Interaction of Food Components During Processing

Hurrell, Richard F.

doi:10.1007/978-94-009-8718-0_22

Cited by 14 publications

(3 citation statements)

References 33 publications

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“…Losses of lysine in proteinaceous products result mainly from the formation of sugar-lysine complexes (Adrian, 1967;Finot et al, 1979;Hurrell, 1980). Lysine was chosen as the test amino acid because of its significance nutritionally as the limiting amino acid in cereal diets (Clark Department of Food Science and Nutrition, University of Rhode Island, Kingston, Rhode Island 02881-0809.…”

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

Sherr¹,

Lee²,

Jelesciewicz³

1989

J. Agric. Food Chem.

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

Sherr¹,

Lee²,

Jelesciewicz³

1989

J. Agric. Food Chem.

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“…The nutritional problems with food proteins induced by the Maillard reaction have been well investigated (Hurrell andCarpenter, 1977,1981). The reaction is conventionally divided into early, advanced, and final stages (Hodge, 1953; Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya 464, Japan (K.W., R.N., and Y.S.…”

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Amino acid racemization in heated and alkali-treated proteins

Liardon¹,

Hurrell²

1983

J. Agric. Food Chem.

107

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“…As with lactulosyllysine, the amount of LAL formed depends on the intensity of the heat process. Ultrahigh temperature (UHT) processes (e.g., 3 s at 150°C) result in far less LAL, lactulosyl-lysine, and other more advanced MRPs than the more conventional sterilization processes (e.g., 10 min at 115°C) (3,7). Maillard reactions may influence the nutritional value of food products by lowering lysine and other essential amino acids (12) and by destroying certain vitamins through reaction with premelanoidins (13).…”

Section: Maillard Reaction Products and Lysinoalanine: Urinary Excret...mentioning

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Maillard Reaction Products and Lysinoalanine

Langhendries,

Hurrell,

Furniss

et al. 1992

J. pediatr. gastroenterol. nutr.

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SummaryHeat processing is essential for the preservation of milk‐based infant formulas. Heating, however, induces a number of chemical changes during which lysine in the milk proteins reacts with reducing sugars to form Maillard reaction products (MRPs) and also reacts with the dehydroalanine resulting from cystine degradation to form lysinoalanine (LAL). Both products have been reported to induce histological changes in the straight portion of the proximal tubule in the rat kidney. This pilot study was made to investigate the urinary excretion by healthy preterm babies of MRPs and LAL contained in infant formula and to determine their influence on kidney function. Twelve healthy male preterm babies were first fed for 10 days with pooled human milk and then for 5 days with each of two experimental premature infant formulas in a cross‐over design. The infant formulas were sterilized either by ultra‐high temperature (UHT) treatment or by a conventional retort process to give products with low and high levels of MRPs and LAL, respectively. In total, some 15.6% of the initial lysine had been modified in the in‐can‐sterilized product, compared to 6.2% in the UHT product. Urinary excretion of MRP lactulosyllysine ranged from 1.3 to 3.9% of the ingested amount, whereas that of LAL ranged from 6.2 to 9.3%. The higher level of MRPs and LAL in the formulas compared to breast milk had no influence on creatinine clearance or electrolyte excretion. There was no evidence of tubular damage as determined by the urinary excretion of four kidney‐derived enzymes. Feeding of formula, however, did result in a general increase in urinary microprotein levels. This did not seem to be a reflection of tubular impairment and was probably due to a transient and normal adaptation to the higher protein content of the formulas, although an effect of MRPs and LAL could not be ruled out.

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Interaction of Food Components During Processing

Cited by 14 publications

References 33 publications

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

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

Amino acid racemization in heated and alkali-treated proteins

Maillard Reaction Products and Lysinoalanine

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