Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats
C. Delgado-Andrade, I. Seiquer, M. P. Navarrohttps://doi.org/10.17221/10631-CJFSCitation:C. Delgado-Andrade, I. Seiquer, M. P. Navarro (2004): Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats. Czech J. Food Sci., 22: 116-119.
The influence of Maillard reaction products from glucose-methionine on iron bioavailability was investigated,
and compared with those from glucose-lysine (both 40% moisture, 150°C, 90 min). Iron balance was
carried out in rats fed diets containing 3% of the different samples and a control diet (AIN93-G). After the balance
period, rats were sacrificed, haemoglobin and hematocrit were measured and some organs were removed
to analyze iron content. Consumption of the diet containing glucose-methionine heated mixtures increased iron
digestibility and bioavailability with respect to animals fed the glucose-lysine diet, although values of net absorption
and retention did not reach significant differences between groups. Haemoglobin, hematocrit and iron
in liver were unaffected with the different diets, but higher values of iron concentration in spleen were found
among animals fed the glucose-methionine diet.
Maillard reaction; methionine; lysine; iron; bioavailability