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The Maillard reaction in vivo
D G Dyer1, J A Blackledge, B M Katz
1Department of Chemistry, University of South Carolina, Columbia.
Zeitschrift Fur Ernahrungswissenschaft
|February 1, 1991
Summary
The Maillard reaction, a browning process, contributes to protein aging in human tissues. Glycoxidation products, like CML, accumulate with age and diabetes, indicating a role in aging.
Area of Science:
- Biochemistry
- Food Chemistry
- Gerontology
Background:
- The Maillard reaction causes protein deterioration during food processing.
- This reaction involves reducing sugars and proteins, leading to browning and nutritional loss.
Purpose of the Study:
- To present evidence for the Maillard reaction's role in human tissue protein aging.
- To discuss glycoxidation products and their accumulation in aging and diabetic tissues.
Main Methods:
- Analysis of Amadori adducts in lens protein and skin collagen.
- Identification and quantification of glycoxidation products such as CML, CMhL, and pentosidine.
Main Results:
- Amadori adducts remain relatively constant with age.
- Glycoxidation products accumulate in long-lived proteins, accelerating in diabetes.
- Specific modified amino acids (CML, CMhL) and crosslinks (pentosidine) identified.
Conclusions:
- The Maillard reaction contributes to the chemical aging of long-lived human proteins.
- Glycoxidation products are key markers of this aging process, particularly in diabetes.
- Further research is needed to characterize other browning products and explore therapeutic interventions.