Maillard reaction in vivo and its relevance to diseases: editorial and dedication.
Maillard reaction in vivo and its relevance to diseases: editorial and dedication.
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DOI：
10.1007/s10719-021-09996-6
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发表时间：
2021-06
影响因子：
3
通讯作者：
Taniguchi N
中科院分区：
文献类型：
--
作者：
Takahashi M;Taniguchi N
这份文件是献给一个活着的传奇人物，一个领导人的领域的梅拉德反应，文森特M。Monnier MD.自从他开始他的载体，他一直在该领域的中心，并致力于在这一研究领域的进一步创新。他是国际美拉德反应学会的创始组织者之一，并继续为其正在进行的活动作出贡献。在他的职业生涯中，许多博士后研究人员通过了他的实验室，其中许多人继续为美拉德反应领域的进展以及整个科学界做出贡献。他仍然是美拉德化学领域的活跃研究人员，并处于该领域的最前沿。Vincent Monnier博士出生于瑞士的一个科学家家庭。他在巴塞尔大学获得医学学位和化学文凭。从1977年到1982年，他在洛克菲勒大学（纽约，NY）的Anthony Cerami实验室进行博士后研究。1982年，他被任命为凯斯西储大学病理学研究所的教员，从那时起，他继续研究美拉德反应的体内方面，包括糖尿病控制和并发症试验（DCCT）组的研究。他被授予保罗E。1990年获得Lacy奖，1996年获得Nathan Shock奖（国家老龄化研究所），并于2015年当选为美国科学促进会会员。为了概述Monnier博士的研究，我们回顾了美拉德反应研究历史的一些方面。Maillard反应涉及单糖和氨基之间的反应，最初由Maillard在1912年描述[1]。Maillard提出，这种反应与食物在烹饪或长期储存过程中的布朗宁有关，
This document is dedicated to a living legend, a leader of the field of the Maillard Reaction, Vincent M. Monnier MD. Since he began his carrier, he has been in the center of the field and has dedicated himself to further innovations in this area of research. He was one of the original organizers of the International Maillard Reaction Society (IMARS) and continues to contribute to its ongoing activities. During his career, numerous postdoctoral researchers have passed through his laboratory, and many of them have continued to contribute to progress in the field of the Maillard Reaction as well as to the scientific community in general. He remains an active researcher in the field of Maillard chemistry and at the forefront of the field. We look back his achievements below.Dr. Vincent Monnier was born in Switzerland, to a family of scientists. He obtained his medical degree and diploma in chemistry from the University of Basel. From 1977 to 82, he did postdoctoral research in Anthony Cerami’s lab at Rockefeller University (New York, NY). In 1982, he was appointed to the faculty of the Institute of Pathology, Case Western Reserve University, and since then, he has continued his research on in vivo aspects of Maillard Reaction, including studies with the Diabetes Control and Complications Trial (DCCT) group. He was awarded the Paul E. Lacy Award in 1990 and the Nathan Shock Award (National Institute of Aging) in 1996, and became an elected Fellow of the American Association for the Advancement of Science in 2015. To overview Dr. Monnier’s research, we review some aspects of the history of Maillard Reaction research. The Maillard Reaction, which involves a reaction between monosaccharides and amino groups, was originally described by Maillard, in 1912 [1]. Maillard proposed that this reaction is related to the browning of food during cooking or during long-term storage, and also
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影响因子：
7.7
作者：
Monnier, VM;Bautista, O;Genuth, S
通讯作者：
Genuth, S
影响因子：
9.8
作者：
Nishikawa, Y;Dmochowska, B;Monnier, VM
通讯作者：
Monnier, VM
影响因子：
3.9
作者：
Sell, David R.;Nemet, Ina;Monnier, Vincent M.
通讯作者：
Monnier, Vincent M.
影响因子：
7.7
作者：
MONNIER, VM;SELL, DR;IBRAHIM, SA
通讯作者：
IBRAHIM, SA
影响因子：
9.3
作者：
Sell DR;Sun W;Gao X;Strauch C;Lachin JM;Cleary PA;Genuth S;DCCT/EDIC Research Group;Monnier VM
通讯作者：
Monnier VM