한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제24권5호
  • /
  • Pages.816-828
  • /
  • 1995
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

열처리가 Lysine 손상에 의한 단백질의 품질에 미치는 영향

Effects of Heat Treatment on Protein Quality as Lysine Damage

  • 발행 : 1995.10.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

식품의 가공처리나 저장 중에 단백질에 결합된 아미노산의 side chain이 상호간 또는 식품내 다른 분자들과 화학적으로 반응할 수 있다. 이 반응으로 아미노산의 구조적 파괴, recemization, 단백질의 상호작용들, 또한 환원성 당과, 산화제 및 polyphenol류와의 결합을 들 수 있다. 이들 중 Maillard 반응 (예 ; fructoselysinel과 아미노산 간의 cross-linking(예 ; lysinoalanine)에 의한 반응이 주를 이룬다. 이때 가장 영향을 받는 아미노산이 lysine으로, 이는 lysine이 기능성 유리 ${\varepsilon}-amino$ group을 갖고 있기 때문이다. 일반적으로 아미노산의 derivatives나 polypeptides내 cross-links는 단백질의 체내 이용율과 소화율을 감소시켜 단백질 식품의 품질을 떨어뜨린다. 본 논문에서는 식품낸의 lysinoalanine과 fructoselysine의 형성과 관련된 기술적, 분석적, 영양적 그리고 생리적인 문제들에 관하여 문헌고찰하였다. 결론적으로 식품내 이들의 존재가 여러가지 영향을 체내에서 미칠 수 있으나 정상 성인에게는 전혀 위험한 물질이 아님을 알 수 있었다. 그러나 제한된 formular foods를 주로 먹는 유아에게는 성장에 lysine이 필수적이므로 lysine 손상을 통한 단백질의 질 저하는 대단히 중요한 의미를 지닌다. 따라서 유아식의 가공처리와 저장에 주의를 해야할 필요가 있다고 본다.

During the industrial preparation and the storage of foods, the side chain of some protein-bound amino acids can react chemically each other or with other molecules present in the food. The following reactions have been described : destruction of amino acids, racemization, protein-protein interactions, reactions of proteins with reducing sugars, oxidizing agents, or polyphenols. Apart from total destruction, the main reacitons are the forming of Maillard reactions products(e.g. fructoselysine) and the crosslinking with other amino acids in the same or in another protein molecule(e.g. lysinoalanine). The most often involved amino acid is lysine because of its free functional ${\varepsilon}-amino$ acid group. Generally derivatives of amino acids or crosslinks in polypeptides influence the bioavailability and the overall digestibility of the protein. This work reviews the technological, analytical, nutritional, and physiological problems related to the formation of fructoselysine and lysinolalnine in human foods, and evaluates the possible health risk for humans. A summary of the available information is of help in considering whether or not the presence of fructoselysine/lysinoalanine in foods represents a danger to man. The reduction in protein quality through these reactions is not a problem for the general population, but it is extremely important in infant foods, since infants are often nourished with a limited number of food product(e.g. formular foods) which are sensitive to the Mailard reaction.

키워드

참고문헌

  1. Kieler Milchwirtsch Forsch-ber v.35 Protein utilization and arnino acid availability in milk products after technological treatment Erbersdobler,H.F.
  2. Arch Biochem Biophys. v.59 The availability of lysine, methionine, trytophane in condensed milk and milk powder:In vivo digestion sudies Mauron,J.;Mottu,F.;Bujard,E.;Egli,R.H.
  3. Protein crosslinking, nutritional and medical consequences v.86B Nutritional significance of crosslink formation during food processing Hurrell,R.F.;Carpenter,K.J.;Friedman,M.(ed.)
  4. Br. J. Nutr. v.27 Mechanisms of heat damage in proteins:3. Studies with ε-(r-L-lutamyl)-L-Lysine Waibel,P.E.;Carpenter,K.J.
  5. Ann. Nutr. Aliment v.32 Disponibilite biologique et transit metabolique des acides amines modifies par les traitements technologiques Finot,P.A.;Magnenat,E.;Mottu,F.;Bujard,E.
  6. Ph. D. Thesis, University Natal Assessment of lysine damage during food processing Anderson,T.R.
  7. Prog. Fd. Nutr. Sci. v.5 The Maillard reaction in food:A critical review from the nutritional standpoint Mauton,J.
  8. Nutr. Abs. Rev. v.53 Lysinoalanine in food proteins Finot,P.A.
  9. C. A. Acad. Sci. v.154 Action des acides amines sur les sucres;Formation des Melanoldines par vole methodologique Maillard,L.C.
  10. J. Dairy Research v.49 Aspects of the for mation of lysinoalanine in milk and milk products De Koning,J.P.;Pooijen,P.J.
  11. Food Chem. v.6 The production of lysinoalanine and related substances during processing of proteins Annan,W.D.;Manson,W.
  12. J. Biol. Chem. v.239 N-(DL-2-amino-2-carboxylethyl)-L-lysine, a new amino acid formed on alkaline treatment of proteins Bohak,Z.
  13. J. Biol. Chem. v.239 Preliminary communications:New crosslinks in alkali-treate wool Ziegler,K.L.
  14. J. Biol. Chem. Soc. v.86 Chemical inter actions between lysine and dehydroalanine in modified bovine pancreatic ribonuclease Patchornik,A.;Sokolowski,M.
  15. Food Chem. Toxic. v.23 Lysinoalanine:absence of mutagenic response in the salmonella mammalian-microsome mutagenicity assay Pintauro,S.J.;Philippossian,G.;Finot,P.A.
  16. J. Agric. Food Chem. v.39 Racemization kinetics of free and protein-bound lysinoalanine in strong acid media;Isomeric composition of bound lysinoalanine in processed proteins Liarcon,R.;Friedman,M.;Philippossian,G.
  17. Nahrung v.25 Factors influencing the formation of lysinoalanine in alkali treated proteins Dworschak,E.;Ors,F.;Zsigmond,A.;Trezl,L.;Rusznak,I.
  18. Milchwiss v.35 Untersuchungen uber vorkommen und bildung von lysinoalanin in milchprodukten:1.Mitteilung Erbersdobler,H.F.;Holstein,A.B.
  19. Nutritional and toxicological aspect of food safety Protein-alkali reactions:chemistry, toxicology and nutritional consequences Friedman,M.
  20. Emahrungs-Umschau v.31 Lysinoalanin-indikator der proteinschadigung oder toxischer lebensmittelbestandteil Erbersdobler,H.;Trautwein,E.
  21. Ernalhr/Nrtr. v.8 Lysinoalanin-analytik, entstehen und vorkommen in milcheiwel βhaltigen lebensmitteln Fritsch,R.J.
  22. Z. fur Lebensm. Unters. Forsch. v.172 Bestandsufnahme zum vorkommen von lysinoalanin in milcheiwei βhaltigen lebensmitteln Fritsch,R.J.;Klostermeyer,H.
  23. Meijeritieteellinen Aikakauskirja v.1 The formation and determination of lysinoalanine in foods containing milk protein Antila,P.;Pallinen,E.;Antila,V.
  24. Bundesgesundheitsblatt v.29 Lysinoalanin in hizebehandelten milcherzeugnissen:Sauglingsmilchfertignahrung Bundesgesundheitsblatt
  25. Ph. D. Thesis, University Kiel Untersuchungen zur bilanzierung des proteins sowie des fructoselysins und des lysinoalanins bei hitzebehandeltem casein an ratten mit der homoaginin-technik und an menschen Lee,K.H.
  26. J. Food Sci. v.40 Lysinoalanine determination in proteins Sternberg,M.;Kim,C.Y.;Plunkett,P.A.
  27. Z. Ernahrungswiss v.30 Determination of lysine damage and calculation of lysine bioavailability in several processed foods Erbersdobler,H.F.;Hupe,A.
  28. J. Nutr v.110 Excretion and tissue distribution of radioactive lysinoalanine, N-ε-DL-(2-amino-2-carbixyethy!)-U-¹⁴C-L-lysine(LAL) in Sprague-Dawley rats Struthers,B.J.;Brielmaler,J.R.;Raymond,M.L.;Dahlgren,R.R.;Hopkins,D.T.
  29. Agric. Food Chem. v.1 Chemistry of browning reactions in model systems Hodge,J.E.
  30. Fette, Seifen, Anstrichmittel v.57 Die nichtenzymatische braunung von lebensmitteln Ⅰ. Cornhadt,L.
  31. World Rev Vutr Diet;Kraer, Basel v.19 Nutritional and physiological consequences of the maillard reaction Adrian,J.
  32. Zentalblatt Vet. Med. A. v.17 Abbau von fruktoselysin durch die darmflora Erbersdobler,H.;Gunsser,I.;Weber,G.
  33. Kieler Milchwirtsch. Forschungsber. v.30 Lactasebehandlung von magermilch zur herstellung lactosereduzierten magermilchpulvers Klostermeyer,H.;Herlitz,E.;Jurgens,R.H.;Reimerdes,E.H.;Thomason,J.
  34. Ber. Deuts. Chem. Gesells. v.70 Die amadori-umlagerung Kuhn,R.;Weygand,F.
  35. Angew. Chem. v.80 Der abbau von fructose-aminosauren zu N-(2-Furoylmethyl)aminosauren:Zwischen-produkte von braunung-sreaktionen Heyns,K.;Heukeshoven,J.;Borse,K.H.
  36. Protein crosslinking, nutritional and medical consequences v.86B Availability of the true Schiff's bases between lysine and lactose in milk Finot,P.A.;Bujard,E.;Mottu,F.;Mauron,J.;Friedman,M.(ed.)
  37. Proteins in human nutrition Finot,P.A.;Porter,J.W.G.(ed.);Rolls,B.A.(ed.)
  38. Prog. Food Nutr. Sci. v.5 The estimation of available lysine in foodstuffs after Maillard reactions Hurrell,R.F.;Carpenter,K.J.
  39. Milchwiss v.25 Zur schadigung des lysins bei der herstellung und lagerung von trockenmilch Erbersdobler,H.
  40. Helvetica Chimica Acta v.55 Le blocage de la lysine parla reaction de Maillad:Ⅱ.Proprietes chimiques des derives N-(desoxy-1-D-fructosyl-1) et N-(desoxy-1-D-lactulosyl-1) de la lysine Finot,P.A.;Mauron,J.
  41. J. Dairy Res. v.44 Chemical changes in ultra-heat-treated milk during storage:Ⅱ.Lactuloselysine and fructoselysine formation by the Maillard reaction Moller,A.B.;Andrews,A.T.;Cheeseman,G.C.
  42. Ann. Nutr. Allment. v.32 Measure de la disponibilite et du blocage de la lysine dans les laits industiels Bujard,E.;Finot,P.A.
  43. J. Chromatography v.635 Stability of furosine during ion-exchange chromatography in comparison with reversed-phase high perfprmance liquid chromatography Hartkopf,J.;Erbersdobler,H.F.
  44. Aminocarbonylreaction in food and biological systems Twenty years of furosine-better knowledge about the biological significance of Maillard reaction in food and nutrition Erbersdobler,H.F.;Fjimaki,M.(ed.);Namiki,M.(ed.);Kato,H.(ed.)
  45. Monatsschr. fur Brauwiss. v.39 Neues zur fruhen Maillard-Reaktion Klostermeyer,H.
  46. Z. Lebensm. Unters. Forsch. v.193 Evaluation of the extent of the early Maillard reaction in milk products by direct measurement of the Amadori-product lactuloselysine Henle,T.;Walter,H.;Klostermeyer,H.
  47. Br. J. Nutr. v.49 Storage of milk powders under adverse conditions:Losses of lysine and microbiological methods Hurrell,R.F.;Finot,P.A.
  48. Lebensm. Techn. v.2 Abbauprodukte von fructoselysin in pflanzlichen trockenlebensmitteln und in einem modellgemisch nach thermischer behandlung Sulser,H.;Buchi,W.
  49. Gerichtl. Chem. v.37 Produkte der Maillard-reaktion als leitsubstazen zur steuerung der trocknung pflanzlicher lebensmittel Eichner,K.;Wolf,W.
  50. Z. Lebensm. Unters. Forsch. v.174 Studien uber veranderungen des lysins im nahrungsprotein Steinig,J.;Montag,A.
  51. Intern. J. Vitamin Nutr. Res. v.46 The effect of non-protein food contents on the nutritive value of radiation-sterilized casein Hamuth Hoene,A.E.
  52. J. Food Sci. v.46 Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids Friedman,M.;Zahnley,J.C.;Masters,P.M.
  53. Agric. Biol. Chem. v.45 Pepetide bound lysinoalanine absorbed and transported to the kidney:Observation in a feeding test with rats Abe,K.;Arai,H.;Homma,S.;Fujimaki,M.;Arai,S.
  54. J. Nutr. v.16 Efects of alkali teated proteins:Feeding studies with free and protein bound LAL in rats and other animals De Groot,A.P.;Slump,P.;Feron,V.J.;Van Beek,L.
  55. J. Agric. Food Chem. v.34 Effects of alkali treatment and heat teatment in the presence of fructose on digestibility of food proteins as detemined by an immobilized digestive enzyme assay Chung,S.;Swaisgood,H.E.;Catignani,G.L.
  56. J. Nutr. v.17 Biological effects of feeding graded levels of alkali-treated soybean protein containing lysinoalanine(N-2-(carboxyethyl)-L-lysine) in Spaque-Dawley and Wistar rats Stuthers,B.J.;Dahlgren,R.R.;Hopkins,D.T.
  57. Protein crosslinking, nutritional and medical consequences v.86B Metabolic transit of lysinoalanine bound to protein and of free radioactive ¹⁴C-lysinoalanine Finot,P.A.;Friedman,M.(ed.)
  58. Paper at the Iner. Food Congress Processing of foods with heat or alkali to improve texture, palatability and digestibility may cause the formation of lysinoalanine Kim,C.Y.
  59. J. Nutr. v.110 Studies on the utilization of lysinoalanine and lanthionine Robbins,K.R.;Baker,D.H.;Finley,J.W.
  60. Paper at the Iner. Food Congress Enzymatic release of lysinoalanine from proteins and its utilization by lysine dependent microorganisms Sternberg,M.;Kim,C.Y.
  61. J. Nutr. v.103 Toxicity of alkalitreated soyprotein in rats Woodard,J.C.;Short,D.D.
  62. J. Nutr. v.98 Effects of severe alkali treatment of proteins on amino acid composition and nutitive value De Groot,A.P.;Slum,P.
  63. Protein crosslinking, nutritional and medical consequences v.86B Biological effects of alkali-treatedprotein and lysinoalanine:An overview Gould,D.H.;Macgregor,J.T.;Friedman,M.(ed.)
  64. Metal ions in biological systems Stereoselectivity in the metal complexes of amino acids and dipeptides Pettit,L.D.;Heford,R.J.W.;Sigel,H.(ed.)
  65. J. Biol. Chem. v.257 Lysinoalanine as a metal chelator:An implication for toxicity Hayashi,R.
  66. Agric. Biol. Chem. v.51 Lysinoalanine-degrading enzymes of various animal kidneys Kawamura,Y.;Hayashi,R.
  67. J. Agric. Food Chem. v.32 Copper(Ⅱ) and Cobalt(Ⅱ) affinities of LL-and LD-LAL diastereome's:Implications for food safety and nutrition Friedman,M.;Pearce,K.N.
  68. Prog. Food Nutr. Sci. v.5 Metabolic transit of early and advanced Maillard products Finot,P.A.;Magnenat,E.
  69. Protein crosslinking, nutritional and medical consequences v.86B The biological significance of carbohydratelysine crosslinking during heat treatment of food proteins Erbersdobler,H.;Friedman,M.(ed.)
  70. Maillard-reaction in food Transport and metabolism stucies with fructose amino acids Erberdobler,H.F.;Brandt,A.;Scharrer,E.;Von Wangenheim,B.;Eriksson,C.(ed.)
  71. Ph. D. Thesis, University Munchen Beeinflussung des intestinalen aminosauren und monosaccharid tansports duch ε-Frukto-selysin Summer,F.
  72. J. Agric. Food Chem. v.37 Absorption and metabolism of lysine Maillard products in relation to utilization of L-lysine Sher,B.;Lee,C.M.;Jelesciewicz,C.
  73. Natuwiss. v.60 Anatomie eines Epithels:analyse des stofftransportes durch den proximalen nierentubulus Ullrich,K.J.
  74. Pediatric Research v.9 N-(L-Desoxy)-fructosyl-lysine in urine after ingestion of a lactose free, glucose containing milk formula Niederwieser,A.;Gilibertl,P.;Matasovic,A.
  75. Prog. Food Nutr. Sci. v.5 The metabolism of fructose-phenylalanine in the rat Perkins,E.G.;Baker,D.H.;Johnson,G.H.;Makowski,E.
  76. Ph. D. Thesis, University Gottingen Untersuchungen zum transport von fructose-aminosauren:Ein beltrag zur ernahrungsphysio-logischen charakterisierung der Maillard-Reaktion Brandt,A.
  77. J. Nutr. v.105 The absorption of fructose-L-tryptophan in the large intestine of the at Tanaka,M.;Lee,T.C.;Chichester,C.O.
  78. J. Nutr. v.13 Nutritional consequences of the Maillard reaction:Amino acid availability from fructoseleucine and fructosetryptophane in the rat Sgarbieri,V.C.;Amaya,J.;Tanaka,M.;Chichester,C.O.
  79. The Maillard Reaction in Food Processing and Human Nutrition and Physiology Influence of the maillard reaction on the nutritional value of foods Hurrell,R.F.;Finot,P.A.(et al.)(ed.)
  80. The Maillard Reaction in Food Processing and Human Nutrition and Physiology Metabolism and physiological effects of Maillard reaction products Finot,P.A.;Finot,P.A.(et al.)(ed.)
  81. J. Agric. Food Nut. Sci. v.5 Longterm feeding effects of browned egg albumin to rats Kimiager,M.;Lee,T.C.;Chichester,C.O.
  82. Nutr. Rep. Intern. v.29 Rat feeding studies using unheated and heated mixtures of casein with ructose, glucose and fructos, and sucrose Westring,M.E.;Potter,N.N.
  83. J. Agric. Food Chem. v.35 Effect of Maillard reaction products on protein digestion studies on pure compounds Oste,R.;Miller,R.;Sjostrom,H.;Noren,O.
  84. Critical Rev. in Food Sci. Nutr. v.28 Nutritional and toxicological aspects of the Maillard browing reaction in fooods O'Brien,J.;Morissey,P.A.
  85. J. Agric. Food Chem. v.32 Nutritional and gastrointestinal response to heated nonfat dry milk Schneemann,B.O.;Dunaif,G.
  86. Food Chem. Toxicol. v.25 Effects of Maillard browned egg albumin on drug-metabolizing enzyme system in the rat Pintauro,S.J.;Lucchina,L.A.
  87. Acta Veterinavica Scandinavica v.19 Indigestion in young calves:3. The influences of powders from heat-treated skim milk and whey Laksesvela,B.;Slagsvold,P.;Lansverk,T.
  88. Maillard reaction in food Maillard reaction products in parenteral nutrition Stegnik,L.D.;Freeman,J.B.;Den Benstein,L.;Filer,L.J.;Eriksson,C.(ed.)
  89. Br. J. Nutr. v.62 The effect of Maillard reaction products on zine metabolism in the rats Furniss,D.E.;Vuichoud,J.;Finot,P.A.;Hurrell,R.F.
  90. World Review of Nutrition Dietetics v.12 Food allergy:The chemical nature of the substances eliciting symptoms Bleumink,E.
  91. The Maillard Reaction in Food Proessing and Human Nutrition and Physiology Effect of melanoidin on cholesterol in plasma, liver and faces in rats fed a high cholesterol diet Miura,M.;Gomyo,T.;Finot,P.A.(et al.)(ed.)
  92. The Maillard Reaction in Food Processing and Human Nutrition and Physiology Antioxidative effect of Maillard reaction products in vivo Chuyen,N.V.;Utsunomiya,N.;Hidaka,A.;Kato,H.;Finot,P.A.(et al.)(ed.)
  93. Letters Appl. Microbiol. v.13 Effect of Maillard reaction productson the growth of selected food poisoning microorganisms Stecchini,M.L.;Giavedoni,I.S.;Lerici,C.R.
  94. J. Sci. Food Agric. v.21 Nutritive value of meat meals:Ⅰ. Possible growth depressant factors Atkinson,J.;Carpenter,K.J.
  95. J. Nutr. v.94 Measurement of available lysine in heated and unheated foodstuffs by chemical and biological methods Bocter,A.M.;Happer,.A.E
  96. J. Surg. Res. v.18 Excessive urinary zinc losses during parenteral alimentation Freeman,J.B.;Stegink,L.D.;Meyer,P.D.;Fry,L.K.;Den Besten,L.
  97. Am. J. Clin. Nutr. v.30 Effect of autoclaving of a lactose-containing diet on cholestorl and bile acid metabolism of conventional and germ-free rats Wostmann,B.S.;Beaver,M.;Chang,L.;Madsen,D.
  98. J. Nutr. v.17 Nutritional implications of the Maillard reaction:The availability of fructose-phenylalnine to the chick Johnson,G.H.;Baker,D.H.;Perkins,E.G.