Review of methods for age analysis and evaluation of nonenzymatic sugar modification of proteins peptides and amino acids

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trabalho publicado dia 22/11/2007

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Resumo

The network of chemical modifications initiated by the reaction of reducing sugars with compounds bearing an amino group, like proteins, leads to complex changes that have been studied in different biological systems. The process is also called the Maillard reaction in honor of Louis-Camille Maillard who first reported the formation of yellow-brown products on heating mixtures of amino acids and sugars (Maillard, 1912).
The reaction is initiated by the condensation of the sugar carbonyl group with free amino groups of amino acids and proteins. In the first step, the carbonyl group of the sugar attaches to a primary amino group to reversibly form a Schiff base. The Schiff base then slowly undergoes an Amadori rearrangement to form a more stable compound. From that point, a sequence of events that involves dehydration, cyclization, oxidation, and many additional rearrangement reactions to produce a group of compounds collectively called Maillard Reaction Products (MRP) or Advanced glycation endproducts (AGE) (Fig.1).

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