Nutritional and Physiological Consequences of the Maillard Reaction

Adrian, J.

doi:10.1159/000394766

Cited by 129 publications

(72 citation statements)

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“…Lys is most susceptible to Maillard reactions due to the presence of an ε-amino group on the molecule that can react directly with reducing sugars under moist, hot conditions. The loss of digestibility of the other amino acids indicated that advanced Maillard reactions such as Strecker degradations were also occurring (Adrian 1974). Desolventization toasting changed the colour of the meal from a light yellow to the characteristic brown of canola meal (visual observation, data not shown), which also indicates advanced Maillard reactions.…”

Section: Discussionmentioning

confidence: 95%

The digestibility and content of amino acids in toasted and non-toasted canola meals

Newkirk

Classen²,

Scott³

et al. 2003

Can. J. Anim. Sci.

121

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. 2003. The availability and content of amino acids in toasted and non-toasted canola meals. Can. J. Anim. Sci. 83: 131-139. A study was conducted to determine the level and digestibilities of amino acids and the level of glucosinolates in toasted and non-toasted canola meal samples produced in commercial crushing plants in western Canada. A total of 26 non-toasted and 31 toasted canola meals samples were analyzed for apparent ileal amino acid digestibilities using broiler chickens between 21 and 28 d of age. Commercially toasted canola meal contained 5.6 g 16 g -1 N (range 5.3-5.9) of Lys with a digestibility ranging from 65.5 to 85.7% (mean = 78.0%). Non-toasted canola meal contained 6.0 g 16 g -1 N (range 5.7-6.3) Lys with digestibility values ranging from 87 to 92% (mean = 89.7%). Toasted canola meal had an average total digestible amino acid content (not including Tyr and Trp) of 69.6 g 16 g -1 N (range 56.6-75.6) while non-toasted canola meal had 77.6 g 16 g -1 N (range 73.1-82.0). The levels of aliphatic glucosinolates in the toasted (6.16 µmol g -1 meal, range 1.2-12.5) and non-toasted meals (10.5 µmol g -1 meal, range 7.8-15.1) were low and likely of no nutritional consequence. In conclusion, non-toasted canola meal contains higher levels of digestible amino acids than conventional toasted canola meal and therefore consideration should be given to modifying commercial systems to produce a non-toasted meal.

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Section: Discussionmentioning

confidence: 95%

The digestibility and content of amino acids in toasted and non-toasted canola meals

Newkirk

Classen²,

Scott³

et al. 2003

Can. J. Anim. Sci.

121

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“…At the present time, pediatric textbooks and the instructions from several infant formula companies recommend sterilization when mixing formula from concentrate or powder or when adding ready-to-feed formula to bottles (Gerber et al, 1983;Feder and Pugno, 1986). It is well established that, in the Maillard reaction after heat treatment, lysine is lost through its interaction with reducing sugars to form biologically unavailable deoxyketosyl derivatives (Adrian, 1974;Desrosiers and Savole, 1994). However, there is little published information on the reduced availability of amino acids other than lysine, especially in infant formulas.…”

Section: Discussionmentioning

confidence: 99%

“…The reduced availability observed for aspartic and glutamic acids, threonine, cystine, methionine, histidine, and lysine after severe heat treatment may be explained by interaction within protein segments. This advanced Maillard reaction may have additional undesirable consequences for nutrition (Kilshaw et al, 1982;Adrian, 1974;Rigo et al, 1994). The FAA composition or bioavailability in formulas may also be altered during processing and enzymatic hydrolysis (Donovan and Lonnerdal, 1989;Recio and Olieman, 1996;Needs et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Infant formulas are often heat sterilized in hospitals where water contamination or nosocomial infection is an issue, especially in developing countries and when large quantity of prepared milk is needed daily for nursery and hospitalized infants. However, only a few studies have investigated the effect of heat on the nutritional value of infant formula (Adrian, 1974;Kilshaw et al, 1982;Gerber et al, 1983). High heat has been shown to cause substantial loss of several vitamins, including thiamin, vitamin B6, ascorbate, folate, and vitamin B12.…”

Section: Introductionmentioning

confidence: 99%

“…High heat has been shown to cause substantial loss of several vitamins, including thiamin, vitamin B6, ascorbate, folate, and vitamin B12. The dehydro form of ascorbate, which is produced on heating milk, is involved in oxidative reactions affecting folate and vitamin B12 (Adrian, 1974;Kilshaw et al, 1982). Other investigators, however, have argued that heat treatment has no serious harmful effects on nutritional value, apart from the destruction of heat-labile vitamins, which can easily be supplemented (Langhendries et al, 1992;Angelino et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Negative effect of heat sterilization on the free amino acid concentrations in infant formula

et al. 2005

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Infant formulas are often heat sterilized in hospitals where water contamination or nosocomial infection is a concern, but there are few studies of the effect of high heat on the nutritional value of infant formula. In particular, the effect of heat sterilization on free amino acid (FAA) concentrations is seldom discussed. In view of the importance of these nutrients for infant growth, we investigated the FAA concentrations of infant formula after heat sterilization. Powdered infant formulas were reconstituted with hot water (801C) in glass bottles and placed in an autoclave for 5 min at 1051C and 5600 kg/m 2 of pressure. Additional samples of formula were prepared by conventional methods to serve as controls. After autoclaving, we measured the FAA concentrations with ion exchange chromatography. The results were compared with those obtained after conventional preparation. We found a 19.5% lower amount of total protein after autoclaving compared with conventional preparation. Concentrations of total FAA were significantly lower after autoclaving (696.57101.4 vs 899.47152.2 mmol/l, P ¼ 0.01). The concentrations of individual amino acids were also lower in autoclaved infant formulas, with differences ranging from À4.1 to 71.5% (mean 22.6%). Concentrations of certain amino acids were more than 30% lower, such as valine (71.5%), citrulline (61.1%), glutamine (60.6%), ethanolamine (54%), and lysine (39.2%). Both essential and nonessential amino acids were similarly affected by autoclaving, 28.17 and 27.13%, respectively, lower than in controls (P ¼ 0.37). The concentration of ammonia was significantly higher after autoclaving (645.2776.2 vs 393.27140.7 mmol/l, P ¼ 0.0003). However, the urea level was significantly lower after autoclaving than after conventional preparation (1110.87162.7 vs 1426.57209.5 mmol/l, P ¼ 0.0004). The accumulation of ammonia may reflect degradation of protein and amino acids. Autoclaving clearly results in decreased concentrations of FAA in infant formula. The increased concentration of ammonia after autoclaving is of concern if it leads to deleterious effects.

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Nutritive Utilisation of Canned Sardine Proteinin Olive Oil: The Influence of the DifferentElaboration Process Stages and Storage for6 Months and 5 Years

Mora

Alvarez-Quiñones

Plaza

et al. 1996

J. Sci. Food Agric.

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Nutritional and Physiological Consequences of the Maillard Reaction

Cited by 129 publications

References 0 publications

The digestibility and content of amino acids in toasted and non-toasted canola meals

The digestibility and content of amino acids in toasted and non-toasted canola meals

Negative effect of heat sterilization on the free amino acid concentrations in infant formula

Nutritive Utilisation of Canned Sardine Proteinin Olive Oil: The Influence of the DifferentElaboration Process Stages and Storage for6 Months and 5 Years

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