Maillard degradation

The rate of aspartame degradation in dry mixes is more dependent on the water activity than on the temperature (23). In dry mixes, aspartame may also engage ia Maillard reactions with the aldehyde moieties of flavoting agents, resulting ia the loss of sweetness and flavor. Use of the corresponding acetals of the flavor compounds to avoid this reaction has been reported (24). 

Guilminot E, Corcella A, Chatenet M, Maillard E, Chariot E, Berthome G, lojoiu C, Sanchez JY, Rossinot E, Claude E. 2007b. Membrane and active layer degradation upon PEMEC steady-state operation. J Electrochem Soc 154 B1106-B1114. 

Ho C-T (1996) Thermal degradation of Maillard aromas. In Ikan R (ed) the Maillard reaction Consequences for the chemical and life sciences. Wiley, Chichester, UK, pp 27-53... 

Brown proposed a mechanism where the enolate radical resulting from the radical addition reacts with the trialkylborane to give a boron enolate and a new alkyl radical that can propagate the chain (Scheme 24) [61]. The formation of the intermediate boron enolate was confirmed by H NMR spectroscopy [66,67]. The role of water present in the system is to hydrolyze the boron enolate and to prevent its degradation by undesired free-radical processes. This hydrolysis step is essential when alkynones [68] and acrylonitrile [58] are used as radical traps since the resulting allenes or keteneimines respectively, react readily with radical species. Maillard and Walton have shown by nB NMR, ll NMR und IR spectroscopy, that tri-ethylborane does complex methyl vinyl ketone, acrolein and 3-methylbut-3-en-2-one. They proposed that the reaction of triethylborane with these traps involves complexation of the trap by the Lewis acidic borane prior to conjugate addition [69]. 

Fig. 6.25. Simplified mechanism of two degradation reactions between peptides and reducing sugars occurring in solids, a) Maillard reaction between a side-chain amino (or amido) group showing the formation of an imine (Reaction a), followed by tautomerization to an enol (Reaction b) and ultimately to a ketone (Reaction c). Reaction c is known as the Amadori rearrangement (modified from [8]). b) Postulated mechanism of the reaction between a reducing sugar and a C-terminal serine. The postulated nucleophilic addition yields an hemiacetal (Reaction a) and is followed by cyclization (intramolecular condensation Reaction b). Two subsequent hydrolytic steps (Reactions c and d) yield a serine-sugar conjugate and the des-Ser-peptide...

Several other non-nitrogenous products have been identified as products of the Maillard reaction. These include butanol, butanone, butane-dione, and pentane-2,3-dione as well as dihydroxyacetone, glycer-aldehyde, and D-erythrose. Obviously, the same products are present after mild acidic or basic degradation of carbohydrates. Thus, the necessity of an amine or amino acid in the mechanism of their formation is uncertain. 

Armstrong attributed the increased resistance of dentin matrix to proteolysis to the blockage of susceptible sites by covalently bound carbohydrate. Later it became clear that the Maillard reaction induces the formation of covalent bonds (cross-links) between protein molecules, accounting for such resistance as well. The presence of non-degradable matrix proteins inhibits mineral dissolution (Chapter 2). In addition, both brown pigments and cross-linked proteins inhibit the production of extracellular polysaccharides by cariogenic streptococci (Kobayashi et al., 1990). 

So far, the most convincing evidence for fhe discoloration of caries lesions has been provided for fhe Maillard reaction. Since few investigations have attempted to identify Maillard producfs sfraighfforwardly in carious material, further research in this field should be underfaken. In addition, the influence of discolored demineralized matrix, resistant to degradation, on the accessibility of fhe underlying sound tissue for acids and infiltrating bacteria should be established. 

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. 

The aim of this study was to verify previous conclusions that dentin collagen resists enzymatic attack after reaction with glucose. The results show that, following the Maillard reaction, dentin collagen indeed is less degraded by pepsin, but not by trypsin. 

HP formation may have been promoted by the acidic environment and stabilization of HP precursors through complexation with phosphate released during demineralization. Altogether, therefore, the one-month in situ model appeared unsuitable for simulating the Maillard reaction. Longer exposures would have enhanced the risk of bacterial degradation of the slices. 

In conclusion, evidence has been gathered for a role of the Maillard reaction in caries. This reaction can cause inhibition of matrix degradation, which in turn inhibits lesion demineralization. Further research is needed to elucidate the pathways and the importance of this reaction in in vivo caries pathology. 

The Maillard condensation is one of the most extensively studied reactions within the field of degradation chemistry, particularly in the area of food and nutritional science. Louis Mallard reported in 1912 that some amines react with reducing carbohydrates to produce brown pigments. The condensation typically yields a simple glycosylamine, which then readily undergoes the Amadori rearrangement to produce 1 -amino-1 -deoxy-2-ketoses [95]. Reducing carbohydrates... 

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