Fluorescence from the maillard reaction and its potential applications in food science

The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent a...

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Autores principales:	Matiacevich, Silvia Beatriz, Santagapita, Patricio Román, Buera, María del Pilar
Publicado:	2005
Materias:	Advanced glycosylation Aging End products Fluorescence Foods Maillard reaction Non-enzymatic browning animal article fluorescence food food analysis glycation human methodology rat Animals Food Food Analysis Humans Maillard Reaction Rats
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v45_n6_p483_Matiacevich http://hdl.handle.net/20.500.12110/paper_10408398_v45_n6_p483_Matiacevich
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_10408398_v45_n6_p483_Matiacevich
record_format	dspace
spelling	paper:paper_10408398_v45_n6_p483_Matiacevich2023-06-08T16:00:55Z Fluorescence from the maillard reaction and its potential applications in food science Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar Advanced glycosylation Aging End products Fluorescence Foods Maillard reaction Non-enzymatic browning animal article fluorescence food food analysis glycation human methodology rat Animals Fluorescence Food Food Analysis Humans Maillard Reaction Rats The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization of fluorophores' development were observed in biological and biomedical areas. The in vivo non-enzymatic glycosylation of proteins produces biological effects, promoting health deterioration. The characteristic fluorescence of advanced glycosylation end products (AGEs) is similar to that of Maillard food products and represents an indicator of the level of AGE-modified proteins, but the structure of the fluorescent groups is, typically, unknown. Application of fluorescence measurement is considered a potential tool for addressing key problems of food deterioration as an early marker or index of the damage of biomolecules. Fluorophores may be precursors of the brown pigments and/or end products. A general scheme of the Maillard reaction is proposed in this article, incorporating the pool concept. A correct interpretation of the effect of environmental and compositional conditions and their influences on the reaction kinetics may help to define the meaning of fluorescence development for each particular system. Copyright © Taylor and Francis Inc. Fil:Matiacevich, S.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v45_n6_p483_Matiacevich http://hdl.handle.net/20.500.12110/paper_10408398_v45_n6_p483_Matiacevich
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Advanced glycosylation Aging End products Fluorescence Foods Maillard reaction Non-enzymatic browning animal article fluorescence food food analysis glycation human methodology rat Animals Fluorescence Food Food Analysis Humans Maillard Reaction Rats
spellingShingle	Advanced glycosylation Aging End products Fluorescence Foods Maillard reaction Non-enzymatic browning animal article fluorescence food food analysis glycation human methodology rat Animals Fluorescence Food Food Analysis Humans Maillard Reaction Rats Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar Fluorescence from the maillard reaction and its potential applications in food science
topic_facet	Advanced glycosylation Aging End products Fluorescence Foods Maillard reaction Non-enzymatic browning animal article fluorescence food food analysis glycation human methodology rat Animals Fluorescence Food Food Analysis Humans Maillard Reaction Rats
description	The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization of fluorophores' development were observed in biological and biomedical areas. The in vivo non-enzymatic glycosylation of proteins produces biological effects, promoting health deterioration. The characteristic fluorescence of advanced glycosylation end products (AGEs) is similar to that of Maillard food products and represents an indicator of the level of AGE-modified proteins, but the structure of the fluorescent groups is, typically, unknown. Application of fluorescence measurement is considered a potential tool for addressing key problems of food deterioration as an early marker or index of the damage of biomolecules. Fluorophores may be precursors of the brown pigments and/or end products. A general scheme of the Maillard reaction is proposed in this article, incorporating the pool concept. A correct interpretation of the effect of environmental and compositional conditions and their influences on the reaction kinetics may help to define the meaning of fluorescence development for each particular system. Copyright © Taylor and Francis Inc.
author	Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar
author_facet	Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar
author_sort	Matiacevich, Silvia Beatriz
title	Fluorescence from the maillard reaction and its potential applications in food science
title_short	Fluorescence from the maillard reaction and its potential applications in food science
title_full	Fluorescence from the maillard reaction and its potential applications in food science
title_fullStr	Fluorescence from the maillard reaction and its potential applications in food science
title_full_unstemmed	Fluorescence from the maillard reaction and its potential applications in food science
title_sort	fluorescence from the maillard reaction and its potential applications in food science
publishDate	2005
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v45_n6_p483_Matiacevich http://hdl.handle.net/20.500.12110/paper_10408398_v45_n6_p483_Matiacevich
work_keys_str_mv	AT matiacevichsilviabeatriz fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience AT santagapitapatricioroman fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience AT bueramariadelpilar fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience
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Fluorescence from the maillard reaction and its potential applications in food science

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