Absorption and Metabolism of Lysine Maillard Products in Relation to Utilization of L-Lysine
Document Type
Article
Date of Original Version
1-1-1989
Abstract
An in vivo study was conducted to investigate to what extent the lysine Maillard products are absorbed and metabolized and how they affect the absorption and utilization of L-lysine in protein synthesis. The lysine Maillard products, mono- (MFL) and difructose-L-lysine (DFL), were synthesized from a mixture of glucose and [14C]lysine (6:1). A portal vein catheterization technique with duodenal infusion and a jugular vein administration was employed for the study of absorption and metabolism, respectively. MFL was absorbed in a significant amount probably by active transport and incorporated into the liver microsome, whereas DFL was absorbed in a negligible amount probably through diffusion. Compared to 22% of lysine, 72% of the absorbed MFL was excreted. MFL retarded competitively the absorption of lysine, while DFL reduced the absorption of lysine by blocking the absorption site. © 1989, American Chemical Society. All rights reserved.
Publication Title, e.g., Journal
Journal of Agricultural and Food Chemistry
Volume
37
Issue
1
Citation/Publisher Attribution
Sherr, Boni, Chong M. Lee, and Carrol Jelesciewicz. "Absorption and Metabolism of Lysine Maillard Products in Relation to Utilization of L-Lysine." Journal of Agricultural and Food Chemistry 37, 1 (1989). doi: 10.1021/jf00085a028.