Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

Plant-based meat alternatives (PBMA) were detected with high advanced glycation end products (AGEs) levels in our previous study, threatening human health. In this study, carboxymethyl cellulose (CMC) exhibited excellent inhibitory effects on AGEs in both PBMA and chemical model systems. Moreover, the inhibitory effects were dependent on the levels of CMC addition. With 4% CMC addition, the contents of Nε-carboxymethy-L-lysine (CML) and Nε-carboxyethy-L-lysine (CEL) in PBMA decreased by 75% and 83%, respectively. Through comprehensive characterizations and high-resolution mass spectrometry analysis, three possible inhibitory pathways were proposed at the molecular level: CMC improved the thermal stability of soy protein isolates (SPI) via covalent bond; CMC occupied the amino reaction sites on SPI and competitively inhibited the reaction between SPI and glucose; CMC scavenged the intermediates of AGEs (i.e glyoxal and methylglyoxal). This research lays a theoretical foundation on the inhibition of AGEs in PBMA through the regulation of hydrocolloids.