Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells

Abstract

The influence of Maillard reaction products (MRP) from glucose-lysine on iron bioavailability was investigated. Equimolar glucose-lysine mixtures (GL, 40% moisture) were heated (150 • C, for 30, 60 and 90 min) to prepare samples GL30, GL60 and GL90, respectively, and were used to study the influence of MRP on iron solubility, iron uptake and transport in Caco-2 cells and iron balance in rats. After an initial increase with GL30, in vitro iron solubility decreased in the presence of most of the heated samples. The Caco-2 cell experiments showed that Fe cell content increased in the presence of heated mixtures with respect to GL, whereas transport was less affected. Iron balance was determined in rats fed diets containing the GL30 and GL90 samples (3%) for a 21 day period and compared with that measured in a control group. Consumption of glucose-lysine heated mixtures increased total iron retention, although hemoglobin values decreased. Iron accumulations in organs such as the spleen, kidney and small intestine were observed.

Intake of Maillard reaction products reduces iron bioavailability in male adolescents

“…MRP consumption is associated with certain positive biological actions, such as antioxidant activity, chemopreventive activity or antimutagenic actions [15], but at the same time MRPs are known to provoke negative consequences, including pro-mutagenic and genotoxic effects [15] or antinutritional properties, mainly related to protein damage [16], and also some alterations of vitamins [17] and mineral availability [18].…”

“…Few studies have addressed the relationship between MRP intake and urinary iron, and most of them, performed in rats, do not find significant changes in urinary iron excretion when the diet contains MRP from amino acid-sugar model-system [18,60]. Other experiments have reported increases in urinary iron excretion in rats when the dietary protein source was heated casein [56], or decreased values if methionine-glucoseheated mixtures were added to the diet [60].…”

Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA

“…In some studies, a higher mineral content in speciWc tissues after feeding with products of the Maillard reaction has been detected, while others describe a higher mineral excretion. For example, by feeding rats with Glc/Lys Maillard reaction products, the total iron retention was increased and an iron accumulation in several organs could be detected [11]. In contrast, Garcia [13] described negative eVects of a human diet rich on MRPs on iron bioavailability and a signiWcantly increased facial excretion.…”

“…It has been described that melanoidins inXuence the bioavailability of minerals by changing their solubility and absorption characteristics. This can provoke positive (detoxiWcation) as well as negative eVects (decreased bioavailability) depending on the toxicity or essentially of the speciWc metal ion; respective studies showed diverse results [11][12][13][14][15][16][17]. For example, a Maillard reaction product with pyridone structure is demonstrated to boost copper resorption and increase its bioavailability [18].…”

Formação de produtos da reação de Maillard em carne bovina (<i>Semimembranosus</i>) submetida a diferentes técnicas de cocção

“…Além do aumento dos níveis séricos de AGEs, a formação dos PRM resulta em outros efeitos prejudiciais: diminuição do valor biológico de proteínas e da biodisponibilidade de minerais (FAIRWEATHER et al, 1989;DELGADO-ANDRADE et al, 2004;RUFIAN-HENARES et al, 2007a); na obtenção do corante caramelo com o aquecimento de glicose e amônia é gerado o 4(5)-metil-imidazol, um composto carcinogênico (MOON e SHIBAMOTO, 2011); acrilamida e aminas heterocíclicas são compostos tóxicos formados via RM (LIAO et al, 2010;CHENG et al, 2014); atividade mutagênica já foi verificada em células tratadas com melanoidinas obtidas a partir do aquecimento de glicose e glicina, de açucares e caseína (BRANDS et al, 2000;GLOSL et al, 2004;TAYLOR et al, 2004 (LINDENMEIER et al, 2002;SOMOZA et al, 2003;SOMOZA et al, 2005;PASTORIZA et al, 2015) Uma justificativa para este cenário paradoxal da relação entre PRM e saúde é a ampla variedade de componentes que participam das reações de Maillard, resultando em uma infinidade de substâncias com estrutura química ainda desconhecida, o que, por sua vez, torna difícil identificar compostos bioativos e suas atividades biológicas específicas (MORALES et al, 2012;TAGLIAZUCCHI e VERZELLONI, 2014).…”