Intake of Maillard reaction products reduces iron bioavailability in male adolescents

Molecular Nutrition and Food Research

Volumn 53, Issue 12, 2009, Pages 1551-1560

  García, Marta Mesías ^a   Seiquer, Isabel ^a   Delgado Andrade, Cristina ^a   Galdó, Gabriel ^b   Navarro, Maria Pilar ^a  

^a CSIC   (Spain)

^b HOSPITAL UNIVERSITARIO SAN CECILIO   (Spain)

Author keywords

Caco 2 cells; Gastrointestinal digestion; Iron bioavailability; Iron metabolism; Maillard reaction products

Indexed keywords

ADOLESCENT; ARTICLE; BIOAVAILABILITY; BLOOD; BLOOD EXAMINATION; CELL STRAIN CACO 2; CHEMISTRY; CHILD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; CROSSOVER PROCEDURE; DIET; DIGESTION; FECES; FOOD ANALYSIS; GLYCATION; HUMAN; INTESTINE ABSORPTION; INTESTINE MUCOSA; IRON INTAKE; MALE; METABOLISM; METHODOLOGY; NUTRITIONAL STATUS; RANDOMIZED CONTROLLED TRIAL; SOLUBILITY; URINE;

ADOLESCENT; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; CHILD; COOKERY; CROSS-OVER STUDIES; DIET; DIET SURVEYS; DIGESTION; FECES; FOOD ANALYSIS; HEMATOLOGIC TESTS; HUMANS; INTESTINAL ABSORPTION; INTESTINAL MUCOSA; IRON, DIETARY; MAILLARD REACTION; MALE; NUTRITIONAL STATUS; SOLUBILITY;

EID: 71149111940     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800330     Document Type: Article

References (60)

1. Finch, C., Regulators of iron balance in humans. Blood 1994, 84,1697-1702.
2. Muños-Hoyos, A., Molina Carballo, A., Hierro, In: Gil, A. Tratado de Nutricio ́n, Accio ́n Me ́dica, Madrid 2005, pp. 927-971.
3. McCann, J. C., Mes, B. N., An overview of evidence for casual relation between iron deficiency during development and deficits in cognitive or behavioural function. Am. J. Clin. Nutr. 2007, 85, 931-945.
4. Murray-Kolb, L. E., Beard, J. L., Iron treatment normalizes cognitive functioning in young women. Am. J. Clin. Nutr. 2007,85,778-787.
5. Clark, S. F., Iron deficiency anemia. Nutr. Clin. Pract. 2008, 23,128-141.
6. Guthrie, J. F., Lin, B. H., Frazao, E., Role of food prepared away from home in the American Diet, 1977-1978 versus 1994-1996: changes and consequences. J. Nutr. Educ. Behav. 2002, 34, 140-150.
7. Amorim, J. A., Dietary habits and nutritional status in adolescents over Europe-Southern Europe. Eur. J. Clin. Nutr. 2000, 54, S29-S35.
8. Serra-Majem, L. l., Ribas, L., Ngo de la Cruz, J., Ortega, R. M. et al., Serra Majem, L. l., Aranceta Bartrina, J., Alimentacio ́n infantil y juvenil, Estudio Enkid Masson, Barcelona 2002, pp. 51-59.
9. Ames, J. M., Applications of the Maillard reaction in the food industry. Food Chem. 1998, 62, 431-439.
10. Delgado-Andrade, C., Seiquer, I., Nieto, R., Navarro, M. P., Effects of heated glucose-lysine and glucose-methionine model-systems on mineral solubility. Food Chem. 2004, 87, 329-337.
11. Hardy, J., Parmentier, M., Fanni, J., Functionality of nutrients and thermal treatments of food. Proc. Nutr. Soc. 1999, 58,579-585.
12. Li, H. C., Risch, S. J., Reinnecius, G. A., Parliament, T. H., Morello, M. J., McGorrin, R. J., Thermally Generated Flavours: Maillard, Microwave and Extrusion Process, American Chemical Society, Washington, DC, 1994, pp. 467-475.
13. Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R. et al., Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy. Proc. Natl. Acad. Sci. USA 1997, 94, 6474-6479.
14. Briefel, R. R., Johnson, C. L., Secular trends in dietary intake in the United States. Ann. Rev. Nutr. 2004, 24, 401-431
15. Somoza, V., Five years of research on health risks and benefits of Maillard reaction products: an update. Mol. Nutr. Food Res. 2005, 49, 663-672.
16. Seiquer, I., Díaz-Alguacil, J., Delgado-Andrade, C., Lo ́pez-Frías, M. et al., Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11-14 Am. J. Clin. Nutr. 2006, 83, 1082-1088.
17. O'Brien, J., Morrissey, P. A., Nutritional and toxicological aspects of Maillard Browning reaction in foods. Crit. Rev. Food Sci. Nutr. 1989, 28, 211-248.
18. Delgado-Andrade, C., Seiquer, I., Navarro, M. P., Bioavailability of iron from a heat-treated glucose-lysine model food system: assays in rats and in Caco-2 cells. J. Sci. Food Agric. 2004, 84, 1507-1513.
19. Navarro, M. P., Vaquero, M. P., García-Arias, T., Carbajal, A., Sa ́nchez-Mu ́niz, F. J., Bioavailability of Micronutrients and Minor Dietary Compounds. Metabolic and Technological Aspects, Research Signpost, Kerala 2003, pp. 133-145.
20. Johnson, P. E., Lykken, G., Mahalko, J., Milne, D. et al., Waller, G. R., Feather, M. S., The Maillard Reaction in Food and Nutrition. American Chemical Society, Washington, DC, 1983, pp. 349-360.
21. García-Casal, M. N., Leets, I., Layrisse, M., Beta-carotene and inhibitors of iron absorption modify iron uptake by Caco-2 cells. J. Nutr. 2000, 130, 5-9.
22. Au, A. P., Reddy, M. B., Caco-2 cells can be used to asses human iron bioavailability from a semipurified meal. J. Nutr. 2000, 130, 1329-1334.
23. Moreiras, O., Carbajal, A., Cabrera, L., Cuadrado, C., Ingestas recomendadas de energi{dotless} ́a y nutrientes para la poblacio ́n espan ̃ola (revisadas 2002), Tablas de composicio ́n de alimentos, Universidad complutense de Madrid, Ediciones Pira ́mide, Madrid 2004.
24. Mataix, J., Man ̃as, M., Llopis, J, Martínez, E., Tablas de composicio ́n de alimentos espan ̃oles, Servicio de Publicaciones de la Universidad de Granada, Granada 2003.
25. Zhi, J., Moore, R., Kanitra, L., The effect of short-term (21 day) orlistat treatment on the physiologic balance of six selected macrominerals and microminerals in obese adolescents. J. Am. Coll. Nutr. 2003, 5, 357-362.
26. Schulz-Lell, G., Buss, R., Oldigs, H.D., Dörner, K. et al., Iron balances in infant nutrition. Acta Paediatr. 1987, 76, 585-591
27. Miller, D. D., Schricker, B. D., Rasmussen, R. R., Campen, D. V., An in vitro method for estimation of iron availability from meals. Am. J. Clin. Nutr. 1981, 34, 2248-2256.
28. Navarro, P., Aspe, T., Seiquer, I., Zinc transport in Caco-2 cells and zinc in rats: influence of the heat treatment of a casein-glucose-fructose-mixture. J. Agric. Food Chem. 2000,48,3589-3596.
29. Delgado-Andrade, C., Seiquer, I., Navarro, M. P., Morales, F. J., Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells. Food Chem. Toxicol. 2008, 46, 1600-1607.
30. Steinhart, H., Rathjen, T., Dependences of tocopherol stability on different cooking procedures of foods. Int. J. Vitamin Nutr. Res. 2003, 73, 144-151.
31. Serra-Majem, L., Ribas-Barba, L., Pe ́rez-Rodrigo, C., Aranceta Bartrina, J., Nutrient adequacy in Spanish children and adolescents. Br. J. Nutr. 2006, 96, 49-57.
32. Scientific Committee for Food (SCF), Nutrient and energy intakes for the European Community. Opinion adopted by the Scientific Committee on Food on 12 December 1992. Reports of the Scientific Committee for Food, Thirty-First Series. European Commission, Luxembourg,1993; http://europa.eu.int/comm/food/fs/sc/scf/out89.pdf.
33. Dietary Reference Intakes, Recommendations to prevent and control iron deficiency in the United States, Morbid Mortal Nuk MMWR 1998, Institute of Medicine, National Academy Press, Washington, DC, 2001.
34. Kersting, M., Alexy, U., Sichert-Hellert, W., Dietary intake and food sources of minerals in 1to18year old German children and adolescents. Nutr. Res. 2001, 21, 607-616.
35. Guthrie, B., Picciano, M. F., Human Nutrition. Mosby-Year Book, St. Louis, MO 1995.
36. Lombardi-Boccia, G., Aguzzi, A., Cappelloni, M., Di Lullo, G. et al., Total-diet study: dietary intakes of macro elements and trace elements in Italy. Br. J. Nutr. 2003, 90, 1117-1121.
37. Hunt, J. R., High-, but not low-bioavailability diets enable substantial control of women's iron absorption in relation to body iron stores, with minimal adaptation within several weeks. Am. J. Clin. Nutr. 2003, 78, 1168-1177.
38. Hallberg, L., Hulthen, L., Gramatkovski, E., Iron absorption from the whole diet in men: how effective is the regulation of iron absorption? Am. J. Clin. Nutr. 1997, 66, 347-356.
39. Coudray, C., Bellanger, J., Castiglia-Delavaud, C., Re ́me ́sy, C. et al.,Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. Eur. J. Clin. Nutr. 1997, 51, 375-380.
40. Sarria, B., Santiago Navas-Carretero, S., Lopez-Parra, A. M., Perez-Granados, A. M., Arroyo-Pardo, E., Roe, M. A., teacher, B. et al., The G277S transferrin mutation does not affect iron absorption in iron deficient women. Eur. J. Nutr. 2007,46,57-60.
41. Herbert, V., Recommended dietary intakes (RDI) of iron in humans. Am. J. Clin. Nutr. 1987, 45, 679-686.
42. Tseng, M., Chakraborty, H., Robinson, D. T., Mendez, M. et al., Adjustment of iron intake for dietary enhancers and inhibitors in population studies: bioavailable iron in rural and urban residing Russian women and children. J. Nutr. 1997,127,1456-1468.
43. National Research Council, Recommended Dietary Allowances: 10th edition, Report of the Subcommittee on the Tenth Edition of the RDA, Food and Nutrition Board and the Commission on Life Sciences, National Academy Press, Washington, DC, 1989.
44. Schricker, B. R., Miller, D. D., Effects of cooking and chemical treatment on heme and non-heme iron in meat. J. Food Sci. 1983, 48, 1340-1344.
45. Martínez-Torres, C., Layrisse, M., Effect of amino acids on iron absorption from a staple vegetable food. Blood 1970, 35,669-682.
46. Baech, S. B., Hansen, M., Bukhave, K., Kristensen, L. et al., Increasing the cooking temperature of meat does not affect non-heme iron absorption from a phytate-rich meal in women. J. Nutr. 2003, 133, 94-97.
47. Homma, S., Murata, M., Metal chelating compounds in instant coffee. Ann. Nutr. Metab. 2001, 45, 394.
48. Wijewickreme, A. N., Kitts, D. D., Modulation of metal-induced genotoxicity by Maillard reaction products isolated from coffee. Food Chem. Toxicol. 1998, 36, 543-553.
49. Morales, F. J., Ferna ́ndez-Fraguas, C., Jime ́nez-Pe ́rez, S., Iron-binding ability of melanoidins from food and model systems. Food Chem. 2005, 90, 821-827.
50. Yoshimura, Y., Iijima, T., Watanabe, T., Nakazawa, H., Antioxidative effect of Maillard reaction products using glucose-glycine model system. J. Agric. Food Chem. 1997, 45,4106-4109.
51. Seiquer, I., Ruiz Roca, B., Navarro, M. P., Studies on the antiradical activity and iron chelating power of glucose-lysine Maillard reaction products, The Maillard Reaction in Food and Medicine, Cost Action 927-IMARS2006, pp. 25.
52. Mahalko, J. K., Johnson, P. E., Likken, G. I., Effect of fructose-tryptophan reflux product on the absorption and retention of iron in the rat. Fed. Proc. 1984, 43, 1050.
53. O'Brien, J., Morrissey, P. A., Flynn, A., Labuza, T. P., Reineccius, G. A., Monnier, V., O'Brien, J., Baines, J. Maillard Reaction in Chemistry, Food and Health. The Royal Society of Chemistry, Cambridge 1994, pp. 397-401.
54. Delgado-Andrade, C., Seiquer, I., Valverde, A., Navarro, M. P., Iron metabolism in rats fed diets containing heated glucose-lysine. Proc. Nutr. Soc. 2000, 59, 133.
55. Johnson, P. E., Effect of food processing and preparation on mineral utilization. Adv. Exp. Med. Biol. 1991, 483-498.
56. Aspe, T., Influencia del tratamiento te ́rmico de la proteína diete ́tica sobre la biodisponibilidad de algunos minerales, Tesis Doctoral, Universidad Complutense, Madrid 1992.
57. Sarria ́, B., Vaquero, M. P., Iron bioavailability from powdered and in bottle sterilized infant formulas in suckling and weanling rats. Nutrition 2004, 20, 788-793.
58. Oak, J. H., Nakagawa, K., Miyazawa, T., UV analysis of Amadoriglycated phophatidylethanolamine in foods and biological samples. J. Lipid Res. 2002, 43, 523-529.
59. Hurrell, R. F., Reddy, M., Cook, J. D., Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages. Br. J. Nutr. 1999, 81, 289-295.
60. Delgado-Andrade, C., Seiquer, I., Navarro, P., Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats. Czech J. Food Sci. 2004, 116-119.