Instituto en Formación de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Camino del Jueves s/n, 18100, Armilla, Granada, Spain.
Eur J Nutr. 2012 Oct;51(7):871-9. doi: 10.1007/s00394-011-0267-3. Epub 2011 Nov 1.
Maillard reaction products (MRP) improve food palatability and are linked to some positive biological actions. However, diverse negative consequences, some related to protein damage and mineral availability, have been established.
We investigated the effects of MRP, from a bread crust diet, on phosphorus bioavailability and tissue distribution in rats to determine whether these effects are related to the molecular weight of browning products.
During a study period of 88 days, rats were fed either a control diet or one of the following: with bread crust as a source of MRP, or one with its soluble high molecular weight, soluble low molecular weight or insoluble fraction (bread crust, HMW, LMW and insoluble diets, respectively). In the final week, a phosphorus balance was performed, after which the animals were sacrificed and some organs removed to analyse phosphorus content. A second balance was carried out throughout the experimental period to calculate phosphorus retention.
Phosphorus balance in the last week was unchanged. However, considering the whole experimental period, a trend towards improved bioavailability, significant in the HMW group, was observed. Higher phosphorus concentrations were measured in the small intestine and bone.
The consumption of MRP derived from bread did not alter phosphorus retention, due to increased bioavailability, especially concerning HMW compounds. The overall phosphorus body content remained unchanged and there were no changes in the bone, its principal metabolic destination. However, MRP consumption markedly raised phosphorus levels at the digestive level, especially when consumed as isolate fractions. The slower rate of stomach emptying is assumed to be related to this effect.
美拉德反应产物（MRP）可改善食物的口感，并与一些积极的生物学作用有关。然而，也已经确定了一些不同的负面影响，其中一些与蛋白质损伤和矿物质可用性有关。
我们研究了来自面包皮饮食的 MRP 对大鼠磷生物利用度和组织分布的影响，以确定这些影响是否与褐变产物的分子量有关。
在 88 天的研究期间，大鼠分别喂食对照饮食或以下饮食之一：以面包皮作为 MRP 的来源，或一种含有其可溶性高分子量、可溶性低分子量或不溶性部分（面包皮、高分子量、低分子量和不溶性饮食）的饮食。在最后一周进行磷平衡，然后处死动物并取出一些器官分析磷含量。在整个实验期间进行第二次平衡以计算磷保留。
最后一周的磷平衡没有变化。然而，考虑整个实验期间，观察到生物利用度提高的趋势，高分子量组尤为显著。小肠和骨骼中的磷浓度更高。
由于生物利用度的提高，尤其是高分子量化合物，来自面包的 MRP 的消耗并没有改变磷的保留。体内磷总含量保持不变，骨骼及其主要代谢部位没有变化。然而，MRP 的消耗明显提高了消化水平的磷水平，尤其是当作为分离的分数消耗时。胃排空速度较慢被认为与这种作用有关。
