Effect of Maillard reaction products on protein digestion. In vitro studies

Öste, Rickard; Dahlqvist, Arne; Sjoestroem, Hans; Norén, Ove; Miller, Raya

doi:10.1021/jf00068a051

Cited by 71 publications

(39 citation statements)

References 6 publications

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“…For example, Seiquer et al (2006) found that consumption of a diet rich in a Maillard reaction product (3.87 mg/kg hydroxymethylfurfural) led to 47% higher fecal nitrogen excretion and 6% lower total nitrogen digestibility than a calorie-and macronutrient-matched diet containing a lower concentration of the same product (0.94 mg/kg). It is believed that the Maillard reaction affects protein digestibility partly by destroying essential amino acids (Moughan et al, 1996;Rerat et al, 2002), inducing structural changes in protein that prevent normal enzymatic cleavage (Kato et al, 1986;Oste and Sjodin, 1984), impeding epithelial transport (Shorrock and Ford, 1978), and actively inhibiting digestive enzymes (Oste et al, 1986(Oste et al, , 1987Rudloff and Lonnerdal, 1992). Nevertheless, to our knowledge, the impact of Maillard reaction products on ileal, rather than fecal, digestibility has not yet been evaluated.…”

Section: Increased Digestibilitymentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

338

220

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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Section: Increased Digestibilitymentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

338

220

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“…This difference is probably due to reactions between amino groups and reducing sugars during micronization, which could result in the formation of low molecular weight Maillard reaction products (Oste, Dahlqvist, Sjostrom, Noren & Miller, 1986). The Maillard reaction products formed have some antioxidant activity (Vhangani and Van Wyk, 2013), which can inhibit protein digestion (Oste & Sjodin, 1986).…”

Section: Protein and Lysine Contentsmentioning

confidence: 99%

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Vilakati

MacIntyre

Oelofse

et al. 2015

LWT - Food Science and Technology

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Abbreviations: CE -catechin equivalent, CP -Cowpeas, CPL -Cowpea leaves, DFS -defatted soy flour, HTST -high temperature-short time, IVPD -in vitro protein digestibility, LMW -low molecular weight, MCP 1 -Micronized cowpea, MCP 2 -Micronized cowpea 2, MRP -Maillard reaction products, PDCAAS -protein digestibility corrected amino acid score, TIA -trypsin inhibitor activity, TIU -trypsin inhibitor units, TPC -total phenolic content, WAI -water absorption index, WSI -water solubility index, 1 AbstractIndigenous plant foods play a major nutritional and cultural role in the diets of rural people in Africa. However, they can contain high levels of antinutrients, which may exacerbate nutritional and health problems in young children consuming nutrient deficient diets. Also, the rapid increase in urbanization in Africa has led to the need for convenience type meals. This study investigated the potential of micronization (infrared treatment) in combination with extrusion cooking in developing a ready-to-eat sorghum and cowpea based porridge supplemented with cooked cowpea leaves for young child-feeding. Micronization not only inactivated the trypsin inhibitors in cowpea, it also produced an instantized product with excellent hydration properties. When served as a stiff porridge with cooked cowpea leaves in the recommended portion sizes for children aged 2-5 years, one daily serving would meet 40% of the children's protein and lysine requirements. Further, the calculated Protein Digestibility Corrected Amino Acid Score would be comparable to commercial maize-soy instant products. This is notwithstanding that the cowpea leaves had a negative effect on protein digestibility due to their high tannin content. This nutritious ready-to-eat meal from locally available plant foods could contribute substantially to food security in both urban and rural communities in Africa.2

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“…This process lowers protein digestibility (Seiquer et al 2006). Mechanisms include the destruction of essential amino acids (Rerat et al 2002), structural changes in protein that prevent normal enzymatic cleavage (Oste and Sjodin 1984;Kato et al 1986), the impedance of epithelial transport (Shorrock and Ford 1978), and the inhibition of digestive enzymes (Oste et al 1987). Maillard reactions are largely restricted to surfaces of meat.…”

Section: Effects Of Cooking On Digestibilitymentioning

confidence: 99%

Cooking and the Human Commitment to a High-quality Diet

Carmody

Wrangham²

2009

Cold Spring Harbor Symposia on Quantitative Biology

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The allocation of energy to different tissues and the total use of energy are critical variables influencing a wide range of biological functions. Here, we review evidence suggesting that humans have adapted evolutionarily to having high-energy budgets as a result of unique aspects of the diet.Using standard metabolic equations and detailed activity data, Leonard and Robertson (1997) determined mass-specific energy expenditure for 17 nonhuman primate species and two groups of human foragers (!Kung and Ache). Using their data, we calculate that, on average, male foragers expend 44% more energy than do male chimpanzees (Pan troglodytes) per unit body weight (i.e., TEE/BW , where TEE = total daily energy expenditure, and BW = body weight). This is partly due to male foragers traveling 10-20 km/d and expending ~40% of their total energy budget on activity, compared to 3-5 km/d and 29% for chimpanzees (Leonard and Robertson 1997). Likewise, female foragers are estimated to expend 17% more energy than do female chimpanzees (TEE/BW 0.792

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Effect of Maillard reaction products on protein digestion. In vitro studies

Cited by 71 publications

References 6 publications

The energetic significance of cooking

The energetic significance of cooking

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Cooking and the Human Commitment to a High-quality Diet

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