Document Detail


Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods.
MedLine Citation:
PMID:  15997413     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The Maillard reaction or nonenzymatic browning is of outstanding importance for the formation of flavour and colour of heated foods. Corresponding reactions, also referred to as "glycation", are known from biological systems, where the formation of advanced glycation endproducts (AGEs) shall play an important pathophysiological role in diabetes and uremia. In this review, pathways leading to the formation of individual protein-bound lysine and arginine derivatives in foods are described and nutritional consequences resulting from this posttranslational modifications of food proteins are discussed.
Authors:
T Henle
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Publication Detail:
Type:  Journal Article; Review     Date:  2005-07-04
Journal Detail:
Title:  Amino acids     Volume:  29     ISSN:  0939-4451     ISO Abbreviation:  Amino Acids     Publication Date:  2005 Dec 
Date Detail:
Created Date:  2005-12-19     Completed Date:  2006-08-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9200312     Medline TA:  Amino Acids     Country:  Austria    
Other Details:
Languages:  eng     Pagination:  313-22     Citation Subset:  IM    
Affiliation:
Institute of Food Chemistry, Technical University of Dresden, Germany. Thomas.Henle@chemie.tu-dresden.de
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / chemistry*
Animals
Carbohydrate Conformation
Carbohydrate Sequence
Food*
Glycosylation
Glycosylation End Products, Advanced / chemistry*
Humans
Maillard Reaction
Molecular Sequence Data
Molecular Structure
Proteins / chemistry*
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Glycosylation End Products, Advanced; 0/Proteins

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


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