Absorption and metabolism of lysine Maillard products in relation to utilization of L-lysine

Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms

“…During preparation of food, the side chains of some protein-bound amino acids can react chemically with each other. Those reactions can result in a changing of the composition of amino acids (Sherr, Lee, & Jelesciewicz, 1989). BSM -blanching in solution of sodium metabisulphite (0.2%) and citric acid (0.5%); BCA -blanching in an aqueous solution of 0.5% citric acid and 0.1% L-ascorbic acid; SBCA -soaking and blanching in an aqueous solution of 0.5% citric acid and 0.1% Lascorbic acid; BPE -blanching in an aqueous solution of citric acid (0.5%), L-ascorbic acid (0.1%) and low methoxyl pectin (0.5%); SBPE -soaking and blanching in an aqueous solution of citric acid (0.5%), L-ascorbic acid (0.1%) and low methoxyl pectin (0.5%).…”

The effect of processing on the amino acid content in green cauliflower

“…During the preparation of food the side chains of some protein-bound amino acids can react chemically with each other or with other molecules present in the food (Sherr et al 1989). Klein and Mondy (1981) deduced that heat treatments may lead to compositional changes in nitrogenous compounds depending on the mechanism of heat transfer and the particular tissue under treatment.…”

Soybean Meal Quality and Analytical Techniques

“…Proteins are modified through cross-linking reactions as deoxydicarbonyl sugars or carbonyl compounds react with amino acids (Mauron, 1981;Dillis, 1993). Poor digestibility of intact protein sources subjected to overprocessing (Maillard reaction) may be due to the formation of Amadori or Heyns products, reduced absorption of lysine, and the formation of cross-links (Mauron, 1981;Sherr et al, 1989;Dillis, 1993). Sherr et al (1989) determined that, in the presence of Maillard products derived from lysine (glycosylated lysine derivatives), absorption of lysine was inhibited.…”

“…Poor digestibility of intact protein sources subjected to overprocessing (Maillard reaction) may be due to the formation of Amadori or Heyns products, reduced absorption of lysine, and the formation of cross-links (Mauron, 1981;Sherr et al, 1989;Dillis, 1993). Sherr et al (1989) determined that, in the presence of Maillard products derived from lysine (glycosylated lysine derivatives), absorption of lysine was inhibited. The glycosylated lysine derivatives compete with lysine for absorption carriers, but the majority of these derivatives have poor utilization with excretion being 72 and 96% of the amounts absorbed.…”