Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk

Finot, P. A.; Bricout, J.; Viani, R.; Mauron, J.

doi:10.1007/bf02147778

Cited by 116 publications

(61 citation statements)

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“…In the present paper, we report the losses oflysine and of other amino acids in low-moisture milk powder (25 g water/kg) during storage at high temperatures, and high-moisture powder (100 g water/kg) stored at 37' . At the same time, we have extended earlier studies (Finot & Mauron, 1972;Finot, 1973;Hurrell & Carpenter, 1974 on the ability of different lysine assay methods to accurately predict the extent of lysine damage after Maillard reactions. The dye-binding lysine and furosine techniques, and microbiological methods with Tetrahymena and Pediococcus, have been evaluated.…”

mentioning

confidence: 65%

“…Deoxyketosyl-lysine compounds are biologically unavailable for the rat (Finot et al 1977) but are measured as 'available' by some reactive-lysine methods. This was first demonstrated by Finot & Mauron (1972) and Finot (1973) with the model compound a-formyledeoxyfructosyl-lysine. Hurrell & Carpenter (1974) subsequently showed, with model systems of casein heated with glucose which had undergone early Maillard reactions, that the direct-FDNB, total lysine after borohydride and the guanidination procedures gave similar lysine values to animal assays but that the trinitrobenzene sulphonic acid, total lysine and FDNB-reactive lysine by difference procedures failed to predict the full extent of lysine damage.…”

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confidence: 89%

Section: ; Roach Et Al 1967)mentioning

confidence: 99%

“…Furosine (e-N-2-furoyl methyl)-L-lysine) was determined by ion-exchange chromatography (Finot et al 1968). It is formed as one of the breakdown products on acid-hydrolysis of lactulosyl-lysine and other deoxyketosyl-lysine derivatives (Finot & Mauron, 1972;Finot, 1973). Bujard & Finot (1 978) reported that lysine units in milk products, which are in the form of lactulosyl-Iysine, generate on acid-hydrolysis under closely-specified conditions, 40% lysine and 32% furosine.…”

Section: ; Roach Et Al 1967)mentioning

confidence: 99%

“…The FDNB-difference method, with some modifications in experimental detail, is the (Finot, 1973). Using the FDNB-difference procedure, 40% of the biologically-unavailable lactulosyl-lysine is therefore determined as available lysine.…”

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confidence: 99%

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Storage of milk powders under adverse conditions

Hurrell

Finot

Ford³

1983

Br J Nutr

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1. Whole-milk powders containing 25 g water/kg were stored for up to 9 weeks in sealed aluminium containers at elevated temperatures. Lysine and other essential amino acids were measured by chemical and microbiological methods.2. Storage at 60' resulted in the progressive formation of lactulosyl-lysine. After 9 weeks, 30% of the lysine groups were present in this form. The powders still retained their natural colour and the levels of tryptophan, methionine, cyst(e)ine and leucine remained unchanged.3. Storage at 70° resulted in the formation of lactulosyl-lysine followed by its complete degradation with the development of browning. Available tryptophan, methione, leucine and isoleucine decreased progressively during storage.4. The different methods for lysine determination gave widely dissimilar results. The direct fluorodinitrobenzene (FDNB) technique and reactive lysine from furosine were considered to be the most reliable methods. The FDNB-difference, dye-binding lysine, Tetruhymena and Pediococcus methods all seriously underestimated reactive or available lysine in heat-damaged milk powders. Tetrahymenuand Pediococcus appeared to utilize lactulosyl-lysine as a source of lysine.5. The results are discussed in relation to storage and distribution of milk powders in hot climates.During prolonged storage of milk powders, Maillard reactions between milk proteins and lactose may reduce the level of lysine and other essential amino acids. The loss of lysine, the most sensitive amino acid to Maillard damage, increases with increase in temperature and moisture content (Erbersdobler, 1970) and hermetic packaging and cool storage conditions are necessary to reduce the reaction to a minimum. Lysine has been reported to be reasonably stable for at least 1 year in low-moisture milk powders stored in moisture-resistant containers at temperatures up to 37 ' (Henry et al. 1948;Rolls & Porter, 1973; Womack & Holsinger, 1979). In temperate climates, distribution and storage would therefore appear to present little possibility of large losses of amino acids. In hot countries, however, where distribution networks are often less developed, milk powders may be subjected to high temperatures (above 40') at some stage during their transport and storage. Little information is available on the losses of nutrients under these more extreme conditions. In the present paper, we report the losses oflysine and of other amino acids in low-moisture milk powder (25 g water/kg) during storage at high temperatures, and high-moisture powder (100 g water/kg) stored at 37' . At the same time, we have extended earlier studies (Finot & Mauron, 1972;Finot, 1973;Hurrell & Carpenter, 1974 on the ability of different lysine assay methods to accurately predict the extent of lysine damage after Maillard reactions. The dye-binding lysine and furosine techniques, and microbiological methods with Tetrahymena and Pediococcus, have been evaluated. Test materialsSpray-dried whole-milk powder containing 25 g water/kg was packed under air into aluminium cans (4...

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mentioning

confidence: 65%

mentioning

confidence: 89%

Section: ; Roach Et Al 1967)mentioning

confidence: 99%

Section: ; Roach Et Al 1967)mentioning

confidence: 99%

mentioning

confidence: 99%

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Storage of milk powders under adverse conditions

Hurrell

Finot

Ford³

1983

Br J Nutr

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Amino Acid Analysis

2009

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Amino acid analysis is used to determine the amino acid content of amino acid-, peptide- and protein-containing samples. With minor exceptions, proteins are long linear polymers of amino acids connected to each other via peptide bonds. The first step of amino acid analysis involves hydrolyzing these peptide bonds. The liberated amino acids are then separated, detected, and quantified. The method was first developed by Moore, Stein and coworkers in the 1950s using HCl acid hydrolysis, and, despite considerable effort by many workers, the basic methodology remains relatively unchanged. This unit provides an overview and strategic planning for amino acid analysis, discussing a range of methodologies and issues. In addition, several common methods used for analysis of L-amino acids are described in detail, including: HCl acid hydrolysis, performic acid oxidation for methionine and cysteine analysis, base hydrolysis for tryptophan analysis, analysis of free amino acids, and analysis of reactive lysine.

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Metabolic transit ofAmadori products

Erbersdobler¹,

Faist²

2001

Nahrung

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In several studies, the absorption and urinary excretion of free and protein bound Amadori products were measured in rats and humans. Both, in vitro tests with everted intestinal sac preparations and in vivo experiments, showed that there is no active intestinal transport of these compounds but an absorption by diffusion. Trials with tissue slices have shown that there was an uptake into the cells of the liver, kidneys and muscles. Metabolism of Amadori products, if it exists in animals, tends to be very low. Micoorganisms in the large intestines decompose the Amadori products almost completely. The profile of urinary excretion of Amadori products after the ingestion of test meals showed a rapid elimination of the absorbed part, while the fecal output, although low because of the hind gut fermentation, persisted up to 3 days. Only 1-3% of the ingested amounts of protein bound Amadori products were recovered in the urine, which suggests a low absorption rate.

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Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk

Cited by 116 publications

References 7 publications

Storage of milk powders under adverse conditions

Storage of milk powders under adverse conditions

Amino Acid Analysis

Metabolic transit ofAmadori products

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