title: Effect of Maillard reaction products on protein digestion.
abstract: A summary is given of experiments performed to study the effects of Maillard reaction products on protein digestion and uptake. A double-isotope technique was used to evaluate the impact of compounds formed in the Maillard reaction on the intestinal uptake of dietary proteins in rats. It was found that low-molecular weight compounds from a glucose-lysine reaction mixture reduced the plasma level of dietary protein-derived lysine. The reaction mixture inhibited in vitro carboxy-peptidase A (E.C. 3.4.17.1) and the brush border enzyme aminopeptidase N (E.C. 3.4.11.2). A glucose-lysine reaction compound, 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine was found to be a strong competitive inhibitor of aminopeptidase N (Ki = 0.2mM) in vitro. When given to rats (3 mg/g diet), it reduced the plasma level of lysine derived from both dietary free and protein-bound lysine. This compound also inhibited carboxypeptidase A, as did a number of substituted furans and pyrroles.
authors.affiliation: Department of Nutrition, Chemical Center, University of Lund, Sweden.
authors.forename: R
authors.initials: R
authors.lastname: Oste
mesh_terms: D004044:Dietary Proteins / Q000378:metabolism*; D004063:Digestion; D005511:Food Handling / Q000009:adverse effects; D008239:Lysine / Q000031:analogs & derivatives / Q000378:metabolism; D015416:Maillard Reaction; D009753:Nutritive Value; D011480:Protease Inhibitors
chemical_list: D004044:Dietary Proteins; D011480:Protease Inhibitors; C034247:glucitollysine; D008239:Lysine