loading...| Preferred Name |
Maillard Reaction |
|
| Synonyms |
Browning Reactions Reactions, Browning Glycation Fructation Glycation, Lipid Non-Enzymatic Glycosylation Non Enzymatic Glycation Food Browning Non-Enzymatic Glycation Protein Glycation Glucation Glycosylation, Non-Enzymatic Ribation Nonenzymatic Protein Glycation Reaction, Maillard Protein Glycation, Nonenzymatic Browning, Food Reaction, Browning Lipid Glycation Glycation, Non-Enzymatic Browning Reaction Glycation, Protein Non Enzymatic Glycosylation |
|
| Definitions |
A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS. |
|
| ID |
http://purl.bioontology.org/ontology/MESH/D015416 |
|
| altLabel |
Browning Reactions Reactions, Browning Glycation Fructation Glycation, Lipid Non-Enzymatic Glycosylation Non Enzymatic Glycation Food Browning Non-Enzymatic Glycation Protein Glycation Glucation Glycosylation, Non-Enzymatic Ribation Nonenzymatic Protein Glycation Reaction, Maillard Protein Glycation, Nonenzymatic Browning, Food Reaction, Browning Lipid Glycation Glycation, Non-Enzymatic Browning Reaction Glycation, Protein Non Enzymatic Glycosylation |
|
| AQL |
DE RE |
|
| cui |
C5690881 C5691427 C0598528 C5691428 C0016460 C0024495 C5691426 C5691425 C0085927 |
|
| DC |
1 |
|
| definition |
A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS. |
|
| DX |
19890101 |
|
| FX |
D017127 |
|
| HN |
89 |
|
| Inverse of AQ | ||
| Inverse of RO |
http://purl.bioontology.org/ontology/MESH/D017127 |
|
| Machine permutation |
89 |
|
| MDA |
19880607 |
|
| MMR |
20220408 |
|
| MN |
G02.607.522 |
|
| notation |
D015416 |
|
| prefLabel |
Maillard Reaction |
|
| TERMUI |
T001116205 T045516 T001114639 T001116191 T001116193 T001116204 T001116206 T001116194 T045517 T045515 T001116195 T001116192 |
|
| TH |
NLM (2023) UNK (19XX) NLM (1989) |
|
| tui |
T070 T044 |
|
| subClassOf |