Influence of Diets Rich in Maillard Reaction Products on Calcium Bioavailability. Assays in Male Adolescents and in Caco-2 Cells

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• 作者：Marta Mesas ; Isabel Seiquer ; Mara Pilar Navarro
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：October 28, 2009
• 年：2009
• 卷：57
• 期：20
• 页码：9532-9538
• 全文大小：714K
• 年卷期：v.57,no.20(October 28, 2009)
• ISSN：1520-5118

文摘

The effects of the high intake of Maillard reaction products (MRP) on calcium availability in adolescents and across Caco-2 cell monolayers were examined. In a 2 week randomized two-period crossover trial, 18 male adolescents consumed two diets, named white diet (WD) and brown diet (BD), which were poor and rich in MRP, respectively. A 3 day balance was performed at the end of each period, and fasting blood samples were collected. Calcium solubility and absorption across Caco-2 cells were studied after the in vitro digestion of the diets. The in vitro assay showed similar solubility after the in vitro digestion and similar transport across Caco-2 cells. In accordance, calcium bioavailability in adolescents did not vary between the diets (%WD = 40.4 ± 5.1, %BD = 38.2 ± 3.6). Serum and urine biochemical parameters related to calcium status and bone metabolism remained unaltered. Only deoxypyridinoline values were significantly lower after consumption of the BD (13.0 ± 1.1 compared to 18.3 ± 2.1 nM/Mm Cr in the WD), possibly indicative of less efficient bone turnover during this period. As calcium acquired during adolescence is essential to maximize peak bone mass and to prevent osteoporosis, possible long-term effects of excessive MRP intake during this period warrant attention.