Effects of Catechins on Nε-(Carboxymethyl)lysine and Nε-(Carboxyethyl)lysine Formation in Green Tea and Model Systems.

The effects of catechins on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in green tea and related model systems were investigated in this study. Since the first step of green tea processing entails enzyme inactivation, the catechin content was maintained at a high level during processing. However, drying still had a great effect on CML and CEL formation, while other steps also contributed. Hence, model systems were developed to analyze the effects of catechins on CML and CEL formation. Catechins ((-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate) could inhibit CML formation in the model imitating the condition of green tea processing, though the inhibitory efficiency was reduced by transition metals. This suggested that catechins could inhibit CML formation in the real tea system, though the inhibitory efficiency may be reduced by tea components which promote its synthesis. However, CEL formation was not always inhibited by the tested catechins, though catechins could significantly decrease the content of methylglyoxal which is considered an important intermediate. Consequently, the main pathway of CEL formation may not be through methylglyoxal.