The Maillard reaction in foods and medicine: [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997]
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| Format: | Tagungsbericht Buch |
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| Sprache: | English |
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Royal Soc. of Chemistry Information Services
1998
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| Schriftenreihe: | Royal Society of Chemistry: Special publication
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XX, 464 S. Ill., graph. Darst. |
| ISBN: | 0854047336 |
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| 245 | 1 | 0 | |a The Maillard reaction in foods and medicine |b [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] |c ed. by John O'Brien ... |
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Datensatz im Suchindex
| _version_ | 1804126736225402880 |
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| adam_text | Contents
Page
Foreword v
G.K. Radda
Plenary Lectures 1
Role of Carbonyl Stress in Aging and Age Related Diseases 3
T.P. Degenhardt, E. Brinkmann Frye, S.R. Thorpe and J. W. Baynes
Carcinogens in Cooked Foods: How do They Get There and Do They Have an
Impact on Human Health? 11
J.S. Felton and M.G. Knize
The Role of the Maillard Reaction in the Food Industry 19
J.A. Mlotkiewicz
Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC 1.5.3) from
Aspergillus fumigatus 28
M. Takahashi, M. Pischetsrieder and V.M. Monnier
Oral Presentations
REACTION MECHANISMS 35
Correlations Between Structure and Reactivity of Amadori Compounds: the Reactivity
of Acyclic Forms 37
M.S. Feather and V.V. Mossine
Study on the Formation and Decomposition of the Amadori Compound
iV (l Deoxy l fructos l yl) glycine in Maillard Model Systems 43
I. Blank, S. Devaud and L.B. Fay
The Origin and Fate of ct Dicarbonyls Formed in Maillard Model Systems: Mechanistic
Studies Using I3C and 15N Labelled Amino Acids 51
V.A. Yaylayan and A. Keyhani
Ci, Cs, and C6 3 Deoxyglycosones: Structures and Reactivity 57
H. Weenen, J.G.M. van der Ven, L.M. van der Linde, J. van Duynhoven and A. Groenewegen
The Mechanism of Formation of 3 MethylcycIopent 2 en 2 olone 65
H.E. Nursten
Fragmentation of Sugar Skeletons and Formation of Maillard Polymers 69
R. Tressl, E. Kersten, G. Wondrag, D. Rewicki and R P. Kriiger
Recent Advances in the Analysis of Coloured Maillard Reaction Products 76
J.M. Ames, R.G. Bailey and J. Mann
Determination of the Chemical Structure of Novel Coloured Compounds Generated
During Maillard Type Reactions 82
T. Hofmann
Formation and the Structure of Melanoidins in Food and Model Systems 89
S.M. Rogacheva, M.J. Kuntcheva, T.D. Obretenov and G. Vernin
viii The Maillard Reaction in Foods and Medicine
Formation of N Carboxymethyllysine from Different Sugars and Glyoxal 94
A. Ruttkat and H.F. Erbersdobler
Maillard Compounds as Crosslinks in Heated I5 C asein Glucose Systems 100
L. Pellegrino, M.A.J.S. van Boekel, H. Gruppen and P. Resmini
The Maillard Reaction of Ascorbic Acid with Amino Acids and Proteins —
Identification of Products 107
M. Pischetsrieder, B. Larisch and Th. Severin
Chemiluminescent Products of the Maillard Reaction: Studies on Model Systems 113
N. Suzuki, H. Hatate, I. Mizumoto and M. Namiki
FOOD TECHNOLOG Y 119
The Use of Capillary Electrophoresis to Investigate the Effect of High Hydrostatic
Pressure on the Maillard Reaction 121
V.M. Hill, J.M. Ames, D.A. Ledward and L. Royle
Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry
Relevance to Food Processing 127
J.A. Gerrard, S.E. Fayle, K.H. Sutton and A.J. Pratt
Linking Proteins Using the Maillard Reaction and the Implications for Food Processors 133
S. Hill and A.M. Easa
KINETICS AND ANALYTICAL ASPECTS 139
Modelling of the Maillard Reaction: Rate Constants for Individual Steps in the Reaction 141
B.L. Wedzicha and L.P. Leong
Molecular Modelling Study of the Mechanism of Acid Catalysed Disaccharide
Hydrolysis: Implications for Nonenzj matic Browning Reactions 147
J. O Brien and P. Bladon
Heating of Sugar Casein Solutions: Isomerization and Maillard Reactions 154
M.A.J.S. van Boekel and C.M.J. Brands
Relationship of Ultraviolet and Visible Spectra in Maillard Reactions to CIELAB
Colour Space and Visual Appearance 160
D.B. MacDougall and M. Granov
Evaluation of the Acyclic State and the Effect of Solvent Type on Mutarotation
Kinetics and on Maillard Browning Rate of Glucose and Fructose 166
C.G.A. Davies, A. Kaanane, T.P. Labuza, A.J. Moscowitz and F. Guillaume
Influence of D Glucose Configuration on the Kinetics of the Nonenzymatic
Browning Reaction 172
J. Haseler, B. Beyerlein and L.W. Kroh
Protein Bound Maillard Compounds in Foods: Analytical and Technological Aspects 178
T. Henle, U. Schwarzenbolz, A.W. Walter and H. Klostermeyer
FLA VOUR CHEMISTRY 185
Formation of Maillard Aromas During Extrusion Cooking 187
C T. Ho and W.E. Riha
Contents ix
Thermal Degradation of the Lacrymatory Precursor of Onion 193
R. Kubec and J. Velisek
The Interaction of Lipid Derived Aldehydes with the Maillard Reaction in Meat 198
D.S. Mottram and J.S. Elmore
Reaction Products of Glyoxal with Glycine 204
J. VelSek, T. Davi dek and J. Davidek
Mechanistic Studies on the Formation of the Cracker Like Aroma Compounds
2 Acetyltetrahydropyridine and 2 Acetyl l pyrroline by Maillard Type Reactions 209
P. Schieberle and T. Hofmann
TOXICOLOGY AND ANTIOXIDANTS 217
Formation of Mutagenic Maillard Reaction Products 219
P. Arvidsson, MA.J.S. van Boekel, K. Skog and M. Jagerstad
Antioxidant Activity of Nonenzymatically Browned Proteins by Reaction with
Lipid Oxidation Products 225
F.J. Hidalgo, M. Alaiz and R. Zamora
Antioxidant and Prooxidant Activity of Xylose Lysine Maillard Reaction Products 231
G C. Yen and ML. Liu
HEALTH AND DISEASE 237
A Novel AGE Crosslink Exhibiting Immunological Cross reactivity with AGEs
Formed in Vivo 239
Y. Al Abed and R. Bucala
Modeling of Protein and Aminophospholipid Glycation Using Low
Molecular Weight Analogs. A Comparative Study 245
O.K. Argirov, I.I. Kerina, J.I. Uzunova and M.D. Aigirova
Protein Modifications by Glyoxal and Methylglyoxal During the Maillard Reaction
of Higher Sugars 250
M. Glomb and R.H. Nagaraj
The Relative Oxidation, Glycation and Crosslinking Activity of Glucose and Ascorbic
Acid in Vitro . 256
B.J. Ortwerth, K W. Lee, A. Coots and V. Mossine
Reaction Mechanisms Operating in 3 Deoxyglucosone Protein Systems 262
F. Hayase, N. Nagashima, T. Koyama, S. Sagara and Y. Takahashi
Effects of Vitamin E on Serum Glucose Levels and Nephropathy in
Streptozotocin Diabetic Rats 268
M.J.C. Crabbe, B. Ostilndag, M. Cay, M.Naziroglu, N. Ilhan, I.H. Ozercan and N. Dilsiz
Diabetic Cataract: Glycation of the Molecular Chaperone a Crystallin and
its Binding to the Membrane Protein MIP26 273
M.A.M. van Boekel and W.W. de Jong
x The Maillard Reaction in Foods and Medicine
Aminoguanidine Treatment Prevents the Depletion of Neurons Containing
Nitric Oxide Synthase in the Streptozotocin Diabetic Rat 279
E. Roufail, T. Soulis, M.E. Cooper and S.M. Rees
Modification of Low Density Lipoprotein by Methylglyoxal Alters its Physicochemical
and Biological Properties „,.
C.G. Schalkwijk, MA. Vermeer, N. Verzijl, C.D.A. Stehouwer, J. te Koppele
H.M.G. Princen and V.W.M. van Hinsbergh
Production and Metabolism of 3 Deoxyglucosone in Humans 291
S. Lai, B.J. Szwergold, M. Walker, W. Randall, F. Kappler, P.J. Beisswenger and T. Brown
The Role of 3 Deoxyglucosone and the Activity of its Degradative Pathways in the
Etiology of Diabetic Microvascular Disease 298
P.J. Beisswenger, S.Howell, R. Stevens, A. Siegel, S. Lai, W. Randall, B.J Szwergold
F. Kappler and T. Brown
Role of Maillard Reaction in Cataractogenesis and Altered ex Crystallin
Chaperone Function in Diabetes 304
EC. Abraham, S. Swamy Mruthinti, M. Cherian and H. Zhao
Immunochcmical Approaches to AGE Structures Characterization of
Anti AGE Antibodies 3 j q
K. Ikeda, R. Nagai. T. Sakamoto, T.Higashi, Y. Jinnouchi, H. Sano, K. Matsumoto,
M. Yoshida, T. Araki, S. Ueda and S. Horiuchi
Immunolocalization of the Glycoxidation Product N* (Carboxymethyl)lysine in
Normal and Inflamed Human Intestinal Tissues 316
E.D. Schleicher, K.E. Gempel, E. Wagner and A.G. Nerlich
Pharmacological Reversal of AGE Related Protein Crosslinking with Agents that
Cleave a Dicarbonyls 322
P. Ulrich
Role of Protein Bound Carbonyl Groups in the Formation of Advanced Glycation
Endproducts 327
J. Liggins, N. Rodda, J. Hey and A. Furth
Role of Glucose Degradation Products in the Generation of Characteristic AGE
Fluorescence in Peritoneal Dialysis Fluid 333
A. Dawnay. A.P. Wieslander and D.J. Millar
Increased Formation of Pentosidine and ^ (CarboxymethylJIysine in End Stage
Renal Disease: Role of Dialysis Clearance 339
MA. Friedlander, Y.C. Wu, C.P. Randle, G.P. Baumgardner, P.B. DeOreo and V.M. Monnier
Reducing Sugars Induce Apoptosis in Pancreatic p Cells by Provoking Oxidative
Stress via a Glycation Reaction 345
H. Kaneto, J. Fujii, T. Myint, N. Miyazawa, K.N. Islam, Y. Kawasaki,
K. Suzuki and N. Taniguchi
Low Density Lipoprotein Carboxymethylated in Vitro Does not Accelerate
Cholesteryl ester Synthesis in Mouse Peritoneal Macrophages 351
T. Sakurai, Y. Yamamoto, M. Shimoyama and M. Nakano
Contents xi
Pro Inflammatory Cytokine Synthesis by Human Monocytes Induced by Proteins
Minimally Modified by Methylglyoxal 357
E.A. Abordo and P.J. Thornalley
Detection of AGE lipids in Vivo: Glycation and Carboxymethylation of
Aminophospholipids in Red Cell Membranes 363
J.R. Requena, M.U. Ahmed. S. Reddy, C.W. Fountain, T.P. Degenhardt, A.J. Jenkins,
B. Smyth, T.J. Lyons and S.R. Thorpe
Cellular Receptors for jV Fructosyllysine: Potential Role in the
Development of Diabetic Microangiopathy 369
S. Krantz, R.E. Brandt and R. Salazar
The Receptor for Advanced Glycation Endproducts Mediates the Chemotaxis of
Rabbit Smooth Muscle Cells 374
T.Higashi, H. Sano, K. Matsumoto, T.Kanzaki. N. Morisaki, H. Rauvala, M. Shichiri
and S. Horiuchi
Macrophage Scavenger Receptor Mediates the Endocytic Uptake of Advanced
Glycation Endproducts (AGE) 380
S. Horiuchi, T. Higashi, H. Sano, K. Matsumoto, R. Nagai, H. Suzuki, T. Kodama
and M. Shichiri
Insulin Accelerates the Endocytic Uptake and Degradation of Advanced
Glycation Endproducts Mediated by the Macrophage Scavenger Receptor 386
H. Sano, T. Higashi, Y. Jinnouchi, R. Nagai, K. Matsumota, Z.W. Qin, K. Ikeda, Y. Ebina,
H. Makino and S. Horiuchi
Endocytic Uptake of Age Modified Low Density Lipoprotein By Macrophages
Leads to Cholesteryl Ester Accumulation In Vitro 391
Y. Jinnouchi, T. Higashi, K. Ikeda, H. Sano, R. Nagai, H. Hakamata, M. Yoshida, S. Ueda
and S. Horiuchi
Poster Abstracts 397
Volatiles In Hydrolysed Vegetable Protein 399
M. D. Aaslyng and J. S. Elmore
Role of the Maillard Reaction Products in Affecting the Overall Antioxidant
Properties of Processed Foods 399
M. Anese, L. Manzocco, M. C. Nicoli and C. R. Lerici
Separation of Coloured Components of Kecap Manis (an Indonesian Soy Sauce)
by HPLC and Capillary Electrophoresis 400
A. Apriyantono, S. Marianti, L. Royle, R. G. Bailey and J. M. Ames
Determination of Dicarbonyl Compounds as Aminotriazines during the Maillard
Reaction and in Vivo Detection in Aminoguanidine Treated Rats 400
A. Araki, M. A. Glomb, M. Takahashi and V. M. Monnier
Glucosone and Glyoxal are Major Dicarbonyl Compounds Formed during Glucose
Autoxidation: Role of Hydrogen Peroxide and Hydroxyl Radicals for
Dicarbonyl Formation 401
A. Araki, J. Nourooz Zadeh, M. A. Glomb, V. M. Monnier and S. P. Wolff
xii The Maillard Reaction in Foods and Medicine
Commitment of the European Commission to Finance: Optimisation of the Mailiard
Reaction A Way to Improve Quality and Safety of Thermally Processed Foods 401
A. Arnoldi (coordinator)
Involvement of Free Radicals in Pyrazine Formation in the Maillard Reaction 402
A. Arnoldi, A. D Agostina and M. Negroni
New Coloured Compounds from Model Systems: Xylose Lysine 402
A. Arnoldi. L. Scaglioni and E. Corain
Nonenzymic Browning Reaction Products Present in Pekmez (Concentrated Grape Syrup) 403
N. Bagdatlioglu and Y. Hi?il
Effective Inhibition of Free Radical Formation in the Maillard Reaction by Flavonoid
A nion Radicals 403
J. Canadanovic Brunet, B. Lj. Milic and S. M. Djilas
Flavour and Oil Stability Enhancement by Monitoring Mailiard Reaction
Precursors in Peanut Kernels and Roasting Environments 404
R. Y. Y. Chiou
Effects of Advanced Glycation Endproducts on Vascular Permeability Increase
as Induced by Histamine 404
C. M. S. Conde, F. Z. G. A. Cyrino, E. Michoud, D. Ruggiero Lopez, N. Wiernsperger
and E. Svensjo
Maillard Products: Interference in Carbonyl Assay of Oxidized Protein 405
P. J. Coussons, M. Bagga, S. Mulligan and J. V. Hunt
Development of Enzyme Linked Immunosorbent Assays to Measure Advanced
Glycation Endproducts in Human Serum 405
C. A. Dorrian, S. Cathcart, J. Clausen and M. H. Dominiczak
Antioxidative Activity of Maillard Reaction Products in Lipid Oxidation 406
S. M. Djilas, B. Lj. Milic and J. M. Canadanovic Brunet
The Maillard Reaction in the Formation of Brown Pigments in Preserves 406
W. El Gendy. H. Ismail and E. Salem
The Maillard Reaction in Meat Flavour Formation: The Role of Selected Precursors 407
L. J. Farmer, O. Paraskevas and T. D. J. Hagan
Identification of the Lactosylation Site of (i Lactoglobulin 407
V. Fogliano, S. M. Monti, A. Visconti, A. Ritieni and G. Randazzo
Serum Free Pentosidine Levels and Urinary Excretion Predict Deteriorating Renal
Function in Diabetic Nephropathy 408
M. A. Friedlandcr, R. A. Rodby, E. J. Lewis and D. Hricik
Production of an Antibody against Fructated Proteins and its Usefulness to Detect
in Vitro and in Vivo Fructation 408
J. Fujii, N. Miyazawa, Y. Kawasaki, M. Theingi, A. Hoshi and N. Taniguchi
Cross Linking of Proteins by Maillard Processes: Model Reaction of an Amadori
Compound with A^ Acetyl L Arginine 409
F. Gerum, M. O. Lederer and T. Severin
Contents xiii
Structure and Biological Significance of Pentodilysine, a Novel Fluorescent
Advanced Maillard Reaction Protein Crosslink 410
L. Graham, R. H. Nagaraj, R. Peters, L. M. Sayre and V. M. Monnier
The Use of Electron Microscopy and X Ray Diffraction to Study the Effects of
Glycation on the Charge Distribution of Collagen and to Measure the Subsequent
Swelling Behaviour of Cornea! Tissue 411
J. C. Hadley, K. M. Meek and N. S. Malik
Increased Formation of the Glycoxidation Product A^ Carboxymethyl Lysine in Retinas
from Diabetic Rats 411
H. P. Hammes, K. Federlin, E. Wagner and E. Schleicher
Factors Affecting Non Enzymic Browning Reactions during the Aging of Port 412
P. Ho and M. C. M. Silva
Characterization of Food Melanoidin 412
S. Homma, M. Murata, N. Terasawa and Y. S. Lee
Immunochemical Detection of Ascorbylated Proteins 413
B. Huber and M. Pischetsrieder
Novel Observations of the Effect of Aminoguanidine on Previously Glycated Protein:
A Pro Oxidant Activity that Increases Proteolytic Susceptibility 413
J. V. Hunt and D. Schultz
Effect of Pyrophosphate Buffer on 4 Hydroxy 5 Methyl 3 (2ff ) Furanone Formation
in Aqueous Model Systems 414
A. Jacquemier, L. Royle, J. K. Parker, C. M. Radcliffe and J. M. Ames
The Use of an Electronic Nose for Detection of Volatile Aroma in Fried Meat Compared
to GC MS Analysis and Sensory Evaluation 414
M. Johansson and E. Tornberg
Alteration of Skin Surface Protein with Dihydroxyacetone: A Useful Application
of the Maillard Browning Reaction 415
J. A. Johnson and R. M. Fusaro
Metabolism of Fructoselysine in the Kidney 4IS
F. Kappler, S. Djafroudi, H. Kayser, B. Su. S. Lai, W. C. Randall, M. A. Walker, A. Taylor,
B. S. Szwergold, H. Erbersdobler and T. R. Brown
The Effect of Glycated Proteins on the Expression of Cell Adhesion Molecules of
Human Endothelial Cells 416
N. Kashimura, M. Kitagawa. S. Noma. and S. Nishikawa
Inhibitory Effect of Polei Tea Extract on the Formation of Advanced Glycation
Endproducts in Vivo 416
N. Kinae, M. Matsuda, M. Shigeta and K. Shimoi
Meat Surface Effects: Marinating Before Grilling Can Inhibit or Promote the
Formation of Heterocyclic Amines 417
M. G. Knize, C. P. Salmon and J. S. Felton
Flavour Formation in Soy Hydrolysates Prepared Using Enzymes 417
L. V. Kofod, M. Fischer and D. S. Mottr; m
xiv
Role of Oligo and Polymeric Carbohydrates in the Maillard Reaction 418
L. W. Kroh, J. Haseler and A. Hollnagel
Thermal Degradation of Lachrymatory Precursor of Onion 418
R. Kubec and J. Velfsek
Isolation and Characterisation of Melanoidins from Heat Treated Fish Meat 419
M. J. Kuntcheva, S. M. Rogacheva and Tz. D. Obretenov
Autoxidation Mechanism of Reductones and its Significance in the Maillard Reaction 419
T. Kurata, N. Miyake and Y. Otsuka
Ascorbic Acid as the Principal Reactant Causing Browning in an Orange Juice
Model System 420
T. P. Labuza, A. Kaanane and C. Davies
MALDI Mass Spectrometry in the Evaluation of Glycation Level of y Globulins
in Healthy and Diabetic Subjects 420
A. Lapolla, R. Aronica, M. Battaglia, M. Garbeglio, D. Fedele, M. D Alpaos, R. Seraglia
B. and P. Traldi
The Maillard Reaction of Glucose and Ascorbic Acid with Guanosine under
Oxidative Stress 421
B. Larisch, M. Pischetsrieder and Th. Severin
Amadori Products and a Pyrrole Derivative from Model Reactions of
D Glucose/3 Deoxyglucosone with Phosphatidylethanolamine 422
M. O. Lederer
Adverse Effect of Advanced Glycation Endproduct Modified Laminin on Neurite
Outgrowth and its Implications for Brain Aging 423
J. J. Li
Effect of Low Concentrations of Aminoguanidine on Formation of Advanced
Glycation Endproducts in Vitro 424
J. Liggins, N. Rodda, V. Burnage, J. Iley and A. Furth
Maillard Reaction in Glucose Glycine Systems Studied by Differential Scanning
Calorimetry 424
L. Manzocco, P. Pittia and E. Maltini
Interaction between Maillard Reaction Products and Lipid Oxidation in
Intermediate Moisture Model Systems 425
D. Mastrocola, M. Munari. M. Cioroi and C. R. Lerici
Suppressive Effect of 4 Hydroxyanisole on Pyrazine Free Radical Formation in the
Maillard Reaction 42S
B. Lj. Mili6, S. M. Djilas, J. Canadanovic Brunet and N. B. Milid
Characterisation of the Fluorescence Associated with Human Serum Albumin
Incubated with Glucose and Icodextrin Based Peritoneal Dialysis Fluids 426
D. J. Millar, S. Turajlic, T. Henle and A. Dawnay
Advanced Glycation in Diabetic Embryopathy: Increase in 3 DeoxygIucosone
in Rat Embryos in Hyperglycaemia in Vitro 426
H. S. Minnas, P. J. Thornalley, P. Wentzel and U. J. Eriksson
Reduced Susceptibility of Pyrraline Modified Albumin to Lysosomal Proteolytic Enzymes 427
S. Miyata, B. F. Liu, H. Shoda, T. Ohara, H. Yamada, K. Suzuki and M. Kasuga
Contents xv
Photo Enhanced Modification of Human Skin Elastin in Actinic Elastosis by
A^ Carboxymethyl lysine, one of the Glycoxidation Products of the Maillard Reaction 427
K. Mizutari, T. Ono, K. Ikeda, K. Kayashima and S. Horiuchi
Identification and Antioxidative Activity of the Main Compounds from a
Lactose Lysine Maillard Model System 428
S. M. Monti, V. Fogliano, A. Ritieni and G. Randazzo
Effect of Model Melanoidins on Oxidative Stress of Neural Cells 428
G. S. Moon, W. Y. Lim and J. S. Kim
Analysis of Fluorescent Compounds Bound to Protein in Casein Lactose Systems 429
F. J. Morales, C. Romero and S. Jimenez Perez
Metal Binding Properties of Glycated Proteins and Aniino Acids 429
V. V. Mossine and M. S. Feather
Cytotoxicity of Advanced Glycation Endproducts 430
G. Munch, B. Geiger, C. Loske, A. Simm and R. Schinzel
Determination of Advanced Glycation Endproducts in Serum by Fluorescence
Spectroscopy and Competitive ELISA 430
G. Munch, R. Keis, U. Bahner, A. Heidland, H. D. Lemke, H. Kayser and R. Schinzel
Advanced Glycation Endproducts as Pacemakers of P Amyloid Deposition in
Alzheimer s Disease 431
G. Munch, C. Loske, A. Neumann, J. Thome, R. Schinzel and P. Riederer
Browning; Does the Matrix Matter? 431
W. A. W. Mustapha, S. E. Hill, J. M. V. Blanshard and W. Derbyshire
M (Carboxymethyl)lysine Formation from Amadori Products by Hydroxyl Radicals 432
R. Nagai, K. Ikeda, T. Higashi, H. Sano, Y. Jinnouchi, K. Matsumoto and S. Horiuchi
Effects of an Organo Germanium Compound (Ge 132) on Naturally Occurring
Diabetes Mellitus Rats OLETF 432
K. Nakamura, Y. Fujita, T. Osawa and N. Kakimoto
Influence of pH and Metal Ion Concentration on the Kinetics of Nonenzymic Browning 433
J. O Brien
First Evidence for Accumulation of Protein Bound and Protein Free Pyrraline in
Human Uraemic Plasma by Mass Spectrometry 433
H. Odani, T. Shinzato, Y. Matsumoto, J. Usami and K. Maeda
Oxidative Damage to Proteins and Abnormal Concentration of Pentosidine during
Haemodialysis and after Renal Transplantation 434
P. Odetti, G. Gurreri, S. Garibaldi, L. Cosso, I. Aragno, S. Valentini, M. A. Pronzato
and U. M. Marinari
A Novel Type of Advanced Glycation Endproduct Found in Diabetic Rats 434
T. Osawa, T. Oya, H. Kumon, Y. Morimitsu, H. Kobayashi, M. Akiba and N. Kakimoto
Effect of L Ascorbate on the Oxidative Reaction of Lysine in the Formation of
Collagen Cross Links 435
M. Otsuka, M. Kuroyanagi, E. Shimamura and N. Arakawa
Different Responses of Retinal Microvascular Cells to Advanced Glycation Endproducts 435
C. Paget, N. Rellier. D. Ruggiero Lopez, M. Lecomte, M. Lagarde and N. Wiernsperger
Mitochondria! Aminophospholipid Modification by Advanced Maillard Reaction is
Related to the Longevity of Mammalian Species 436
R. Pamplona, M. Portero Olfn, M. J. Bellmunt, J. Prat and J. R. Requena
The Inclusion of 5 Hydroxymethylfurfural in the Sulfite Inhibited Maillard
Reaction Scheme 436
J. K. Parker, J. M. Ames and D. B. MacDougall
Identification and Inhibition of Glycation Cross Links Impairing the Function of
Collagenous Tissues 437
R. G. Paul, T. J. Sims. N. C. Avery and A. J. Bailey
Structural Modifications and Bioavailablity of Starch Components upon the
Extent of the Maillard Reaction: An Enzymic Degradation and Solid
State I3C CP MAS NMR Study 437
L. Pizzoferrato. M. Paci and G. Rotilio
Presence of Pyrraline in Human Urine and its Relationship with Glycaemic Control 438
M. Portero Otfn, R. Pamplona, M. J. Bellmunt and J. Prat
Fluorescent Products from Aminophospholipids and Glucose 438
J. Prat, M. J. Bellmunt, R. Pamplona and M. Portero Otfn
Diabetes and effects of collagen glycation in heart 439
T. J. Regan
Detection of Age Lipids in Vivo: Carboxymethylation of Aminophospholipids in
LDL and Red Cell Membranes 439
J. R. Requena, M. U. Ahmed, S. Reddy, C. W. Fountain, T. P. Degenhardt, A. J. Jenkins,
C. Perez, T. J. Lyons, J. W. Baynes and S. R. Thorpe
Studies of the Formation of 2 Acetyl l Pyrroline in Model Systems and in Bread 440
L. L. Rogers, C. G. Chappell and J. A. Mlotkiewicz
Identification and Quantification of Class IV Caramels in Soft Drinks 440
L. Royle, J. M. Ames. L. Castle, H. E. Nursten and C. M. Radcliffe
Reaction of Metformin with Reducing Sugars and Dicarbonyl Compounds 441
D. Ruggiero Lopez, M. Lecomte, N. Rellier, M. Lagarde and N. Wiernsperger
Determination of Heat Damage in Foods by Analysing A^ Carboxymethyl Lysine
together with Available Lysine (Homoarginine Method) 441
A. Ruttkat, A. Steuernagel and H. F. Erbersdobler
Browning Reactions of Dehydroascorbic acid with Aspartame in Aqueous
Solutions and Beverages 442
H. Sakurai, K. Ishii, H. T. T. Nguyen, Z. Reblova and J. Pokorny
Effect of High Glucose Concentrations on Soluble Proteins from Mesophilic
and Thermophilic Bacteria 442
R. Schinzel and G. Munch
Studies on the Reaction of Glyoxal with Protein Bound Arginine 443
U. Schwarzenbolz, T. Henle and H. Klostermeyer
Contents xvii
Degradation Products Formed from Glucosamine in Water 443
C. K. Shu
Screening for Toxic Maillard Reaction Products in Meat Flavours and Bouillons 444
K. Skog, A. Solyakov, P. Arvidsson and M. Jagerstad
Characterisation of a Novel AGE Epitope Derived from Lysine and 3 Deoxyglucosone 444
I. C. Skovsted, M. Christensen and S. B. Mortensen
Malondialdehyde Reactions with Collagen with Related Chemical Studies
on Model Systems 44S
D. A. Slatter and A. J. Bailey
Influence of Maillard Browning on Cow and Buffalo Milk and Milk Proteins
A Comparative Study 445
A. Srinivasan, A. Gopalan and S. Ramabadran
Nonenzymic Glycation of Phosphatidylethanolamine in Vivo 446
K. Suyama and K. Watanabe
Overexpression of Aldehyde Reductase Will Protect PC 12 Cells from Cytotoxicity of
Methylglyoxal or 3 Deoxyglucosone 446
K. Suzuki and N. Taniguchi
Isolation, Purification and Characterization of Amadoriase Isoenzymes
(Fructosylamine:Oxygen Oxidoreductase EC 1.5.3) from Aspergillus Sp. 447
M. Takahashi, M. Pischetsrieder and V. M. Monnier
Nonenzymic Glycation as Risk Factor in Osteoarthritis 447
J. M. teKoppele, J. de Groot, N. Verzijl and R. A. Bank
A Mass Spectrometric Investigation on the Products Arising from the Reaction of
Glucose with Nucleotides 448
P. Traldi, R. Seraglia, M. D Alpaos, A. Lapolla, R. Aroniea, M. Battaglia,
M. Garbeglio and D. Fedele
Antibody Titres against Oxidatively Modified Proteins Reveal an Increased
Oxidative Stress in Diabetic Rats 448
N. Traverse S. Menini. L. Cosso, P. Odetti, D. Cottalasso, M. A. Pronzato, E. Albano
and U. M. Marinari
Antioxidant Reduction of Lens Damage in Model Diabetic Cataract 449
J. R. Trevithick, F. Kilic and J. Caulfield
Studies of the Mutagenic Action of Maillard Reaction Products from Triose
Reductone and Amino Acids 449
Y. K. Tseng and H. Omura
Digestibility and the Peptide Patterns of Lysozyme Modified by Glucose 4S0
H. Umetsu and N. van Chuyen
The Study of Renin Angiotensin Aldosterone in Experimental Diabetes Mellitus Rats 450
B. UstUndag, M. Cay, M. Naziroglu, N. Ilhan, N. Dilsiz and M. J. C. Crabbe
Kinetic Modelling of the Maillard Reaction between Glucose and Glycine 451
M. A. J. S. van Boekel
Improvement of Diabetes Mellitus Complications by Dietary Antioxidants 451
N. van Chuyen, J. V. Jale, K. Shinada. N. Kemmotsu and H. Arai
xviii The Maillard Reaction in Foods and Medicine
a Acetyl N Heterocycles from Glutamic Acid and Carbohydrates 452
J. G. M. van der Ven and H. Weenen
Maillard Reaction of free and Nucleic Acid Bound 2 Deoxy D Ribose and
D Ribose with oAmino Acids 452
G. Wondrak, R. Tressl and D. Rewicki
Modification of Protein Structure following Reaction with Epoxyalkenals 453
R. Zamora and F. J. Hidalgo
Radiation Induced Maillard Reactions 453
A. Zegota and S. Bachman
Subject Index 455
|
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| genre | (DE-588)1071861417 Konferenzschrift 1997 London gnd-content |
| genre_facet | Konferenzschrift 1997 London |
| id | DE-604.BV012129068 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:22:11Z |
| institution | BVB |
| institution_GND | (DE-588)5304441-1 |
| isbn | 0854047336 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008214135 |
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| owner_facet | DE-M49 DE-BY-TUM DE-12 DE-188 |
| physical | XX, 464 S. Ill., graph. Darst. |
| publishDate | 1998 |
| publishDateSearch | 1998 |
| publishDateSort | 1998 |
| publisher | Royal Soc. of Chemistry Information Services |
| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] ed. by John O'Brien ... Cambridge Royal Soc. of Chemistry Information Services 1998 XX, 464 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 223 Maillard Reaction cabt Reazione di Maillard sbt Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Medizin (DE-588)4038243-6 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 London gnd-content Maillard-Reaktion (DE-588)4168628-7 s DE-604 Lebensmittel (DE-588)4034870-2 s Medizin (DE-588)4038243-6 s O'Brien, John Sonstige oth International Symposium on the Maillard Reaction 6 1997 London Sonstige (DE-588)5304441-1 oth Royal Society of Chemistry: Special publication 223 (DE-604)BV001896212 223 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008214135&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] Royal Society of Chemistry: Special publication Maillard Reaction cabt Reazione di Maillard sbt Maillard-Reaktion (DE-588)4168628-7 gnd Lebensmittel (DE-588)4034870-2 gnd Medizin (DE-588)4038243-6 gnd |
| subject_GND | (DE-588)4168628-7 (DE-588)4034870-2 (DE-588)4038243-6 (DE-588)1071861417 |
| title | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] |
| title_auth | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] |
| title_exact_search | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] |
| title_full | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] ed. by John O'Brien ... |
| title_fullStr | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] ed. by John O'Brien ... |
| title_full_unstemmed | The Maillard reaction in foods and medicine [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] ed. by John O'Brien ... |
| title_short | The Maillard reaction in foods and medicine |
| title_sort | the maillard reaction in foods and medicine proceedings of the 6th international symposium on the maillard reaction held by kind permission of the treasurer at the royal college of physicians london uk 27 30 july 1997 |
| title_sub | [proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the treasurer, at the Royal College of Physicians, London , UK, 27 - 30 July 1997] |
| topic | Maillard Reaction cabt Reazione di Maillard sbt Maillard-Reaktion (DE-588)4168628-7 gnd Lebensmittel (DE-588)4034870-2 gnd Medizin (DE-588)4038243-6 gnd |
| topic_facet | Maillard Reaction Reazione di Maillard Maillard-Reaktion Lebensmittel Medizin Konferenzschrift 1997 London |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008214135&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
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