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Carbohydrate Metabolism01:36

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Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
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In cellular metabolism (the complete breakdown of glucose to extract energy),  glycolysis is the first step. Glycolysis takes place in the cytoplasm of both prokaryotic and eukaryotic cells. Glucose enters heterotrophic cells in two ways. One method is through secondary active transport, where the transport takes place against the glucose concentration gradient. The other mechanism uses a group of integral proteins called GLUT proteins, also known as glucose transporter proteins. These...
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So far, glycolysis has cost the cell two ATP molecules and produced two small, three-carbon sugar molecules. These molecules will proceed through the second half of the pathway, and sufficient energy will be extracted to pay back the two ATP molecules used as an initial investment and produce a profit for the cell of two additional ATP molecules and two even higher-energy NADH molecules.
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Carbohydrate metabolism is a fundamental biochemical process that ensures a constant supply of energy to living cells. The most important carbohydrate is glucose, which can be broken down via glycolysis to enter into the Krebs cycle and eventually lead to the production of ATP through oxidative phosphorylation.
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The Maillard reactions: Pathways, consequences, and control.

Delia B Rodriguez-Amaya1, Jaime Amaya-Farfan1

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Maillard reactions (MRs) create desirable food flavors and colors but also harmful advanced glycation end products (AGEs). Research focuses on understanding and controlling these complex reactions for health and food science benefits.

Keywords:
Advanced glycation end-productsAmadori rearrangementControlling strategiesHealth effectsHeterocyclic volatilesInfluencing factorsMaillard browningMelanoidinsStrecker degradationα-dicarbonyl compounds

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Area of Science:

  • Food Science and Technology
  • Health and Medical Sciences

Background:

  • The Maillard reaction (MR), a century-old chemical process, remains a key research area.
  • It involves complex reactions between amines and carbonyl groups, producing diverse compounds.
  • Recent studies address its dual role in food quality and human health.

Purpose of the Study:

  • To simplify and update the complex topic of Maillard reactions.
  • To highlight recent research on α-dicarbonyl compounds, melanoidins, and AGEs.
  • To discuss strategies for controlling Maillard reactions.

Main Methods:

  • Review of recent scientific literature on Maillard reactions.
  • Focus on the formation and transformation of α-dicarbonyl intermediates.
  • Elucidation of melanoidin structures and advanced glycation end products (AGEs).

Main Results:

  • α-dicarbonyl compounds are crucial for food flavor/color but linked to AGEs.
  • Melanoidins show beneficial health effects.
  • Advanced glycation end products (AGEs) have detrimental health impacts.

Conclusions:

  • Maillard reactions have both beneficial and detrimental consequences.
  • Controlling Maillard reactions is crucial for food technology and health.
  • Modern techniques are employed to manage these reactions effectively.