maillard reaction

Preferred Label : maillard reaction;

MeSH definition : One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.; A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.; A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.;

MeSH synonym : reaction, maillard;

MeSH hyponym : food browning; browning reaction; Browning Reactions; Reaction, Browning; Reactions, Browning; Browning, Food; Brownings, Food; Food Brownings; Glycation, Lipid; Glycation, Protein; Nonenzymatic Protein Glycation; Protein Glycation, Nonenzymatic; Non-Enzymatic Glycosylation; Glycosylation, Non-Enzymatic; Non Enzymatic Glycosylation; Non-Enzymatic Glycation; Glycation, Non-Enzymatic; Non Enzymatic Glycation;

Wikipedia link : https://en.wikipedia.org/wiki/Maillard reaction;

Details

Origin ID

D015416;

UMLS CUI

C0024495;

Allowable qualifiers
- drug effects [MeSH Qualifier]
- radiation effects [MeSH Qualifier]
Indexing information
- N(2)-(1-(1-carboxy)ethyl)guanosine [MeSH Supplementary Concept]
- cor a 11 allergen, hazelnut [MeSH Supplementary Concept]
- glycated fetal hemoglobin [MeSH Supplementary Concept]
- glycated fibronectin [MeSH Supplementary Concept]
- glycated hemoglobin C [MeSH Supplementary Concept]
- glycated hemoglobin D [MeSH Supplementary Concept]
- glycated hemoglobin E [MeSH Supplementary Concept]
- glycated hemoglobin S [MeSH Supplementary Concept]
- glycated lipoproteins, HDL [MeSH Supplementary Concept]
- glycated lipoproteins, LDL [MeSH Supplementary Concept]
- glycated lipoproteins, VLDL [MeSH Supplementary Concept]
- glycated lysine [MeSH Supplementary Concept]
Record concept(s)
- Fructation [MeSH concept]
- Glucation [MeSH concept]
- Glycation [MeSH concept]
- Lipid Glycation [MeSH concept]
- Protein Glycation [MeSH concept]
- Ribation [MeSH concept]
- browning reaction [MeSH concept]
- food browning [MeSH concept]
- maillard reaction [MeSH concept]
See also
- Glycation End Products, Advanced [MeSH Descriptor]
- food handling [MeSH Descriptor]
- food preservation [MeSH Descriptor]
Semantic type(s)
- Natural Phenomenon or Process [UMLS semantic type]

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One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.

http://www.acadpharm.org/dos_public/Recommandations_Produits_de_glycation_adoptEes_Conseil_12.02.2014_suite_sEance_NP_19.02.2014_VF.pdf
2014
guidelines
glucose
maillard reaction
health
proteins
poisons

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