Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats

C. Delgado-Andrade, I. Seiquer and M. P Navarro
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C. Delgado-Andrade: Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain, *E-mail: cdelgado@if.csic.es
I. Seiquer: Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain, *E-mail: cdelgado@if.csic.es
M. P Navarro: Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain, *E-mail: cdelgado@if.csic.es

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S116-S119

Abstract: The influence of Maillard reaction products from glucose-methionine on iron bioavailability was investigated, and compared with those from glucose-lysine (both 40% moisture, 150°C, 90 min). Iron balance was carried out in rats fed diets containing 3% of the different samples and a control diet (AIN93-G). After the balance period, rats were sacrificed, haemoglobin and hematocrit were measured and some organs were removed to analyze iron content. Consumption of the diet containing glucose-methionine heated mixtures increased iron digestibility and bioavailability with respect to animals fed the glucose-lysine diet, although values of net absorption and retention did not reach significant differences between groups. Haemoglobin, hematocrit and iron in liver were unaffected with the different diets, but higher values of iron concentration in spleen were found among animals fed the glucose-methionine diet.

Keywords: Maillard reaction; methionine; lysine; iron; bioavailability (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10631-cjfs

DOI: 10.17221/10631-CJFS

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