Maillard browned proteins

Nutritional and Toxicological Effects of Maillard Browned Protein Ingestion in the Rat... 

The purpose of this study was to separate the nutritionally related effects of the long-term feeding of Maillard browned protein, from the toxicological effects. This was done by eliminating, wherever possible, variables that might lead to nutritional problems secondary to the effects of feeding the Maillard proteins. The diets were not only of equal protein quantity, but also of equal and high protein quality. 

No pattern in the clinical biochemistry profile associated with the feeding of Maillard browned proteins is apparent. The few assays that did show significant differences between browned and control groups are still within the normal ranges and, therefore, probably have no clinical significance. 

Serum, Cholesterol and Triglyceride Serum triglyceride and cholesterol levels were measured in rats fed Maillard browned proteins or control diets for l8 months. The results are given in Table VI. The feeding of Maillard browned egg albumin resulted in a significantly lower level of both cholesterol and triglycerides over animals fed the control egg albumin diet. Similar results of serum cholesterol values were observed by Gomyo (2 ). 

The results of the long-term feeding study lead to the conclusion that Maillard browned proteins are not toxic to rats. In reaching this conclusion, consideration is given not only to the data generated by the present study, but also to a reexamination of earlier data that suggested a toxic effect. 

In conclusion, it appears that all reported anthropometric, clinical biochemical, and histopathological changes resulting from the feeding of Maillard browned proteins in the present study can be attributed to nutritional and/or dietary factors. 

Biochemical Degradation Biochemical degradation is another harmful transformation that occurs with most biological products. There are four key reactions to consider lipid oxidation, Maillard browning, protein denaturation, and various enzyme reactions. These reactions are both heat- and moisture-dependent such that control of temperature and moisture profiles can be very important during drying. 

Physiological, Toxicological, and Nutritional Aspects of Various Maillard Browned Proteins... 

Toxicologic and Antinutritional Effect of Maillard Browned Protein... 

In addition to the nutritional and physiological effects of Maillard browned protein as described in the previous section, it has been shown that the reduced nutritional value of the brown products does not seem to be limited to the loss of amino acids, since supplementation of the diet with those amino acids could not completely restore its biological value (15). This suggests the possible formation of some inhibitory or anti-nutritional compounds during the Maillard reaction, the presence of which cannot be detected with short-term nutritional feeding assays. Moreover, the short-term feeding effects reported in the literature (30) seem to be due in part to nutritional deficiency and not specifically the browning compounds. 

Recently, we conducted another study which was designed to separate the nutritionally related effects of the long-term feeding of Maillard browned protein, from the toxicological effects... 

We have evaluated the mutagenicity of Maillard brown proteins... 

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