Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: UNIPROT:P15088 (mast cell)
 14,925 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

A summary is given of experiments performed to study the effects of Maillard reaction products on protein digestion and uptake. A double-isotope technique was used to evaluate the impact of compounds formed in the Maillard reaction on the intestinal uptake of dietary proteins in rats. It was found that low-molecular weight compounds from a glucose-lysine reaction mixture reduced the plasma level of dietary protein-derived lysine. The reaction mixture inhibited in vitro carboxy-peptidase A (E.C. 3.4.17.1) and the brush border enzyme aminopeptidase N (E.C. 3.4.11.2). A glucose-lysine reaction compound, 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine was found to be a strong competitive inhibitor of aminopeptidase N (Ki = 0.2mM) in vitro. When given to rats (3 mg/g diet), it reduced the plasma level of lysine derived from both dietary free and protein-bound lysine. This compound also inhibited carboxypeptidase A, as did a number of substituted furans and pyrroles.
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PMID:Effect of Maillard reaction products on protein digestion. 250 64