Chemistry of the Maillard Reaction and its Inhibition in vivo

• Main Authors: Tsai Chih-Chung, 蔡志忠
• Other Authors: Hauh-Jyun Candy Chen
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/52938322584028221880

碩士 === 國立中正大學 === 化學研究所 === 91 === The reducing sugars react non-enzymatically with the amino groups of proteins, leading to browning, fluorescence, and cross-linking of proteins. Diabetic complications and some age-related diseases are related to the non-enzymatic reaction in vivo, also called the Maillard reaction. This article reviews chemistry of the Maillard reaction and its relation to human diseases. The unstable Schiff base generated from reducing sugars with amino groups of protein, rearranged to the stable Amadori products. Irreversible advanced glycation end-products (AGEs) derived from the Amadori products include N-ε-carboxymethyllysine (CML), pyrraline, pentosidine, 1-alkyl-2-formyl-3,4-diglucosylpyrrole (AFPG), 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole (FFI), etc. Inhibitors of the Maillard reaction, such as aspirin, aminoguanidine, sulfite, metal chelators, sulhydryl compounds, antioxidants, and (±)-2-Isopropylidenehydrazono-4-oxo-thiazolidin-5-yl acetanilide (OPB-9195), as shown in animal experiments, are also described.