Abstract
AbstractDuring heating or prolonged storage of food, a brown color results, in the presence of reducing sugars. This browning of foods (i.e. Maillard reaction) results from a direct non‐enzymatic reaction between free amino groups in proteins and reducing sugars, and results in a decrease in nutritional availability of lysine. Non‐enzymatic glycosylation occurs with proteins in vivo, is increased in diabetic subjects, and is dependent on concentrations of both proteins and sugars, turnover rates of proteins and accessibility of proteins to sugars. Functional changes have been demonstrated to occur in an increasing variety of proteins as a consequence of non‐enzymatic glycosylation. Thus, aberrant function has been suggested with serum albumin, neural tubulin, collagen, low density lipoproteins, fibrin, lens crystallins following glucosylation.
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