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The Maillard Reaction in Foods and Medicine最新文献

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Maillard Reaction of Tree and Nucleic Acid-Bound 2-Deoxy-D-Ribose and D-Ribose with ω-Amino Acids 树与核酸结合的2-脱氧核糖和d-核糖与ω-氨基酸的美拉德反应
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.452a
G. Wondrak, R. Tressl
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引用次数: 0
Identification and Inhibition of Glycation Cross-Links Impairing the Function of Collagenous Tissues 糖基化交联损害胶原组织功能的鉴定和抑制
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.437
R. G. Paul, T. Sims, N. Avery, A. Bailey
{"title":"Identification and Inhibition of Glycation Cross-Links Impairing the Function of Collagenous Tissues","authors":"R. G. Paul, T. Sims, N. Avery, A. Bailey","doi":"10.1533/9781845698447.8.437","DOIUrl":"https://doi.org/10.1533/9781845698447.8.437","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116572668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Radiation-Induced Maillard Reactions 辐射诱发美拉德反应
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.453A
A. Żegota, S. Bachman
{"title":"Radiation-Induced Maillard Reactions","authors":"A. Żegota, S. Bachman","doi":"10.1533/9781845698447.8.453A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.453A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128315240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
C4, C5, and C6 3-Deoxyglycosones: Structures and Reactivity C4, C5和C6 3-脱氧糖酮:结构和反应性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.57
H. Weenen, J. V. D. Ven, L. M. V. D. Linde, J. Duynhoven, A. Groenewegen
{"title":"C4, C5, and C6 3-Deoxyglycosones: Structures and Reactivity","authors":"H. Weenen, J. V. D. Ven, L. M. V. D. Linde, J. Duynhoven, A. Groenewegen","doi":"10.1533/9781845698447.2.57","DOIUrl":"https://doi.org/10.1533/9781845698447.2.57","url":null,"abstract":"Summary Because of the importance of deoxyglycosones as reactive intermediates in the Maillard reaction, C4, C5 and C6 3-deoxyglycosones were prepared, their structures were elucidated, and their reactivity studied. Whereas 3-deoxyglucosone consists exclusively of bicyclic (hemi)acetal/(hemi)ketal structures, 3-deoxypentosone consists of monocyclic isomers with 63% hydrates (gem-diols) present; 3-deoxytetrosone was found to occur as monocyclic and non-cyclic hydrates, with a free carbonyl present in 27% of the isomers. The reactivity (instability and browning) is in the order 3-deoxytetrosone > 3-deoxypentosone > 3-deoxyglucosone.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"147 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122051577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Malondialdehyde Reactions with Collagen with Related Chemical Studies on Model Systems 丙二醛与胶原蛋白反应及相关化学模型系统的研究
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.445
D. Slatter, A. Bailey
{"title":"Malondialdehyde Reactions with Collagen with Related Chemical Studies on Model Systems","authors":"D. Slatter, A. Bailey","doi":"10.1533/9781845698447.8.445","DOIUrl":"https://doi.org/10.1533/9781845698447.8.445","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114829242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Role of Carbonyl Stress in Aging and Age-Related Diseases 羰基应激在衰老和年龄相关疾病中的作用
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.1.3
T. Degenhardt, E. Brinkmann-Frye, S. Thorpe, J. Baynes
{"title":"Role of Carbonyl Stress in Aging and Age-Related Diseases","authors":"T. Degenhardt, E. Brinkmann-Frye, S. Thorpe, J. Baynes","doi":"10.1533/9781845698447.1.3","DOIUrl":"https://doi.org/10.1533/9781845698447.1.3","url":null,"abstract":"Summary The browning of proteins via the Maillard reaction in vivo involves nonenzymatic autoxidation and/or enzyme-catalysed oxidation of carbohydrates, lipids and amino acids. Carbohydrates also contribute to non-oxidative browning of proteins by rearrangement and elimination pathways which generate deoxydicarbonyl compounds, such as deoxyglucosone and methylglyoxal. A common feature of both the oxidative and non-oxidative reactions is the formation of reactive carbonyl compounds, suggesting that carbonyl stress, as well as oxidative stress, is involved in chemical modifications of proteins during the Maillard reaction. Oxidative stress may enhance the damage produced by carbonyl stress, both by providing an additional source of carbonyls and by limiting the rate of their detoxification.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114335466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Browning; Does the Matrix Matter? 褐变;矩阵重要吗?
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.431A
W. Mustapha, S. Hill, J. Blanshard, W. Derbyshire
{"title":"Browning; Does the Matrix Matter?","authors":"W. Mustapha, S. Hill, J. Blanshard, W. Derbyshire","doi":"10.1533/9781845698447.8.431A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.431A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122151758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant Reduction of Lens Damage in Model Diabetic Cataract 抗氧化剂减少糖尿病型白内障晶状体损伤
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.449
J. Trevithick, Fusan Kilic, J. Caulfield
{"title":"Antioxidant Reduction of Lens Damage in Model Diabetic Cataract","authors":"J. Trevithick, Fusan Kilic, J. Caulfield","doi":"10.1533/9781845698447.8.449","DOIUrl":"https://doi.org/10.1533/9781845698447.8.449","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124452997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of Food Melanoidin 食品类黑素的表征
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.412A
S. Homma, M. Murata
{"title":"Characterization of Food Melanoidin","authors":"S. Homma, M. Murata","doi":"10.1533/9781845698447.8.412A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.412A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114540107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chemiluminescent Products of the Maillard Reaction: Studies on Model Systems 美拉德反应的化学发光产物:模型体系的研究
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.113
N. Suzuki, H. Hatate, I. Mizumoto, M. Namiki
{"title":"Chemiluminescent Products of the Maillard Reaction: Studies on Model Systems","authors":"N. Suzuki, H. Hatate, I. Mizumoto, M. Namiki","doi":"10.1533/9781845698447.2.113","DOIUrl":"https://doi.org/10.1533/9781845698447.2.113","url":null,"abstract":"Chemiluminescent intermediates were prepared from a model Maillard reaction between phenylglyoxal and benzylamine under an oxygen atmosphere as a solid material that gives light emission in the visible region. Such chemiluminescence is similar to that first detected by us from representative Maillard reactions, such as those from glucose and lysine or methylglyoxal and methylamine, both in the presence or absence of oxygen. This suggests that the material in the present studies contains peroxide compound(s). The model Maillard reaction did not give near-infrared luminescence at 1270 nm, which is characteristic of singlet oxygen formation. Structural studies were attempted on the solid material by means of chemical, chromatographic, and spectral methods.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"347 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126677350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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