The differential determination of lysine in heated milk. I.—<i>In vitro</i> methods

Bujard, E; Handwerck, Victor; Mauron, J.

doi:10.1002/jsfa.2740180204

Cited by 28 publications

(8 citation statements)

References 23 publications

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“…Earlier, Ross & Krampitz (1960) and Pion (1961) had both drawn the opposite conclusion, i.e. that FDNB-reactive lysine was not a significantly more sensitive indicator of protein-sugar damage, but Bujard, Handwerck & Mauron (1967) showed that this was due to their use of the Schober & Prinz (1956) procedure for estimating FDNB-reactive lysine content ; this procedure is less specific and more subject to interference from 'caramel' colours in damaged materials.…”

Section: Fdnb-reactive Lysine (Direct Method)mentioning

confidence: 98%

Mechanisms of heat damage in proteins

Hurrell

Carpenter

1974

Br J Nutr

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I. Analyses have been made of materials in which proteins were caused to react with sugars so as to cause a severe fall in their nutritionally available lysine content as assayed with both rats and chicks.z. With materials in which the reactions had proceeded under mild conditions (37O), the direct use of either fluorodinitrobenzene (FDNB), o-methylisourea or sodium borohydride to measure selectively those lysine units which had not engaged in Maillard reactions gave similar values which, in turn, appeared to reflect the full extent of the nutritional damage.3. Analysis by a procedure using trinitrobenzenesulphonic acid (TNBS), or the use of FDNB indirectly to measure 'bound lysine' failed to indicate the full extent of the Maillard reaction in mildly heated materials, although the same procedures did appear to do so when applied to materials in which sugar and proteins had been allowed to react at a higher temperature. 4. With a pure protein and with fat-extracted, dried muscle that had been severely heated, all the procedures for measuring reactive lysine gave similar results, with the exception of the procedure using sodium borohydride which proved ineffective in measuring the type of damage that had occurred in these materials.5. The findings are discussed in relation to the nature of the reactions believed to take place in different types of heat damage.6. Suggestions are made of the types of materials with which different procedures can be satisfactorily used. The direct FDNB procedure and that using a-methylisourea appeared to be applicable to all our samples.

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Section: Fdnb-reactive Lysine (Direct Method)mentioning

confidence: 98%

Mechanisms of heat damage in proteins

Hurrell

Carpenter

1974

Br J Nutr

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“…Theoretically, the use of enzymes to match those in the human digestive system should provide a good means of hydrolyzing the protein into amino acids, both free and blocked, which could then be analyzed to determine the amount of biologically available lysine. Such enzymic digestions do not reach 100% hydrolysis (use of pronase results in 85% according to Hurrell and Carpenter , 1981b), and hence the figures obtained must be referred to a standard of reference which is taken as 100% and adjusted accordingly (Bujard and others ). Mottu and Mauron () analyzed the availability of lysine in condensed milk and a range of milk powders after enzymatic digestion of the products with pepsin and pancreatin by the method of Mauron and others (), and they compared the lysine figures obtained with those from 3 other methods: acid digestion with lysine analysis, the FDNB method of Carpenter () and an in vivo method based on rat growth (Gupta and others ).…”

Section: Analysis Of Chemically Reactive and Bioavailable Lysinementioning

confidence: 99%

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Mehta

Deeth

2015

Comp Rev Food Sci Food Safe

114

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Lysine residues in milk proteins become "blocked" when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl-lysine, the 1st stable product of the Maillard reaction, and carboxymethyl-lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal-based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins.

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“…At the same period, Carpenter, from Cambridge, developed a chemical test to quantify the availability of lysine in heat‐treated fish proteins, based on the reactivity of the epsilon amino group of lysine with F‐DNB 15. This method was found not to be valid for processed milks (Bujard et al ) 16. An in vivo test was then developed on the rat for the estimation of lysine bioavailability (Mottu and Mauron) 17.…”

Section: The Maillard Reaction In Nutritionmentioning

confidence: 99%

“…15 This method was found not to be valid for processed milks (Bujard et al). 16 An in vivo test was then developed on the rat for the estimation of lysine bioavailability (Mottu and Mauron). 17 The development of chemical tests to measure available lysine (or reactive lysine) in proteins in which the Maillard reaction took place became a challenge involving many international research groups with different approaches: acid hydrolysis, microbiological tests, growth assay in rats, enzymatic digestion, F-DNB, TNBS, guanidination, reduction by NaBH4, dye binding, and others (Hurrell and Carpenter).…”

Section: The Maillard Reaction In Nutritionmentioning

confidence: 99%

Historical Perspective of the Maillard Reaction in Food Science

Finot

2005

Annals of the New York Academy of Sciences

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Maillard's paper of 1912 describing the reaction between amino acids and sugars is both innovative and visionary. It provides original and still-valuable data on the chemistry of a new reaction and foresees its involvement in many scientific and biological domains, even in human pathology. This paper was ignored by the scientific community until 1941. In 1948 the Maillard reaction was definitely recognized as being responsible for the browning and loss of nutritive value of heated milk powders. There was then a continuous increase in papers on the chemistry of this complex reaction to identify its various pathways: in food science, to evaluate the influence of reaction parameters (pH, T degrees , time, sugar reactivity, concentration of the reagents, water activity, glass transition temperature) on the evolution of the reaction and on changes in food quality; in nutrition, to quantify the loss of bioavailability of essential amino acids; on the metabolism of the reaction products and on the physiological effects of the ingested Maillard reaction products. The significant scientific advances and the key persons and pioneers who contributed much to the understanding of the Maillard reaction are presented. The food industry is directly concerned with the occurrence of this reaction in processed foods and contributed significantly by its own research to understanding the phenomena and to optimizing the processes and conditions of food preparation in order to preserve the nutritional, safety, and organoleptic qualities of foods.

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The differential determination of lysine in heated milk. I.—In vitro methods

Cited by 28 publications

References 23 publications

Mechanisms of heat damage in proteins

Mechanisms of heat damage in proteins

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Historical Perspective of the Maillard Reaction in Food Science

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