Quantification of Maillard reaction products in animal feed

Thomas Hofmann; Anne Christin Engling; Siriwan Martens; Olaf Steinhöfel; Thomas Henle

doi:10.1007/s00217-019-03406-w

Quantification of Maillard reaction products in animal feed

Thomas Hofmann, Anne Christin Engling, Siriwan Martens, Olaf Steinhöfel, Thomas Henle

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

Original language	English
Pages (from-to)	253-256
Number of pages	4
Journal	European Food Research and Technology
Volume	246
Issue number	1
DOIs	https://doi.org/10.1007/s00217-019-03406-w
State	Published - 1 Jan 2020
Externally published	Yes

Keywords

Cattle feed
Furosine
Glycation
Maillard reaction
Methylglyoxal-derived hydroimidazolone 1 (MG-H1)
N-ε-(carboxymethyl)lysine (CML)
Pyrraline

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title = "Quantification of Maillard reaction products in animal feed",

abstract = "Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.",

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AU - Hofmann, Thomas

AU - Engling, Anne Christin

AU - Martens, Siriwan

AU - Steinhöfel, Olaf

AU - Henle, Thomas

PY - 2020/1/1

Y1 - 2020/1/1

N2 - Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

AB - Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

KW - Cattle feed

KW - Furosine

KW - Glycation

KW - Maillard reaction

KW - Methylglyoxal-derived hydroimidazolone 1 (MG-H1)

KW - N-ε-(carboxymethyl)lysine (CML)

KW - Pyrraline

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VL - 246

SP - 253

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JO - European Food Research and Technology

JF - European Food Research and Technology

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Quantification of Maillard reaction products in animal feed

Abstract

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