Document Detail

Fluorescence from the maillard reaction and its potential applications in food science.
MedLine Citation:
PMID:  16183569     Owner:  NLM     Status:  MEDLINE    
The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization of fluorophores' development were observed in biological and biomedical areas. The in vivo non-enzymatic glycosylation of proteins produces biological effects, promoting health deterioration. The characteristic fluorescence of advanced glycosylation end products (AGEs) is similar to that of Maillard food products and represents an indicator of the level of AGE-modified proteins, but the structure of the fluorescent groups is, typically, unknown. Application of fluorescence measurement is considered a potential tool for addressing key problems of food deterioration as an early marker or index of the damage of biomolecules. Fluorophores may be precursors of the brown pigments and/or end products. A general scheme of the Maillard reaction is proposed in this article, incorporating the pool concept. A correct interpretation of the effect of environmental and compositional conditions and their influences on the reaction kinetics may help to define the meaning of fluorescence development for each particular system.
Silvia B Matiacevich; Patricio R Santagapita; M Pilar Buera
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  45     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2005  
Date Detail:
Created Date:  2005-09-26     Completed Date:  2006-02-24     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  483-95     Citation Subset:  IM    
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina.
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MeSH Terms
Food Analysis / methods*
Maillard Reaction*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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