Biochemical and Nutritional Significance of the Reaction between Proteins and Reducing Sugars

Lea, C. H.; Hannan, R.S.

doi:10.1038/165438a0

Cited by 53 publications

(15 citation statements)

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“…The dispute whether the first stable products of the Maillard reaction in foods are glycosylamines or Amadori products5, 53, 54 was first resolved at the beginning of the 1950s in favor of the Amadori products, after they were independently synthesized 41. 55 On the basis of this, John E. Hodge, a chemist at the Northern Regional Research Institute in Peoria (Illinois, USA), presented a comprehensive description of the reaction in the first volume of the Journal of Agricultural and Food Chemistry in 1953, which even now remains fundamental.…”

Section: Second Phase—the Maillard Reaction In Foodsmentioning

confidence: 99%

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

2014

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The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis-Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed food. The discovery that non-enzymatic conversions also occur in organisms led to intensive investigation of the pathophysiological significance of the Maillard reaction in diabetes and ageing processes. Dietary Maillard products are discussed as "glycotoxins" and thus as a nutritional risk, but also increasingly with regard to positive effects in the human body. In this Review we give an overview of the most important discoveries in Maillard research since it was first described and show that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.

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Section: Second Phase—the Maillard Reaction In Foodsmentioning

confidence: 99%

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

2014

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“…Fructosamine may thus be used in a manner similar to glycated haemoglobin to estimate the average concentration of blood glucose over an extended period of time: about one to three weeks for fructosamine and about six to eight weeksfor HbA 1c . The Nitroblue Tetrazolium (NBT) colorimetric procedure, devised by Johnson et al (2), is based upon the reducing ability of fructosamine in alkaline solution (3 Under alkaline conditions, Amadori rearrangement products such äs fructosamines have reducing activities that can be differentiated from those of other reducing sub : stances such äs glucose and N-glucosylamine derivatives of labile Schiff bases (4). In the NBT assay, a serum sample is added to carbonate buffer containing NBT, which is subsequently reduced.…”

Section: Introductionmentioning

confidence: 99%

A new colorimetric method for the determination of fructosamine

Kruse-Jarres¹,

Jarausch²,

Lehmann³

et al. 1989

LaboratoriumsMedizin

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Measurement of protein glycation (fructosamine) has become an accepted tool in diabetes diagnostics. Among d'ifferent methods available, the serum fructosamine fest published by Johnson and Baker in 1982has gained wide acceptance due to a simple and easily automated assay procedure providing clinically meaningful results. A receht modification ofthe Nitroblue Tetrazolium (NBT) reagent, improved by addition of tensides and uricase f exhibits Iower interference by Hpaemia and urate. 11 is also less affected by the sample matrix and yields results closer to the physiological ränge of glycated proteins. Furthermore, a completely new standardization protocol was used in the preparation of calibration material. The new colorimetric method for the determination of fructosamine was evaluated in 12 European clinical laboratories.

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“…Although sugar losses are greater and more intense than lysine losses (Adrian et al, 1962), the deterioration of protein quality is of most concern to nutritionists (Adrian, 1974). Coloration (nonenzymatic browning) and amino acid losses are two independent phenomena of the Maillard reaction that differ radically (Lea and Hannan, 1950). During the initial stages of the Maillard reaction, products remain colorless but amino acids have already undergone change (Lewis and Lea, 1950).…”

Section: Discussionmentioning

confidence: 99%

Effects of pelleting and storage of a complex nursery pig diet on lysine bioavailability.

Mavromichalis

Baker

2000

Journal of Animal Science

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The effects of pelleting and storage of a complex nursery pig diet (28% lactose and 1.4% lysine) on lysine bioavailability were assessed in a chick bioassay. The nursery diet was steam-conditioned at 60 degrees C for 45 s and then pelleted through a 5-mm die with a depth of 38 mm. Samples of meal and pelleted diet were placed in metallic feeders in an occupied nursery facility for 1 wk (warm) or were stored at 4 degrees C (cool). For the standard-curve bioassay, a total of 144 8-d-old chicks were offered the following dietary treatments: 1 to 3) a basal diet (lysine deficient) and two levels (.08 and .16%) of added lysine (from L-lysine-HCl); 4 and 5) two positive controls (.7% added lysine with or without 10% of the nursery diet); and 6 to 9) basal diet plus 10% of one of the four nursery diet samples (meal or pellet stored cool or warm for 1 wk). Pelleting had no effect (P>.10) on lysine bioavailability, probably because pelleting conditions (temperature, humidity, and pellet size) were not aggressive enough to result in detectable effects on lysine utilization. However, storage in the nursery facility for 1 wk reduced (P<.03) lysine bioavailability by an average of 10%. No significant (P>.10) interactions were observed. Furthermore, true digestibility of lysine in the four pig diet samples was estimated in a cecectomized cockerel digestibility assay using 15 adult Single-Comb White Leghorn cockerels. Lysine digestibility in all samples was high (average of 94%) and was not affected (P>.10) by treatment. We conclude that the pelleting conditions used in our experiments did not decrease lysine utilization. More research is needed to define thermal processing conditions that might cause protein quality deterioration. However, typical warm and humid environmental conditions encountered in modern nursery facilities have a negative effect on protein quality of diets rich in reducing sugars and lysine.

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Biochemical and Nutritional Significance of the Reaction between Proteins and Reducing Sugars

Cited by 53 publications

References 3 publications

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

A new colorimetric method for the determination of fructosamine

Effects of pelleting and storage of a complex nursery pig diet on lysine bioavailability.

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