Effect of Maillard Reaction Products on Disaccharidase Activities in the Rat
Date of Original Version
Effect of nonenzymatically browned products on the activities of mucosal disaccharidase in the small intestine of young rats both in vivo and in vitro was studied using browned products prepared from a natural food system (apricot) and model systems (glucose, egg albumin, and glucose-tryptophan). Disaccharidase activities of rats fed a diet containing browned products were found to be significantly reduced. Using a model system (glucose-tryptophan), the in vitro study on the mode of inhibitory effect of browning products on maltase activity revealed that the fructose-L-tryptophan (Amadori compound) fraction showed a competitive inhibitory effect (K¡ = 3.5 mol or 1.28 mg), whereas the fraction free from fructose-L-tryptophan exhibited a noncompetitive inhibitory effect (K¡ = 0.42 mg). The fructose-Ltryptophan free fraction contained mostly colored and fluorescent compounds. This fraction appeared to increase in quantity with an increase in reaction time and temperature. © 1977, American Chemical Society. All rights reserved.
Journal of Agricultural and Food Chemistry
Lee, Chong Min, Clinton O. Chichester, and Tung Ching Lee. "Effect of Maillard Reaction Products on Disaccharidase Activities in the Rat." Journal of Agricultural and Food Chemistry 25, 4 (1977): 775-778. doi:10.1021/jf60212a066.