The Maillard reaction in food chemistry and medical science: Update for the postgenomic era

Abstract

Glycation, also called the “Maillard reaction,” is a reaction in which free amino groups of proteins, lipids and nucleotides are modified by monosaccharides, followed by the formation of a Schiff base, Amadori products, α-dicarbonyl compounds, and eventually, the formation of endproducts, collectively termed advanced glycation endproducts (AGEs). Since it is a non-enzymatic reaction, it is also referred to as “non-enzymatic glycation.” During the reaction, reactive oxygen species (ROS) and reactive carbonyl species are produced, causing oxidative stress and carbonyl stress. Glycation has been implicated in aging and the pathogenesis of various diseases, especially diabetic complications. Mechanisms by which glycation affects cells include (1) causing protein dysfunction by glycation, (2) producing oxidative stress and carbonyl stress, and (3) activation of deleterious signal transduction pathways.It has been proposed that there are enzymatic pathways in which intermediate products of glycation are metabolized. These include the oxidation or the phosphorylation of Amadori products, and the reduction of α-dicarbonyl compounds. A number of glycation inhibitors have been developed for the therapeutic purposes. Since there is no ultimate solution for glycation-related pathogenesis at the present time, clarifying the pathways of glycation will be helpful for developing new strategies.