Studies on the Synthesis and Metabolism of 1-(l-Arginine)-1-Deoxy-D-Fructose and the Possible Mutagenic Effects of Maillard Reaction Mixtures

The absorption and metabolism of fructose-arginine was examined in weanling rats. Fructose-arginine is the Amadori compound resulting when dextrose reacts with arginine during the Maillard reaction. Fructose-(U-('14)C)-arginine and L-(U-('14)C)-arginine were administered by stomach intubation. Samples of urine, feces and CO(,2) were taken at various time intervals up to 72 hours. The absorption of the Maillard compound was found to be much slower than that of the free arginine. The percentage of administered radioactivity was much lower in expired CO(,2) for the fructose-arginine and fecal radioactivity was greater than that seen for the arginine. High levels of antibiotics in the diet had little effect on the absorption of arginine except that diarrhea led to increased fecal output. The effect of antibiotic pretreatment on the absorption of fructose-arginine was dramatic. The expiration of ('14)CO(,2) never reached a maximum during 72 hours. Less than 50% of the ('14)CO(,2) expired by the non-antibiotic-fed controls was seen in the pretreated animals. Urine radioactivity did not reach a maximum until 72 hours, as compared to a 32 hour maximum in the controls. Mutagenicity testing was conducted on Maillard products using the Ames mutagenicity test. Twenty-one amino acids were individually heated with dextrose and these reaction mixtures were tested with Salmonella typhimurium strains TA 98, TA 100 and TA 1537 with and without S-9 activation. No apparent mutagenicity was observed. The same results were shown for mixtures of amino acids and dextrose and solvent-extracted fractions of leucine and isoleucine Maillard mixtures. The only positive mutagenic results occurred when high concentration Maillard reaction mixtures were tested. Positive mutagenic responses were seen for mixtures resulting from a 1 M glycine and 1 M dextrose solution or a 1 M lysine and 1 M dextrose solution.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Becher, Michael Gordon

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8218427

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70067