Skip to main content
SpringerLink
Log in

Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

  • Original Article
  • Published:
Amino Acids Aims and scope Submit manuscript

Abstract

The dietary habits of the adolescent population with a high intake of snack and fast foods mean that they consume a high rate of which in turn leads to the development of different degenerative disorders. There are few studies available on MRP absorption and metabolism. We investigated the effects of a MRP-high and a MRP-low diet on carboxymethyllysine (CML) intake and excretion in 11–14 years adolescent males. In a 2-period crossover trial, 20 healthy subjects were randomly assigned to two groups. The first group consumed the MRP-low diet for 2 weeks, observed a 40-day washout period, and then consumed the MRP-high diet for 2 weeks. The second group received the diets in the reverse order. Subjects collected urine and faeces on the last 3 days of each dietary period. The consumption of the MRP-high diet led to a higher CML input (P < 0.05) (11.28 vs. 5.36 mg/day CML for MRP-high and -low diet, respectively). In parallel, the faecal excretion was also greater (P < 0.05) (3.52 vs. 1.23 mg/day CML, respectively) and proportional to the dietary intake. The urinary elimination of CML was not increased significantly when the MRP-high diet was consumed compared to consumption of the MRP-low diet, and was not proportional to the dietary exposure of CML. In conclusion it was shown that CML absorption and faecal excretion were highly influenced by dietary CML levels. Since the compound has long-term effects on health, an excessive intake deserves attention, especially in a population nutritionally at risk as adolescents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Ahmed N, Thornalley PJ, Luthen R, Haussinger D, Sebekova K, Schinzel R, Voelker W, Heidland A (2004) Processing of protein glycation, oxidation and nitrosation adducts in the liver and the effect of cirrhosis. J Hepatol 41:913–919

    Article  PubMed  CAS  Google Scholar 

  • Ames JM (1998) Applications of the Maillard reaction in the food industry. Food Chem 62:431–439

    Article  CAS  Google Scholar 

  • Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, Niamba CN, Alt N, Somoza V, Lecerf JM (2010) A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. Am J Clin Nutr 91:1220–1226

    Article  PubMed  CAS  Google Scholar 

  • Broer S (2008) Amino acid transport across mammalian intestinal and renal epithelia. Physiol Rev 88:249–286

    Article  PubMed  CAS  Google Scholar 

  • Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ (2007) Maillard reaction products in diets usually consumed by adolescent population. Mol Nutr Food Res 51:341–351

    Article  PubMed  CAS  Google Scholar 

  • Delgado-Andrade C, Seiquer I, Haro A, Castellano R, Navarro MP (2010) Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds. Food Chem 122:145–153

    Article  CAS  Google Scholar 

  • Dittrich R, Hoffmann I, Stahl P, Müller A, Beckmann MW, Pischetsrieder M (2006) Concentrations of Nepsilon-carboxymethyllysine in human breast milk, infant formulas, and urine of infants. J Agric Food Chem 54:6924–6928

    Article  PubMed  CAS  Google Scholar 

  • Erbersdobler HF, Faist V (2001) Metabolic transit of Amadori products. Nahrung 45:177–181

    Article  PubMed  CAS  Google Scholar 

  • Faist V, Erbersdobler HF (2001) Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from Maillard reaction. Ann Nutr Metab 45:1–12

    Article  PubMed  CAS  Google Scholar 

  • Faist V, Wenzel E, Randel G, Löwer C, Münch G, Schinzel R, Erbersdobler HF (2000) In vitro and in vivo studies on the metabolic transit of N ε-Carboxymethyllysine. Czech J Food Sci 18:116–119

    Google Scholar 

  • Foerster A, Henle T (2003) Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): studies on the urinary excretion of pyrraline. Biochem Soc Trans 31:1383–1385

    Article  PubMed  CAS  Google Scholar 

  • Förster A, Kühne Y, Henle T (2005) Studies on absorption and elimination of dietary Maillard reaction products. Ann N Y Acad Sci 1043:474–481

    Article  PubMed  Google Scholar 

  • Grunwald S, Krause R, Bruch M, Henle T, Brandsch M (2006) Transepithelial flux of early and advanced glycation compounds across Caco-2 cell monolayers and their interaction with intestinal amino acid and peptide transport systems. Br J Nutr 95:1221–1228

    Article  PubMed  CAS  Google Scholar 

  • He C, Sabol J, Mitsuhashi T, Vlassara H (1999) Inhibition of reactive products by aminoguanidine facilitates renal clearance and reduces tissue sequestration. Diabetes 48:1308–1315

    Article  PubMed  CAS  Google Scholar 

  • Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997) Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy. Proc Natl Acad Sci USA 94:6474–6479

    Article  PubMed  CAS  Google Scholar 

  • Kun Z, Greenfield H, Xueqin D, Fraser DR (2001) Improvement of bone health in childhood and adolescence. Nutr Res Rev 14:119–151

    Article  PubMed  CAS  Google Scholar 

  • Li HC, Risch SJ, Reinnecius GA (1994) Flavour formation during frying and subsequent losses during storage and microwave reheating in pancakes. In: Parliament TH, Morello MJ, McGorrin RJ (eds) Thermally generated flavours: Maillard, microwave and extrusion process. American Chemical Society, Washington DC, pp 467–475

    Google Scholar 

  • Liardon L, De Weck-Gaudard D, Philippossian G, Finot P-A (1987) Identification of Nepsilon-carboxymethyllysine: a new Maillard reaction product in rat urine. J Agric Food Chem 35:427–431

    Article  CAS  Google Scholar 

  • Mataix J, Mañas M, Llopis J, Martínez E (2003) Tablas de composición de alimentos españoles. Universidad de Granada (ed). Servicio de Publicaciones de la Universidad de Granada Granada

  • Moreiras O, Carbajal A, Cabrera L, Cuadrado C (2004) Ingestas recomendadas de energía y nutrientes para la población española (revisadas 2002). In: Departamento de Nutrición. Universidad complutense de Madrid (ed) Tablas de composición de alimentos. Ediciones Pirámide: Madrid

  • Mougham PJ, Gall MPJ, Rutheeford SM (1996) Absorption of lysine and deoxyketosyllysine in an early Maillard browned casein by the growing pig. J Agric Food Chem 44:1520–1525

    Article  Google Scholar 

  • Niquet-Léridon C, Tessier FJ (2011) Quantification of N ε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography-linear ion trap tandem mass spectrometry. Food Chem 126:655–663

    Article  Google Scholar 

  • O’Brien J, Morrissey PA (1989) Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit Rev Food Sci Nutr 28:211–248

    Article  PubMed  Google Scholar 

  • Pérez Llamas F, Garaulet Aza M, Gil Hernández A, Zamora Navarro S (2005) Calcio, fósforo, magnesio y fluor. Metabolsimo óseo y su regulación. In: Gil Hernández A (ed) Tratado de Nutrición. Acción Médica, Madrid, vol 1, pp 897–925

  • Pitotti A, Dal Bo A, Stecchini M (1994) Effects of Maillard reaction products on proteases activity in vitro. J Food Quality 17:211–220

    Article  CAS  Google Scholar 

  • Sebekova K, Somoza V (2007) Dietary advanced glycation endproducts (AGEs) and their health effects-PRO. Mol Nutr Food Res 51:1064–1079

    Article  Google Scholar 

  • Sebekova K, Krajcovicova-Kudlackova M, Schinzel R, Faist V, Klvanova J, Heidland A (2001) Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet. Eur J Nutr 40:275–281

    Article  PubMed  CAS  Google Scholar 

  • Sebekova K, Hofmann T, Boor P, Sebekova K, Ulicná O, Erbersdobler HF, Baynes J, Thorpe S, Hiedland A, Somoza V (2005) Renal effects of oral Maillard reaction product load in the form of bread crust in healthy and subtotally nephrectomized rats. Ann N Y Acad Sci 1043:482–491

    Article  PubMed  CAS  Google Scholar 

  • Seiquer I, Díaz-Alguacil J, Delgado-Andrade C, López-Frías M, Muñoz-Hoyos A, Galdo G, Navarro MP (2006) Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 years. Am J Clin Nutr 83:1082–1088

    PubMed  CAS  Google Scholar 

  • Somoza V (2005) Five years of research on health risks and benefits of Maillard reaction products: an update. Mol Nutr Food Res 49:663–672

    Article  PubMed  CAS  Google Scholar 

  • Somoza V, Wenzel E, Weiβ C, Clawin-Rädecker I, Grübel N, Erberdobler HF (2006) Dose-dependent utilisation of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats. Mol Nutr Food Res 50:833–841

    Google Scholar 

  • Trotter A, Pohlandt F (2002) Calcium and phosphorus retention in extremely preterm infants supplemented individually. Acta Paediatr 91:680–683

    Article  PubMed  CAS  Google Scholar 

  • Tuohy KM, Hinton DJS, Davies SJ, Crabbe JC, Gibson GR, Ames JM (2006) Metabolism of Maillard reaction products by the human gut microbiota—implications for health. Mol Nutr Food Res 50:847–857

    Article  PubMed  CAS  Google Scholar 

  • Uribarri RJ, Peppa M, Cai W, Goldberg T, Lu M, Baliga S, Vassalotti JA, Vlassara H (2003) Dietary glycotoxins correlate with circulating advanced glycation end product levels in renal failure patients. Am J Kidney Dis 42:532–538

    Article  PubMed  CAS  Google Scholar 

  • Van Nguyen C (2006) Toxicity of AGEs generated from the Maillard reaction: On the relationship of food-AGEs and biological-AGEs. Mol Nutr Food Res 50:1140–1149

    Article  CAS  Google Scholar 

  • Vlassara H, Cai W, Crandall J, Goldberg T, Oberstein R, Dardaine V, Peppa M, Rayfield EJ (2002) Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci USA 99:15596–15601

    Article  PubMed  CAS  Google Scholar 

  • Zhi J, Moore R, Kanitra L (2003) The effect of short-term (21 day) orlistat treatment on the physiologic balance of six selected macrominerals and microminerals in obese adolescents. J Am Coll Nutr 5:357–362

    Google Scholar 

Download references

Acknowledgments

We thank the 20 participants and their parents for their contribution to the study. This research was supported by a project of the National Research Plan of the Spanish Ministry of Science and Innovation.

Author information

Authors and Affiliations

  1. Instituto en Formación de Nutrición Animal, Estación Experimental del Zaidín (EEZ-CSIC), Camino del Jueves, 18100, Armilla, Granada, Spain

    Cristina Delgado-Andrade, Isabel Seiquer & M. Pilar Navarro

  2. Institut Polytechnique LaSalle Beauvais, 19 rue Pierre Waguet, 60026, Beauvais, France

    Frédéric J. Tessier & Céline Niquet-Leridon

  3. Instituto de Nutrición Animal, Estación Experimental del Zaidín, High Spanish Council for Scientific Research, Camino del Jueves, 18100, Armilla, Granada, Spain

    Cristina Delgado-Andrade

Authors
  1. Cristina Delgado-Andrade
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Frédéric J. Tessier
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Céline Niquet-Leridon
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Isabel Seiquer
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. M. Pilar Navarro
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cristina Delgado-Andrade.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Delgado-Andrade, C., Tessier, F.J., Niquet-Leridon, C. et al. Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers. Amino Acids 43, 595–602 (2012). https://doi.org/10.1007/s00726-011-1107-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00726-011-1107-8

Keywords

Search

Navigation