2021 Volume 8 Issue 4 Pages 171-174
The Maillard reaction is a reaction between the carbonyl group of reducing sugars and the amino group of amino acids, which proceeds not only in foods but also in the body. In the early stage of this reaction, Amadori rearrangement products are formed, followed by oxidation and condensation reactions, and finally forming advanced glycation end products (AGEs). In this study, AGEs, which are still difficult to quantify, were simply measured using a plate reader and compared with an ELISA using an antibody against Nε-(carboxymethyl) lysine (CML). It was evaluated how the formation of these AGEs changed with different types (ribose, fructose, glucose) and concentrations (5 mM, 30 mM) of carbohydrates that are predicted to alter AGE formation. In the results, changes were observed depending on the incubation period and the type of carbohydrate. Furthermore, the effect was more pronounced with higher concentrations of carbohydrates. The correlation between the fluorescence measurement and the CML measurement using antibodies was confirmed, suggesting that the plate reader method can be used to evaluate glycation conveniently.
