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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Detalles Bibliográficos
Autores principales: Matiacevich, S.B., Santagapita, P.R., Buera, M.P.
Formato: JOUR
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: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 todo:paper_10408398_v45_n6_p483_Matiacevich
record_format dspace
spelling todo:paper_10408398_v45_n6_p483_Matiacevich2023-10-03T15:58:05Z Fluorescence from the maillard reaction and its potential applications in food science Matiacevich, S.B. Santagapita, P.R. Buera, M.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, S.B.
Santagapita, P.R.
Buera, M.P.
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.
format JOUR
author Matiacevich, S.B.
Santagapita, P.R.
Buera, M.P.
author_facet Matiacevich, S.B.
Santagapita, P.R.
Buera, M.P.
author_sort Matiacevich, S.B.
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
url http://hdl.handle.net/20.500.12110/paper_10408398_v45_n6_p483_Matiacevich
work_keys_str_mv AT matiacevichsb fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience
AT santagapitapr fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience
AT bueramp fluorescencefromthemaillardreactionanditspotentialapplicationsinfoodscience
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