Food Bioscience Group, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Department of Medicine, The Icahn School of Medicine at Mount Sinai, 1468 Madison Ave, New York, NY 10029, USA.
Food Res Int. 2019 Apr;118:72-80. doi: 10.1016/j.foodres.2017.09.056. Epub 2017 Sep 21.
The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose or fructose or high fructose corn syrup (HCFS)) were tested. Intestinal simple amino acid systems were also analyzed to gain insight into their contribution to the Maillard reaction (MR). Decrease of lysine (11.7-34%), arginine (24-35%) and other amino acids occurred after digestion of the meals. Fructosamine (42.6±4.7 and 332.9±10.4μg/ml) and fluorescent adducts (22,270±119.6 and 9283±188.3 RFU) were detected in digests of those meals containing HCFS and starch, respectively. Carboxymethyllysine (CML) (5.03±1.09μg/ml) and MGO-derivative AGEs (12.2±1.5μg/ml) were found in the meals composed of fructose and only MGO-derivative AGEs (12.2±1.6μg/ml) in presence of glucose. Physiological intestinal concentrations (43mM) of sugars in simplified systems composed by single amino acids caused formation of MRPs under digestive conditions. Arginine and fructose (314mM) showed formation of fructosamine and different AGEs. Fructose (43mM) gave rise to CML by interaction with lysine, which was observed within 1h of incubation at intestinal conditions. These conditions are possible in the intestine during fructose malabsorption. The results suggest the importance of using meal systems for better understanding of complex chemical events taking place during digestion such as MR. This is the first study proposing the formation of non-fluorescent AGEs associated to the pathogenesis of diabetes during digestion of sugar containing and average meals. This formation may be possible in conditions where sugar absorption is delayed such as fructose malabsorption or intake of a fatty meal. The occurrence of the MR during the digestion process may reduce the bioavailability of essential amino acids and increase the production of MRPs causing health disorders.
本研究旨在研究类似膳食系统消化过程中美拉德反应产物（MRP）的形成。测试了普通膳食（蛋白质、淀粉和油）和含糖类膳食（蛋白质和葡萄糖或果糖或高果糖玉米糖浆（HFCS））。还分析了肠道简单氨基酸系统，以深入了解它们对美拉德反应（MR）的贡献。消化这些膳食后，赖氨酸（11.7-34%）、精氨酸（24-35%）和其他氨基酸减少。含有 HFCS 和淀粉的膳食消化液中检测到果糖胺（42.6±4.7 和 332.9±10.4μg/ml）和荧光加合物（22,270±119.6 和 9283±188.3 RFU）。仅在含有葡萄糖的情况下，由果糖组成的膳食中发现了羧甲基赖氨酸（CML）（5.03±1.09μg/ml）和 MGO 衍生的 AGEs（12.2±1.5μg/ml），而仅在存在果糖的简化系统中发现了 MGO 衍生的 AGEs（12.2±1.6μg/ml）。在由单一氨基酸组成的简化系统中，生理肠道浓度（43mM）的糖在消化条件下会形成 MRP。精氨酸和果糖（314mM）会形成果糖胺和不同的 AGEs。在肠道条件下孵育 1 小时内，果糖与赖氨酸相互作用生成 CML。在果糖吸收不良期间，肠道内可能会出现这些情况。结果表明，使用膳食系统对于更好地理解消化过程中发生的复杂化学事件（如 MR）非常重要。这是第一项研究提出在含有糖和普通膳食的消化过程中形成与糖尿病发病机制相关的非荧光 AGEs。这种形成可能发生在糖吸收延迟的情况下，例如果糖吸收不良或摄入高脂肪膳食。MR 在消化过程中的发生可能会降低必需氨基酸的生物利用度并增加 MRP 的产生，从而导致健康障碍。
