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3. Identification de la structure et des mecanismes de formation de quelques produits de maillard non volatils issus de l'ammoniac role precurseur de la glutamine

Author

Niquet, Céline and AgroParisTech, Ecole

Subjects
Ammoniac, Glucose, Réaction Maillard, Glutamine, [CHIM] Chemical Sciences, Brunissement, Molécules non volatiles, Méthyglyoxal, Aliment
Abstract

This work concerns the identification of the structure and mechanisms of formation of some non-volatile Maillard reaction products (MRPs). The principle goal was to achieve a better understanding of the precursory role of the glutamine. Unlike that of the volatile molecules, the knowledge of non-volatile compounds is very limited. Moreover glutamine with a similar structure to asparagine has two nitrogen atoms likely to take part in the Maillard reaction: the α-amine and ammonia resulting from a lactamisation. In this context we looked for, isolated and characterized the non-volatile MRPs which are likely to be formed during the heat treatment of foods rich in glutamine or ammonia. Using various analytical tools (HPLC, fluorescence, mass spectrometry, NMR, Ce travail porte sur l'identification de la structure et des mécanismes de formation de quelques produits de Maillard non volatils, l'objectif principal étant de mieux connaître le rôle précurseur de la glutamine. Contrairement aux molécules volatiles, nos connaissances sur les composés non volatils sont assez peu étendues. De plus, la glutamine, de structure proche de celle de l'asparagine, possède deux atomes d'azote susceptibles de participer à la réaction de Maillard : l'α-amine et l'ammoniac issu de la lactamisation. Dans ce contexte, nous avons recherché, isolé et caractérisé les produits de Maillard non volatils susceptibles de se former lors du traitement thermique d'aliments riches en glutamine et en ammoniac. A l'aide de différents outils analytiques (HPLC, fluorescence, spectrométrie de masse, RMN

Published
2007

4. A study of the formation of non-volatile Maillard products from glutamine-derived ammonia: the structure identification of some novel molecules

Author

Niquet, Céline and AgroParisTech, Ecole

Subjects
Ammoniac, Glucose, Réaction Maillard, Glutamine, [CHIM] Chemical Sciences, Brunissement, Molécules non volatiles, Méthyglyoxal, Aliment
Abstract

This work concerns the identification of the structure and mechanisms of formation of some non-volatile Maillard reaction products (MRPs). The principle goal was to achieve a better understanding of the precursory role of the glutamine. Unlike that of the volatile molecules, the knowledge of non-volatile compounds is very limited. Moreover glutamine with a similar structure to asparagine has two nitrogen atoms likely to take part in the Maillard reaction: the α-amine and ammonia resulting from a lactamisation. In this context we looked for, isolated and characterized the non-volatile MRPs which are likely to be formed during the heat treatment of foods rich in glutamine or ammonia. Using various analytical tools (HPLC, fluorescence, mass spectrometry, NMR, Ce travail porte sur l'identification de la structure et des mécanismes de formation de quelques produits de Maillard non volatils, l'objectif principal étant de mieux connaître le rôle précurseur de la glutamine. Contrairement aux molécules volatiles, nos connaissances sur les composés non volatils sont assez peu étendues. De plus, la glutamine, de structure proche de celle de l'asparagine, possède deux atomes d'azote susceptibles de participer à la réaction de Maillard : l'α-amine et l'ammoniac issu de la lactamisation. Dans ce contexte, nous avons recherché, isolé et caractérisé les produits de Maillard non volatils susceptibles de se former lors du traitement thermique d'aliments riches en glutamine et en ammoniac. A l'aide de différents outils analytiques (HPLC, fluorescence, spectrométrie de masse, RMN

Published
2007

6. [The metabolic, nutritional and toxicological consequences of ingested dietary Maillard reaction products: a literature review].

Author

Tessier FJ and Niquet C

Subjects
Administration, Oral, Biotransformation, Digestion physiology, Humans, Taste, Food Analysis, Glycation End Products, Advanced toxicity, Maillard Reaction, Nutritional Status
Abstract

The field of Maillard reaction in food has recently re-emerged. This reaction which takes place between carbohydrates and proteins at a high cooking temperatures and causes the formation of flavor and yellow to brown colors was already well documented. Little is known, however, about the formation of other Maillard reaction products (MRPs) which may be toxic: the so-called glycotoxins. It is well recognized that only 10% of these have been identified so far, and improved analytical methods are needed for the discovery of more of the neo-formed contaminants. Only a few studies as yet have focused on the digestion, metabolism and excretion of fructoselysine, carboxymethyllysine, pentosidine, acrylamide, the MRPs which have already been identified. MRPs have been shown to be present at significant amounts in a variety of industrially and domestically heat-treated foodstuffs but their absorption appears to be limited and they are readily excreted. Clinical studies indicate, none the less, that the typical Western diet, which contains a high MRPs content, may have an impact on human health. The main effects are observed on the glucose and lipid metabolisms, and on inflammatory mediators. However, the physiopathological role of the ingested MRPs has yet to be investigated in detail, so no conclusive recommendations can be given at present regarding their possible toxic effects.

Published
2007
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