NDLI: Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats

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Food & Function Vol - 4 Issue - 6

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Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats

Content Provider	Royal Society of Chemistry (RSC)
Author	Roncero-Ramos, Irene Navarro, María Pilar Haro, Ana Morales, Francisco J. Delgado-Andrade, Cristina Seiquer, Isabel
Copyright Year	2013
Abstract	Traditionally the effects of dietary Maillard reaction products (MRPs) on food intake and body weight have been described in different studies, but few investigations have been conducted to analyse the main contributors responsible. We studied the effects of long-term consumption of MRPs from bread crust (BC) on rat growth, investigating the efficiency of diet and protein utilization. Different soluble and insoluble fractions of BC were studied to analyse the possible contributors. Additionally, the colour of the faecal material and the amount of fluorescent MRPs in the urine were measured in order to demonstrate MRP excretion. Six groups of rats were fed the following diets for 88 days: control (AIN-93G diet); bread dough (BD) and BC (containing 10% of BD or BC, respectively); low and high molecular weight (LMW–HMW) (containing soluble compounds from BC with <5 kDa and >5 kDa, respectively); insoluble (containing insoluble compounds from BC). Dietary MRPs tended to reduce the food intake and body weight significantly after consumption of more complex compounds (HMW and insoluble). The L*-value in the faeces decreased in animals fed BC and its derivatives, providing evidence of the presence of MRPs. The fluorescence associated with MRP excretion in urine was higher when the LMW diet was consumed, suggesting the easier absorption and clearance of the smaller compounds of BC.
Starting Page	1016
Ending Page	1022
Page Count	7
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	7
Journal	Food & Function
DOI	10.1039/c2fo30288h
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	MRP Maillard Maillard reaction Protein Urine Fluorescence
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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