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Fructose-related glycation.

M Oimomi¹, T Nakamichi, T Ohara

¹Second Department of Internal Medicine, Kobe University School of Medicine, Japan.

Diabetes Research and Clinical Practice

|August 1, 1989

Summary

Fructose significantly accelerates the formation of advanced Maillard reaction products, leading to increased fluorescence and cross-linking. Sorbitol and glucose showed less impact, highlighting fructose

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Area of Science:

Biochemistry
Food Chemistry

Background:

The Maillard reaction is a complex process responsible for browning and flavor development in foods.
Advanced Maillard reaction products (AMRPs) can exhibit fluorescence and form cross-links, potentially impacting food quality and biological systems.
The polyol pathway, involving sugar alcohols, may influence Maillard reaction kinetics.

Purpose of the Study:

To investigate the in vitro effect of the polyol pathway on the formation of fluorescent and cross-linked advanced Maillard reaction products.
To compare the influence of glucose, fructose, and sorbitol on AMRP formation.

Main Methods:

In vitro incubation of bovine serum albumin with varying concentrations of glucose, fructose, or sorbitol for 14 days.
Measurement of fluorescence intensity as an indicator of AMRP formation.

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Main Results:

Incubation with fructose resulted in significantly higher fluorescence intensity compared to glucose.
No significant increase in fluorescence intensity was observed after incubation with sorbitol.
These findings indicate differential effects of polyols on AMRP formation.

Conclusions:

Fructose plays a crucial role in the formation of advanced Maillard reaction products within the context of the polyol pathway.
The study suggests that fructose accelerates the generation of fluorescent and cross-linked products more than glucose or sorbitol.