Advanced Maillard reaction

The aim of this study was to find proof that the Maillard reaction can take place in demineralized dentin. Markers for the initial and advanced Maillard reaction as well as physiological cross-links were investigated after incubation of bovine dentin with glucose. Changes in susceptibility to protein-degrading enzymes and in fluorescence specific for the reaction were additionally measured. 

Monnier VM and Sell DR (1994) The advanced Maillard reaction in aging and age-related diseases probed with pentosidine. Spec Publ - R Soc Chem 151, 235-243. 

H. Yamada, S. Miyata, N. Igaki, H. Yatabe, Y. Miyauchi, T. Ohara, M. Sakai, H. Shoda, M. Oimomi, M. Kasuga, Increase in 3-deoxyglucosone levels in diabetic rat plasma. Specific in vivo determination of intermediate in advanced Maillard reaction, J. Biol. Chem., 269 (1994) 20275-20280. 

P. Resmini and L. Pellegrino, Evaluation of the advanced Maillard reaction in dried pasta, in E, 1994, 418. 

L. Graham, R. H. Nagaraj, R. Peters, L. M. Sayre, and V. M. Monnier, Structure and biological significance of pentodilysine, a novel fluorescent advanced Maillard reaction protein crosslink, in F, 1998, 410. 

Casein-Bound 3H Lysine in Untreated, Early, and Advanced Maillard Casein (41). Goat sodium caseinate biologically labelled with L-4,5-3H-lysine was treated with glucose under conditions inducing early and advanced Maillard reactions. The two preparations contained about the same reactive lysine (see Table III) the early Maillard 3H-casein contained only c-deoxyfructosyllysine as Maillard products and the advanced Maillard 3H-casein contained some c-deoxy-fructosyllysine and unidentified derivatives of lysine and glucose as brown pigments. 

Time was 74 h after a meal containing 3H-lysine casein, untreated, and heated under conditions for the early and advanced Maillard reaction (41 ). 

Monnier VM, Sell DR, Miyata S, Nagaraj RH, Odetti P, Lapolla A (1992) Advanced Maillard reaction products as markers for tissue damage in diabetes and uremia Relevance to diabetic nephropathy. Acta Diabetol 29 130-135. 

While the aldimine and ketoamine stages had been identified in living biologic tissues, it is only in the past 5 years that attention has been directed to the possibilities of advanced Maillard reactions and the formation of post-Amadori rearrangement products (B33, P13). 

Odani, H., Shinzato, T., Matsumoto, Y., Usami, J., and Maeda, K. 1999. Increase in three alpha, beta-dicarbonyl compound levels in human uremic plasma Specific in vivo determination of intermediates in advanced Maillard reaction. Biochem. Biophys. Res. Commun. 256 89-93. 

It has also been found that aminoguanidine could inhibit the Maillard reaction both in vitro and in vivo. The action of aminoguanidine is probably due to the trapping of intermediates of the advanced Maillard reaction, such as 3-DG, leading to the inhibition of further progress of the Maillard reaction [217]. 

Tessier, F., Obrenovich, M., and Monnier, V.M. Structure and mechanism of formation of human lens fiuorophore LM-1. Relationship to vesperlysine A and the advanced Maillard reaction in aging, diabetes, and cataractogenesis, J. Biol. Chem., 274, 20796, 1999. 

Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction... 

Maillard reactions are complex and as yet not fully understood but they do appear to follow common pathways which can be divided conveniently into early Maillard reactions and advanced Maillard reactions. The preliminary steps are shown in Fig. 2. The first step... 

Following the formation of the deoxyketosyl derivative, the reactions leading to the formation of the brown pigments or melanoidins (Fig. 3) are not well defined. These reactions, however, are responsible for numerous flavours and odours, possibly for toxicity, and for a further reduction in protein nutritive value via destruction of amino acids and reduced digestibility. There are thought to be three main pathways in the advanced Maillard reaction. 

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