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Food Science and Technology International
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Effects of Consumption of Maillard Reaction Products on Magnesium Digestibility and Tissue Distribution in Rats

C. Delgado-Andrade

Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain

I. Seiquer

Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain

M.P. Navarro

Unidad de Nutrición, Estación Experimental del Zaidín, CSIC, Granada, Spain, pnavarro{at}eez.csic.es

Magnesium bioavailability could be affected by the presence of Maillard reaction products (MRP), formed during the heat processing of foods. The aim of this study was to analyze the influence of the consumption of MRP, derived from glucose-methionine (GM) mixtures heated for 30 min, on magnesium bioavailability and tissue distribution. Magnesium balances (whole experimental period and final week) were performed in rats. Animals were sacrificed and certain organs removed to analyse the magnesium content. In the experimental group, consumption of the heated GM mixture increased magnesium digestibility during the last week of the assay (72.1 ± 2.4%) compared with the control group (59.4 ± 1.3%); this variation was associated with MRP consumption and not with the residual methionine. However, no variations were found in magnesium bioavailability over the whole experimental period. The magnesium content in the femur was lower in the animals fed the MRP-diet than in the control group (0.67 ± 0.03 vs 0.86 ± 0.03 mg) but its concentration was higher in unusual deposits such as the liver and the kidney. Our results show that long-term dietary consumption of MRP could lead to alterations in bone health, which could contribute to the development and advance of degenerative bone diseases associated with aging.

Key Words: magnesium • bioavailability • Maillard reaction products • tissue distribution

Food Science and Technology International, Vol. 13, No. 2, 109-115 (2007)
DOI: 10.1177/1082013207078524
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