Effects of consumption of Maillard reaction products on magnesium digestibility and tissue distribution in rats.

摘要

Mg bioavailability could be affected by the presence of Maillard reaction products (MRP), formed during thermal processing of foods. The aim of this study was to analyse the influence of the consumption of MRP, derived from glucose-methionine (GM) mixtures heated for 30 min, on Mg bioavailability and tissue distribution. Mg balances (whole experimental period and final wk) were performed in rats. Animals were sacrificed and certain organs removed to analyse the Mg content. In the experimental group, consumption of the heated GM mixture increased Mg digestibility during the last wk of the assay (72.1 +or- 2.4%) compared with the control group (59.4 +or- 1.3%); this variation was associated with MRP consumption and not with the residual methionine. However, no variations were found in Mg bioavailability over the whole experimental period. The Mg content in the femur was lower in the animals fed the MRP-diet than in the control group (0.67 +or- 0.03 vs 0.86 +or- 0.03 mg), but its concn. was higher in unusual deposits, such as the liver and the kidney. Results suggest 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.