Maillard reaction products in food as pro-inflammatory and pro-arteriosclerotic factors of degenerative diseases
Webster, J., Wilke, M., Stahl, P., Kientsch-Engel, R., and Münch, G. (2005) Maillard reaction products in food as pro-inflammatory and pro-arteriosclerotic factors of degenerative diseases. Zeitschrift fuer Gerontologie und Geriatrie, 38 (5). pp. 347-353.
|PDF (Published Version) - Repository staff only - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader|
View at Publisher Website: http://dx.doi.org/10.1007/s00391-005-026...
Heating of food induces the formation of Maillard reaction products (MRPs) caused by the reaction of reducing sugars with proteins or amino acids. Analogous reactions occur in the human body, eventually forming "Advanced Glycation Endproducts" (AGEs). AGEs accumulate in aging tissues accelerating degenerative-inflammatory and proliferative processes. MRPs present in food can also directly cause inflammatory processes in the intestines and, once absorbed, would support and reinforce any inflammatory and degenerative process occurring in the body. The contribution of AGEs (and additional MRPs) in the development of diabetic complications as well as nephropathy, neuropathy, micro- and macroangiopathies is now well established. Which of the MRPs or AGEs in particular induce these cellular processes is currently unknown. Thus the exact knowledge of the chemical structures of the MRPs could help to minimize the formation of "harmful MRPs" that occur due to heating in food processing. Because MRPs play a decisive role in the successful marketing of edibles due to their characteristics as flavor components, it is important to increase the amount of innocuous and palatable MRPs, and minimize signal active pro-inflammatory MRPs by the use of defined preparation methods. It is practicable to use low-priced immunological methods for the quantitative determination of specific MRPs or AGEs. In the medical area, the knowledge of the signal active MRP/AGE structures provides the opportunity to measure their concentrations in body fluids and tissues and thus determine their influence on inflammatory and age-related degenerative processes (e. g., late diabetic complications, arteriosclerosis, degeneration of neurons). From a clinical perspective, the application of RAGE antagonists after an appropriate chemical diagnosis could be effective in supporting the treatment of affected patient groups, especially older diabetic and dialysis patients.
|Item Type:||Article (Refereed Research - C1)|
German title: Maillardprodukte aus Lebensmitteln als pro-entzündliche und pro-arteriosklerotische faktoren bei degeneratriven erkrankungen
|Keywords:||advanced glycation end products|
|FoR Codes:||11 MEDICAL AND HEALTH SCIENCES > 1109 Neurosciences > 110999 Neurosciences not elsewhere classified @ 100%|
|SEO Codes:||92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920111 Nervous System and Disorders @ 100%|
|Deposited On:||01 Dec 2010 10:32|
|Last Modified:||09 May 2013 01:21|
Last 12 Months: 0
|Citation Counts with External Providers:||Web of Science: 6|
Repository Staff Only: item control page