SA NOTORIÉTÉ ET SA RECONNAISSANCE

NOTORIETY & RECOGNITION

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The few a hundred and fifty scientific publications with the Academy of Science, that of Medicine and at the Company of Biology are worth with the scientist Louis Camille MAILLARD the regard of all the researchers of the time. Initially, its world fame is due to the "coefficient of Maillard". The information memoranda bound for the doctors mention all, in the biological constants of the urine, the "Report/ratio of Maillard". Besides the éphédrine Béral quotes it in its publicities. This fame will attenuate in years 30-40, the advances in knowledge making the coefficient obsolete. Mr MAILLARD sinks in the indifference after his death in May 1936.

It is another of its communications which goes the ressusciter, even the immortaliser. After one period of lapse of memory, the update of the "reaction", in 1946, projects the name of Maillard to firmament of science. It is worth with its author a universal posthumous radiation which does of him one of the largest XX ^2ndcentury Frenchscientists . Symposiums regularly take place on the "reaction of MAILLARD" a little everywhere in the world; most recent were held in Sweden, in the United States, in Japan and in Switzerland. A work of some 600 pages reports each symposium and appears in good place in all the scientific libraries.

A song with the glory of the reaction is written by professor Ted LABUZA in 1990 at the time of a congress devoted to the scientist. Today, the whole world claims MAILLARD and is developed while being useful of its name. The stakes are considerable. This site gives you an outline of it.

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The Maillard Reaction in Food Processing, Human Nutrition and Physiology 1990
by Profesor Ted Labuza to the thune of "On top of Old Smokey
Traduction : Association Louis Camille MAILLARD

The Maillard Reaction

by Ted Labuza

( To the tune of "On top of Old Smokey")

The sugar and protein The question is relevance

all reacted till brown to life as it is

I now had a mixture Was Maillard a profit

in which protein was bound when he started this biz

I washed it with water Aging and diabetes,

and chloroform too mutagenicity too

And hydrolized with acid food flavor and texture

now I had analyses to do and type of color hue

With HPLC and GC They formed in that mixture

a mass spect too as I cooked' up that stew

And PAGE electrophoresis and started a revolution

I found compounds that are new with years of research to do

So I fed them to rats Maillard was a leader

and watched how they grew he started it all

And much to concern And we keep on with it

the rats' proteins fluoresced blue as we are having a ball.

The compounds were many Glycosation of hemoglobin

The structures complex Lens crystalline too

but it kept the grants coming artery wall proteins

and now for the rest They all fluoresce with blue

I went to a symposia Diabetics age faster

gave talks and posters too the glucose is bad

And exchanged my opinions It glycates the proteins

while standing in que rearranges like mad

I got some ideas In arteries its sticky

and criticism too grabbing LDL's so fast

But now I was focused It causes them to age

I knew what to do that's why we don't last

So I went back home NIH is very interested

and returned to my lab its gots lot of dough

And started new experiments To study the Maillard

that would make Maillard glad with hope that aging will slow

I varied the pH The rest is the future

water activity and temperature height to show Maillard was right

The time of reaction The reaction causes aging

and amino acid type we have just begun the fight.

There's now lots of data Sincerely,

on compounds galore Theodore P. LABUZA

with names from Amadori Professor

Strecker, AGE, MRF's and more Université du Minnesota USA

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The Maillard Reaction
by Ted Labuza

( To the tune of "On top of Old Smokey")

The sugar and protein	The question is relevance
all reacted till brown	to life as it is
I now had a mixture	Was Maillard a profit
in which protein was bound	when he started this biz

I washed it with water	Aging and diabetes,
and chloroform too	mutagenicity too
And hydrolized with acid	food flavor and texture
now I had analyses to do	and type of color hue

With HPLC and GC	They formed in that mixture
a mass spect too	as I cooked' up that stew
And PAGE electrophoresis	and started a revolution
I found compounds that are new	with years of research to do

So I fed them to rats	Maillard was a leader
and watched how they grew	he started it all
And much to concern	And we keep on with it
the rats' proteins fluoresced blue	as we are having a ball.

The compounds were many	Glycosation of hemoglobin
The structures complex	Lens crystalline too
but it kept the grants coming	artery wall proteins
and now for the rest	They all fluoresce with blue

I went to a symposia	Diabetics age faster
gave talks and posters too	the glucose is bad
And exchanged my opinions	It glycates the proteins
while standing in que	rearranges like mad

I got some ideas	In arteries its sticky
and criticism too	grabbing LDL's so fast
But now I was focused	It causes them to age
I knew what to do	that's why we don't last

So I went back home	NIH is very interested
and returned to my lab	its gots lot of dough
And started new experiments	To study the Maillard
that would make Maillard glad	with hope that aging will slow

I varied the pH	The rest is the future
water activity and temperature height	to show Maillard was right
The time of reaction	The reaction causes aging
and amino acid type	we have just begun the fight.

There's now lots of data	Sincerely,
on compounds galore	Theodore P. LABUZA
with names from Amadori	Professor
Strecker, AGE, MRF's and more	Université du Minnesota USA