10th International Symposium on the Maillard Reaction

描述(申请人提供)：本申请寻求美国科学家参加第十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、阿尔茨海默病、糖尿病和白内障。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日在澳大利亚凯恩斯棕榈湾举行。主旨演讲将由糖尿病领域的世界领导者保罗·齐梅特教授发表，他对全球糖尿病负担特别感兴趣。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、白内障)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：第九届国际美拉德研讨会论文集作为2008年《纽约科学院年鉴》第1126卷出版。 公共卫生相关性：美拉德反应不仅处于食品和生物医学科学的十字路口，而且也处于国家老龄研究所(NIA)、国家糖尿病和消化及肾脏疾病研究所(NIDDK)和国家眼科研究所(NEI)研究兴趣的十字路口。美拉德反应有助于组织的自然和正常老化，但当被氧化应激、炎症、高血糖或高脂血症加速时，有助于一系列与年龄相关的慢性疾病的病理，包括关节炎、动脉粥样硬化、神经退行性疾病、糖尿病、白内障和与年龄相关的黄斑变性。第十届国际美拉德专题讨论会讨论了这些健康和疾病问题，并强调了目前的研究趋势，包括：开发更好的分析方法来量化组织中美拉德损害的范围，在AGEs与AGE受体(例如RAGE)反应后通过促炎过程扩大组织损害，开发美拉德反应的抑制剂及其下游信号转导途径，包括介绍最近的临床前测试和临床试验，以及对美拉德反应的营养和毒理方面的研究。国际美拉德研讨会为广泛学科的科学信息交流提供了独特的机会，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 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.