Absorption and Metabolism of Lysine Maillard Products in Relation to Utilization of L-Lysine
Date of Original Version
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
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.