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

Abstract

The long-term intake of BC or derivatives did not produce a notable effect on copper or zinc balances, although slightly increased iron retention rate and the body concentration of this mineral were observed. Iron accumulated in some organs, but the production of haemoglobin was not improved. In view of the differences observed between the effects of BC and its derivatives, our results underline the importance of working with real food matrices, where the joint presence of different components modulates the in vivo final effects.

Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides

“…41 Delgado-Andrade et al found that the weights of the kidney and liver decreased by feeding Wistar rats with bread crust as a source of MRPs for 88 days, but the weight of kidneys from the low molecular weight and high molecular weight MRP groups was not affected. 42 In our study, the consumption of diets with a high AGEs level, especially MRPs heated above 100 °C, contributed to the decrease of body weight and the apparatus hypertrophy of C57BL/6J STZ-induced diabetes mice, indicating that the period of AGE intake and levels in the diet both played key roles in the health of the body.…”

In vivo effects of Maillard reaction products derived from biscuits

“…Their results showed that the consumption of an in-bottlesterilised formula with high amount of MRP determined a lower zinc bioavailability, compared to a reconstituted powder formula with a low amount of MRP. By contrast, recent studies indicated that the intake of MRP derived from bread crust did not modify Zn balance in rats (Delgado-Andrade, Roncero-Ramos, Haro, Pastoriza, & Navarro, 2015).…”