The effect of maillard reaction products on the absorption of tryptophan

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Abstract

  • 1.

    1. The kinetics of the absorption of tryptophan in the presence of Maillard reaction products formed in the glucose-tryptophan system was studied by both in vitro everted gut sac method and in vivo catherization of the portal vein.

  • 2.

    2. Fructose-l-tryptophan (Amadori compound) appeared to be the major fraction of the reaction products when fractionated using a cellulose column eluted by water-saturated n-butanol.

  • 3.

    3. The absorption of l-tryptophan was partially inhibited in vitro and in vivo by fructose-l-tryptophan in a competitive manner with an inhibitor constant (Ki)of 1.1 mM.

  • 4.

    4. The relative absorption rate of l-tryptophan was significantly lower in the presence of the Maillard reaction products than in the presence of fructose-l-tryptophan indicating the presence of other inhibitory factors in the reaction products.

  • 5.

    5. The in vivo absorption of fructose-l-tryptophan was almost negligible compared to that of tryptophan.

  • 6.

    6. The inhibited absorption by Maillard reaction products may have contributed in part to an incomplete recovery in the growth of the rats when fed a supplemented browned synthetic amino acid diet.

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Present Address: Department of Nutrition & Food, Drexel University, Philadelphia, PA 19104, U.S.A.

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