title: [The role of carbonyl-amine reaction in biological systems and food technology (review of the literature)].
abstract: Modern ideas about the role of the carbonyl-amine reaction in biochemical systems are reviewed. Some details recently found of the mechanisms of the initial steps of the reactions are considered. The pathways of the formation of numerous by-products are discussed which are very important for taste and aroma of some foodstuffs. Data are presented on nonenzymatic glycosylation of proteins in living organisms, which causes disturbances in their vital functions, diseases and aging. Possible chemical structures of "links" between sugars and protein polypeptide chains, as well as nucleic acids derived from glycosylation are considered. References concerning properties of melanoidins are presented.
authors.forename: A F
authors.initials: AF
authors.lastname: Pisarnitskiĭ
authors.forename: I A
authors.initials: IA
authors.lastname: Egorov
mesh_terms: D000375:Aging / Q000378:metabolism; D000588:Amines / Q000378:metabolism; D000818:Animals; D050260:Carbohydrate Metabolism; D002241:Carbohydrates; D055598:Chemical Phenomena; D002621:Chemistry; D005524:Food Technology; D006801:Humans
chemical_list: D000588:Amines; D002241:Carbohydrates
vernacular_title: Rol' karbonil-aminnoĭ reaktsii v biologicheskikh sistemakh i tekhnologii pishchevykh proizvodstv (obzor).