Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

Krause, René; Knoll, Kerstin; Henle, Thomas

doi:10.1007/s00217-002-0649-0

Cited by 138 publications

(160 citation statements)

References 6 publications

Supporting

Mentioning

146

Contrasting

Unclassified

Order By: Relevance

“…Calculation of fructoselysine was carried out according to Krause et al [22] by multiplying the molar amount of furosine with a conversion factor of 3.1. Measurements of furosine were carried out via high-performance liquid chromatography with UV detection at 280 nm according to Resmini et al [23] after acid hydrolysis with 6 N HCl at 110°C for 23 h. Results related to 100 g protein are based on a protein content of 17.4%.…”

Section: Animals and Dietsmentioning

confidence: 99%

Accumulation of dietary glycotoxins in the reproductive system of normal female rats

et al. 2007

View full text Add to dashboard Cite

The aim of the present study was to investigate whether dietary advanced glycation end-products (AGEs) can be detected in the ovarian tissue of normal female rats and whether they can affect their metabolic or hormonal profile. Sixty normal rats (20 animals in each group) were randomly assigned to regular diet, either high (H-AGE) or low (L-AGE) in AGE content for 6 months. H-AGE rats demonstrated higher levels of fasting glucose (P<0.001), insulin (P< 0.069), and serum AGEs (P< 0.001) than control and L-AGE rats. Additionally, the H-AGE group showed increased AGE localization in the theca interna cells of the ovarian tissue compared to control/L-AGE rats (P= 0.003). Furthermore, increased receptor for AGE (RAGE) staining was also observed in granulosa cells compared to control/L-AGE samples (P=0.038). In the H-AGE group, plasma testosterone was higher than in control rats (P<0.001) and in the L-AGE group (P<0.001). However, H-AGE rats did not exhibit higher body weight compared with normal (P=0.118) and L-AGE-fed rats (P= 0.35). These results demonstrate for the first time that administration of high AGE diet in female rats for a prolonged period is associated with increased deposition of AGEs in the theca cells and of RAGE in the granulosa and theca interna cells of the ovarian tissue compared with the corresponding ovarian compartments of the control and

show abstract

Section: Animals and Dietsmentioning

confidence: 99%

Accumulation of dietary glycotoxins in the reproductive system of normal female rats

et al. 2007

View full text Add to dashboard Cite

show abstract

“…Proceeding proteolysis in cheese gives rise to peptide-bound N-terminal α-amino groups, which, in addition to protein-bound lysine ε-amino groups, may react with reducing carbohydrates during processing and storage to yield Amadori products (APs) in the course of the Maillard reaction. During the controlled acid hydrolysis, N-terminal Amadori products of proteins, peptides and free amino acids, respectively are degraded to defined amounts of α-n-(2-furoylmethyl)-amino acids (α-FMAAs), while furosine (ε-FM-Lys) is formed from lysine Amadori products in which the sugar moiety is bound to the ε-amino group (Finot & Mauron 1972;Krause et al 2003;Penndorf et al 2007). Furosine is used as an indicator of heat treatment and storage conditions of dairy products (Finot & Mauron 1972) as well as a marker of ripening in Spanish Manchego cheese .…”

Section: Introductionmentioning

confidence: 99%

Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese

Schwietzke¹,

Schwarzenbolz²,

Henle³

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was investigated. APs were analysed as the corresponding n-(furoylmethyl) amino acids formed after acid hydrolysis. The contents of furosine, which is a hallmark for Amadori products resulting from derivatisation of lysine at the ε-amino group (ε-APs), ranged from 4 to 20 mg/100 g protein, corresponding to 33 to 159 µmol of lysine Amadori product per 100 g protein in the cheese samples at the start of the ripening period. Furosine contents declined during ripening in all investigated cheeses, in which cheese type and the stage of ripening influenced the rate of furosine decline. In contrast to this, all detectable N-terminal APs (α-AP) decreased at similar rates. The mean total content of these substances ranged from 12 to 48 µmol/100 g protein. The ratio between ε-APs and α-APs can be used as an indicator for the cheese ripening.

show abstract

“…Peptide-bound APs were synthesised from N α -hippuryl-lysine and maltose or maltotriose according to Krause et al (2003). The Caco-2 cells were seeded at 2 × 10 5 cells per cm 2 into microtitre plates (96 wells and 24 wells) and cultured with MEM medium (1 g/l glucose) supplied with l-glutamine, 10% FBS, 1% non-essential amino acids and 80 mg/l gentamicin (Knütter et al 2008).…”

Section: Methodsmentioning

confidence: 99%

“…The absorbance at 405 nm corresponds to Investigations on the hydrolysis of oligosaccharide-derived APs and of maltose by the cell layer were performed with 25mM isotone MES-buffer, pH 6.0, at 37°C (Knütter et al 2008). Liberated glucose was measured with a hexokinase-based glucose assay kit, hippuryl-APs with RP-HPLC-UV (Krause et al 2003).…”

Section: Methodsmentioning

confidence: 99%

Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases

Seidowski¹,

Lunow²,

Henle³

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Abstract:The effect of oligosaccharide-derived Amadori products on intestinal disaccharidases was investigated to answer the question, whether these products, ingested in relevant amounts with the daily diet, are degraded by carbohydrate-digesting enzymes and in addition interfere with the digestion of other carbohydrates. Using Caco-2 cells, which served as model for the intestinal brush border, the hydrolysis of peptide-bound Amadori products, prepared from Nα-hippuryllysine and maltose or maltotriose, respectively, as well as of the oligosaccharides was studied. The Caco-2 cells hydrolysed the Amadori products to yield N α -hippuryl-fructosyl-lysine and d-glucose. The inhibition of Caco-2 sucrase-isomaltase by Amadori products was examined with a microtitre plate assay with p-nitrophenyl-α-d-glucopyranoside as substrate. IC 50 values were in the millimolar range, indicating that Amadori products do not act as strong inhibitors for intestinal glycosidases. The hydrolysis of the natural substrate maltose, on the other hand, was barely affected.

show abstract

Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

Cited by 138 publications

References 6 publications

Accumulation of dietary glycotoxins in the reproductive system of normal female rats

Accumulation of dietary glycotoxins in the reproductive system of normal female rats

Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese

Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases

Contact Info

Product

Resources

About