Analysis Of Exposure Spectrum Of Dietary Glycation End Products Based On The Dietary Structure Of Chinese Population

Advanced glycation end products(AGEs)are a class of heterogeneous compounds formed by the Maillard reaction between reducing sugars and free amino groups of proteins.Studies have found that dietary AGEs can be accumulated in the body,causing hazardous effects on human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.Therefore,it is necessary to carry out detection and analysis of typical AGEs in foods.Besides,due to the wide variety and complex structure of dietary AGEs,there is a lack of general analytical methods for their precise detection.A method was developed for the simultaneous determination of 11 AGEs,namely Nε-(carboxymethyl)-lysine(CML),Nε-(carboxyethyl)-lysine(CEL),glyoxal-derived lysine dimer(GOLD),glyoxal-derived hydroimidazolone(G-H1),methylglyoxal-derived lysine dimer(MOLD),methyglyoxal-derived hydroimidazolones(MG-H1,MG-H2 and MG-H3),furosine,pentosidine,and argpyrimidine in foods by ultra-high performance liquid chromatographytriple quadrupole-tandem mass spectrometry(UPLC-Qq Q-MS/MS).The separation was performed on a Kinetex C18 column and quantification was conducted in multiple reaction monitoring mode.After optimizing the sample pretreatment and instrument conditions,the method showed a good linear relationship in the range of 5.0-800.0 ng/m L in ultrapure water,white bread,UHT milk and French fries with R2>0.997.The method also had high sensitivity,and the detection limit and quantification limit in ultrapure water were 1.5-19.7 ng/m L and 4.7-59.2 ng/m L,respectively.The relative standard deviation of precision was less than 9.3%,the recovery of spiked standards was 86.2%~111.4%,and the matrix effect was-9.8%~-2.2%.Overall,the established UPLC-Qq Q-MS/MS method showed satisfactory linearity,accuracy,and precision for the quantification of 11 different AGEs,which met the requirements for the quantitative analysis of AGEs in food.With the quantification method,a comprehensive database of dietary AGEs covering Chinese and Western diets was established by detecting the contents of 11 AGEs of in 334 food items selected based on the eating habits and habitual consumption of the Chinese population combined with typical Western eating habits.CML,MG-H1/3,MG-H2 and G-H1 were the major AGEs detected in most food stuffs.Processed nuts,baked goods,and meat products and grains prepared in rigorous heating processes were found to contain higher levels of AGEs,while dairy products,vegetables,fruits,and beverages were found to be lower in AGEs amounts.The contents of AGEs in food were increased by different cooking methods namely boiling,stir-frying,pan-frying,roasting,and deep-frying.In comparison,the level of AGEs in foods was less affected by different brands or repetitive preparations.There was a strong correlation between the contents of dietary AGEs and amounts of total protein,followed by the contents of total carbohydrate and fat.Additionally,there was a significantly positive correlation between the concentration of α-dicarbonyl compounds and AGEs.Based on the established AGEs database,using statistical methods such as principal component analysis and correlation analysis,significant correlations were found between the levels of major AGEs,i.e.,CML,CEL,MG-H1/2/3,and G-H1,and the contents of total AGEs in foods.The strongest correlation between total AGEs and individual AGE was noted for MGH1/3(r=0.973,P<0.001)and MG-H2(r=0.969,P<0.001),which can be used as indicators for the overall evaluation of AGEs content in heat-processed foods.The estimated daily intake(EDI)of AGEs under different dietary patterns and the contribution of different food categories were also calculated,revealing that the EDI value of AGEs in the Chinese population was lower than that of the Western population.The median EDIs of total AGEs were calculated to be 0.55 and0.66 mg/kg/day for Chinese and Western style diets,respectively,in comparison to 1.4 and 1.8mg/kg/day when calculated based on the high-exposure scenario.Selection of high-AGE foods may lead to up to a 2.7-fold higher intake of total AGEs through daily meals and snacking.Under different dietary patterns,the contribution of different food categories to dietary AGE intake varied in a large extent.In Chinese-style diets,cereals and cereal products contributed to more than 65% of the daily intake of AGEs and was the most important source of dietary AGEs in Chineses population,followed by meat and meat products(10.70%)and soy products(5.91%).In comparison,in Western-type diets,in addition to cereals and cereal products(29.16%),meat and meat products and bread were also main sources of AGEs in the diet,accounting for 21.23% and 15.52% of the daily AGEs intake respectively.The contributions of pastries and biscuits(10.74%)and dairy products(9.30%)could either be ignored.Through the AGEs database established in this study,the daily intake of AGEs under different dietary patterns can be accurately assessed,and the existing knowledge about the dietary sources of AGEs is largely expanded.These results further validated the important role of dietary patterns in the intake of AGEs from various food sources,would help to provide practical guidelines for the restriction of dietary AGEs in cohorts with different eating habits.