Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo

The aim of the present study was to investigate whether feeding of malt, bread crust, and a pronylated albumin modulates chemoprevention enzymes, such as glutathione-S-transferase (GST) and UDP-glucuronyl-transferase (UDP-GT), and antioxidative defense parameters in vivo and whether the intake of these foods rich in Maillard reaction compounds results in an accumulation of compounds formed in in vivo glycation reactions. After quantitation of pronylated lysine in malt and bread crust, male Wistar rats were fed a standard chow supplemented with 28{%} of protein containing different amounts of casein, bread crust, caraffa malt, or pronyl bovine serum albumin (BSA) for 15 days. GST activity in the kidneys was increased by 18{%} (p {\textgreater} 0.05) in animals of the bread crust group, while UDP-GT activity was elevated by 27{%} in the liver of animals administered pronyl-BSA. Contents of tocopherol in plasma were increased by 33, 14, and 14{%} in the bread crust, malt, and pronyl-BSA group compared to the control group, while the levels of thiobarbituric acid reactive substances were decreased and the total antioxidant capacity was increased. Parameters of endogenous glycation indicated a 32 and 46{%} higher load of advanced glycation end products in the kidneys after administration of the malt and the pronyl-BSA containing diet. However, the main systemic effects of dietary malt, bread crust, and pronyl-BSA were, for the first time, demonstrated to be the enhanced antioxidant capacity and the particulate increase in chemopreventive enzymes.     «

The aim of the present study was to investigate whether feeding of malt, bread crust, and a pronylated albumin modulates chemoprevention enzymes, such as glutathione-S-transferase (GST) and UDP-glucuronyl-transferase (UDP-GT), and antioxidative defense parameters in vivo and whether the intake of these foods rich in Maillard reaction compounds results in an accumulation of compounds formed in in vivo glycation reactions. After quantitation of pronylated lysine in malt and bread crust, male Wista...     »