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127. China Standards (2000). SB 10338-12000, acid hydrolysed vegetable protein seasoning. http://www.chinagb.org/search/queryok.asp (accessed January 2007). 128. European Commission (2001). Commission Regulation (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs (OJ L 77 16.3.2001, p12). 129. World Trade Organization (WTO) (2001). Committee on Sanitary and Phytosanitary Measures Noti cation, Republic of Korea. Acid-hydrolyzed vegetable protein and soy sauce containing acid, G/SPS/N/KOR/106, 3 December 2001. http://www. ipfsaph.org/En/default.jsp (accessed January 2007). 130. World Trade Organization (WTO) (2001). Committee on Sanitary and Phytosanitary Measures Noti cation of Emergency Measures, Malaysia. Foods containing acid-hydrolyzed vegetable protein, G/SPS/N/MYS/10, 26 July 2001. http://www. ipfsaph.org/En/default.jsp (accessed January 2007). 131. D partement f d ral de l int rieur (DFI) (2006). Ordonnance du DFI du 26 juin 1995 sur les substances trang res et les composants dans les denr es alimentaires, RS 817.021.23 (DFI schedule on foreign substances and components in foodstuffs). DFI, Berne. http://www.admin.ch/ch/f/rs/c817_021_23.html (accessed January 2007). 132. World Trade Organization (WTO) (2002). Committee on Sanitary and Phytosanitary Measures Noti cation, Thailand. Vegetables and derived products, G/SPS/N/ THA/88, 26 March 2002. http://www.ipfsaph.org/En/default.jsp (accessed January 2007). 133. Committee on Food Chemicals Codex (1996). Food Chemicals Codex: First Supplement to Fourth Edition. Institute of Medicine of the National Academies, Washington DC. http://www.iom.edu/report.asp id=4590 (accessed January 2007).
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MAILLARD REACTION OF PROTEINS AND ADVANCED GLYCATION END PRODUCTS (AGEs) IN FOOD
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Institute of Food Chemistry, Technische Universit t Dresden, D-01062 Dresden, Germany
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INTRODUCTION AND HISTORICAL PERSPECTIVE
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The discovery of re by Homo erectus about 400,000 years ago and the controlled use of this phenomenon was de nitely one of the most important achievements of humankind (1). One can easily imagine that the bene ts of heating foods, resulting in better hygienic quality, prolonged storage stability, improved digestibility, and maybe the most important better taste and avor, were realized soon after. With regard to this, the Maillard reaction, which leads to the formation of numerous avor and color compounds, can be attributed as the rst chemical reaction that was used for a controlled enhancement of food quality. In other words, man and his ancestors have been eating the products resulting from this chemical reaction since several hundred thousand years. Nowadays, nobody can challenge that heating processes used in food industry are an indispensable prerequisite in order to obtain safe and high-quality food products. The chemistry behind this universal reaction, however, remained mysterious until the early years of the twentieth century. Although some speculations about the chemistry of browning reactions in foods were made before (2), it was the merit of Louis Camille Maillard to give the rst detailed protocol on the reactions occurring during heating of amino
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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Edited by Richard H. Stadler and David R. Lineback Copyright 2009 by John Wiley & Sons, Inc.
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Advanced Glycation End Products (AGEs): At a Glance
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Realization of the importance of Maillard-type reactions in vivo began in the mid-1970s, and around 1980 researchers began recognizing the importance of the late-stage Maillard processes as mediators of the complications of diabetes and aging. Subsequently, proteins bearing Amadori product have come to be referred to as glycated proteins. AGEs are best known as endogenous products of non-enzymatic glucose-protein interactions, which include a multitude of complex structures. Earlier work for the detection of AGEs mainly made use of HPLC methods, and recently MS techniques (e.g., LC/MS and MALDI-TOF MS) have been applied for the analysis of certain AGEs including carboxymethyllysine (CML). Rapid methods such as ELISA have also been described to measure CML. The Amadori products are the quantitatively dominating proteinbound Maillard reaction products in most foods, and may represent up to 70% of the lysine residues. CML is predominantly formed from the oxidative cleavage of Amadori products and has been reported in several heated foods. It may account for 3 to 10% of the corresponding Amadori products. Other AGEs such as pyrraline can occur in similar concentrations. Reactions of 1,2-dicarbonyl compounds with basic amino acid residues or with Amadori intermediates are thought to be involved in many of the known AGE cross-linking structures. In food, more speci cally, these lead to compounds such as CML, pyrraline, pentosidine, and more complex lysine dimer structures. Glycation reactions are the basis for the formation of many of the desired characteristics of cooked food, such as avor, color, and shelf life. Thus, any mitigation strategies must consider the bene cial aspects of the Maillard reaction. The amount of glycation products ingested depends on the thermal treatment of the food, and even within the same type of food, the amounts of glycation compounds may vary by one order of magnitude. Thus, the dietary intake can only be crudely estimated. The possible pathophysiological role of dietary glycation products has become a topic of increasing interest over the past years. In diabetics with impaired renal function, food-derived AGEs can accumulate in serum, implying that normal kidney function is important to protect from dietary AGEs. However, no study so far has unambiguously shown a toxicological effect of a glycation compound in healthy subjects. Glycation products or AGEs in foods are not regulated.
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