10th International Symposium on the Maillard Reaction

第十届美拉德反应国际研讨会

• 批准号: 7751127
• 负责人: VINCENT M MONNIER
• 金额: $ 1.75万
• 依托单位: CASE WESTERN RESERVE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2009
• 资助国家: 美国
• 起止时间: 2009-08-01 至 2010-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7751127
• 关键词: Academy; Address; Advisory Committees; Age; Age related macular degeneration; Aging; Alzheimer' s Disease; American; Americas; Antioxidants; Area; Arthritis; Atherosclerosis; Australia; Cataract; Chemicals; Chemistry; Chronic Disease; Clinical Trials; Collaborations; Color; Development; Diabetes Mellitus; Discipline; Disease; Europe; Flavoring; Food; Fostering; Goals; Government; Health; Human; Hyperglycemia; Hyperlipidemia; Industry; Inflammation; Inflammatory; Institutes; Institution; International; Joints; Lipids; Maillard Reaction; Methods; Modification; National Eye Institute; National Institute of Diabetes and Digestive and Kidney Diseases; Neurodegenerative Disorders; New York; Nutritional; Oxidative Stress; Participant; Pathology; Process; Proteins; Publishing; Reaction; Receptor Signaling; Research; Research Personnel; Rewards; Role; Schedule; Science; Scientific Advances and Accomplishments; Scientist; Series; Signal Transduction; Signal Transduction Pathway; Staging; Testing; Texture; Therapeutic; Time; Tissues; abstracting; age related; analytical method; base; biomedical scientist; cooking; inhibitor/antagonist; interest; lectures; meetings; normal aging; posters; pre-clinical; professor; public health relevance; receptor for advanced glycation endproducts; symposium; trend

DESCRIPTION (provided by applicant): This application seeks support for participation of American scientists in the 10th International Maillard Symposium. This symposium is the next in a series of inter- disciplinary conferences of food and biomedical scientists who have met at ~3 year intervals since 1979. The Maillard Reaction encompasses a broad range of chemistry that occurs during the processing and cooking of foods, but also contributes to the chemical modification of body proteins during normal aging and in age-related chronic diseases, including atherosclerosis, arthritis, Alzheimer's disease, diabetes and cataracts. This symposium brings together ~250 scientists from academic and research institutions, government and industry, drawn equally from Europe, Australia 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. The 10th International Maillard Symposium will convene in Palm Cove (Cairns, Australia) from Aug. 29 - Sept-1, 2009. The principal keynote address will be given by Professor Paul Zimmet, a world leader in the area of diabetes, with a particular interest in the global burden of diabetes. Each of the following four days begins with plenary lectures in the food and biomedical sciences, presented in joint session for all attendees. The plenary sessions are followed by 2-3 parallel morning and afternoon sessions, each co-chaired by a senior and junior scientist and starting with sub-plenary 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. Session topics will address: The Chemistry of the Maillard Reaction; Methods for Analysis of Maillard Products; Effects of the Maillard Reaction on Food Color, Flavor and Texture; Nutritional and Toxicological Aspects of the Maillard Reaction; The Role of Lipids and Antioxidants in Maillard Reactions; the Maillard Reaction in Aging and Chronic Disease (atherosclerosis, diabetes, Alzheimer's disease, cataract); AGE Receptors, Signal Transduction and Inflammation; and Therapeutic Inhibition of the Maillard Reaction. The Proceedings of these symposia are always published: the Proceedings of the 9th International Maillard symposium appeared as Vol. 1126 of the Annals of the New York Academy of Sciences, 2008. Public Health Relevance: The Maillard reaction is not only at the crossroads of food and biomedical sciences, but is also at the crossroads of the research interests of the National Institutes of Aging (NIA), the National Institutes of Diabetes & Digestive & Kidney Diseases (NIDDK), and the National Eye Institute (NEI). The Maillard reaction contributes to the natural and normal aging of tissues, but, when accelerated by oxidative stress, inflammation, hyperglycemia or hyperlipidemia, contributes to pathology in a range of age-related chronic diseases, including arthritis, atherosclerosis, neurodegenerative disease, diabetes, cataract and age-related macular degeneration.. The 10th International Maillard Symposium addresses these health and disease issues and highlights current research trends, including: the development of better analytical methods for quantifying the scope of Maillard damage in tissues, amplification of tissue damage by pro-inflammatory processes following reactions between AGEs and receptors for AGE (e.g. RAGE), development of inhibitors of the Maillard reaction and downstream signal transduction pathways, including presentation of recent pre-clinical testing and clinical trials, and research on nutritional and toxicological aspects 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.

描述（由申请人提供）：本申请寻求支持美国科学家参加第10届国际美拉德研讨会。这次研讨会是食品和生物医学科学家自1979年以来每隔3年举行一次的一系列跨学科会议中的下一次。美拉德反应包括在食品加工和烹饪过程中发生的广泛化学反应，但也有助于在正常衰老和与年龄相关的慢性疾病（包括动脉粥样硬化，关节炎，阿尔茨海默病，糖尿病和白内障）中对身体蛋白质进行化学修饰。本次研讨会汇集了来自学术和研究机构，政府和工业界的约250名科学家，他们来自欧洲，澳大利亚和美洲。会议的目标是促进与会者之间的科学交流和合作，并促进和加强对美拉德反应的营养，毒理学和生物医学方面的研究。 第十届国际美拉德研讨会将于2009年8月29日至9月1日在棕榈湾（凯恩斯，澳大利亚）召开。主要主旨演讲将由糖尿病领域的世界领导人Paul Zimmet教授发表，他对全球糖尿病负担特别感兴趣。接下来的四天中，每一天都以食品和生物医学科学的全体讲座开始，为所有与会者提供联合会议。全体会议之后是2-3个平行的上午和下午会议，每个会议由一名资深和年轻科学家共同主持，并由共同主席在分全体会议上发言。主席和发言者部分由科学咨询委员会事先邀请，部分由委员会根据提交的摘要选定。分配给每位演讲者的时间中约有20%用于讨论和提问。海报会议定于会议第二天结束时开始，为非正式交流以及表彰和奖励杰出的年轻调查员提供了一个机制。 会议主题将涉及：美拉德反应的化学;美拉德产物的分析方法;美拉德反应对食品颜色、风味和质地的影响;美拉德反应的营养学和毒理学方面;脂质和抗氧化剂在美拉德反应中的作用;衰老和慢性疾病中的美拉德反应（动脉粥样硬化、糖尿病、阿尔茨海默病、白内障）; AGE受体、信号转导和炎症;以及美拉德反应的治疗性抑制。这些专题讨论会的会议记录总是出版的：第9届国际梅拉德专题讨论会的会议记录作为第1126卷出现在2008年纽约科学院年鉴中。 公共卫生相关性：美拉德反应不仅是食品和生物医学科学的交叉点，而且也是美国国立老龄化研究所（NIA），美国国立糖尿病与消化和肾脏疾病研究所（NIDDK）和国家眼科研究所（NEI）的研究兴趣的交叉点。美拉德反应有助于组织的自然和正常老化，但是，当被氧化应激、炎症、高血糖症或高脂血症加速时，有助于一系列与年龄相关的慢性疾病的病理学，包括关节炎、动脉粥样硬化、神经退行性疾病、糖尿病、白内障和年龄相关性黄斑变性。第十届国际美拉德研讨会讨论了这些健康和疾病问题，并强调了当前的研究趋势，包括：开发更好的分析方法，用于量化组织中美拉德损伤的范围，AGEs与AGEs受体之间反应后促炎过程放大组织损伤（例如，美拉德反应和下游信号转导途径抑制剂的开发，包括介绍最近的临床前测试和临床试验，以及美拉德反应的营养学和毒理学方面的研究。国际美拉德研讨会为跨学科交流科学信息提供了一个独特的机会，为长期改善人类健康和治疗慢性病奠定了基础。