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

9507510 Feather这项美国-斯洛伐克合作研究项目由密苏里大学哥伦比亚分校的Milton Feather博士和斯洛伐克科学院化学研究所的Jan Hirsch博士共同完成，将致力于将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/或胺之间的一种自然反应。这些糖将被用来研究非还原残基的位置和取代对反应过程的影响。在这个过程中，研究人员打算通过化学方法合成D-木糖和D-葡萄糖衍生的几种双糖，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。预计结果将为深入了解广泛的自然过程提供洞察，例如那些影响食物风味和香气产生的过程，以及涉及与衰老和糖尿病相关的蛋白质修饰的体内反应。这个有机动力学方面的生物化学项目通过使美国和东欧的顶尖专家能够将互补的人才结合在一起，并在相互感兴趣和能力很强的领域汇集研究资源，从而实现了促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. ***