Possible Interaction: Glucose and N(6)-Carboxymethyllysine

“Incubation with glucose caused not only the formation of N-carboxymethyllysine and pentosidine, but also polymerization of FN in a dose- and time-dependent manner.”

“Treatment of the gastric cancer cell lines TMK1 and MKN74 with glyoxal or glucose resulted in increased CML modification compared to untreated cells.”

“The CML and CEL content of globin increased in a time‐ and glucose‐dependent manner and also increased 1.3‐ and 1.8‐fold, respectively, in incubations containing 30 mM glucose ; whereas CMC and 2SC content did not change during the five‐day incubations.”

“High-density lipoprotein incubated for 1 week in 25 mmol/l glucose had significant increases in the glycation product, fructoselysine and in the advanced glycation end product, Nɛ-(carboxymethyl)-lysine.”

“Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively.”

“In a typical commercial sterilization process (121 °C, 30 min), adding glucose , fructose or lactose in pork resulted in an average increase of 224-581%, 26-276%, and 8-189% CML , and 217-720%, 213%-15.8 times, and 20-150% CEL, respectively, depending on the sugar concentration.”