M. Friedlander, Yu Ching Wu, Christopher P. Randle, G. P. Baumgardner, P. Deoreo, V. Monnier
{"title":"Increased Formation of Pentosidine and Nɛ–(Carboxymethyl)lysine in End Stage Renal Disease: Role of Dialysis Clearance","authors":"M. Friedlander, Yu Ching Wu, Christopher P. Randle, G. P. Baumgardner, P. Deoreo, V. Monnier","doi":"10.1533/9781845698447.7.339","DOIUrl":"https://doi.org/10.1533/9781845698447.7.339","url":null,"abstract":"Summary Advanced glycation end-products (AGEs) accumulate to extremely high levels on tissue and plasma proteins of uremic patients. In order to define differences between uremia and health, we modeled the rates of formation of Amadori product (as furosine) and the chemically defined AGEs pentosidine and Nɛ-(carboxymethyl)lysine(CML) in vitro. Both pentosidine and CML formed at an accelerated rate in serum from uremic patients, an effect slowed most effectively by chelating agents. Clinical factors which affected circulating levels of protein-bound CML and pentosidine included dialysis clearance and dialyzer membrane pore size. These data point to a dynamic equilibrium between dialyzable low molecular weight promotors of AGE formation (or circulating fragments of AGEs) and protein-bound AGEs. We hypothesize that an important pro-motor of AGE formation in uremia may consist of a low molecular weight protein-metal complex.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"7 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":"121296578","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}
V. Fogliano, S. Monti, A. Visconti, A. Ritieni, G. Randazzo
{"title":"Identification of the Lactosylation Site of β-Lactoglobulin","authors":"V. Fogliano, S. Monti, A. Visconti, A. Ritieni, G. Randazzo","doi":"10.1533/9781845698447.8.407A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.407A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"8 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":"114891588","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}
{"title":"Determination of Heat Damage in Foods by Analysing Nɛ-Carboxymethyl-Lysine Together with Available Lysine (Homoarginine Method)","authors":"A. Ruttkat, A. Steuernagel, H. Erbersdobler","doi":"10.1533/9781845698447.8.441A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.441A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"265 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":"133783959","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}
D. Ruggiero-Lopez, M. Lecomte, N. Rellier, M. Lagarde, N. Wiernsperger
{"title":"Reaction of Metformin with Reducing Sugars and Dicarbonyl Compounds","authors":"D. Ruggiero-Lopez, M. Lecomte, N. Rellier, M. Lagarde, N. Wiernsperger","doi":"10.1533/9781845698447.8.441","DOIUrl":"https://doi.org/10.1533/9781845698447.8.441","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"71 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":"133991206","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}
{"title":"Determination of the Chemical Structure of Novel Coloured Compounds Generated during Maillard-type Reactions","authors":"T. Hofmann","doi":"10.1533/9781845698447.2.82","DOIUrl":"https://doi.org/10.1533/9781845698447.2.82","url":null,"abstract":"The formation of coloured compounds by Maillard reactions of 2-furaldehyde with primary amino acids, secondary amino acids and proteins was investigated. When 2-furaldehyde was heated with L-proline in aqueous solution, the novel intense yellow coloured 5-( S )-(2-carboxy-1-pyrrolidinyl)-2-hydroxy-( E,E )-2,4-pentadienal-( S )-(2-carboxypyrrolidine) imine (1) is formed as the main coloured reaction product. Prolonged heating led to the conversion of 1 into ( E )-4,5-bis-[( S )-2-carboxy-1-pyrrolidinyl]-2-cyclopenten-1-one (2), which, to our knowledge, has as yet not been reported in the literature. On the other hand, reacting 2-furaldehyde with L-alanine, resulted in the formation of another novel, but red coloured compound, namely ( S )-N-(1-carboxyethyl)-2-( E )-(2-furyl-methylene)- ( 3a ) and ( S )-N-(1-carboxyethyl)-2-( Z )-(2-furyl-methylene)-4-( E )-(1-formy-2-furyl-1-ethenyl)-5-(2-furyl)-3(2 H )-pyrrolinone ( 3b ). The analoguous 3(2 H )-pyrrolinones 4a and 4b were isolated after substitution of L-alanine with n-propylamine. An aqueous solution of casein, when heated in the presence of 2-furaldehyde, also led to rapid colour formation. After enzymatic digestion of the isolated melanoidin-type colourants, the previously unknown amino acids ( S )-N-(5-amino-5-carboxy-1-pentyl)-2-( E )-(2-furyl-methylene)- ( 5a ) and ( S )-N-(5-amino-5-carboxy-1-pentyl)-2-( Z )-(2-furyl-methylene)-4-( E )-(1-formyl-2-furyl-1-ethenyl)-5-(2-furyl)-3 (2 H )-pyrrolinone ( 5b ) were identified, demonstrating a lysine side chain of a protein linked to a chromophoric structure. This is the first time in the literature that a protein-bound intense coloured Maillard reaction product has been characterized as a substructure of melanoidin. Site-specific [ 13 C] labelling of the precursor 2-furaldehyde and monitoring of the [ 13 C] enriched positions in 3a/b by 13 C NMR spectroscopy led to an unequivocal elucidation of the reaction pathways leading to coloured 3(2 H )-pyrrolinones.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"3 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":"131809769","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}
Harjit S Minnas, Paul J Thornalley, P. Wentzel, U. Eriksson
{"title":"Advanced Glycation in Diabetic Embryopathy: Increase in 3-Deoxyglucosone in Rat Embryos in Hyperglycaemia in Vitro","authors":"Harjit S Minnas, Paul J Thornalley, P. Wentzel, U. Eriksson","doi":"10.1533/9781845698447.8.426A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.426A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"209 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":"132041401","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}
{"title":"The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme","authors":"J. Parker, J. Ames, D. Macdougall","doi":"10.1533/9781845698447.8.436A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.436A","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":"121303053","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}
{"title":"Inhibitory Effect of Polei Tea Extract on the Formation of Advanced Glycation Endproducts in Vivo","authors":"N. Kinae, M. Matsuda, M. Shigeta, K. Shimoi","doi":"10.1533/9781845698447.8.416A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.416A","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":"115846768","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}
B. Üstündağ, N. Ilhan, M. Çay, M. Naziroğlu, N. Dilsiz, M. Crabbe
{"title":"The Study of Renin-Angiotensin-Aldosterone in Experimental Diabetes Mellitus Rats","authors":"B. Üstündağ, N. Ilhan, M. Çay, M. Naziroğlu, N. Dilsiz, M. Crabbe","doi":"10.1533/9781845698447.8.450a","DOIUrl":"https://doi.org/10.1533/9781845698447.8.450a","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"6 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":"114295241","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}
T. Henle, U. Schwarzenbolz, Axel W. Walter, H. Klostermeyer
{"title":"Protein-Bound Maillard Compounds in Foods: Analytical and Technological Aspects","authors":"T. Henle, U. Schwarzenbolz, Axel W. Walter, H. Klostermeyer","doi":"10.1533/9781845698447.4.178","DOIUrl":"https://doi.org/10.1533/9781845698447.4.178","url":null,"abstract":"By means of suitable analytical techniques, the formation of protein-bound Maillard compounds in foods was studied. The lysine derivative pyrraline could be detected in enzymatic hydrolysates of milk and bakery products at levels up to 3700 mg/kg protein by ion-exchange chromatography (IEC) with photodiode-array measurement and by ion-pair RP-HPLC. During storage of freeze-dried milk, the rate of formation of pyrraline correlated directly with the water content of the samples. In acid hydrolysates, sensitive determination of the fluorescent arginine-lysine crosslink pentosidine was achieved using IEC with direct fluorescence detection. Levels of pentosidine in various foods ranged between ‘not detectable’ (< 50 μg/kg protein) and 35 mg/kg protein, indicating that pentosidine does not play a major part in crosslinking of food proteins. A previously unknown protein-bound arginine derivative, NΔ-(5-methyl-4-oxo-5-hydroimidazol-2-yl)-L-ornithine, was isolated from acid hydrolysates of bakery products. The ornithinoimidazolinone is formed by direct condensation of the guanido group of arginine and the sugar degradation product methylglyoxal, thus representing a new post-translational modification of food proteins. For certain foods (baking products, roasted coffee), between 20 and 50% of the arginyl residues might react with methylglyoxal during food processing.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"794 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":"116137495","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}