title: Nutritional implications of the Maillard reaction: the availability of fructose-phenylalanine to the chick.
abstract: Fructose-phenylalanine, the Amadori compound resulting when glucose reacts with phenylalanine, was administered to chicks receiving a phenylalanine-deficient crystalline amino acid diet. The chicks did not respond to oral administration of this molecule which indicated it was nutritionally unavailable as a source of phenylalanine. In vitro protein synthesis studies on liver tissue showed that the rate of incorporation of 14C-phenylalanine into liver solids/mg tissue was significantly lower in chicks fed 0.404%-fructose-phenylalanine than in those not fed this compound. However, when fructose-phenylalanine was added directly to the incubation medium, no reduction of amino acid incorporation occurred. The discrepancy between in vitro and vivo results suggests, therefore, that fructose-phenylalanine is metabolized to another molecule which is causative in reducing liver protein synthesis.
mesh_terms: D000818:Animals; D001835:Body Weight; D055598:Chemical Phenomena; D002621:Chemistry; D002645:Chickens; D004032:Diet; D005632:Fructose / Q000031:analogs & derivatives* / Q000378:metabolism; D008099:Liver / Q000378:metabolism*; D008297:Male; D010649:Phenylalanine / Q000031:analogs & derivatives* / Q000378:metabolism / Q000494:pharmacology; D014176:Protein Biosynthesis
chemical_list: D005632:Fructose; D010649:Phenylalanine