Advanced Maillard products

Interestingly, sound human dentin contained a more or less constant level of the advanced Maillard products, pentosidine and car-boxymethyllysine, irrespective of age (fable 3). Alfhough human denfin collagen is not turned over and the advanced products should thus increase during life, we suggesf fhaf fhe Maillard reacfion occurs in pre-denfin collagen, but is halted upon mineralization. ... 

In Chapter 5, it is concluded that release of intracellular bacterial metabolites after cell lysis may have been responsible for fhe increases in advanced Maillard products. Lysis of bacteria can deliberately be induced by, for example, lysogenic enzymes and phages. In addifion fo fhe direcf targeting of cariogenic microorganisms, lysis could thus contribute indirectly to caries arrestment by causing an extensive Maillard reaction. However, the problem of the concomitant unaesthetic discoloration will need to be considered before practical application becomes feasible. 

Brands and van Boekel123 have been concerned with the kinetics of the interaction of monosaccharides and casein for some time. It is not surprising that the model they have developed is complex. The current form is depicted in Scheme 3.2. It incorporates unidentified intermediates, C and C5, which react with lysine residues and form advanced Maillard products (AMPs). This model fitted lysine... 

J. Leclere and I. Birlouez-Aragon, The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction, J. Agric. Food Chem.,... 

C. Puscasu and I. Birlouez-Aragon, Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp in vitro study on a-lactalbumin, Food Chem., 2002, 78, 399 106. 

Study and characterization of the Maillard reaction products could allow one to control the formation of advanced Maillard products (AMP), responsible in part for noxious effects in diabetes and in age-related cardiovascular diseases (Al-Abed et al, 1999). This knowledge could lead to a better control of these reactions in order to modify food proteins and their functions. Maillard reactions are one of the simplest ways to modify food proteins because they take place when a protein and a sugar are just heated together (Chuyen, 1998). 

Other effects have been attributed to the advanced Maillard products. Adrian (20) described a favorable effect of low doses of the pre-melanoidins formed between glucose and glycine on appetite at higher doses, the same material decreases the nitrogen retention. The effects of these products diminish when the heating time increases the insoluble melanoidins obtained after 10 h heating had no effect. 

For the advanced Maillard (3H-lysine) casein, the urinary excretion was low and the fecal excretion high, suggesting that lysine engaged in advanced Maillard products is absorbed at a very low extent by the intestine and that the intestinal microflora does not metabolize these products. The radioactivity measured in the liver and in the muscle indicates that the biological availability of lysine in the advanced Maillard (3H-lysine)-casein is lower than that determined by the chemical analysis (reactive lysine). About 50% of reactive lysine should be not biologically available (see Table III, Columns 4 and 5). The level... 

Advanced Maillard Products of Disaccharides Analysis and Relation to Reaction Conditions... 

PISCHETSRIEDER SEVERIN Advanced Maillard Products of Disoccharides 21... 

BF breast-fed IF infant formula-fed MRP-F/Albumin fluorescence of advanced Maillard products/fluorescence of soluble tryptophan in plasma expressed in arbitrary units (AU) per gram albumin MRP-F/Creatinine fluorescence of advanced Maillard products per mmol creatinine in spot urines p<0.01, p<0.001 (vs. IF)... 

Figure 1 FAST index in 9 non-hydrolyzed infant formidas and changes during storage. Solid bars starting formulas (n=7) hatched bars follow-on formulas (n-2) first bar sample taken immediately after purchase second bar sample taken at the end of recommended storage period FAST/ref fluorescence of advanced Maillard products/fiuorescence of soluble tryptophan...

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