Utilization of Early Maillard Reaction Products by Humans

  • Helmut F. Erbersdobler
  • Michael Lohmann
  • Karin Buhl
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 289)


The paper reports results from balance trials with a total of 42 volunteers testing glycated casein samples containing the Maillard-(Amadori-) product fructoselysine ( = FL, analysed as furosine). On a almost FL free diet only traces of FL were excreted. If test meals with 0.8–5.0 g FL were given, only 2.0–1.2% were found in the urine. In the feces of 3 persons eating 0.96 g FL in a single meal 2.6–5.6% were excreted. It is concluded that digestion is the main limiting factor for the uptake of FL. Possibly also the transit time of the ingesta through the gastro intestinal tract is important. Since there is no indication from animal studies for a utilization of FL it can be assumed that the microorganism in the hind gut decompose the main part of the not recovered more than 90% of FL. Obviously the bacterial flora is more active and able to attack such components as assumed until now.


Test Meal Maillard Reaction Balance Study Protein Efficiency Ratio Amadori Product 
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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Helmut F. Erbersdobler
    • 1
  • Michael Lohmann
    • 1
  • Karin Buhl
    • 1
  1. 1.Institute for Human Nutrition and Food ScienceChristian-Albrechts- UniversityKiel 1Fed. Rep. of Germany

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