Apparent ileal digestibility of Maillard reaction products in growing pigs

Abstract

The absorption of Maillard reaction products (MRP) from dietary origin has been linked to the occurrence of chronic diseases. The aim of the present study was to determine the effects of toasting time of rapeseed meal (RSM) and the processing method of the diets (pelleting and extrusion) that included RSM on the apparent ileal digestibility (AID) of total lysine, fructosyl-lysine (FL), carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), lanthionine (LAN) and lysinoalanine (LAL) in growing pigs. The study consisted of a 2×3 factorial design with toasting time of RSM (60, 120 min) and diet processing method (mash, pelleted, extruded) as factors. Fifty growing pigs were individually fed one of the experimental diets for 4.5 consecutive days. Following euthanasia, samples of digesta were collected from the terminal 1.5 m of the small intestine. Increasing the toasting time of RSM increased the contents of FL, CML and CEL, whereas the additional effects of the diet processing methods were relatively small. Lysinoalanine and lanthionine were not detected in the diets; therefore, digestibility of these compounds could not be determined. The contents of FL, CML and CEL in the ileal chyme were positively correlated to their contents in the diets. The AID of the MRP from thermally-treated RSM were overall low and were not related to their contents in the diets. The AID of FL ranged between -8.5 and 19.1%, whilst AID of CML and CEL ranged from -0.2 to 18.3 and 3.6 to 30%, respectively. In conclusion, thermal treatments have clear effects on the contents of MRP in the diets. These compounds have relatively low digestibility in growing pigs.

The potential role of dietary advanced glycation endproducts in the development of chronic non-infectious diseases: a narrative review

“…In one clinical study, approximately 10 % of the dietary intake of AGE reached the systemic circulation (7) , which is consistent with a recent study in pigs (24) showing that the apparent ileal digestibility of CML, N ε -carboxyethyllysine (CEL) and fructoselysine ranged between 0 and 30 %.…”

“…Soluble RAGE is thought by many authors to function as a decoy receptor, and thus preventing the interaction with the membrane-anchored full-length RAGE (24) . In this context, there is evidence supporting a role for soluble RAGE contributing to the removal/detoxification of AGE (59) .…”

Simultaneous hydrolysis with lipase and fermentation of rapeseed cake for iturin A production by Bacillus amyloliquefaciens CX-20

“…This might be positively related to the reducing sugar released from RSC during fermentation process. The initial reducing sugar concentration slightly decreased, which was speculated to be related to the Maillard reaction caused by the high-temperature sterilization due to the covalent bonds formed between a free reactive -NH2 group of an amino acid and the carbonyl group of a reducing sugar [27]. The concentration of final free ammonium nitrogen (FFAN) also increased linearly from 162.50 to 1266.95 mg/L with the RSC concentration increasing from 30 to 150 g/L.…”

“…The nutrients in rapeseed oil by-products cannot be directly assimilated by the majority of industrial microorganisms without pretreatment due to its particular physical and chemical structure [27, 36]. Although many studies investigated ways of using enzymes such as proteases, cellulase and viscozyme to enhance the value of nitrogen from the rapeseed by-products for microbial fermentations [16, 29], we are not aware of any studies on utilizing lipase to improve the substrates’ value for microbial production.…”

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

“…Related research to be remarked upon includes the observation of a reduction in the gastrointestinal hydrolysis of a peanut protein isolate in the presence of polysaccharides, which is suggested to be due to the non-specific interactions between the polysaccharides and the peptides [189], or the reporting that almond flour inside a chocolate mousse and a sponge cake reduces protein degradation by pepsin [190]. In this regard, the effects of sugar-containing matrices could lead to Maillard product formation, and this would have an effect on the digestibility of proteins, since some amino acids are destroyed [191,192].…”