Comparative effects of glucose-lysineversus glucose-methionine Maillard reaction products consumption:in vitro andin vivo calcium availability

Abstract

The influence of glucose-lysine and glucose-methionine Maillard reaction products (MRPs) on calcium availability was studied in rats and in Caco-2 cells. Equimolar glucose/lysine and glucose/methionine mixtures (40% moisture) were heated (150 degrees C, 30 or 90 min) to prepare samples (GL30, GL90, GM30, and GM90, respectively). For 21 days, the rats were fed the AIN-93G diet (control group) or diets containing separately 3% of the heated mixtures (GL30, GL90, GM30, and GM90 groups, respectively). In the last week of the trial, a calcium balance was performed. On day 21, the animals were sacrificed and their livers and femurs removed for analysis of calcium levels. The GL30 and GM30 samples and the corresponding raw mixtures were used for Caco-2 cells experiments. Fecal excretion of calcium decreased and urinary elimination increased in the GM30 and GM90 groups. In accordance, increased calcium transport in Caco-2 cells was found in the presence of the GM30 sample, compared with the raw sample. Bone calcium concentration was lower among the animals consuming MRP diets, compared with the control group. The possible long-term effects of MRP intake on calcium deposition in the bone should be further studied to ascertain the implications on related diseases.

Does the pelleting process affect the nutritive value of a pre‐starter diet for suckling piglets? Ex vivo studies on mineral absorption

“…On formation of the complex, dietary mineral availability could be affected. In previous studies, using the rat as the animal model, we have demonstrated the relationship between MRP and calcium,7 magnesium8 and zinc metabolism 9…”

Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies

“…Besides the changes they provoke in protein availability, MRP may behave as chelating agents for metal cations, forming soluble and insoluble complexes that can affect mineral bioavailability (Friedman, 1996). The effects of MRP on calcium bioavailability have been studied using model systems from sugar-amino acids (Delgado-Andrade et al, 2005, 2006 or sugar-proteins (Seiquer et al, 2001) and in browned diets (Mesías et al, 2009). However, the effects of MRP derived from milk-overheat treatment on calcium metabolism have been scarcely studied.…”

Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-κB translocation in macrophages

“…Finally, several other cellular effects of Maillard products and melanoidins have been observed in vitro, which may be linked to the physiological activity of processed food. Among those is the inhibition of angiotensin-I converting enzyme [15], influence on calcium bioavailability [16], or anti-bacterial activity [17]. The effects, however, were rarely related to defined structures, but rather to crude reaction mixtures or melanoidins, that are difficult to characterize.…”