9th International Symposium on the Maillard Reaction

描述(由申请者提供)：本申请寻求美国科学家参加第九届国际美拉德研讨会的支持。这次研讨会是食品和生物医学科学家自1979年以来每隔3年举行的一系列跨学科会议的下一个研讨会。美拉德反应包括在食品加工和烹饪过程中发生的一系列化学物质，但也有助于在正常衰老和与年龄相关的慢性疾病中对身体蛋白质进行化学修饰，包括动脉粥样硬化、关节炎、阿尔茨海默氏症和糖尿病。这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，他们平均来自欧洲、澳大拉西亚和美洲。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。第九届梅拉德国际研讨会将于2007年9月15日在德国慕尼黑举行。主旨演讲将由德国莱布尼茨奖获得者、国际公认的气味感知科学专家、斯图加特-霍亨海姆大学的Heinz Breer博士发表。在接下来的四天中，每一天都以食品和生物医学科学的全体讲座开始，以联席会议的形式向所有与会者介绍。全体会议之后是2-3次平行的上午和下午会议，每次会议由一名资深科学家和一名初级科学家共同主持，并从联合主席的分全体发言开始。主席和发言者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摘要材料挑选的。分配给每位发言者的时间中约有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人员提供了一种机制。会议主题将包括：美拉德反应的化学；美拉德产品的分析方法；美拉德反应对食品颜色、风味和质地的影响；美拉德反应的营养和毒理方面；脂质和抗氧化剂在美拉德反应中的作用；衰老和慢性病(动脉粥样硬化、糖尿病、阿尔茨海默病)中的美拉德反应；AGE受体、信号转导和炎症；以及美拉德反应的治疗抑制。这些研讨会的论文集总是出版的：第八届国际美拉德研讨会论文集作为《纽约科学院年鉴》第1043卷出版。

DESCRIPTION (provided by applicant): This application seeks support for participation of American scientists in the 9th 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 and diabetes. This symposium brings together ~250 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. The 9th International Maillard Symposium will convene in Munich, Germany on Sept- 15, 2007. The keynote address will be delivered by Dr. Heinz Breer, University of Stuttgart-Hohenheim, a winner of the Leibniz Prize in Germany and an internationally recognized expert in the science of odor perception. 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); 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 8th International Maillard symposium appearing as Vol. 1043 of the Annals of the New York Academy of Sciences.