Use of LC-MS for The Quantitative Determination of Advanced Glycation End-Products in Ultra-Processed Malaysian Foods:  A Protocol Development Pilot Study

Catriona Kar Yuen Ong; Joe Yee Lai; Sreelakshmi Sankara Narayanan; Nor Syaidatul Akmar  Mohd Yousof; Norashareena Mohamed Shakrin; Zheng Yu Yap; Zulfitri Azuan Mat Daud; Salina Abdul Rahman; Mohd Fairulnizal Md Noh; Sook Wah Chan; Tilakavati Karupaiah

doi:10.55230/mabjournal.v54i4.3587

Authors

Catriona Kar Yuen Ong School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia
Joe Yee Lai School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia
Sreelakshmi Sankara Narayanan School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia; Food Security and Nutrition Impact Lab, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia
Nor Syaidatul Akmar Mohd Yousof Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health, 40170, Setia Alam, Selangor, Malaysia
Norashareena Mohamed Shakrin Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health, 40170, Setia Alam, Selangor, Malaysia
Zheng Yu Yap School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia
Zulfitri Azuan Mat Daud Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Salina Abdul Rahman Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health, 40170, Setia Alam, Selangor, Malaysia
Mohd Fairulnizal Md Noh Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health, 40170, Setia Alam, Selangor, Malaysia
Sook Wah Chan School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia; Food Security and Nutrition Impact Lab, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia
Tilakavati Karupaiah
tilly_karu@yahoo.co.uk
School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia; Food Security and Nutrition Impact Lab, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia

Keywords:

Advanced glycation end-products, CEL quantification, CML quantification, dietary AGEs, LC-MS analysis, processed foods

Abstract

Advanced glycation end-products (AGEs) are formed through non-enzymatic reactions between reducing sugars and proteins, accelerated by high-temperature food processing. Excessive dietary intake of AGEs has been linked to chronic diseases such as diabetes, cardiovascular disorders, and neurodegeneration. An AGE content database is lacking for Malaysian foods, unlike database developments in the United States and China. This pilot study aimed to establish a protocol for AGE quantification using liquid chromatography-mass spectrometry (LC-MS) in selected Malaysian foods. Eleven food samples, categorised by processing level according to the Nova classification, were analysed for two major AGE markers - Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Results showed significant variation in AGE content between samples, with the highest CEL levels found in deep-fried fish balls and steamed grouper fish, while pan-fried chicken sausages had the highest CML concentration; whereas levels in fresh fruits and minimally processed items like rolled oats were below detection. These findings suggest that food processing methods, particularly dry-heat techniques, significantly influence AGE formation. This developed protocol will be applied to a larger number of Malaysian foods to facilitate the development of an AGE food composition reference database for supporting dietary guidance in chronic disease prevention strategies.

Downloads

Download data is not yet available.

References

Byun, D.J., Wolchok, J.D., Rosenberg, L.M. & Girotra, M. 2017. Cancer immunotherapy: immune checkpoint blockade and associated endocrinopathies. Nature Reviews Endocrinology, 13(4): 195-207. DOI: https://doi.org/10.1038/nrendo.2016.205

Çatak, J., Yaman, M., Uğur, H., Yıldırım Servi, E. & Mızrak, Ö.F. 2022. Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization. Journal of Food and Nutrition Research, 61(1): 81-88.

Chen, G. & Scott Smith, J. 2015. Determination of advanced glycation end products in cooked meat products. Food Chemistry, 168: 190-195. DOI: https://doi.org/10.1016/j.foodchem.2014.06.081

Cheng, W., Wang, X., Zhang, Z., Ma, L., Liu, G., Wang, Q., Chen, F. & Cheng, K.W. 2021. Development of an isotope dilution UHPLC-QqQ-MS/MS-based method for simultaneous determination of typical advanced glycation end products and acrylamide in baked and fried foods. Journal of Agricultural and Food Chemistry, 69(8): 2611-2618. DOI: https://doi.org/10.1021/acs.jafc.0c07575

Corica, D., Pepe, G., Currò, M., Aversa, T., Tropeano, A., Ientile, R. & Wasniewska, M. 2022. Methods to investigate advanced glycation end-product and their application in clinical practice. Methods, 203: 90-102. DOI: https://doi.org/10.1016/j.ymeth.2021.12.008

Hull, G.L.J., Woodside, J.V., Ames, J.M. & Cuskelly, G.J. 2012. Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet. Food Chemistry, 131(1): 170-174. DOI: https://doi.org/10.1016/j.foodchem.2011.08.055

Inan-Eroglu, E., Ayaz, A. & Buyuktuncer, Z. 2020. Formation of advanced glycation end products in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. Nutrition Research Reviews, 33(1): 77-89. DOI: https://doi.org/10.1017/S0954422419000209

Institute for Public Health. 2014. National Health and Morbidity Survey 2014: Malaysia Adult Nutrition Survey (MANS). Volume III: Food Consumption Statistics of Malaysia. 152 pp.

Institute for Public Health. 2017. National Health and Morbidity Survey (NHMS) 2017: Adolescent Nutrition Survey 2017, Malaysia.

Karadaş, Ö. & Yılmaz, I. 2021. Advanced glycation end products in foods. International Journal of Food Technology and Nutrition, 4(7): 56-65.

Li, Y., Peng, Y., Shen, Y., Zhang, Y., Liu, L. & Yang, X. 2022. Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases. Critical Reviews in Food Science and Nutrition, 63(29): 9816-9842. DOI: https://doi.org/10.1080/10408398.2022.2076064

Liman, P.B., Mulyana, Y. & Djuwita, R. 2023. Liquid chromatography with tandem mass spectrometry analysis of carboxymethyl lysine in Indonesian foods. Molecules, 29(6): 1304. DOI: https://doi.org/10.3390/molecules29061304

Luevano-Contreras, C. & Chapman-Novakofski, K. 2010. Dietary advanced glycation end products and aging. Nutrients, 2(12): 1247-1265. DOI: https://doi.org/10.3390/nu2121247

Mastrocola, M., Matziolis, G., Böhle, S., Lindemann, C., Schlattmann, P. & Eijer, H. 2021. Meta-analysis of the efficacy of preoperative skin preparation with alcoholic chlorhexidine compared to povidone iodine in orthopedic surgery. Scientific Reports, 11(1): 18634. DOI: https://doi.org/10.1038/s41598-021-97838-8

Niquet-Léridon, C. & Tessier, F.J. 2011. Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography-linear ion trap tandem mass spectrometry. Food Chemistry, 126(2): 655-663. DOI: https://doi.org/10.1016/j.foodchem.2010.10.111

Patras, A., Tiwari, B.K. & Brunton, N.P. 2011. Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT-Food Science and Technology, 44(1): 299-306. DOI: https://doi.org/10.1016/j.lwt.2010.06.019

Petrus, R.R., do Amaral Sobral, P.J., Tadini, C.C. & Gonçalves, C.B. 2021. The Nova classification system: a critical perspective in food science. Trends in Food Science & Technology, 116: 603-608. DOI: https://doi.org/10.1016/j.tifs.2021.08.010

Prasad, V., De Jesús, K. & Mailankody, S. 2017. The high price of anticancer drugs: origins, implications, barriers, solutions. Nature Reviews Clinical Oncology, 14(6): 381-390. DOI: https://doi.org/10.1038/nrclinonc.2017.31

Rasane, P., Jha, A., Sabikhi, L., Kumar, A. & Unnikrishnan, V.S. 2015. Nutritional advantages of oats and opportunities for its processing as value added foods: a review. Journal of Food Science and Technology, 52: 662-675. DOI: https://doi.org/10.1007/s13197-013-1072-1

Rungratanawanich, W., Qu, Y., Wang, X., Essa, M.M. & Song, B.J. 2021. Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury. Experimental & Molecular Medicine, 53(2): 168-188. DOI: https://doi.org/10.1038/s12276-021-00561-7

Scheijen, J.L., Clevers, E., Engelen, L., Dagnelie, P.C., Brouns, F., Stehouwer, C.D. & Schalkwijk, C.G. 2016. Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database. Food Chemistry, 190: 1145-1150. DOI: https://doi.org/10.1016/j.foodchem.2015.06.049

Sharma, C., Kaur, A., Thind, S.S., Singh, B. & Raina, S. 2015. Advanced glycation end-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology, 52: 7561-7576. DOI: https://doi.org/10.1007/s13197-015-1851-y

Snelson, M. & Coughlan, M.T. 2019. Dietary advanced glycation end products: digestion, metabolism and modulation of gut microbial ecology. Nutrients, 11(2): 215. DOI: https://doi.org/10.3390/nu11020215

Tian, Y.E., Cropley, V., Maier, A.B., Lautenschlager, N.T., Breakspear, M. & Zalesky, A. 2023. Heterogeneous aging across multiple organ systems and prediction of chronic disease and mortality. Nature Medicine, 29(5): 1221-1231. DOI: https://doi.org/10.1038/s41591-023-02296-6

Troise, A.D., Fiore, A., Wiltafsky, M. & Fogliano, V. 2015. Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food Chemistry, 188: 357-364. DOI: https://doi.org/10.1016/j.foodchem.2015.04.137

Twarda-Clapa, A., Olczak, A., Białkowska, A.M. & Koziołkiewicz, M. 2022. Advanced glycation end-products (AGEs): formation, chemistry, classification, receptors, and diseases related to AGEs. Cells, 11(8): 1312. DOI: https://doi.org/10.3390/cells11081312

Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G.E. & Vlassara, H. 2010. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6): 911-916. DOI: https://doi.org/10.1016/j.jada.2010.03.018

Vadakedath, S. & Kandi, V. 2018. Dialysis: a review of the mechanisms underlying complications in the management of chronic renal failure. Cureus, 9(8): e1603. DOI: https://doi.org/10.7759/cureus.1603

Zhang, Q., Li, H., Zheng, R., Cao, L., Zhang, S., Zhang, S., Sheng, H., Jiang, Y., Wang, Y. & Fu, L. 2024. Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment. Food Science and Human Wellness, 13(4): 1917-1928. DOI: https://doi.org/10.26599/FSHW.2022.9250159

Zhou, Y., Lin, Q., Jin, C., Cheng, L., Zheng, X., Dai, M. & Zhang, Y. 2015. Simultaneous analysis of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in foods by ultraperformance liquid chromatography-mass spectrometry with derivatization by 9-fluorenylmethyl chloroformate. Journal of Food Science, 80(2): C207-C217. DOI: https://doi.org/10.1111/1750-3841.12744