Pathways of the Maillard reaction under physiological conditions.
Initially investigated as a color formation process in thermally treated foods, nowadays, the relevance of the Maillard reaction in vivo is generally accepted. Many chronic and age-related diseases such as diabetes, uremia, atherosclerosis, cataractogenesis and Alzheimer's disease are associated with Maillard derived advanced glycation endproducts (AGEs) and α-dicarbonyl compounds as their most important precursors in terms of reactivity and abundance. However, the situation in vivo is very challenging, because Maillard chemistry is paralleled by enzymatic reactions which can lead to both, increases and decreases in certain AGEs. In addition, mechanistic findings established under the harsh conditions of food processing might not be valid under physiological conditions. The present review critically discusses the relevant α-dicarbonyl compounds as central intermediates of AGE formation in vivo with a special focus on fragmentation pathways leading to formation of amide-AGEs.
Institute of Chemistry - Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, D-06120, Halle/Saale, Germany.
Christian
C
Henning
Institute of Chemistry - Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, D-06120, Halle/Saale, Germany. marcus.glomb@chemie.uni-halle.de.
Marcus A
MA
Glomb
D000544:Alzheimer Disease / Q000378:metabolism; D000818:Animals; D050197:Atherosclerosis / Q000378:metabolism; D002386:Cataract / Q000378:metabolism; D003920:Diabetes Mellitus / Q000378:metabolism; D017127:Glycation End Products, Advanced / Q000378:metabolism*; D006801:Humans; D015416:Maillard Reaction; D014511:Uremia / Q000378:metabolism
D017127:Glycation End Products, Advanced
Advanced glycation endproducts AGE; Amide-AGEs; Carbohydrate chemistry; Fragmentation pathways; Maillard reaction; Oxidative stress; β-Dicarbonyl cleavage