11th International Symposium on the Maillard Reaction

描述（由申请人提供）：本申请旨在支持美国科学家参加第11届美拉德反应国际学术研讨会（ISMR11）。美拉德反应（MR）涵盖了在食物加工和烹饪过程中碳水化合物和脂质与蛋白质发生反应的广泛化学反应。在正常的衰老过程中，同样的反应也有助于身体蛋白质的化学修饰。然而，MR产物的积累被高血糖、高脂血症和氧化应激加速，并导致炎症、蛋白质结构和功能的改变，以及与年龄相关的慢性疾病的病理发展，包括动脉粥样硬化、关节炎、阿尔茨海默病、糖尿病、白内障和黄斑变性。ISMR11是一系列食品和生物医学科学家跨学科会议的下一个会议，这些会议自1979年以来每隔3年举行一次。它将汇集来自学术和研究机构、政府和工业界的约300名科学家，他们平均来自欧洲、大洋洲和美洲。会议的目标是促进与会者之间的科学交流和合作，并刺激和加强对美拉德反应（MR）的营养，毒理学和生物医学方面的研究。ISMR11将于2012年9月16日至20日在法国南希召开会议。主题演讲将由斯特拉斯堡大学的诺贝尔化学奖得主Jean-Marie Lehn教授发表，他在复杂反应系统的研究方面具有专长。另外将举行9场全体会议和15场分会议，随后将举行以下会议：1)营养与食品科学；2)生物与医学；3)美拉德反应的化学性质。每次会议由一位资深科学家和一位初级科学家共同主持，从联合主席的演讲开始。主席和演讲人部分是由科学咨询委员会事先邀请的，部分是由委员会根据提交的摘要选择的。分配给每位演讲者的大约20%的时间用于讨论和提问。会议第二天结束时将举行海报会议，为非正式交流和表彰杰出青年研究人员提供一个机制。这些专题讨论会的论文集经常出版，一般超过500页。他们对美拉德反应的最新研究进行了全面的总结。

DESCRIPTION (provided by applicant): This application seeks support for participation of American scientists in the 11th International Symposium on the Maillard Reaction (ISMR11). The Maillard Reaction (MR) encompasses a broad range of chemistry that occurs by reaction of carbohydrates and lipids with proteins during the processing and cooking of foods. The same reactions also contribute to the chemical modification of body proteins during normal aging. However, the accumulation of MR products is accelerated by hyperglycemia, hyperlipidemia and oxidative stress and contributes to inflammation, alterations in protein structure and function, and development of pathology in age-related chronic diseases, including atherosclerosis, arthritis, Alzheimer's disease, diabetes, cataracts and macular degeneration. ISMR11 is the next in a series of interdisciplinary conferences of food and biomedical scientists who have met at ~3 year intervals since 1979. It will bring together ~300 scientists from academic and research institutions, government and industry, drawn equally from Europe, Australasia and the Americas. The goal of the conference is to foster scientific exchange and collaboration among the participants and to stimulate and enhance research into nutritional, toxicological and biomedical aspects of the Maillard reaction (MR). ISMR11 will convene in Nancy, France, from September 16 - 20, 2012. The keynote address will be given by Professor Jean-Marie Lehn, a Chemistry Nobel Laureate from the University of Strasbourg with expertise in the study of complex reaction systems. An additional 9 plenary lectures and 15 sub-plenary lectures will be presented, followed by sessions addressing: 1) Nutrition and Food Science; 2) Biology and Medicine; and 3) Chemistry of the Maillard Reaction. Each session is co-chaired by a senior and junior scientist, starting with the presentations by the co-chairs. Chairs and presenters are, in part, invited in advance by the Scientific Advisory Committee, and, in part, selected by the Committee based on abstract submissions. Approximately 20% of the time allotted to each speaker is set aside for discussion and questions. Poster Sessions, scheduled to begin at the end of the second day of the meeting, provide a mechanism for informal exchange and for recognition and reward of outstanding young investigators. The Proceedings of these symposia are always published, generally exceeding 500 pages. They provide a comprehensive summary of the state-of-the-art in research on the Maillard reaction. PUBLIC HEALTH RELEVANCE: The Maillard reaction of sugars and lipids with proteins contributes to the natural aging of tissues, but, when accelerated by hyperglycemia, hyperlipidemia and oxidative stress, also contributes to inflammation and pathology in a wide range of age-related chronic diseases, including arthritis, atherosclerosis, neurodegenerative disease, diabetes, cataract and macular degeneration. The 11th International Maillard Symposium brings together food and biological scientists to address the role of the Maillard reaction in chronic disease and highlights current research trends, including: development of better analytical methods for quantifying the scope of Maillard damage in tissues; evaluation of the effects of the Maillard reaction on the nutritional and toxicological properties of foods; elaboration of mechanisms and signaling pathways involved in Maillard reaction damage to tissues in chronic disease; and development of therapeutic strategies for inhibiting the pathophysiological consequences of the Maillard reaction. The International Maillard Symposia provide a unique opportunity for exchange of scientific information across a wide range of disciplines, setting the stage for long-term improvements in human health and treatment of chronic disease.