منابع مشابه
Intervention against the Maillard reaction in vivo.
The field of Maillard/glycation reactions in vivo has grown enormously during the past 20 years, going from 25 to 500 publications per year. It is now well recognized that many of the "advanced" products form oxidatively or anaerobically and can have deleterious effects on macromolecular and biological function. The feasibility of developing pharmacological agents with beneficial in vivo proper...
متن کاملThe maillard reaction in eye diseases.
Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
متن کاملMaillard reaction inhibitors produced by Paecilomyces sp.
Maillard reaction inhibitors could be useful therapeutics for diabetes and other age-related diseases. We isolated for the first time 4-O-demethylsilvaticol (1) and (-)-mitorubrin (2) as Maillard reaction inhibitors from Paecilomyces sp. 3193B. Among the isolated inhibitors, 2 showed most potent inhibitory effect by an SDS-PAGE assay on cross-linked protein formation and by a fluorescent assay ...
متن کاملQuantitation of Maillard reaction products in commercially available pet foods.
During processing of pet food, the Maillard reaction occurs, which reduces the bioavailability of essential amino acids such as lysine and results in the formation of advanced Maillard reaction products (MRPs). The aim of this study was to quantitate MRPs (fructoselysine (FL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF)) and the cross-link lysinoalanine (LAL) in commercial pet foods....
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1987
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.61.987