van Rooijen Charlotte, Bosch Guido, van der Poel Antonius F B, Wierenga Peter A, Alexander Lucille, Hendriks Wouter H
Animal Nutrition Group, Wageningen University, PO Box 338, 6700 AH Wageningen, The Netherlands.
Nutr Res Rev. 2013 Dec;26(2):130-48. doi: 10.1017/S0954422413000103. Epub 2013 Aug 6.
The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61.8%, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.
美拉德反应可在宠物食品或原料的热处理过程中发生，已知该反应会降低必需氨基酸（如赖氨酸）的生物利用率，因为会形成早期和晚期美拉德反应产物（MRP），而身体无法利用这些产物。通过化学方法测定总赖氨酸和活性赖氨酸之间的差异，可以表明食品、饲料和原料中早期MRP的含量。先前的研究报告称，宠物食品中总赖氨酸和活性赖氨酸之间的差异可能高达61.8%，而且生长犬粮可能存在提供的赖氨酸低于动物所需量的风险。晚期MRP的内源性类似物——晚期糖基化终产物，与人类的年龄相关疾病有关，如糖尿病和肾功能受损。目前尚不清楚宠物食品中晚期MRP的存在程度，以及膳食MRP是否会与宠物动物的糖尿病和肾功能受损等疾病的发生有关。避免使用MRP含量高的原料以及已知有利于美拉德反应的加工条件，可能是防止在宠物食品生产过程中形成MRP的有效策略。未来的工作应进一步聚焦于了解原料选择和加工条件对早期和晚期MRP形成的影响，以及对动物健康的潜在影响。
