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TITLE	The Maillard Reaction in Food Chemistry and Medical Science: Update for the Postgenomic Era
ISBN	0-444-51034-6
URL	Hyperlink
AUTHORS	Horiuchi, S.;Taniguchi, N.;Hayase, F.;Kurata, T.;Osawa, T.
EDITION
VOLUME
PAGES	532
IMPRINT	Excerpta Medica
BINDING	HC
DESCRIPTION	Hardbound. This book focuses on two major multidisciplinary topics on the Maillard reaction, that is food science and medical science. The former covers the reaction mechanism and kinetics and analytical aspect of the Maillard reaction, food technology, flavour chemistry, ecology and antioxidants, whereas the latter covers in vivo reaction of the Maillard reaction affecting human health and disease with a special focus on the significance of AGE in AGE-induced disease processes. Recent studies demonstrated that AGE concentration, adjusted for age and duration of diabetes, is also increased in diabetic patients with complications, including nephropathy, retinopathy, and atherosclerosis. AGE is also recognized by AGE receptor such as RAGE (receptor for AGE) and scavenger receptor type I and II. Furthermore, the AGE inhibitors, aminoguanidine and pyridoxamine, also inhibit AGE formation and retard the development of early renal disease in the streptozo
PUBDATE	01-Dec-02
USD	165
Euro	165
REVIEW
TOC	Preface. Special memorial lecture. An approach to estimate the chemical structure of melanoidins (H. Kato, F. Hayase). The prospects of health and longevity from the inhibition of the Maillard reaction in vivo (V.M. Monnier et al.). Plenary sessions. Dysfunction of antioxidative enzymes and redox regulation under nitrosative stress and glycoxidative stress (Y. Miyamoto et al.). Pyridoxamine, a versatile inhibitor of advanced glycation and lipoxidation reactions (J. W. Baynes). The "colorful" chemistry of nonezymatic browning (T. Hofmann, O. Frank). Luncheon seminar. The role of AGE-RAGE system in the development of diabetic nephropathy in vivo (Y. Yamamoto et al.). Oral sessions - medical science. Formation of N&egr;-(carboxymethyl)lysine in inflammatory and non-inflammatory conditions of nerve and muscle and in inflammatory cells in vitro (E. Schleicher et al.). Amadori-glycated phosphatidylethanolamine induces lipid peroxidation in membrane model (M. Yamada et al.). Cellular oxidant stress mediated by advanced glycation endproducts: the role of native albania (R. Subramaniam et al.). Formation of pathways of N&egr;-(carboxymethyl)lysine and dicarbonyl compounds by peroxynitrite (Y. Unno et al.). Human serum albumin minimally modified by methylglyoxal binds to human mononuclear leukocytes via the RAGE receptor and is displaced by N&egr;-carboxymethyl-lysine and hydroimidazolone AGE epitopes (R. Ng et al.). Methylglyoxal induces apoptosis in rat mesangial cells (B.-F. Liu et al.). Activation of MAP kinase superfamily signaling pathways by methylglyoxal (S. Miyata et al.). CML: a brief history (S.R. Thorpe, J.W. Baynes). Inhibition of the development of experimental diabetic neuropathy by suppression of AGE formation with a new antiglycation agent (R. Wada et al.). Novel anit-glycation therapeutic agents: glyoxalase I mimetics (S. Battah, N. Ahmed, P.J. Thornalley). New horizons in age research (R. Bucala). Expression of a novel AGE-receptor on A549 cells (N. Nakano et al.). Advanced glycation end products (AGEs) lower the clearance function of hepatic scavenger endothelial cells (SEC) (B. Hansen et al.). RAGE engagement and vascular cell derangement by short chain sugar-derived advanced glycation end products (H. Yonekura et al.). Immunohistochemical distribution and quantitative biochemical detection of advanced glycation end products in rats from fetal to adult life (X. Ling et al.). Nonenzymatic glycation/ enzymatic deglycation: a novel hypothesis on the etiology of diabetic complications (B. Szwergold, S.K. Howell, P.J. Beisswenger). Formation and determination of &agr;-dicarbonyls and an AGE cross-link, pyrropyridin in glycated proteins and in vivo (H. Watanabe et al.). Endocytic uptake of advanced glycation end products by mouse liver sinusoidal endothelial cells is mediated by a receptor distinct from the class A scavenger receptor (MSR-A) (K. Matsumoto et al.). Identification of a novel AGE-capturable soluble variant of the RAGE in human sera (S. Sakurai et al.). Role of dyslipidemia and AGE/ALE formation in the progression of nephropathy and retinopathy in STZ-diabetic rats (S.R. Thorpe et al.). Roles of N&egr;-(carboxymethyl)lysine for neovascularization of cultured retinal capillary in early and advanced stages of streptozotocin-diabestic rats (S. Kobayashi et al.). Estimation of &agr;-oxoaldehydes formed from the degradation of glycolytic intermediates and glucose fragmentation in blood plasma of human subjects with uraemia (S. Agalou et al.). Effect of successful renal transplantation on coronary AGE accumulation of uremic heart (K. Yoshimura et al.). Oral session - food science. The role of &agr;-hydroxyamino acids in the Maillard reaction - transamination route to Amadoi products (V. Yaylayan, A. Wnorowski). Reductones participate in redox reactions during amine-catalyzed sugar degradation (M.A. Glomb, C. Pfahler, R.L. Hiller). Modification of peptide lysine during maillard reaction of D-glucose and D-lactose (R. Tressl et al.). Protein cross-linking in food: mechanisms, consequences, applications (J.A. Gerrard, P.K. Brown). Three-deoxyosone related advanced glycation end-products in foods and biological systems (F. Hayase et al.). Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives (U. Schwarzenbolz, H. Klostermeyer, Th. Henle). Characterization of novel, sulfur-containing Maillard flavor compounds (P. Schieberle, W. Engel). Iterated reaction graphs: computer simulation of the Maillard volatile compounds (S. Russell et al.). Detection of 3-deoxyglucosone-derived AGE structures in vitro (T. Jono et al.). Oxidative deamination of lysine residue in plasma protein from diabetic rat: &agr;-dicarbonyl-mediated mechanism (K. Suyama, M. Akagawa, T. Sasaki). The use of radiolabelled sugar to estimate the extinction coefficient of melanoidins formed in heated sugar-casein systems (C.M.J. Brands, B.L. Wedzicha, M.A.J.S. van Boekel). Formation pathways for lysine-arginine crosslinks derived from hexoses and pentoses by Maillard processes (K.M. Biemel et al.). Analysis of amadori compounds by high performance anion exchange chromatography - pulse amperometric detection (I. Blank et al.). Carbohydrate structures as part of the melanoidin skeleton (B. Cämmerer, V. Jalyschikov, L.W. Kroh). Rate of browning reaction during preparation of coconut and palm sugar (A. Apriyantono et al.). Assay of early and advanced glycation adducts by enzymatic hydrolysis of proteins and HPLC of 6-aminoquinolylcarbonyl adducts (N. Ahmed, P.J. Thornalley). Synthesis and UV-analysis of glycated Amadori-phospholipids T. Miyazawa et al.). Fate of glycine in the glucose-glycine reaction: a kinetic analysis (M. van Boekel, S.I. Martins). Identification of N&ohgr;-carboxymethylarginine, as a new advanced glycation endproduct in serum proteins of diabetic patients (H. Odani et al.). Characterization of novel chromophores, fluoreophores and crosslinks from glyceraldehyde, lysine and arginine (F. Tessier, V.M. Monnier, J.A. Kornfield). Effects of dietary N&egr;-carboxymethyllysine on expression of the biotransformation enzyme, glutathione-S-transferase, in the rat (V. Faist et al.). Effects of Maillard reaction products on DNA damage in human cells and their possible mechanisms (G.-C. Yen, C.-M. Liao). Turmeric and curcumin prevents the formation of mutagenic Maillard reaction products (U. Kolpe et al.). Antioxidative activity of heterocyclic compounds formed in Maillard reaction products (K. Yanagimoto et al.). Formation of mutagenic and carcinogenic heterocyclic amines in the model systems without heating (N. Kinae et al.). President's poster sessions - medical science. Immunological detection of N&ohgr;-carboxymethylarginine (K. Iijima et al.). Comparison of invitro protein modification with advanced glycation end product (AGE) precursors methylglyoxal, gloxal, 3-deoxyglucosone and glucose using mass spectrometry (D.J. Millar et al.). Kinetics and mechanism of the reaction of metformin with methylglyoxal (S. Battah, N. Ahmed, P.J. Thornalley). Glyoxalase I deficiency is associated with an unusual level of advanced glycation end products in a hemodialysis patient (M. Nangaku et al.). Efficient lowering of carbonyl stress by the glyoxalase in peritoneal dialysis (R. Inagi et al.). Superoxide contributes to the decreased antioxidant activity of glycoxidated and glycated serum albumin (N. Sakata, J. Meng, S. Takebayashi). Localization and physiological implication of polyol-metabolyzing enzymes in male and female reproductive systems of rat (J. Fujii et al.). Immunohistochemical detection of products of lipid peroxidation and protein glycation in the cerebellum of Menkes' kinky hair disease patients (N. Shibata et al.). President's poster sessions - food science. News on the Maillard reaction of oligomeric carbohydrates (L.W. Kroh, A. Hollnagel). Role of oxidized lipids in nonenzymic browning reactions (J. Pokorny, H. Sakurai). The fate of N-(1-deoxy-D-fructose-1-YL)glycine in aqueous model systems (T. Davidek et al.). Isolation and characterization of Glyoxal-Arginine modifications (M.A. Glomb, G. Lang). Kinetic studies, mechanism and substrate specificity of amadoriase I from Aspergillus sp (X. Wu et al.). Accumulation of carbonyls accelerates the formation of two advanced glycation end products: Carbonyl stress in uremia (Y. Izuhara et al.). Formation of bitter substances in solutions containing vitamin C and aspartame (H. Sukurai et al.). Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids (O. Frank et al.). EU COST action 919 melanoidins in food and health (J. Ames). Application of the amino acid analysis for the detection of AGE-proteins of the Maillard reaction (T. Araki et al.). Factors influencing the early stage of the Maillard reaction (M. Akagawa, T. Miura, K. Suyama). A novel monoclonal antibody against methylglyoxal-arginine adduct (T. Oya-Ito et al.). Studies on the inhibition of tumor cell growth and microtubule assembly by 3-hydroxy-4-[(E)-(2-furyl)methylidene]-3-cyclopentene-1,2-dione, an intensely colored Maillard product formed from carbohydrates and L-proline (T. Hofmann et al.). Suppression of early and advanced glycation by dietary water-soluble rutin derivative in diabetic rats (T. Nagasawa et al.). General poster sessions - medical science. Conversion of Amadori product of the Maillard reaction to N&egr;-(carboxymethyl)lysine by short-term heating process (C.M. Hayashi et al.). Plantagoside as Maillard reaction inhibitor - its inhibitory mechanism and application- (N. Matsuura et al.). At low concentration, aminoguanidine markedly increases pentosidine formation in collagen incubated with glucose, whereas decreas
SUBJECT	Biochemistry / Biophysics
BOOK SERIES	International Congress Series
SUPER AREA	Life Sciences

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