Nutritional and physiological effects of casein modified by glucose, diacetyl, or hexanal [in regard to Mankind]

Casein was modified by glucose, diacetyl, or hexanal at 50°C, RH 75% for 1, 7, or 11 days. The chemical changes and digesti-bility in vitro of these nondialyzable caseins were investigated. The effects of these nondialyzable caseins supplemented with lost amino acids, on rats were studied by pair-fe...

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Published in:Journal of Nutritional Science and Vitaminology 1990, Vol.36(4-SupplementI), pp.387-397
Main Authors: Utsunomiya, N. (Kyoritsu Women's Univ., Tokyo (Japan)), Chuyen, N.V, Kato, H
Format: Article
Language:English
Subjects:
Aldehydes - metabolism
Amino Acids - metabolism
Animals
CASEIN
casein in browning reaction
casein-diacetyl reaction
casein-glucose reaction
casein-hexanal reaction
CASEINA
CASEINE
Caseins - metabolism
caseins in Maillard reaction
DIACETILO
DIACETYL
Diacetyl - metabolism
DIACETYLE
Digestion
FISIOLOGIA DE LA NUTRICION
GENERO HUMANO
GENRE HUMAIN
GLUCOSA
GLUCOSE
Glucose - metabolism
HIDROCARBUROS
HYDROCARBONS
HYDROCARBURE
Leukocyte Count
Maillard Reaction
Male
MANKIND
modified casein
NUTRITION PHYSIOLOGY
nutritional aspects of modified caseins
Nutritive Value
PHYSIOLOGIE DE LA NUTRITION
PROCESAMIENTO
PROCESSING
Rats
Rats, Inbred Strains
TRAITEMENT
Weight Gain
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Summary:Casein was modified by glucose, diacetyl, or hexanal at 50°C, RH 75% for 1, 7, or 11 days. The chemical changes and digesti-bility in vitro of these nondialyzable caseins were investigated. The effects of these nondialyzable caseins supplemented with lost amino acids, on rats were studied by pair-feeding for 2 months. It was observed that internal organs such as liver, spleen, kidney, stomach, small intestine, cecum, colon and rectum were mostly unchanged. Biochemical values such as hematocrit, cholesterol, triglyceride, GPT, and GOT were also unchang-ed. However, the quantity of leucocytes was increased and serum glucose was decreased by feeding rats with modified caseins. Significant decrease in weight gain of rats fed with modified casein was observed, and the rate of decrease depended on the degree of modification of casein by carbonyl compounds. From these results, we supported the suggestion that some inhibitory or antinutritional compounds might be formed during the modification of casein by carbonyl compounds.
ISSN:0301-4800
1881-7742
DOI:10.3177/jnsv.36.4-supplementi_387