[5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, also called F3-A, has been isolated from hexose–lysine Maillard reaction (MR) models. Here we report on optimized conditions for the recovery of F3-A and concentrations found in bread. Recovery of F3-A was best achieved when samples were extracted with dichloromethane (DCM) at a solvent to sample ratio of 2:1 (v/v) after adjustment of the pH to 12. The amount of F3-A in whole wheat bread was significantly (P < 0.05) higher than that in white bread; bread crust contained a significantly (P < 0.05) higher amount of F3-A (0.9–7.8 μg/100 g) than the bread crumb (not detectable–3.5 μg/100 g); and toasting increased F3-A concentration with a range of not detectable to 6.0 μg/100 g in the control bread and 4.0 and 17.7 μg/100 g in the dark-toasted white sandwich bread and 100% whole wheat sandwich bread, respectively. The in vitro permeability of F3-A was measured using Caco-2 cell monolayer. The apparent permeability coefficient (P_app) of F3-A is (6.01 ± 0.35) × 10^–5 cm/s, which is similar to that of propranolol, a highly passive transcellular absorbed drug. In conclusion, the concentration of F3-A recovered in bread varies with the type of bread and degree of toasting, and F3-A is bioavailable.

中文翻译：

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面包中美拉德反应产物[5-（5,6-二氢-4 H-吡啶-3-亚甲基甲基）呋喃-2-基]甲醇（F3-A）的检测并证明Caco-2肠细胞的生物利用度

[5-（5,6-二氢-4 H-吡啶-3-亚甲基甲基）呋喃-2-基]甲醇，也称为F3-A，已从己糖-赖氨酸美拉德反应（MR）模型中分离出来。在这里，我们报告了恢复面包中F3-A和浓度的最佳条件。在将pH值调整为12后，用二氯甲烷（DCM）以2：1（v / v）的溶剂与样品的比例萃取样品时，F3-A的回收率达到最佳。显着高于白面包（P <0.05）；面包皮中含有明显的（P<0.05）的F3-A含量（0.9–7.8μg/ 100 g）比面包糠（检测不到–3.5μg/ 100 g）高；烘烤使F3-A浓度增加，在对照面包中检测不到6.0μg/ 100 g，在深色烘烤的白色三明治面包和100％全麦三明治面包中分别检测不到4.0和17.7μg/ 100 g。使用Caco-2细胞单层测量F3-A的体外渗透性。F3-A的表观渗透系数（P _app）为（6.01±0.35）×10 ^–5 cm / s，与普萘洛尔相似，普萘洛尔是一种高度被动的跨细胞吸收药物。总之，面包中回收的F3-A浓度随面包类型和烘烤程度而变化，并且F3-A具有生物利用度。