Long-term feeding effects of browned egg albumin to rats

Kimiagar, Masoud; Lee, Tung-Ching; Chichester, C. O.

doi:10.1021/jf60227a039

Cited by 24 publications

(13 citation statements)

References 11 publications

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“…All animals showed a positive weight gain during the experimental period. These results agree with those reported by Kimiagar et al (1980) in a study of rats fed on a diet containing lOOg MRPkg for 1 month. Though damage to the lysine component of the heat-treated diet could be expected (this amino acid is the most affected by heat treatment in the presence of reducing sugars (Hurrell et al 1983)) no adverse effects were seen with respect to the variables mentioned earlier.…”

Section: Discussionsupporting

confidence: 93%

Immunocompetence in relation to a heat-processed diet (Maillard reaction) in weanling rats

et al. 1997

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~ ~~~~Diets containing unheated casein (CD; control) or a casein-glucose mixture (CGD) previously heated at 140" for 2 h were fed to two groups of young rats for 21 d. Differences in body weight, feed consumption, thymus and spleen growth, protein metabolism and in vivo immune response were then determined. For this last experiment, animals were inoculated with sheep erythrocytes (SRBC) on day 15 to provide an immunological challenge. No changes were seen in body weight, feed consumption or feed conversion ratios. Neither were significant differences found in spleen weight, protein content, DNA content, DNase (EC 3.1.4.6) activity or lymphocyte count, suggesting that spleen cell growth remained similar in all the animals studied. The CGD induced marked increases in thymus DNA content whilst the protein:DNA ratio became lower. Spleen RNA content was similar in all rats, but thymus RNA content was 29% lower in the CGD group, although this difference did not reach statistical significance. This fact might be a consequence of the low RNase (EC 2.7.7.16) activity and RNa9e:RNA ratios in the thymus glands of CGD-fed animals. Further, the number of splenic plasma cells secreting anti-SRBC antibodies (direct plaque-forming cells) was significantly decreased in the same group. It might be concluded that both diets are adequate for rat growth and that the differences observed in the thymus of CGD-fed rats may be directed towards preserving tissue function. Nevertheless, the CGD did cause immunological disturbances affecting the humoral immune response.

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Section: Discussionsupporting

confidence: 93%

Immunocompetence in relation to a heat-processed diet (Maillard reaction) in weanling rats

et al. 1997

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“…Chichester and colleagues have argued that the poor nutritional quality of browned proteins is not simply due to the loss of amino acids but that other antinutritional effects appear to be involved in the physiological response to diets containing browned proteins (Kimiagar et al, 1980). The present study with heat-treated NFDM appears to support that argument.…”

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confidence: 68%

Acceleration of nitrosamine formation by contaminant(s) in sodium chondroitin sulfate preparations

Yamada¹,

Yamamoto²,

Tanimura³

1984

J. Agric. Food Chem.

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Formation of nitrosamines from secondary amines and nitrite was markedly accelerated by sodium chondroitin sulfate (SCS) preparations. The nitrosation of dimethylamine in the presence of the SCS preparation was proportional neither to the nitrite concentration nor to the square of the nitrite concentration. Among dimethylamine, dibutylamine, pyrrolidine, piperidine, and morpholine, nitrosation of dimethylamine was most strongly accelerated. The nitrosation-accelerating activity was inhibited by cupric and silver ions. The nitrosation-accelerating substance in the SCS preparation was dialyzable and not chondroitin sulfate itself. The potency of the accelerating effect was about 18 times of that of a similar weight of sodium thiocyanate or potassium iodide. The importance of the substance in human exposure to carcinogens was suggested.Secondary amines and other nitrosatable compounds easily react with nitrite in acidic medium and form nitroso National Institute of Hygienic Sciences, Setagaya-ku, Tokyo 158, Japan.compounds. The secondary amine that was most frequently found in foods was dimethylamine (DMA) (Neurath et al., 1977). Although the nitrosation rate of DMA by nitrite is rather slow (Mirvish, 1975), the rate is affected by many coexisting substances in the reaction mixture. Anions such as thiocyanate and iodide were reported to

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“…Some authors have reported increases in relative spleen weight in rats fed a browned egg albumin diet (Kimiagar et al, 1980). In other studies, a significant increase in liver weight was found in rats fed 10% MRP in comparison with animals given a diet containing only 5% MRP (O'Brien and Walker, 1988; Ragot et al, 1992).…”

Section: Table 3 Body Weight Increase and Food Efficiency In Rats Fementioning

confidence: 95%

Zinc Transport in Caco-2 Cells and Zinc Balance in Rats: Influence of the Heat Treatment of a Casein−Glucose−Fructose Mixture

Navarro

Aspe

Seiquer

2000

J. Agric. Food Chem.

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The effects of the heat treatment of casein in the presence of glucose-fructose on Zn bioavailability were studied. Changes in Zn speciation were compared after in vitro digestion of heated (HC) and unheated mixture (C) alone and as part of the diet. The uptake and transport of digested soluble Zn was investigated in Caco-2 cells grown in bicameral chambers; balance studies were done in rats fed diets containing the different samples. After in vitro digestion, the precipitated Zn was significantly higher in HC than in C. In assays with Caco-2 cells, the amount of Zn transferred from the apical to the basolateral chamber was significantly greater when the culture medium contained raw or heated casein. However, because a larger proportion of Zn was precipitated by in vitro digestion, Zn utilization was less efficient in the presence of casein. In biological experiments, food efficiency of the heated casein-glucose-fructose diet was lower, and feeding this diet increased the urinary Zn excretion and lowered Zn absorption and retention. The effects of browning products generated during food processing should be taken into account, especially in diets containing marginally adequate levels of Zn, to prevent possible deficiency.

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Long-term feeding effects of browned egg albumin to rats

Cited by 24 publications

References 11 publications

Immunocompetence in relation to a heat-processed diet (Maillard reaction) in weanling rats

Immunocompetence in relation to a heat-processed diet (Maillard reaction) in weanling rats

Acceleration of nitrosamine formation by contaminant(s) in sodium chondroitin sulfate preparations

Zinc Transport in Caco-2 Cells and Zinc Balance in Rats: Influence of the Heat Treatment of a Casein−Glucose−Fructose Mixture

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