Effects of Consumption of Maillard Reaction Products on Magnesium Digestibility and Tissue Distribution in Rats

Magnesium bioavailability could be affected by the presence of Maillard reaction products (MRP), formed during the heat processing of foods. The aim of this study was to analyze the influence of the consumption of MRP, derived from glucose-methionine (GM) mixtures heated for 30 min, on magnesium bioavailability and tissue distribution. Magnesium balances (whole experimental period and final week) were performed in rats. Animals were sacrificed and certain organs removed to analyse the magnesium content. In the experimental group, consumption of the heated GM mixture increased magnesium digestibility during the last week of the assay (72.1 ± 2.4%) compared with the control group (59.4 ± 1.3%); this variation was associated with MRP consumption and not with the residual methionine. However, no variations were found in magnesium bioavailability over the whole experimental period. The magnesium content in the femur was lower in the animals fed the MRP-diet than in the control group (0.67 ± 0.03 vs 0.86 ± 0.03 mg) but its concentration was higher in unusual deposits such as the liver and the kidney. Our results show that long-term dietary consumption of MRP could lead to alterations in bone health, which could contribute to the development and advance of degenerative bone diseases associated with aging.

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Consumption of Model Maillard Reaction Products has no Significant Impact on Ca and Mg Retention or on Tissue Distribution in Rats

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000167 ◽

2013 ◽

Vol 83 (4) ◽

pp. 246-253 ◽

Cited By ~ 2

Author(s):

Irene Roncero-Ramos ◽

Silvia Pastoriza ◽

M. Pilar Navarro ◽

Cristina Delgado-Andrade

Keyword(s):

Tissue Distribution ◽

Maillard Reaction ◽

Control Diet ◽

Experimental Period ◽

Magnesium Content ◽

Female Rats ◽

Maillard Reaction Products ◽

Reaction Products ◽

Apparent Absorption ◽

Long Term Study

Our aim was to analyze the influence of the prolonged consumption of Maillard reaction prod-ucts (MRPs) from the glucose-lysine model system, on calcium and magnesium bioavailability and on tissue distribution in female rats. A long-term study (88 days) was conducted, in which two groups of rats (n = 12) were fed either a Control diet or one including 3 % glucose-lysine MRPs (GL90 diet). During the experimental period, the global balance was determined; calcium apparent absorption, retention, and bioavailability were stable after consumption of the assayed MRPs (37 % and 38 % for the Control and GL90 groups, respectively). Consequently, there was no change in calcium tissue distribution. During the final week, an additional balance was performed, following urine and feces collection, which showed calcium bioavailability to be stable. During the same period, magnesium apparent absorption and retention increased, leading to higher digestibility and bioavailability. However, these variations could be isolated events of little significance, since overall there were no variations in magnesium body content or retention (73 mg and 75 mg for the Control and GL90 groups, respectively). This conclusion was supported by the stability of the magnesium content and its concentration in the organs. These findings are in line with those of previous studies, which have reported the low affinity of these metals to form MRP complexes.

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