Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade. Methods of fructosamine synthesis and analysis, its chemical, and biological properties, and degradation reactions, together with fructosamine-modifying and -recognizing proteins are surveyed.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/bs.accb.2023.10.002 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
1-Amino-1-deoxy-d-fructose ("fructosamine") and its derivatives.
Adv Carbohydr Chem Biochem
November 2023
Department of Biochemistry, University of Missouri, Columbia, MO, United States. Electronic address:
Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade.
View Article and Find Full Text PDF1-Amino-1-deoxy-d-fructose ("fructosamine") and its derivatives: An update.
Adv Carbohydr Chem Biochem
November 2023
Department of Biochemistry, University of Missouri, Columbia, MO, United States. Electronic address:
1-Amino-1-deoxy-d-fructose (fructosamine, FN) derivatives are omnipresent in all living organisms, as a result of non-enzymatic condensation and Amadori rearrangement reactions between free glucose and biogenic amines such as amino acids, polypeptides, or aminophospholipids. Over decades, steady interest in fructosamine was largely sustained by its role as a key intermediate structure in the Maillard reaction that is responsible for the organoleptic and nutritional value of thermally processed foods, and for pathophysiological effects of hyperglycemia in diabetes. New trends in fructosamine research include the discovery and engineering of FN-processing enzymes, development of advanced tools for hyperglycemia monitoring, and evaluation of the therapeutic potential of both fructosamines and FN-recognizing proteins.
View Article and Find Full Text PDF1-Amino-1-deoxy-D-fructose ("fructosamine") and its derivatives.
Adv Carbohydr Chem Biochem
January 2011
Department of Biochemistry, University of Missouri, Columbia, Missouri 65211, USA.
Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade.
View Article and Find Full Text PDFThe detection of an early advanced glycation product which co-elutes with the Amadori product on aminophenylboronate affinity chromatography.
Diabetes Res
February 1991
Division of Biomedical Research, School of Biological Sciences, University of Surrey, Guildford, UK.
The production of an antiserum recognizing an early advanced glycation product of glycated human serum albumin (HSA) is reported. The antiserum was produced with the intention of recognizing the Amadori product, i.e.
View Article and Find Full Text PDFThe site-specific induction of DNA damage by 1-amino-1-deoxy-D-fructose (D-isoglucosamine) was investigated. When 32P-end-labeled DNA restriction fragments of known sequence were reacted with D-isoglucosamine in the presence of Cu2+, and the DNA products were analyzed on high-resolution denaturing polyacrylamide gels after treatment with aqueous piperidine (1 M) at 90 degrees C for 30 min, the DNA strands were cleaved at pyrimidine residues at a statistically significant frequency, and 80.5% of the extensively damaged sites were induced at pyrimidine residues in dinucleotide sequences of pyrimidine-purine (5'----3').
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!