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<p>Thermal processing of foods leads to the formation of Advanced Glycation End products, with carboxymethyl-lysine (CML) used as a quantitative marker. CML is reported to affect health and wellness, warranting its study in foods. Comparative data on protein-bound CML levels in commercially processed and in-house-prepared chicken products prepared using typical Indian culinary practices are limited. In this study, protein-bound CML was quantified in commercially available chicken products and in chicken prepared in-house under controlled cooking conditions representative of common Indian culinary practices (boiling, baking, and frying at different time intervals). Considerable variation in CML content was observed across preparations. Among in-house samples, fried chicken (15&#xa0;min) had a relatively high amount of CML (34.14 ± 1.362&#xa0;µg/g of fresh weight), while salami chicken exhibited comparatively higher CML levels among commercial products (25.81 ± 0.84&#xa0;µg/g of fresh weight). Fried chicken (15&#xa0;min) showed significant processing-induced changes, as characterized by surface color parameters (L* and ΔE*ab). Simulated gastrointestinal digestion showed substantial release of CML in the intestinal phase, indicating increased availability following digestion. Interestingly, intracellular ROS levels decreased in differentiated Caco-2 cells under high-glucose conditions upon treatment with bound CML (PHBC) compared with free CML. This study shows that processing conditions affect CML levels in chicken products and its digestive behavior.</p>

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Quantification of protein-bound carboxymethyl-lysine in processed chicken products and ROS generation in Caco-2 cells after simulated gastrointestinal digestion

  • 期刊论文

  • 发表日期：

    2026年7月13日

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  • Zoya Shaikh,
  • Gnanesh Belur Shivapa,
  • Tanaji G. Kudre,
  • Sridevi Annapoorna Singh,
  • Nandini Chilkunda

摘要

Thermal processing of foods leads to the formation of Advanced Glycation End products, with carboxymethyl-lysine (CML) used as a quantitative marker. CML is reported to affect health and wellness, warranting its study in foods. Comparative data on protein-bound CML levels in commercially processed and in-house-prepared chicken products prepared using typical Indian culinary practices are limited. In this study, protein-bound CML was quantified in commercially available chicken products and in chicken prepared in-house under controlled cooking conditions representative of common Indian culinary practices (boiling, baking, and frying at different time intervals). Considerable variation in CML content was observed across preparations. Among in-house samples, fried chicken (15 min) had a relatively high amount of CML (34.14 ± 1.362 µg/g of fresh weight), while salami chicken exhibited comparatively higher CML levels among commercial products (25.81 ± 0.84 µg/g of fresh weight). Fried chicken (15 min) showed significant processing-induced changes, as characterized by surface color parameters (L* and ΔE*ab). Simulated gastrointestinal digestion showed substantial release of CML in the intestinal phase, indicating increased availability following digestion. Interestingly, intracellular ROS levels decreased in differentiated Caco-2 cells under high-glucose conditions upon treatment with bound CML (PHBC) compared with free CML. This study shows that processing conditions affect CML levels in chicken products and its digestive behavior.