Pathways of the Maillard Reaction In Vitro and In Vivo

Zyzak, David V.; Wells‐Knecht, Kevin J.; Blackledge, James A.; Litchfield, John; Wells-Knecht, Mary C.; Fu, M-X.; Thorpe, Suzanne R.; Feather, Milton S.; Baynes, John W.

doi:10.1533/9781845698393.4.274

Cited by 9 publications

(6 citation statements)

References 17 publications

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“…However, unlike for furosine, the pathways by which CML is formed are not unique (Erbersdobler and Somoza ). The relationship between furosine and CML is not uniform, which suggests different pathways of CML formation (Zyzak and others ; Kasper and Schieberle ). CML is stable and exists in the bound form and is frequently used as a marker for AGE formation in food (Ames ; Nguyen and others ).…”

Section: Analysis Of Blocked Lysinementioning

confidence: 99%

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Mehta

Deeth

2015

Comp Rev Food Sci Food Safe

115

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Lysine residues in milk proteins become "blocked" when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl-lysine, the 1st stable product of the Maillard reaction, and carboxymethyl-lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal-based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins.

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Section: Analysis Of Blocked Lysinementioning

confidence: 99%

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Mehta

Deeth

2015

Comp Rev Food Sci Food Safe

115

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“…Schiff 's bases containing additional reactive groups, such as carbonyl and hydroxyl groups can undergo further reaction and often form yellow-brown colored products. This reaction is the browning reaction, also known as the Maillard reaction, named after French physician and chemist Louis Camille Maillard (1878-1936) [33,34]. The products of the Maillard reaction are called AGE.…”

Section: Historical Developmentmentioning

confidence: 99%

“…Several receptors for AGE-modified proteins have been identified and can be classified as either inflammatory or clearance receptors. Clearance of AGE proteins involves scavenger receptors CD36 [27,28], FEEL-1 (STAB1), FEEL-2 (STAB2), SR-BI (SCARB1), SR-BII (SCARB2) [29][30][31][32][33][34], and the macrophage scavenger receptors type I (SR-AI, MSR1) and type II (SCARA2, MARCO) [35,36]. Receptors that are not primarily involved in clearance but have signaling functions are the AGE-receptor complex and the receptor for advanced glycation end products.…”

Section: Msr1mentioning

confidence: 99%

Glycated Serum Albumin and AGE Receptors

Vetter

2015

Advances in Clinical Chemistry

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“…The presence of iron, phosphate or nitrate also promotes the formation of carboxymethyl lysine. Zyzak et al (1994) suggested that autoxidative glycosylation may be the major pathway of the Maillard reaction under simulated physiological conditions in vitro. The major product of glucose oxidation was considered to be glyoxal which in turn resulted in the formation of carboxymethyl lysine from lysine via an intramolecular Cannizaro reaction.…”

Section: Interaction Of Oxidation and Maillard Reactionsmentioning

confidence: 99%

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

O’Brien

2009

Advanced Dairy Chemistry

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Pathways of the Maillard Reaction In Vitro and In Vivo

Cited by 9 publications

References 17 publications

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Glycated Serum Albumin and AGE Receptors

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

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