Maillard reaction - Revision history

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 ==Author==
 Author of this article is Thijs Klompmaker, born in 1966
 Author's [http://www.topfitafter50.com/ website, as personal trainer] (specialized in isolation exercises and dietary solutions)

← Older revision		Revision as of 13:57, 15 March 2023
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	* Author's [https://www.youtube.com/channel/UCLZULfm7l2dZFyDdhrROJKg YouTube Channel]		* Author's [https://www.youtube.com/channel/UCLZULfm7l2dZFyDdhrROJKg YouTube Channel]
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−	* Author's [https://twitter.com/topfitafter50/ Twitter account]

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 * '''Carnosine''' may form acrylamide through the acrylic acid pathway [http://www.ncbi.nlm.nih.gov/pubmed/16317786], but by reacting with acrolein[http://www.ncbi.nlm.nih.gov/pubmed/10905545] (an aldehyde) it may prevent formation of other (cross-linking) AGEs[http://www.ncbi.nlm.nih.gov/pubmed/16181134]
-Various reducing sugars vary in glycation activity. Pentoses are more reactive than hexoses, which are more reactive than disaccharides, though reactivity also depends on the reacting agent. Polyatomic anions (eg phosphate and carboxylate ions) contribute to the Maillard reaction by providing reactive intermediates directly from sugars.[http://www.ncbi.nlm.nih.gov/pubmed/14969556] Depending on the level of phosphate, the route of AGE formation may shift.[http://www.ncbi.nlm.nih.gov/pubmed/7578127] Unsaturated fatty acids also accelerate AGE/ALE formation.[http://www.ncbi.nlm.nih.gov/pubmed/10381276] Metals catalyze glycation[http://www.ncbi.nlm.nih.gov/pubmed/10391148] and also the autoxidation of sugars, yielding dicarbonyls.[http://www.ncbi.nlm.nih.gov/pubmed/7893666]
+Reactivity of amino acids in peptides depends on which group (N-terminal or alpha-Amino) or side chain is free.[https://www.ncbi.nlm.nih.gov/pubmed/10504703] Various reducing sugars vary in glycation activity. Pentoses are more reactive than hexoses, which are more reactive than disaccharides, though reactivity also depends on the reacting agent. Polyatomic anions (eg phosphate and carboxylate ions) contribute to the Maillard reaction by providing reactive intermediates directly from sugars.[http://www.ncbi.nlm.nih.gov/pubmed/14969556] Depending on the level of phosphate, the route of AGE formation may shift.[http://www.ncbi.nlm.nih.gov/pubmed/7578127] Unsaturated fatty acids also accelerate AGE/ALE formation.[http://www.ncbi.nlm.nih.gov/pubmed/10381276] Metals catalyze glycation[http://www.ncbi.nlm.nih.gov/pubmed/10391148] and also the autoxidation of sugars, yielding dicarbonyls.[http://www.ncbi.nlm.nih.gov/pubmed/7893666]
 * '''Pentoses''': Arabinose, xylose, lyxose, ribose, ribulose, xylulose

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 ==Precursors==
-In cooked foods, the Maillard reaction is heat induced, but Maillard reaction products are also formed inside the human body (endogenously). Endogenously, the degradation products (mainly alpha-oxoaldehydes) of glycolytic intermediates, glycated proteins and lipid peroxidation may all cause glycation of protein (including peptide hormones[http://www.ncbi.nlm.nih.gov/pubmed/15113085]) and nucleotides, forming AGEs/ALEs. So that sugars, protein as well as lipids may be the source of Maillard reaction precursors. In cooked foods, amino and carbonyl groups are the most potent Maillard precursors. Amino groups (or the biogenic amines, or ammonium) of amino acids (bound in peptides or proteins, or free; cooking reduces free amino acid content[http://www.sciencedirect.com/science/article/pii/S0308814611006248]) predominantly react with carbonyl groups of reducing sugars (or lipid derived carbonyls) to form AGEs; advanced glycation end-products (or ALEs; advanced lipoxidation end-products). Due to the loss of amino acid residues, the Maillard reaction decreases protein quality and it also decreases protein digestibility. Maillard products can also inhibit the uptake and metabolism of free amino acids and of other nutrients such as zinc.[http://ajcn.nutrition.org/content/58/5/779S.long Full Free Article]
+In cooked foods, the Maillard reaction is heat induced, but Maillard reaction products are also formed inside the human body (endogenously). Endogenously, the degradation products (mainly alpha-oxoaldehydes) of glycolytic intermediates, glycated proteins and lipid peroxidation may all cause glycation of protein (including peptide hormones[http://www.ncbi.nlm.nih.gov/pubmed/15113085]) and nucleotides, forming AGEs/ALEs. So that sugars, protein as well as lipids may be the source of Maillard reaction precursors. In cooked foods, amino and carbonyl groups are the most potent Maillard precursors. Amino groups (or the biogenic amines, or ammonium) of amino acids (bound in peptides or proteins, or free; cooking reduces free amino acid content[http://www.sciencedirect.com/science/article/pii/S0308814611006248]) predominantly react with carbonyl groups of reducing sugars (or lipid derived carbonyls) to form AGEs; advanced glycation end-products (or ALEs; advanced lipoxidation end-products). AGE immunoreactivity can increase exponentially when protein or fat is cooked with carbohydrates.[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/] Due to the loss of amino acid residues, the Maillard reaction decreases protein quality and it also decreases protein digestibility. Maillard products can also inhibit the uptake and metabolism of free amino acids and of other nutrients such as zinc.[http://ajcn.nutrition.org/content/58/5/779S.long Full Free Article]
 * '''Asparagine''' may readily form [http://www.waiwiki.org/index.php?title=Acrylamide acrylamide].

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 ==End-products==
-The formation of AGEs/ALEs is linked to aging of tissues and organs in general and to several diseases such as diabetes mellitus and Alzheimer's disease[http://www.ncbi.nlm.nih.gov/pubmed/16342332]; A diet that is low in AGEs may reduce the risk of type 2 [http://www.waiwiki.org/index.php?title=Diabetes diabetes] by increasing insulin sensitivity.[https://www.ncbi.nlm.nih.gov/pubmed/27030534] Good glycemic control limits damage due to AGEs/ALEs.[http://www.ncbi.nlm.nih.gov/pubmed/1904067] AGEs/ALEs are indicators of tissue aging.[http://www.ncbi.nlm.nih.gov/pubmed/14661090] Food-derived AGEs contribute to Alzheimer's Disease.[http://www.pnas.org/content/early/2014/02/19/1316013111] Some people argue that fluorescent AGEs may represent AGEs in general [http://www.biomed.cas.cz/physiolres/pdf/51/51_313.pdf], but fluorescent AGEs may only represent endogenously formed AGEs, formed at low temperatures, and not AGEs formed at much higher temperatures. Maillard end-products include [http://www.waiwiki.org/index.php?title=Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)] (such as IQ, MeIQ, MeIQx etc[http://www.ncbi.nlm.nih.gov/pubmed/1516842], [http://www.waiwiki.org/index.php?title=Acrylamide acrylamides], [http://www.waiwiki.org/index.php?title=Styrene styrene], [http://www.waiwiki.org/index.php?title=Melanoidins melanoidins] and many other compounds.
+The formation of AGEs/ALEs is linked to aging of tissues and organs in general and to several diseases such as diabetes mellitus and Alzheimer's disease[http://www.ncbi.nlm.nih.gov/pubmed/16342332]; A diet that is low in AGEs may reduce the risk of type 2 [http://www.waiwiki.org/index.php?title=Diabetes diabetes] by increasing insulin sensitivity.[https://www.ncbi.nlm.nih.gov/pubmed/27030534] Good glycemic control limits damage due to AGEs/ALEs.[http://www.ncbi.nlm.nih.gov/pubmed/1904067] AGEs/ALEs are indicators of tissue aging.[http://www.ncbi.nlm.nih.gov/pubmed/14661090] Food-derived AGEs contribute to Alzheimer's Disease.[http://www.pnas.org/content/early/2014/02/19/1316013111] Some people argue that fluorescent AGEs (such as CML) may represent AGEs in general [http://www.biomed.cas.cz/physiolres/pdf/51/51_313.pdf], but fluorescent AGEs may only represent endogenously formed AGEs, formed at low temperatures, and not AGEs formed at much higher temperatures. Maillard end-products include [http://www.waiwiki.org/index.php?title=Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)] (such as IQ, MeIQ, MeIQx etc[http://www.ncbi.nlm.nih.gov/pubmed/1516842], [http://www.waiwiki.org/index.php?title=Acrylamide acrylamides], [http://www.waiwiki.org/index.php?title=Styrene styrene], [http://www.waiwiki.org/index.php?title=Melanoidins melanoidins] and many other compounds.
 * '''5-methylimidazoline-4-one''' (MG-H1; non-toxic), from arginine and methylglyoxal.[http://www.ncbi.nlm.nih.gov/pubmed/16037228]

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 * Author's [https://www.instagram.com/topfitafter50/ Instagram account]
-* Author's https://www.youtube.com/channel/UCLZULfm7l2dZFyDdhrROJKg YouTube Channel]
+* Author's [https://www.youtube.com/channel/UCLZULfm7l2dZFyDdhrROJKg YouTube Channel]
 * Author's [https://twitter.com/topfitafter50/ Twitter account]