Melanoidins obtained from L-arginine and D-glucose (MW > 3500 Da) were tested for their ability to influence the contractility of gastric smooth muscles. A study within the range 0.1-10 mg/mL revealed that at low concentrations, the melanoidins provoked concentration-dependent contraction, whereas a muscle relaxation was registered at high concentrations. The contraction was preceded by changes in the calcium membrane current as measured by single sucrose-gap method and significantly attenuated by the calcium channel blockers D-600 and nifedipine. Measurements with Ca(2+)-selective electrode showed that the melanoidins decreased the concentration of ionized Ca(2+ )in tissue bath in concentration-dependent manner. Experiments carried out in solutions with lower than normal Ca(2+) concentration and using melanoidins preliminary saturated with Ca(2+ )confirmed that the calcium chelation by melanoidins was a key contributing cause for the development of relaxant response. The results obtained showed that the melanoidins could influence the contractility of smooth muscles through at least two pathways: at low concentrations they caused depolarization and activation of L-type calcium channels, stimulated the Ca(2+ )influx, and provoked contraction, whereas at high concentrations calcium binding by melanoidins led to significant depletion of extracellular calcium ions and contributed to the relaxation process observed.