Plakas S M, Lee T C, Wolke R E, Meade T L
J Nutr. 1985 Dec;115(12):1589-99. doi: 10.1093/jn/115.12.1589.
The effect of the Maillard browning reaction in the diet of rainbow trout (Salmo gairdneri) on growth and amino acid availability was investigated. Chemical and enzymatic hydrolysis methods were applied for the detection of the losses of amino acids in a model protein browning system. Arginine and lysine exhibited the greatest losses in the mixture of fish protein isolate and glucose stored for 40 d at 37 degrees C. The apparent digestibility and absorption of individual amino acids, particularly lysine, was lower in trout fed browned protein than in those fed the control protein. Plasma lysine levels were significantly depressed, while the plasma levels of glucose and most other amino acids were elevated in relation to the loss in nutritive value of dietary protein after browning. The early Maillard reaction derivative of lysine, epsilon-deoxy-fructosyl-lysine, was recovered from browned protein (by using the in vitro enzymatic hydrolysis procedure) and from the plasma of trout fed browned protein. Analysis of plasma free amino acids provided an indication of lysine bioavailability and identified lysine as the first-limiting amino acid in the diets containing browned protein.
研究了虹鳟（Salmo gairdneri）日粮中美拉德褐变反应对其生长和氨基酸利用率的影响。采用化学和酶解方法检测模型蛋白褐变系统中氨基酸的损失情况。在37℃下储存40天的鱼蛋白分离物与葡萄糖混合物中，精氨酸和赖氨酸的损失最大。与投喂对照蛋白的虹鳟相比，投喂褐变蛋白的虹鳟对单个氨基酸（尤其是赖氨酸）的表观消化率和吸收率较低。血浆赖氨酸水平显著降低，而血浆葡萄糖和大多数其他氨基酸水平相对于褐变后日粮蛋白质营养价值的损失有所升高。从褐变蛋白（采用体外酶解程序）和投喂褐变蛋白的虹鳟血浆中回收了赖氨酸的早期美拉德反应衍生物ε-脱氧果糖基赖氨酸。血浆游离氨基酸分析表明了赖氨酸的生物利用率，并确定赖氨酸是含褐变蛋白日粮中的第一限制性氨基酸。
