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Maillard's Reaction Thesis
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Gilles PERROTIN août 2004 :
Bibliographic Synthesis on Maillard's reaction
& its potentially toxic components
Anne Laure BULTEAU Structure and integration of the proteins P7
Stéphanie MARCHAND
October 15, 2002. Formation of aromatic heterocycles of the wines
Agnes Corbin
July 10, 2002
Christelle Maraschin June 25, 2002: Influence physicochemical parameters of the development of
the reaction of Maillard
Sophie Mérimée (2001). Study of the
inhibition of the activity of the purified polyphénoloxydase apple
François
Chevalier (leima) Properties
techno-functional calculuses and biological of beta-lactoglobuline modified by the reaction of Maillard
Emeline ROUX July 2000 (Food DEA Sciences).
Study of the inhibition of the activity of
the purified polyphénoloxydase apple by L-cysteine.
Lin Jianming Role of phospholipid
in the formation of specific meat flavour
Gilles PERROTIN août 2004 : Bibliographic Synthesis on Maillard's reaction & its potentially toxic components
The MAILLARD reaction, also known as non-enzymatic browning reaction, is present in a large number of biochemical systems from food products up to our cells. This reaction, from which the general mechanism is well known, is responsible for the formation of several compounds. They are called MRP (MAILLARD Reaction Products) for food products. Some of them became aromatic compounds but may also became toxic. When they are endogenous, they are called AGE ( Advanced Glycation End products).
The effects and the consequence of those compounds are various and sometimes not very well known. The most used method to compare a lot of known MRP is the Ames test which determines the genetic mutations. A lot of MRP are potentially risky and the most known are the heterocyclic amines from grilled meats or fishes. In experimental conditions, they showed some mutagens or carcinogens properties. To this, we must add the recent discovery of acrylamides from which the origin could be due to MAILLARD reactions.
The
evaluation of risks or the long term effect on health of those compounds is hard
to predict. As far as the AGE are concerned they are evidently linked to the
aging mechanism of organism. The main mechanism are based on links and
reticulations between proteins which modify their functi-onal properties and
increase their resistance to proteolyse.
Read the thesis totaly
Gilles
Perrotin
perrotin@cervi-lyon.inserm.fr
INSERM U 503 Immunologie fondamentale et clinique
Equipe Vincent Lotteau : Contrôle immunitaire de la réponse anti-virale
21 avenue Tony Garnier
69365 LYON Cedex 07- FRANCE
Anne Laure BULTEAU Structure and integration of the proteins P7 Laboratoire of Biology and Cellular Biochemistry of Ageing, University Denis Diderot - Paris 7, 2 Jussieu Place, 75005 Paris, France. Such:01-44-27-82-35. Email:abulteau@paris7.jussieu.fr Directing of research: Professor Bertrand Friguet. The modification by glycation of proteins induces their resistance to degradation by the protéasome. The glycation is a post-traductionnelle modification ubiquitaire proteins, initiated by the reducing sugar condensation with amino-groups via the reaction of Maillard.
Stéphanie MARCHAND
October 15, 2002. Formation of aromatic heterocycles of the wines starting from
cysteine and the carbonyl compounds. Thesis of Doctorate of the University
Victor Segalen Bordeaux 2, option ?nology
Ampélologie.
Agnes Corbin
July 10, 2002
Christelle Maraschin
June 25, 2002: Influence physicochemical parameters of the development of
the reaction of Maillard, in model systems ose-cysteine, on the inhibition of
the polyphenoloxydasic activity extracted from apple. Memory of Engineer
C.N.A.M. speciality Sciences and Technology of Alive, option Biochemistry and
Technology of Agroalimentary Industries.
Sophie Mérimée (2001). Study of the inhibition of the activity of the purified polyphénoloxydase apple by the products of the reaction of Mr.AILLARD, resulting from L-proline, glycine, L-cysteine and glutathion. Effect of the conditions of heating in presence or absence of glucose or fructose. Memory of Engineer C.N.A.M., Paris September 2001
François Chevalier (leima) brillamment supported his thesis (science of food and nutrition) entitled " Properties techno-functional calculuses and biological of beta-lactoglobuline modified by the reaction of Maillard ", October 24 at the university http://www.inra.fr/tpa/docteurs/restheses/chevalier.htm
Emeline ROUX July 11, 2000 (Food DEA Sciences). . Study of the inhibition of the activity of the purified polyphénoloxydase apple by L-cysteine. Effect of the conditions of heating in presence or absence of glucose or fructose. Summary : Many work shows that products of the reaction of Maillard (PRMs), known for their antioxydant properties, inhibit also in vitro the activity of oxydoréductases
Lin Jianming (Institute of Organic chemistry, Faculty of Science, University of Lausanne) Reader: Dr. Löliger Jürg- - January 29, 1999 - Role of phospholipid in the formation of specific meat flavour: Interaction of phospholipid in the Maillard reaction between cysteine and ribose http://www.unil.ch/sc/pages/recherche/theses99/chimie/lin/linfr.html
It is known that the basic flavour of the meat comes from the " Maillardisation " of the water-soluble products of the muscles, while greases, especially the intramuscular phospholipides, give a note specific to the meat by interaction with these water-soluble products. The objective of this thesis is to study how the phospholipides interact in the reaction of Maillard to give this note specific to the meat flavour.
Projet
Role of the products of the reaction of Maillard in the fight against the oxidation of the lipids and the enzymatic tanning
Equip: Pulpit of industrial and agroalimentary biochemistry. Laboratory of enzymology applied Mr. NICOLAS - Mrs. BERSET by Mr Bernard JEAN-DENIS of the ENSIA
Projet
Study of the various physico-chemical shapes of Iron and Copper related to the proteins (speciation): Impact of the products of Maillard.
Equip: UMR IAQA - Paris
Mr. BERMOND - Mrs. BIRLOUEZ - 01 44 08 16 45
Summary: Metals of transition are powerful catalysts of ridicalizing oxidations. When they are soluble in the medium, the randomly produced ridicalizing species have little chance to oxidize a biological substrate like a protein. On the other hand, fixed on protein, metals will catalyse the production of free radicals near the target: one speaks about oxidation "specific site". This was studied in particular within the framework of the chelation of copper by histidine. The assumption of this project of thesis is as follows: during the cooking of food protidic or the ageing of biological proteins, products of Maillard are formed. Those behave like powerful chelating iron and copper, these complexes then being able to play the part of catalysts of "site-specific" oxidation. The object of the project of thesis will be to clarify the modification of the speciation of copper and iron during the reaction of Maillard on model proteins and to study the catalytic role of these various forms on ridicalizing oxidations
Projet
CREF the Council of Vice-chancellors U.C.L.
Flavours and mélanoïdines created by reactions of Maillard
UNIT COORDINATOR :
http://www.cref.be/Recherche/ProjDesc.asp?IdProj=UCL10000263
Description :
The ways of formation of the furanéol, pyrazines and thiazoles are studied
through brewery process (special malts, boiling, metabolism levurien,..). The
major compounds from the organoleptic point of view are identified. The impact
of the conditions of temperature, activity of water, pH,.. on the synthesis of
the mélanoïdines is in addition sought, in order to control color and reduction
of the product.
Person in charge :
COLLIN Sonia
CRef discipline :
- chemistry of the flaveurs
- chemistry of the foodstuffs
Key words :
pyrazine / thiazole / furanéol / reactions of Maillard / mélanoïdines / reduction / color / flavour
Researcher :
VERBOIS Marianne, GIJS Laurence, LIEGEOIS Catherine