Abstract
Purpose: In the process of producing advanced glycation end products (AGEs), α-dicarbonyl compounds (α-DCs) act as intermediates for AGEs. In this study, we measured the amount of 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) as α-DCs contained in alcoholic beverages.
Methods: As samples, 30 commercially available alcoholic beverages (18 brewages: Japanese sake, beer, red wine, white wine, and sherry, 15 distilled spirits: whiskey, shochu, gin, vodka, and rum) were used. α-DCs in each sample were labeled with 2,3-diaminonaphthalene (DAN) and measured by reversed phase high performance liquid chromatography (HPLC).
Results: Concentrations of 3-DG and GO in alcoholic beverages were higher in brewages than in distilled spirits. The concentration of 3-DG was the highest in brewages in the order of beer (1,048.7 ± 120.6 μg/mL), white wine (216.7 ± 98.5 μg/mL), red wine (177.0 ± 59.8 μg/mL), sherry (107.3 ± 7.6 μg/mL), and sake (51.0 ± 44.8 μg/mL). The 3-DG concentration of distilled spirits was 4.8 ± 13.8 µg/mL. The GO concentration of brewages was in the order of sherry (6.5 ± 3.2 μg/mL), beer (4.5 ± 0.8 μg/mL), red wine (3.3 ± 0.7 μg/mL), white wine (2.7 ± 1.9 μg/mL), and sake (0.9 ± 0.3 μg/mL). The GO concentration of the distilled spirits was 1.2 ± 1.8 μg/mL. Among brewages, α-DC concentration of sake was low.
Conclusions: Alcoholic beverages contained, 3-DG, GO, and MGO as α-DCs, the contents of which was low in distilled spirits. In brewages, the content of 3-DG and GO in sake was low. Alcoholic beverages with less glycative stress could be sake in distilled spirits or brewages, however, proper intake should be strictly observed.
