
: solid fat, fatty meats, full-fat dairy, highly processed foods
- Prevent the formation of new dAGEs during cooking
: cooking with moist heat, using shorter cooking times, cooking at
lower temperatures
: use of acidic ingredients such as lemon juice or vinegar
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Conclusions
The “AGE –less” diet
- Similar to Asian cuisine
: Vegetables, fruits, whole grains, legumes, low-fat diary,
fish/seafood, olive oil, nuts
- Use lemon, wine, tomatoes, etc. in marinades & cooking liquids
Educating consumers
- less sugar, lower calorie foods
- less processed meal
- AGE-less cooking methods
- Ingredients to limit AGE formation
NONGSHIM R&D SPEED DIFFERENCE PARTNERSHIP
Future studies
Ongoing studies
- Expand dAGE database
- Investigate additional methods to reduce AGE formation in cooking
& food processing
- refine recommendations for safe intakes
Future Directions
- Investigate methods to analyze AGE contents in Korean foods
- Monitor CML contents of various food categories