N(6)-Carboxymethyllysine
N(6)-Carboxymethyllysine (CML) is a glycation product and a well-known advanced glycation end-product (AGE). It is formed through the non-enzymatic reaction of reducing sugars with the amino group of lysine residues in proteins.
Formation[edit]
CML is formed during the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the cooking and processing of foods. This reaction is responsible for the browning and flavor development in cooked foods.
Biological Significance[edit]
CML is considered a marker of oxidative stress and inflammation in the body. It accumulates in various tissues and is associated with aging and the development of chronic diseases such as diabetes mellitus, atherosclerosis, and chronic kidney disease.
Detection and Measurement[edit]
CML can be measured in biological samples using techniques such as mass spectrometry and enzyme-linked immunosorbent assay (ELISA). These methods allow for the quantification of CML levels in blood, urine, and tissue samples.
Health Implications[edit]
Elevated levels of CML have been linked to increased risk of cardiovascular disease, neurodegenerative diseases, and cancer. It is believed that CML and other AGEs contribute to tissue damage and inflammation by interacting with receptors for advanced glycation end-products (RAGE) on cell surfaces.
Dietary Sources[edit]
CML is found in a variety of processed foods, particularly those that are heat-treated such as grilled, fried, or baked products. It is also present in dairy products, meat, and cereal products.
Reduction Strategies[edit]
To reduce CML intake, it is recommended to consume foods that are minimally processed and to use cooking methods such as steaming or boiling instead of frying or grilling.
See Also[edit]
References[edit]
