Availability of the True Schiff’s Bases of Lysine. Chemical Evaluation of the Schiff’s Base between Lysine and Lactose in Milk

Finot, P. A.; Bujard, E; Mottu, F.; Mauron, J.

doi:10.1007/978-1-4757-9113-6_23

Cited by 62 publications

(39 citation statements)

References 7 publications

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“…Heating modifies amino acid residues of proteins through reaction with other compounds or through crosslinking. Xylose, which is present in lignosulfonate, can react with some amino groups (Finot et al 1977), therefore affecting digestibility of the protein as observed in the present experiment with increased heating time. Temperature holding time had no effect on IVDMD of molasses-treated soybeans, but there was a quadratic decrease in IVDMD with increased temperature, indicating that there was no benefit of heating to temperature higher than 100°C.…”

Section: Methodsmentioning

confidence: 55%

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

Can. J. Anim. Sci.

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R. 1999. Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations. Can. J. Anim. Sci. 79: 213-220. Two experiments were conducted to study the effects of different combinations of sugars and heating time and temperature on the ruminal undegradable protein fraction and DM digestibility of full-fat soybeans. In the first experiment, the influence of sugar addition before heating (none, soaked in either a high fructose corn syrup [HFCS] solution, lignosulfonate or molasses), micronization temperatures (100, 110, 120, and 130°C), and temperature holding times (0, 30, 60, and 120 min) was examined in a 4 × 4 × 4 factorial arrangement of treatments. In the second experiment, the effect of heating in a sugar solution was studied in a 4 × 2 × 4 factorial design with four sugar treatments (none, soaked either in fructose, molasses or a high xylose product), two soaking temperatures (100 and 120°C), and four soaking times (0, 60, 120, and 240 min). In vitro dry matter digestibility (IVDMD), in vitro ruminal undegradable protein (RUP), and in sacco RUP were measured. In the first experiment, increased temperatures and heating to 120 min resulted in an increased RUP fraction of full-fat soybeans with no effect on DM digestibility, relative to when no sugar or fructose was added. There was a decrease in digestibility with increased temperature when lignosulfonate or molasses was added and with increased heating time when lignosulfonate was added. In the second experiment where soaking in sugar and heating were done simultaneously, lignosulfonate increased the RUP of soybeans without affecting its digestibility but values were numerically lower than when soaking and micronizing were conducted in two different steps as performed in the first experiment.Key words: protein, degradability, digestibility, micronization Petit, H. V., Tremblay, G. F., Marcotte, M. et Audy, R. 1999. Dégradabilité et digestibilité de la fève soya traitée avec différentes combinaisons de sucres et de chaleur. Can. J. Anim. Sci. 79: 213-220. Deux expériences ont été réalisées afin d'étudier les effets de différents sucres et combinaisons de temps et températures de chauffage afin d'obtenir un produit à base de fèves soya hautement digestibles mais peu dégradables dans le rumen. Dans la première expérience, l'influence du sucre (aucun, trempage soit dans une solution de sirop de maïs à haute teneur en fructose (HFCS), du lignosulfonate ou de la mélasse), de la température de micronisation (100, 110, 120 et 130°C), et du temps de rétention (0, 30, 60 et 120 min) a été étudiée avec un dispositif en factoriel 4 × 4 × 4. Dans une seconde expérience, l'effet du chauffage dans une solution sucrée a été étudié avec un dispositif factoriel 4 × 2 × 4 avec 4 traitements de sucre (aucun, trempage soit dans du fructose, mélasse ou Xylig 60), 2 températures de chauffage (100 et 120°C) et 4 temps de trempage (0, 60, 120 et 240 min). La digestibilité in vitro de la matière sèche, la dégradabilité in vitro de la protéine ...

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Section: Methodsmentioning

confidence: 55%

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

Can. J. Anim. Sci.

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“…The modification of the essential amino acids lysine and arginine in food proteins has led to concern concerning the nutritional quality of heat-treated foods, especially milk powder for infants [10,11]. Moreover, some authors claim that dietary AGEs provoke detrimental effects to human health by maintaining the organism in the state of lowgrade systemic inflammation or by aggravating diabetic complications [12,13].…”

Section: Introductionmentioning

confidence: 99%

Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food

Hellwig

Henle

2012

Eur Food Res Technol

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The Maillard reaction product 6-(2-formyl-1-pyrrolyl)-L-norleucine (formyline) was recently identified as a new pyrrole amino acid resulting from the reaction of free and protein-bound lysine residues with the 1,2-dicarbonyl compound 3-deoxypentosone, pentose sugars, and degradation products of disaccharides. In the present work, simultaneous analysis of formyline and its structural analog, pyrraline, in enzymatically hydrolyzed food matrices was achieved on an RP-phenyl column by high-pressure liquid chromatography (HPLC) with UV detection. The presence of formyline was for the first time unequivocally verified in the hydrolyzates and standard samples by HPLC coupled to triple quad mass spectrometry due to identity of product ion spectra after targeted fragmentation of the molecular ion of formyline. A total of 68 food samples were analyzed. Low concentrations of formyline were detected in milk and whey products. In breakfast cereals, pasta, and bakery products, formyline was quantified in concentrations up to 34.8 mg/kg. In the outmost bread crust, 0.6 % of lysine residues can be modified to formyline. Moreover, it was shown by analysis of concentrated beer samples that both formyline and pyrraline are constituents of beer proteins. From our data, we conclude that at least 2-3 mg of formyline and 20-40 mg of pyrraline are ingested with the daily diet.

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“…That amino acid is formed by the acid hydrolysis of e-N-deoxiketose-lysine (Ebersdobler and Zucher, 1966;Finot et al, 1968;Ebersdobler et al, 1984;Buser and Ebersdobler, 1985). We determined furosine values by hydrolysis of the protein fraction of commercial infant formulas in Italy (Finot et al, 1977;Bujard and Finot, 1978;Ebersdobler et al, 1987). Our objective was to determine the quantity of blocked lysine in each type of formula, when its carbohydrate fraction consisted of lactose only or when lactose was partially or totally substituted by other carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

Relationship Between Blocked Lysine and Carbohydrate Composition of Infant Formulas

Evangelisti

Calcagno

Zunin

1994

Journal of Food Science

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The quantity of blocked lysine in spray-dried infant formulas in Italy was calculated by the furosine method. This quantity was then correlated with the composition of the carbohydrate fraction. In formulas containing only lactose as carbohydrate its presence in large quantities (6.7-7.5 g/l00 mL of formula as fed), with a lysine-rich protein fraction, may lead to amino acid blocking of >20%. In formulas in which lactose was substituted with low-DE maltodextrin a reduction of lysine blocking was possible. Addition of glucose may result in high levels of blocked lysine.

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Availability of the True Schiff’s Bases of Lysine. Chemical Evaluation of the Schiff’s Base between Lysine and Lactose in Milk

Cited by 62 publications

References 7 publications

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food

Relationship Between Blocked Lysine and Carbohydrate Composition of Infant Formulas

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