Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?

Purpose: To investigate the effects of the consumption of Maillard reaction products (MRPs) from bread crust (BC) on iron, copper and zinc body retention and tissue distribution, determining whether these effects are related to the molecular weight of browning products.

Methods: During an 88-day study period, rats were fed a Control diet or diets containing BC as source of MRPs, its soluble high or low molecular weight fractions (BC, LMW or HMW diets). A mineral balance was conducted throughout the experiment to determine iron, copper and zinc retention.

An advanced glycation end product (AGE)-rich diet promotes Nε-carboxymethyl-lysine accumulation in the cardiac tissue and tendons of rats.

The purpose of this study was to investigate the intake, excretion, and tissue accumulation of carboxymethyl-lysine (CML), after feeding rats a diet containing advanced glycation end products (AGEs) from a glucose-lysine (GL) model system. Rats were distributed into two groups and assigned to a control diet or a diet including 3% heated GL (GL diet) for three months. Feces and urine were collected over the last week.

Maillard reaction products modulate gut microbiota composition in adolescents.

Scope: Scarce data are available concerning effects of certain bioactive substances such as Maillard reaction products (MRP) on the gut microbiota composition, and the question of how a diet rich in MRP affects gut microbiota in humans is still open.

Methods And Results: Two experiments were conducted. In expt.

Metabolic transit of N(ε)-carboxymethyl-lysine after consumption of AGEs from bread crust.

Our aim was to investigate carboxymethyl-lysine (CML) intake and excretion after feeding rats with diets containing advanced glycation end-products (AGEs) from bread crust (BC) or its soluble or insoluble fractions, and to identify the factors responsible for the effects observed. CML in serum and different tissues was measured to detect possible accumulations. For 88 days, weanling rats were fed with either a control diet or one containing BC, or its soluble low molecular weight (LMW), soluble high molecular weight (HMW) or insoluble fractions.

Composition and functionality of bone affected by dietary glycated compounds.

Our aim was to investigate the effects of Maillard reaction products (MRPs) from bread crust (BC) on bone composition and its mechanical properties, determining whether any such effects are related to the molecular weight of different MRPs. For 88 days after weaning rats were fed a control diet or diets containing BC, or its soluble low molecular weight (LMW), soluble high molecular weight (HMW) or insoluble fractions. Animals' food consumption and body weights were monitored.

Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats.

Traditionally the effects of dietary Maillard reaction products (MRPs) on food intake and body weight have been described in different studies, but few investigations have been conducted to analyse the main contributors responsible. We studied the effects of long-term consumption of MRPs from bread crust (BC) on rat growth, investigating the efficiency of diet and protein utilization. Different soluble and insoluble fractions of BC were studied to analyse the possible contributors.

Influence of Maillard products from bread crust on magnesium bioavailability in rats.

Background: Consumption of Maillard reaction products (MRPs) present in food has been related to deterioration of protein digestibility and changes in mineral bioavailability. We aimed to investigate the effects of MRP intake from bread crust on magnesium balance and tissue distribution, seeking causative factors among its different components.

Results: During the final stage of the trial, magnesium digestibility improved by around 15% in rats fed diets containing bread crust or its derivatives compared with the control diet.

Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.

Maillard reaction products (MRP) consumption has been related with the development of bone degenerative disorders, probably linked to changes in calcium metabolism. We aimed to investigate the effects of MRP intake from bread crust on calcium balance and its distribution, and bone metabolism. During 88 days, rats were fed control diet or diets containing bread crust as source of MRP, or its soluble high molecular weight, soluble low molecular weight or insoluble fractions (bread crust, HMW, LMW and insoluble diets, respectively).

Influence of bread crust-derived Maillard reaction products on phosphorus balance in rats.

Background: Maillard reaction products (MRP) improve food palatability and are linked to some positive biological actions. However, diverse negative consequences, some related to protein damage and mineral availability, have been established.

Aim Of Study: We investigated the effects of MRP, from a bread crust diet, on phosphorus bioavailability and tissue distribution in rats to determine whether these effects are related to the molecular weight of browning products.

Influence of diets rich in Maillard reaction products on calcium bioavailability. Assays in male adolescents and in Caco-2 cells.

The effects of the high intake of Maillard reaction products (MRP) on calcium availability in adolescents and across Caco-2 cell monolayers were examined. In a 2 week randomized two-period crossover trial, 18 male adolescents consumed two diets, named white diet (WD) and brown diet (BD), which were poor and rich in MRP, respectively. A 3 day balance was performed at the end of each period, and fasting blood samples were collected.

Intake of Maillard reaction products reduces iron bioavailability in male adolescents.

The effects of diets with different Maillard reaction products (MRPs) content on biological iron utilization were compared using in vitro/in vivo assays. Diets were rich (brown diet, BD) or poor (white diet) in MRP. In vitro studies included iron solubility after in vitro digestion of diets and iron transport across Caco-2 cells.

A Mediterranean dietary style improves calcium utilization in healthy male adolescents.

Objective: To examine the effects of consuming a diet based on the Mediterranean patterns on calcium availability and metabolism in male adolescents.

Design: A longitudinal study divided into two periods: a 3-day basal period, during which the subjects (n = 20; 12.9 +/- 1.

Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: relationships with mineral absorption across Caco-2 cell monolayers.

Model Maillard reaction products were generated by heating glucose-lysine mixtures (GL) at 150 degrees C for different times (15, 30, 60, and 90 min). Samples were characterized by free lysine, browning, and UV-visible spectra and assessed for antioxidant properties, metal chelating ability, and effects on mineral absorption across Caco-2 monolayers. It was found that the capacity to retard lipid peroxidation in a model linoleic acid emulsion system increased with heating time up to 60 min and then leveled off, whereas the scavenging activity toward 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals increased in early periods of the reaction (15 and 30 min of heating) and decreased thereafter.

Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11-14 y.

Background: Adolescents are nutritionally at risk because of their physiologic needs and dietary habits. Maillard reaction products (MRPs) are widely consumed by this population, mainly as a result of their high intake of fast food and snacks.

Objective: We compared the effects of diets with different MRP contents on dietary protein utilization in adolescent males aged 11-14 y.