U.S.-Slovak Chemistry Research on the Role of Oligosaccharides in Nonenzymatic Browning (The Maillard Reaction)

美国-斯洛伐克关于低聚糖在非酶促褐变（美拉德反应）中作用的化学研究

• 批准号: 9507510
• 负责人: Milton Feather
• 金额: $ 6.71万
• 依托单位: University of Missouri-Columbia
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1995
• 资助国家: 美国
• 起止时间: 1995-08-15 至 1998-12-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9507510&HistoricalAwards=false
• 关键词: U.S.; Slovak; Chemistry; Research; Role

9507510 Feather This U.S.-Slovak cooperative research project between Dr. Milton Feather of the University of Missouri-Columbia and Dr. Jan Hirsch of the Institute of Chemistry, Slovak Academy of Sciences, will address a series of disaccharides, as starting compounds in the Maillard reaction (nonenzymatic browning), a naturally occurring reaction between sugars and proteins and/or amines. These sugars will be used to study the effects of position and substitution of the nonreducing residue on the course of the reaction. In the process, the researchers intend to chemically synthesize several series of disaccharides derived from D-xylose and D-glucose to convert them into Amadori compounds (1-amino-1- deoxy-2-ketose sugar compounds). These compounds will then be studied for degradation reactions. Results are expected to provide insight into far ranging natural processes such as those that affect food flavor and aroma production to an in vivo reaction involving protein modification related to aging and diabetes. This biochemistry project in organic dynamics fulfills the program objective of advancing scientific knowledge by enabling leading experts in the United States and Eastern Europe to combine complementary talents and pool research resources in areas of strong mutual interest and competence. ***

小行星9507510 这个美国-密苏里-哥伦比亚大学的米尔顿费瑟博士和斯洛伐克科学院化学研究所的扬·赫希博士之间的斯洛伐克合作研究项目将研究一系列二糖，作为美拉德反应（非酶布朗宁）的起始化合物，这是糖与蛋白质和/或胺之间的一种天然反应。 这些糖将用于研究非还原性残基的位置和取代对反应过程的影响。 在这个过程中，研究人员打算化学合成几个系列的二糖，这些二糖来源于D-木糖和D-葡萄糖，将它们转化为Amadori化合物（1-氨基-1-脱氧-2-酮糖糖化合物）。 然后将研究这些化合物的降解反应。 预计结果将提供深入了解广泛的自然过程，如那些影响食品风味和香气生产的体内反应，涉及与衰老和糖尿病相关的蛋白质修饰。 这个生物化学项目在有机动力学实现了推进科学知识的计划目标，使领先的专家在美国和东欧联合收割机互补人才和池研究资源在强烈的共同利益和能力的领域。 ***