Determination of AGE-CML Level in Commercially Available Sports Bar in Italy.

Autor:	Cannataro R; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036, Italy.; Galascreen Laboratories, University of Calabria, Rende, 87036, Italy.; Research Division, Dynamical Business & Science Society, DBSS International SAS, Bogotá, 110311, Colombia., Elechi JOG; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036, Italy.; Postgraduate Program in Nutrition, Department of Nutrition, Federal University of Pernambuco (UFPE), 50731-250, Recife, PE, Brazil., La Torre C; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036, Italy., Fazio A; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036, Italy., Abrego-Grandique DM; Galascreen Laboratories, University of Calabria, Rende, 87036, Italy.; Department of Health Sciences, University of Magna Graecia Catanzaro, 88100 Catanzaro, Italy., Caroleo MC; Galascreen Laboratories, University of Calabria, Rende, 87036, Italy.; Department of Health Sciences, University of Magna Graecia Catanzaro, 88100 Catanzaro, Italy., Cione E; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036, Italy.; Galascreen Laboratories, University of Calabria, Rende, 87036, Italy.
Jazyk:	angličtina
Zdroj:	Recent advances in food, nutrition & agriculture [Recent Adv Food Nutr Agric] 2024 Apr 09. Date of Electronic Publication: 2024 Apr 09.
DOI:	10.2174/012772574X300368240318051000
Abstrakt:	Introduction: The process of bar creation involves improving the texture of the product to increase its palatability, which can be further induced by various physical or chemical changes during storage, such as sugar crystallization and molecular migrations in which Maillard's reaction occurs, forming the N-epsilon- (carboxymethyl) lysine (CML) adduct. In this study, we aimed to assess (the CML) adduct used in commercial bars today as meal substitutes or for athletic or sports purposes. The adduct CML is an advanced glycation end-product (AGEs) found in the human body (serum) and foods. It is the significant ligand for the Receptor for Advanced Glycation End Products (RAGE), resulting in chronic inflammation upon CML activation. Additionally, it aimed to assess the amount of AGEs-CML in various energy bars available on the Italian market. Method: CML OxiSelect ™ ELISA was used to assess the quantity of CML bars. The amount of AGE-CML was assessed in commercially available energy bars. Results: According to the ELISA analysis, CML concentrations per g protein in all the tested energy bars varied from 138,42 to 1387,54 μg/gr per bar and from 461,41 to 3970,46 μg/gr per 100 gr of product, which depends on the quantity of protein. Conclusion: The amount per gram of protein is relatively uniform (with a variation of about 10%), and when compared to other foods, it is positioned in a medium-low range. (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)
Databáze:	MEDLINE
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