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

密苏里-哥伦比亚大学的Milton Feather博士和斯洛伐克科学院化学研究所的Jan Hirsch博士之间的这个美国-斯洛伐克合作研究项目，将研究一系列双糖，作为美拉德反应（非酶褐变）的起始化合物，这是糖与蛋白质和/或胺之间自然发生的反应。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。在此过程中，研究人员打算化学合成从d -木糖和d -葡萄糖中衍生的几个系列双糖，将它们转化为Amadori化合物（1-氨基-1-脱氧-2-酮糖化合物）。然后将研究这些化合物的降解反应。研究结果有望为深入了解影响食物风味和香气产生的自然过程，以及与衰老和糖尿病相关的蛋白质修饰的体内反应提供见解。该有机动力学生物化学项目通过使美国和东欧的领先专家在共同感兴趣和能力强的领域结合互补的人才和集中研究资源，实现了推进科学知识的计划目标。＊＊＊

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. ***