Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods
Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel (Review) › Beigetragen › Begutachtung
Beitragende
Abstract
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.
Details
Originalsprache | Englisch |
---|---|
Seiten (von - bis) | 313-322 |
Seitenumfang | 10 |
Fachzeitschrift | Amino Acids |
Jahrgang | 29 |
Ausgabenummer | 4 |
Publikationsstatus | Veröffentlicht - Dez. 2005 |
Peer-Review-Status | Ja |
Externe IDs
WOS | 000234016000003 |
---|---|
Scopus | 29144467932 |
Schlagworte
Ziele für nachhaltige Entwicklung
Schlagwörter
- lysine, arginine, amadori products, furoylmethyl amino acids, nonenzymatic browning, glycation, metabolic transit, N-EPSILON-CARBOXYMETHYLLYSINE, MAILLARD REACTION-PRODUCTS, ALPHA-DICARBONYL COMPOUNDS, END-PRODUCTS, NONENZYMATIC GLYCOSYLATION, CHEMICAL-CHARACTERIZATION, DIETARY GLYCOTOXINS, MILK-PRODUCTS, IN-VITRO, HEATED MILK