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

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 (AIN9...

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Detalles Bibliográficos
Autores: Delgado-Andrade, Cristina, Seiquer, Isabel, Navarro, María Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2004
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/277384
Acceso en línea:http://hdl.handle.net/10261/277384
Access Level:acceso abierto
Palabra clave:Maillard reaction
Methionine
Lysine
Bioavailability
Iron
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spelling Maillard reaction products from glucose-methionine mixtures affect iron utilisation in ratsDelgado-Andrade, CristinaSeiquer, IsabelNavarro, María PilarMaillard reactionMethionineLysineBioavailabilityIronThe 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.Peer reviewedCzech Academy of Agricultural SciencesConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222004info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/277384reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.17221/10631-CJFSSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2773842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
title Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
spellingShingle Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
Delgado-Andrade, Cristina
Maillard reaction
Methionine
Lysine
Bioavailability
Iron
title_short Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
title_full Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
title_fullStr Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
title_full_unstemmed Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
title_sort Maillard reaction products from glucose-methionine mixtures affect iron utilisation in rats
dc.creator.none.fl_str_mv Delgado-Andrade, Cristina
Seiquer, Isabel
Navarro, María Pilar
author Delgado-Andrade, Cristina
author_facet Delgado-Andrade, Cristina
Seiquer, Isabel
Navarro, María Pilar
author_role author
author2 Seiquer, Isabel
Navarro, María Pilar
author2_role author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Maillard reaction
Methionine
Lysine
Bioavailability
Iron
topic Maillard reaction
Methionine
Lysine
Bioavailability
Iron
description 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.
publishDate 2004
dc.date.none.fl_str_mv 2004
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/277384
url http://hdl.handle.net/10261/277384
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.17221/10631-CJFS
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Czech Academy of Agricultural Sciences
publisher.none.fl_str_mv Czech Academy of Agricultural Sciences
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,223283

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