Formation of Advanced Glycation End Products during Frying of Potato Chips and Grilling of Beef Patties

High Resolution Image Download MS PowerPoint Slide Maillard reactions occur between reducing carbohydrates and mainly the N 6 -amino group of lysine and the guanidino function of arginine, leading ultimately to advanced glycation end products (AGEs). In the present work, we give a comprehensive analysis of 15 AGEs in commercial potato chips, reaching a total of almost 5 mg/100 g chips, and study the change of protein modifications during the frying of potato slices. Major lysine protein modifications were N 6 -carboxymethyl lysine, N 6 -carboxyethyl lysine, pyrraline, and N 6 -formyl lysine with contents of 500–950 μg/100 g chips. Additionally, we synthesized and detected N 6 -(2,3-dihydroxypropyl)lysine as a precursor probe for glyceraldehyde-derived AGEs and also quantitated 1-(5-amino-5-carboxy-pentyl)-3-(5-amino-5-carboxypentyl-amino) pyridinium salt ( meta -DLP) and 2-ammonio-6-(3-oxidopyridinium-1-yl) hexanoate (OP-lysine) for the first time in a processed food matrix. These results were then transferred to the grilling of ribose-containing beef patties, where incubations of N 2 - t -Boc-lysine with labeled 1- 13 C- and 5- 13 C-ribose gave mechanistic insights into the AGE-related degradation of the pentose.