11th International Symposium on the Maillard Reaction

描述（由申请人提供）：本申请寻求对美国科学家参加第11届美拉德反应国际研讨会（ISMR 11）的支持。美拉德反应（MR）包括在食品加工和烹饪过程中碳水化合物和脂质与蛋白质反应发生的广泛化学反应。同样的反应也有助于身体蛋白质在正常衰老过程中的化学修饰。然而，高血糖、高脂血症和氧化应激加速了MR产物的积累，并导致炎症、蛋白质结构和功能的改变以及年龄相关慢性疾病（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）的病理学发展。 ISMR 11是食品和生物医学科学家的一系列跨学科会议中的下一个，自1979年以来，这些科学家每隔3年举行一次会议。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（MR）的营养，毒理学和生物医学方面的研究。 ISMR 11将于2012年9月16日至20日在法国南希召开。来自斯特拉斯堡大学的诺贝尔化学奖获得者Jean-Marie Lehn教授将发表主旨演讲，他在复杂反应系统研究方面具有专长。另外9个全会讲座和15分全会讲座将提出，然后会议解决：1）营养和食品科学; 2）生物学和医学;和3）化学的美拉德反应。每次会议由一名资深科学家和一名初级科学家共同主持，首先由共同主席发言。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。这些专题讨论会的会议记录总是出版的，一般超过500页。他们提供了一个全面的总结，在美拉德反应的最先进的研究。 公共卫生相关性：糖和脂质与蛋白质的美拉德反应有助于组织的自然老化，但是，当被高血糖症、高脂血症和氧化应激加速时，也有助于广泛的年龄相关慢性疾病中的炎症和病理学，包括关节炎、动脉粥样硬化、神经变性疾病、糖尿病、白内障和黄斑变性。 第11届国际美拉德研讨会汇集了食品和生物科学家，以解决美拉德反应在慢性疾病中的作用，并突出了当前的研究趋势，包括：开发更好的分析方法来量化组织中美拉德损伤的范围;评估美拉德反应对食品营养和毒理学特性的影响;详细阐述慢性疾病中美拉德反应对组织的损伤所涉及的机制和信号通路;以及开发用于抑制美拉德反应的病理生理后果的治疗策略。 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。

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.