Maillard reaction products in foods: Implications for human health;Produtos da reação de Maillard em alimentos: Implicações para a saúde

Revista de Nutricao

Volumn 24, Issue 6, 2011, Pages 895-904

  Shibao, Julianna ^a   Bastos, Deborah Helena Markowicz ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Food analysis; Food consumption; Glycation; Maillard reaction; Nutrition

Indexed keywords

EID: 84865074339     PISSN: 14155273     EISSN: None     Source Type: Journal    
DOI: 10.1590/S1415-52732011000600010     Document Type: Article

References (45)

1. Instituto Brasileiro de Geografia e Estatística. Pesquisa de orçamentos familiares, 2002-2003. Aquisição alimentar domiciliar per capita, Brasil e grandes regiões. Rio de Janeiro: IBGE; 2004.
2. Finot PA. Historical perspective of the Maillard reaction in food science. Ann NY Acad Sci. 2005; 1043:1-8.
3. Friedman M. Food browning and its prevention: an overview. J Agric Food Chem. 1996; 44:631-53.
4. Nunes CS, Baptista AO. Implicações da reação de Maillard nos alimentos e nos sistemas biológicos. Rev Port Ciênc Vet. 2001; 96(538):53-9.
5. Morales FJ, van Boekel MAJS. A study on advanced Maillard reaction in heated casein sugar solutions. Int Dairy J. 1997; 7:675-83.
6. Kwak EJ, Lim SI. The effect of sugar, amino acid, metal íon and NaCl on model Maillard reaction under pH control. Amino Acids. 2004; 27:85-90. doi: 10.1007/s00726-004-0067-7.
7. Hodge JE. Chemistry of browning reactions in models systems. J Agric. Food Chem. 1953; 1(15): 928-43.
8. Martins SIFS, Jongen WMF, Boekel MAJSV. A review of Maillard reaction in food and implications to kinects modelling. Trends Food Sci Technol. 2000; 11(9-10):364-73.
9. Nursten H. The Maillard Reaction: Chemistry, biochemistry and Implications. Cambridge: The Royal Society of Chemistry; 2005.
10. Delgado-Andrade C, Rufian-Henares JA, Morales FJ. Colour and fluorescence measurement as unspecific markers for the Maillard reaction. In: Delgado-Andrade C, Rufian-Henares JA. Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. Granada: Atrio; 2009. p.98.
11. Rufián-Renares JA, Delgado-Andrade C, Morales FJ. Non-enzymatic browning: the case of the Maillard reaction. In: Delgado-Andrade C, Rufián-Renares JA. Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. Granada: Atrio; 2009. p.9-32.
12. Barbosa JHP, Oliveira SL, Seara LT. Produtos da glicação avançada dietéticos e as complicações crônicas do diabetes. Rev Nutr. 2009; 22(1):113-24. doi: org/10.1590/S1415-52732009000100011.
13. Vlassara H. Advanced glycation in health and disease: role of the modern enviroment. Ann NY Acad Sci. 2005; 1043:452-60.
14. Monnier VM. Dietary advanced lipoxidation products as risk factors for human health: a call for data. Mol Nutr Food Res. 2007; 51:1091-3.
15. Nguyen CV. Toxicity of the AGE generated from the Maillard reaction: on the relationship of food-AGE and biological AGE. Mol Nutr Food Res. 2006; 50:1140-9.
16. Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, Vlassara H. Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc. 2004; 104(8):1287-91.
17. Charissou A, Ait-Ameur L, Birlouez-Aragon I. Evaluation of gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples. J Chromatogr. 2007; 1140:189-94.
18. Xanthis A, Hatzitolios A, Koliakos G, Tatola V. Advanced glycosylation end products and nutrition: a possible relation with diabetic atherosclerosis and how to prevent it. Food Sci. 2007; 72:125-9.
19. Nass N, Barling B, Santos NA, Scheubel RJ, Bögermann J, Silber RE, et al. Advanced glycation end products, diabetes and ageing. Z Gerontol. Geriatr. 2007; 40:349-56.
20. Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010; 110:911-6.
21. Matiacevich SB, Buera MP. A critical evaluation of fluorescence as a potential marker for the Maillard reaction Silvia B. Food Chem. 2006; 95:423-30.
22. Föster A, Hühne Y, Henle T. Studies on absorption and elimination of dietary Maiillard reaction products. Ann NY Acad Sci. 2005; 1043:474-81.
23. Somoza V. Five years of research on health risks and benefits of Maillard reaction products: an update. Mol Nutr Food Res. 2005; 49:663-75.
24. Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. Maillard reaction indicators in diets usually consumed by adolescent population. Mol Nutr Food Res. 2007; 51:341-51.
25. Delgado-Andrade C, Rufián Henares JA, Morales FJ. Lysine availability is diminished in commercial fibre-enriched breakfast cereals. Food Chem. 2007; 100:725-731.
26. Buetler T. Dicarbonyls in coffee. IMARS Highlights. 2008; 2(7):5-7.
27. Baynes JW. Dietary ALE are a risk to human health - NOT! Mol Nutr Food Res. 2007; 51:1102-6.
28. Seiquer I, Díaz-Alguacil J, Delgado-Andrade C, López-Frías M, Hoyos AM, Galdó G, et al. Diets rich in Maillard reaction products affect protein digestibility in adolescent male aged 11-14y. Am J Clin Nutr. 2006; 83:1082-8.
29. Ahmed N. Advanced glycation end-products: role in pathology of diabetic complications. Diabetes Res Clin Pract. 2005; 67(1):3-21.
30. Glenn JV, Stitt AW. The role of advanced glycation end products in retinal ageing and disease. Biochim Biophys Acta. 2009; 790:1109-16.
31. Tan KCB, Chow WS, Ai VHG, Metz C, Bucala R, Lam KSL. Advanced glycation end produtcs and endothelial disfunction in Type 2 diabetes. Diabetes Care. 2002; 25(6):1055-9.
32. Kim W, Hudson BI, Moser B, Guo J, Rong LL, Qu W, et al. Receptor for advanced glycation end products and its ligands: a journey from the complications of diabetes to its pathogenesis. Ann NY Acad Sci. 2005; 1043:553-61.
33. Sasaki N, Fukatsu K, Hayashi Y, Yoshida T, Fuji N, Koike T, et al. Advanced glyation end products in Alzheimer's diseases and other neurodegenerative diseases. Am J Pathol. 1998;153(4):1149-55.
34. Rojas A, Morales MA. Advanced glycation and endothelial functions: a link towards vascular complications in diabetes. Life Sci. 2004; 76:715-30.
35. Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Bueting C, et al. Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy. Med Sci Res. 1997; 94: 6474-79.
36. Delgado-Andrade C, Rufiàn-Henares J, Morales FJ. Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis. Eur Food Res Technol. 2005; 221:707-11.
37. Uribarri J, Cai W, Pappa M, Goodman S, Ferrucci L, Striker G, et al. Circulating glycotoxins and dietary advancedglycation endproducts: two links to Inflammatory Response, oxidative stress and aging. J Gerontol. 2007; 62(4):427-33.
38. Rufiàn-Henares JA, Garcia-Villanova B, Guerra-Hernandez E. Determination of furfural compounds in enteral formula. J Liq Chromatogr. 2001; 24(19): 3049-61.
39. Uribarri J, Cai W, Sandu O, Peppa M, Goldberg T, Vlassara H. Diet-derived advanced glycation end product are major contributors to the body's AGE pool and induce inflamation in health subjects. Ann NY Acad Sci. 2005; 1043:461-6.
40. Uribarri J, Peppa M, Cai W, Goldberg T, Lu M, He C, et al. Restriction of dietary glicotoxins reduces excessive advanced glycation end products in renal failure patients. J Am Soc Nephrol. 2003; 14(3): 728-31.
41. Teixidó E, Moyano E, Santos FJ, Galceran MT. Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods. J Chromatogr. 2008; 185:102-8.
42. Vlassara H, Palace MR. Glycoxidation: the menace of diabetes and aging. Mount Sinai J Med. 2003; 70(4):232-41.
43. Sandu O, Song KY, Cai WJ, Zeng, F, Uribarri, J, Vlassara, H. Insulin resistance and type 2 diabetes in high-fat-fed mice are linked to high glycotoxin intake. Diabetes. 2005; 54(8):2314-19.
44. Chun-Liang L, Chiu-Ching H, Chun-Chen Y, Huan-Yu Y, Feng-Rong C, Chih-Wei Y. Reduction of advanced glycation end product levels by on-line hemodiafiltration in long-term hemodialysis patients. Am J Kidney Dis. 2003; 42(3):524-31.
45. Rada-Mendoza M, García-Baños J, Villamiel M, Olanoa A. Study on nonenzimatic browning in cookies, brackers and breakfast cereals by maltulose and furosine determination. J Cereals Sci. 2004; 39:167-73.