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Title

Bound malondialdehyde in foods: Bioavailability of N,N'-Di-(4-methyl-1,4-dihydropyridine-3,5-dicarbaldehyde)lysine

AuthorsGirón-Calle, Julio ; Alaíz Barragán, Manuel ; Millán, Francisco ; Ruiz-Gutiérrez, Valentina ; Vioque, Eduardo
KeywordsFood proteins
Available lysine
Aldehydes
Malondialdehyde
Alkanals
1,4-dihydropyridine-3,5-dicarbaldehyde
Lipid peroxidation
Issue Date30-Jul-2003
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 51(16): 4799-4803 (2003)
AbstractReactions between lipid peroxidation products and proteins in foods have detrimental nutritional effects, most importantly, losses of essential amino acids. One of the major products of the reaction of malondialdehyde and alkanals with amino groups are 4-substituted 1,4-dihydropyridine-3,5-dicarbaldehyde derivatives. The product of the reaction of lysine with malondialdehyde and acetaldehyde, N,N‘-di-(4-methyl-1,4-dihydropyridine-3,5-dicarbaldehyde)lysine (MDDL), has been synthesized and used for in vitro and in vivo bioavailability studies. Release of free lysine did not occur in incubations of MDDL with tissue homogenates. After oral administration of radioactively labeled MDDL, radioactivity was only recovered in feces. Radioactivity was not incorporated into hepatic microsomes after intraperitoneal administration, which would have indicated release of available lysine. These results show that MDDL is a form of unavailable lysine, because it is not metabolized to free lysine and cannot be absorbed from the gut. Thus, formation of this derivative in foods would result in loss of available lysine.
Publisher version (URL)http://dx.doi.org/10.1021/jf0343027
URIhttp://hdl.handle.net/10261/55893
DOI10.1021/jf0343027
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IG) Artículos
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