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New Aspects of the Maillard Reaction in Foods and in the Human Body
Ist Teil von
Angewandte Chemie (International ed.), 1990-06, Vol.29 (6), p.565-594
Ort / Verlag
Zug: Hüthig & Wepf Verlag
Erscheinungsjahr
1990
Link zum Volltext
Quelle
Wiley Online Library Journals Frontfile Complete
Beschreibungen/Notizen
The reactions that occur during the cooking, baking, and preservation of foods of all kinds are of great importance for the production of aroma, taste, and color. However, more recently it has been shown that these reactions may be accompanied by a reduction in nutritive value and the formation of toxic compounds. For these reasons, the very complex reactions between reducing sugars and the free amino groups of amino acids or proteins, known as non‐enzymatic browning or the Maillard reaction, have again caught the interest of chemists. The Maillard reaction came to be seen in a new light as it was realized that it actually occurred in the human body. As a general rule, the longer the half‐life of a protein, the larger the amount of its Maillard products found, i.e., important factors are the ‘age’ or persistence of the protein in the body and the glucose concentration, particularly in diabetics. Many of the symptoms developed by diabetics resemble those of premature aging, which leads to the possibility that glucose, because of its reactivity towards proteins, is fundamentally involved in the normally slow progress of aging.
The complex reaction between reducing sugars and free amino groups, known as the Maillard reaction, is important, e.g., for the taste and appearance of foodstuffs. It also occurs in the human body, though in this case undesirably: proteins react with glucose to give the compounds 1. Such products of the aging process accumulate in the liver of an individual as a function of time and blood glucose level. Suppression of the Maillard reaction in the body could, e.g., reduce late complications in diabetes and the damaging effects in aging.