Maillard Reaction of Free and Nucleic Acid-Bound 2-Deoxy-<scp>d</scp>-ribose and <scp>d</scp>-Ribose with ω-Amino Acids

Wondrak, Georg T.; Tressl, Roland; Rewicki, Dieter

doi:10.1021/jf9604091

Cited by 20 publications

(9 citation statements)

References 22 publications

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“…Thus, while it is likely that dR5P undergoes some initial N-glycoside reaction with amines in solution, it is impossible for dR5P to proceed to melanoidin production and browning via a traditional Maillard series of reactions. However, as previously reported by Wondrak et al 12 and as we report here, dR5P overcomes this "deoxy" barrier to generate a variety of Maillard-like compounds.…”

Section: Introductionsupporting

confidence: 88%

The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates

Munanairi

O’Banion

Gamble

et al. 2007

Carbohydrate Research

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Section: Introductionsupporting

confidence: 88%

The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates

Munanairi

O’Banion

Gamble

et al. 2007

Carbohydrate Research

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“…The authors demonstrate that β‐AL does not influence the lethal dose of digitoxin if infused simultaneously with the glycoside and eliminates cardiac irregularities owing to barium chloride infusion. Upon studying the Maillard reaction of free and nucleic‐acid‐bound 2‐deoxy‐ d ‐ribose and d ‐ribose with ω‐amino acids, Wondrak and Tressl have observed that α‐ and β‐AL along with levulinic acid are degradation products from DNA at 40 and 160 °C …”

Section: Properties Biological Applications and Preparation Of Angementioning

confidence: 99%

“…Upon studying the Maillardr eaction of free and nucleic-acid-bound 2-deoxy-d-ribose and d-ribose with w-aminoa cids, Wondrak andT ressl have observed that aand b-AL along with levulinic acid are degradation products from DNA at 40 and 160 8C. [15]…”

Section: Properties Biological Applications and Preparation Of Angementioning

confidence: 99%

Angelica Lactones: From Biomass‐Derived Platform Chemicals to Value‐Added Products

et al. 2017

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The upgrading of biomass‐derived compounds has arisen in recent years as a very promising research field in both academia and industry. In this sense, a lot of new processes and products have been developed, often involving levulinic acid as a starting material or intermediate. In the last few years, though, other scaffolds have been receiving growing attention, especially, angelica lactones. Considering these facts and the emergent applications of said molecules, in this review we will discuss their preparation and applications; the use of these frameworks as starting materials in organic synthesis to produce potential bioactive compounds will be covered, as will their use as a foundation to highly regarded compounds such as liquid alkanes with prospective use as fuels and polymers.

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“…5). 22 Although no attempts have been carried out yet to study cross-polymerizations of unstable ALEs (2-[1-hydroxyalkyl]pyrroles) with unstable AGEs (2-hydroxymethylpyrroles), the formation of mixed polymers with melanoidin/lipofuscin characteristics is likely to occur. In addition, and because of the chemical similarity between both types of polymers, macromolecules produced by one or the other pathway, or by a mixture of them, should be very similar.…”

Section: Common Polymerization Pathways In Both the Maillard Reactionmentioning

confidence: 99%

Interplay between the Maillard Reaction and Lipid Peroxidation in Biochemical Systems

Hidalgo

Zamora

2005

Annals of the New York Academy of Sciences

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The Maillard reaction and lipid peroxidation are two of the most important chemical reactions that take place in biochemical systems. Both include a whole network of different reactions in which an extraordinarily complex mixture of compounds is produced in very different amounts, with both positive and negative consequences. In addition, both reactions are intimately interrelated, and the products of each reaction influence the other. Furthermore, there are common intermediates and products in both pathways; these products are usually known as advanced glycation end products (AGEs) and advanced lipoxidation end products (ALEs). Moreover, other AGE/ALEs are analogous and participate similarly in both amino acid degradation and amino phospholipid/protein polymerization by identical mechanisms. All these data suggest that the Maillard reaction and lipid peroxidation are so closely interrelated that both reactions should be considered simultaneously to understand the reaction mechanisms, kinetics, and products in the complex mixtures of carbohydrates, lipids, and proteins occurring in biochemical systems. In these systems, lipids and carbohydrates are competing in the chemical modification of amino phospholipids and proteins. Therefore, although there are significant differences between the Maillard reaction and lipid peroxidation, many aspects of both reactions can be better understood if they are included in only one general carbonyl pathway that can be initiated by both lipids and carbohydrates.

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Maillard Reaction of Free and Nucleic Acid-Bound 2-Deoxy-d-ribose and d-Ribose with ω-Amino Acids

Cited by 20 publications

References 22 publications

The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates

The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates

Angelica Lactones: From Biomass‐Derived Platform Chemicals to Value‐Added Products

Interplay between the Maillard Reaction and Lipid Peroxidation in Biochemical Systems

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