About the Book
The Maillard reaction, first described during the early 20th century, originally referred to the browning reaction that occurs between amino acids and sugars during the cooking and processing of foods. This reaction contributes to the color, taste, aroma, and texture of foods, and also affects their nutritional and toxicological properties. The Maillard reaction, which has been at the crossroads of food and biomedical sciences, is now also known to contribute to the natural and normal aging of tissue proteins and other biomolecules. It is also implicated in the pathologic processes of a range of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. The role of the Maillard reaction in diabetes and its complications has become a major focus of research, leading to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications.
This volume addresses all of these issues - from food to biomedical sciences - and highlights current research trends, including the identification of new biomarkers, nutrition, and toxicology, and the role of oxidative stress, advanced glycoxidation and lipoxidation end products (AGE/ALEs) in aging and chronic disease. The last section of the book, devoted to recent research on AGE/ALE inhibitors in animal models and clinical trials, assesses the current status of pharmaceutical interventions for retarding the Maillard reaction and the pathophysiology associated with aging and age-related disease.
Table of Contents:
Preface: John W. Baynes, Vincent M. Monnier, Jennifer M. Ames, and Suzanne R. Thorpe.Dedication: Paul-Andre Finot and Samuel Rahbar: Jennifer M. Ames and Vincent M. Monnier.Keynote Papers:.1. Historical Perspective of the Maillard Reaction in Food Science: Paul-Andre Finot.2. The Discovery of Glycated Hemoglobin: A Major Event in the Study of Nonenzymatic Chemistry in Biological Systems: Samuel Rahbar..Part I: Chemistry of the Maillard Reaction:.3. Taste-Active Maillard Reaction Products: The "Tasty" World of Nonvolatile Maillard Reaction Products: Thomas Hofmann.4. Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation: Imre Blank.5. Oxidative Pyrolysis and Postpyrolytic Derivatization Techniques for the Total Analysis of Maillard Model Systems: Investigation of Control Parameters of Maillard Reaction Pathways: V A Yaylayan, L Haffenden, F L Chu, and A Wnorowski.6. Identification of N7-(1-Carboxyethyl)-Arginine, a Novel Posttranslational Protein Modification of Arginine Formed at High Hydrostatic Pressure: Nadja Alt and Peter Schieberle.7. Labeling Studies on the Formation Pathway of N-Carboxymethyllysine in Maillard-type Reactions: Martina Kasper and Peter Schieberle.8. Elucidation of Chemical Pathways in the Maillard Reaction by 17O-NMR Spectroscopy: Fabien Robert, Francia Arce Vera, Frank Kervella, Tomas Davidek, and Imre Blank.9. The Effect of Reaction Conditions on the Origin and Yields of Acetic Acid Generated by the Maillard Reaction: Tomas Davidek, Stephanie Devaud, Fabien Robert, and Imre Blank.10. Formation of Mutagenic/Carcinogenic Heterocyclic Amines under Moderate Conditions: Naohide Kinae, Chisato Mori, Kaori Kujirai, Shoji Masumori, and Shuichi Masuda.11. Maillard Reactions of Ribose 5-Phosphate and Amino Acids: Roger Sandwick, Matthew Johanson, and Elizabeth Breuer.12. Protein Cross-Linking in Food: J A Gerrard, S J Meade, A G Miller, P K Brown, S B M Yasir, K H Sutton, and M P Newberry.13. Chemistry and Biological Effects of Melanoidins and Glyceraldehyde-Derived Pyridinium as Advanced Glycation End Products: Fumitaka Hayase, Teruyuki Usui, Kazuyuki Nishiyama, Shigeyuki Sasaki, Yoshinobu Shirahashi, Naoyuki Tsuchiya, Naoko Numata, and Hirohito Watanabe..Part II: Reactive Carbonyls and the Maillard Reaction in Biological Systems:.14. Dicarbonyl Intermediates in the Maillard Reaction: Paul J. Thornalley.15. Ornithine Is a Novel Amino Acid and a Marker of Arginine Damage by Oxoaldehydes in Senescent Proteins: David R. Sell and Vincent M. Monnier.16. Formation of -Aminoadipic and -Glutamic Semialdehydes in Proteins by the Maillard Reaction: Mitsugu Akagawa, Daisuke Sasaki, Yayoi Kurota, and Kyozo Suyama.17. Methylglyoxal Can Modify GAPDH Activity and Structure: Hyon Jae Lee, Scott K. Howell, Rebecca J. Sanford, and Paul J. Beisswenger.18. Effect of Glucose Concentration on Formation of AGEs in Erythrocytes in Vitro: Ryoji Nagai, Elizabeth K. Deemer, Jonathan W. Brock, Suzanne R. Thorpe, and John W. Baynes.19. Methylglyoxal Induces Apoptosis through Oxidative Stress-Mediated Activation of p38 Mitogen-Activated Protein Kinase in Rat Schwann Cells: Michiru Fukunaga, Satoshi Miyata, Satomi Higo, Yasuhiro Hamada, Shigemitsu Ueyama, and Masato Kasuga.20. Dicarbonyl Stress and Apoptosis of Vascular Cells: Prevention by B-Crystallin: Ram H. Nagaraj, Tomoko Oya-Ito, Manjunatha Bhat, and Bingfen Liu.21. Phototransformations of Advanced Glycation End Products in the Human Eye Lens due to Ultraviolet A Light Irradiation: O K Argirov, B Lin, and B J Ortwerth.22. The Maillard Reaction for Sunlight Protection: Ramon M. Fusaro and Edwin G. Rice.23. K2P-A Novel Cross-Link from Human Lens Protein: Rongzhu Cheng, Qi Feng, Ognyan K. Argirov, and Beryl J. Ortwerth.24. Assessment of Protein Function following Cross-Linking by -Dicarbonyls: Antonia G. Miller and Juliet A. Gerrard.25. Ketosis Leads to Increased Methylglyoxal Production on the Atkins Diet: Benjamin G. K. Beisswenger, Elizabeth M. Delucia, Nancy Lapoint, Rebecca J. Sanford, and Paul J. Beisswenger.26. Methylglyoxal, Glyoxal, and Their Detoxification in Alzheimer's Disease: Bjorn Kuhla, Hans-Joachim Luth, Dietrich Haferburg, Katharina Boeck, Thomas Arendt, and Gerald Munch.27. Evaluation of Glyoxal and Methylglyoxal Levels in Uremic Patients under Peritoneal Dialysis: A Lapolla, R Flamini, A Lupo, N C Arico, C Rugiu, R Reitano, M Tubaro, E Ragazzi, R Seraglia, and P Traldi..Part III: Analytical Methods for Measuring Maillard Reaction Products:.28. Application of Semiquantitative Proteomics Techniques to the Maillard Reaction: Jennifer M. Ames.29. The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules: Peter Schieberle.30. Analysis of Protein Glycation Products by MALDI-TOF/MS: Thomas Kislinger, Andreas Humeny, Carlo C. Peich, Cord-Michael Becker, and Monika Pischetsrieder.31. Peptide Mapping of Human Serum Albumin Modified Minimally by Methylglyoxal in Vitro and in Vivo: Naila Ahmed and Paul J. Thornalley.32. Advanced Glycation End Products/Peptides: An in Vivo Investigation: A Lapolla, D Fedele, R Reitano, L Bonfante, G Pastori, R Seraglia, M Tubaro, and P Traldi.33. A Convenient Method for Preparation of High-Purity, Amadori-Glycated Phosphatidylethanolamine and Its Prooxidant Effect: Teruo Miyazawa, Jeong-Ho Oak, and Kiyotaka Nakagawa.34. Tandem Mass Spectrometry Analysis of Amadori-Glycated Phosphatidylethanolamine in Human Plasma: Teruo Miyazawa, Jeong-Ho Oak, and Kiyotaka Nakagawa.35. Proteomic Method for the Quantification of Methionine Sulfoxide: J W C Brock, W C Cotham, J M Ames, S R Thorpe, and J W Baynes.36. Simple Noninvasive Measurement of Skin Autofluorescence: Robbert Meerwaldt, Thera Links, Reindert Graaff, Suzannne R. Thorpe, John W. Baynes, Jasper Hartog, Reinold Gans, and Andries Smit.37. Accumulation of Advanced Glycation End Products, Measured as Skin Autofluorescence, in Renal Disease: Jasper W. L. Hartog, Aiko P. J. De Vries, Helen L. Lutgers, Robbert Meerwaldt, Roel M. Huisman, Willem J. Van Son, Paul E. De Jong, and Andries J. Smit.38. Evaluation of the Maillard Reaction in Infant Formulas by Means of Front-Face Fluorescence: I Birlouez-Aragon, N Locquet, E De St Louvent, D Jouan-Rimbaud Bouveresse, and P Stahl..Part IV: Lipids and Lipoproteins in Nutrition and Disease:.39. Interplay between the Maillard Reaction and Lipid Peroxidation in Biochemical Systems: Francisco J. Hidalgo and Rosario Zamora.40. Isolevuglandins, Oxidatively Truncated Phospholipids, and Atherosclerosis: Robert G. Salomon.41. Role of Glucoxidation and Lipid Oxidation in the Development of Atherosclerosis: Erwin Schleicher, Cora Weigert, Helmut Rohrbach, Andreas Nerlich, Beatrice Bachmeier, and Ulrich Friess.42. Is Atherosclerosis a Multifactorial Disease or Is It Induced by a Sequence of Lipid Peroxidation Reactions?: Gerhard Spiteller.43. The Immunogenicity of Modified Lipoproteins: Maria F. Lopes-Virella, Suzanne R. Thorpe, M Brooks Derrick, Charlyne Chassereau, and Gabriel Virella.44. Glycation Does Not Alter LDL-Induced Secretion of Tissue Plasminogen Activator and Plasminogen Activator Inhibitor-1 from Human Aortic Endothelial Cells: Richard L. Klein, Andrea J. Semler, John W. Baynes, Suzanne R. Thorpe, Timothy J. Lyons, and Alicia J. Jenkins.45. Effects of Modified Low-Density Lipoproteins on Human Retinal Pericyte Survival: Weiwei Song, Jeremy L. Barth, Kangmo Lu, Yongxin Yu, Yan Huang, Cynthia K. Gittinger, W Scott Argraves, and Timothy J. Lyons.46. Acrolein Modifies Apolipoprotein A-I in the Human Artery Wall: Baohai Shao, Kevin D. O'brien, Thomas O. Mcdonald, Xiaoyun Fu, John F. Oram, Koji Uchida, and Jay W. Heinecke.47. Lipid-Derived Modifications of Plasma Proteins in Experimental and Human Diabetes: Andrzej S. Januszewski, Alicia J. Jenkins, John W. Baynes, and Suzanne R. Thorpe.48. Angiogenic Potency of Amadori-Glycated Phosphatidylethanolamine: Kiyotaka Nakagawa, Jeong-Ho Oak, and Teruo Miyazawa.49. Covalent Binding of Acetone to Aminophospholipids in Vitro and in Vivo: Arnis Kuksis, Amir Ravandi, and Michael Schneider..Part V: Oxidative Stress, Diet, and Aging:.50. Protective Role of Antioxidative Food Factors in Oxidative Stress Caused by Hyperglycemia: Toshihiko Osawa and Yoji Kato.51. Advanced Glycation in Health and Disease: Role of the Modern Environment: Helen Vlassara.52. Diet-Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects: Jaime Uribarri, Weijing Cai, Oana Sandu, Melpomeni Peppa, Teresia Goldberg, and Helen Vlassara.53. Are Food Advanced Glycation End Products Toxic in Biological Systems?: N V Chuyen, H Arai, T Nakanishi, and N Utsunomiya.54. Studies on Absorption and Elimination of Dietary Maillard Reaction Products: Anke Forster, Yvonne Kuhne, and Thomas Henle.55. Renal Effects of Oral Maillard Reaction Product Load in the Form of Bread Crusts in Healthy and Subtotally Nephrectomized Rats: Katarina Sebekova, Thomas Hofmann, Peter Boor, Katarina Sebekova, Jr., Ol'ga Ulicna, Helmut F. Erbersdobler, John W. Baynes, Suzanne R. Thorpe, August Heidland, and Veronika Somoza.56. Dietary Bread Crust Advanced Glycation End Products Bind to the Receptor for AGEs in HEK-293 Kidney Cells but Are Rapidly Excreted after Oral Administration to Healthy and Subtotally Nephrectomized Rats: Veronika Somoza, Michael Lindenmeier, Thomas Hofmann, Oliver Frank, Helmut F. Erbersdobler, John W. Baynes, Suzanne R. Thorpe, August Heidland, Holger Zill, Stephan Bek, Jochen Huber, Thomas Weigle, Sabine Scheidler, Andreas E. Busch, and Katarina Sebekova.57. Biological and Chemical Assessment of Antioxidant Activity of Sugar-Lysine Model Maillard Reaction Products: David D. Kitts and Chun Hu.58. Prevention of Oxidative Stress by Adenoviral Overexpression of Glutathione-Related Enzymes in Pancreatic Islets: R Paul Robertson, Yoshito Tanaka, Hiroki Takahashi, Phuong Oanh T. Tran, and Jamie S. Harmon.59. A Common Pathway for Intracellular Reactive Oxygen Species Production by Glycoxidative and Nitroxidative Stress in Vascular Endothelial Cells and Smooth Muscle Cells: Naoyuki Taniguchi, Motoko Takahashi, Haruhiko Sakiyama, Yong Seek Park, Michio Asahi, Yoshiko Misonou, and Yasuhide Miyamoto.60. An in Vitro Approach to the Chronological Aging of Skin by Glycation of the Collagen: The Biological Effect of Glycation on the Reconstructed Skin Model: Herve Pageon and Daniel Asselineau.61. Cross-Linking of the Extracellular Matrix by the Maillard Reaction in Aging and Diabetes: An Update on "a Puzzle Nearing Resolution": Vincent M. Monnier, Georgian T. Mustata, Klaus L. Biemel, Oliver Reihl, Marcus O. Lederer, Dai Zhenyu, and David R. Sell.62. Oxidative Stress and Neurodegeneration: Paula I. Moreira, Mark A. Smith, Xiongwei Zhu, Akihiko Nunomura, Rudy J. Castellani, and George Perry..Part VI: Role of Advanced Glycation End Products in Diabetes:.63. Receptor for Advanced Glycation End Products and Its Ligands: A Journey from the Complications of Diabetes to Its Pathogenesis: William Kim, Barry I. Hudson, Bernhard Moser, Jiancheng Guo, Ling Ling Rong, Yan Lu, Wu Qu, Evanthia Lalla, Shulamit Lerner, Yali Chen, Shirley Shi Du Yan, Vivette D'agati, Yoshifumi Naka, Ravichandran Ramasamy, Kevan Herold, Shi Fang Yan, and Ann Marie Schmidt.64. Receptor for Advanced Glycation End Products Is a Promising Target of Diabetic Nephropathy: Yasuhiko Yamamoto, Toshio Doi, Ichiro Kato, Harumichi Shinohara, Shigeru Sakurai, Hideto Yonekura, Takuo Watanabe, Kihn Mar Myint, Ai Harashima, Masayoshi Takeuchi, Shin Takasawa, Hiroshi Okamoto, Noriyoshi Hashimoto, Masahide Asano, and Hiroshi Yamamoto.65. Glycation Products as Markers and Predictors of the Progression of Diabetic Complications: Vincent M. Monnier, David R. Sell, and Saul Genuth.66. The Maillard Reaction in Eye Diseases: Alan W. Stitt.67. Role of Advanced Glycation End Products and Their Receptors in Development of Diabetic Neuropathy: Ryuichi Wada and Soroku Yagihashi.68. Synergistic Contributions of Carbonyl Stress and Megsin in Diabetic Nephropathy: Reiko Inagi, Masaomi Nangaku, and Toshio Miyata.69. Effects of Advanced Glycation End Products on Ezrin-Dependent Functions in LLC-PK1 Proximal Tubule Cells: Leon A. Bach, Marisa A. Gallicchio, E Anne McRobert, Anjali Tikoo, and Mark E. Cooper.70. Localization of the Ezrin Binding Epitope for Glycated Proteins: E Anne McRobert, Anjali Tikoo, Marisa A. Gallicchio, Mark E. Cooper, and Leon A. Bach.71. Processing Advanced Glycation End Product-Modified Albumin by the Renal Proximal Tubule and the Early Pathogenesis of Diabetic Nephropathy: Aylin M. Ozdemir, Ulrich Hopfer, Penny Erhard, Vincent M. Monnier, and Miriam F. Weiss.72. Significance of Proximal Tubular Metabolism of Advanced Glycation End Products in Kidney Diseases: Akihiko Saito, Tetsuro Takeda, Kiyoko Sato, Hitomi Hama, Atsuhito Tanuma, Ryohei Kaseda, Yoshiki Suzuki, and Fumitake Gejyo.73. Low-Molecular Weight Advanced Glycation End Products: Markers of Tissue AGE Accumulation and More? By Merlin C. Thomas, Josephine M. Forbes, Richard MacIsaac, George Jerums, and Mark E. Cooper.74. Plasma Low-Molecular Weight Fluorescence in Type 1 Diabetes Mellitus: A S Januszewski, M C Thomas, S J Chung, C S Karschimkus, K G Rowley, C Nelson, D O'neal, Z Wang, J D Best, and A J Jenkins.75. Plasma Levels of AGE Peptides in Type 1 Diabetic Patients Are Associated with Serum Creatinine and Not with Albumin Excretion Rate: Possible Role of AGE Peptide-Associated Endothelial Dysfunction: Casper G. Schalkwijk, Piet M. Ter Wee, and Coen D. A. Stehouwer..Part VII: Role of Advanced Glycation End Products in Organ Dysfunction and Disease:.76. Pathological Roles of Advanced Glycation End Product Receptors SR-A and CD36: Seikoh Horiuchi, Yuka Unno, Hitomi Usui, Kenichi Shikata, Kaori Takaki, Wakako Koito, Yu-Ichiro Sakamoto, Ryoji Nagai, Kenji Makino, Akira Sasao, Jun Wada, and Hirofumi Makino.77. Advanced Glycation End Product Receptor-Mediated Cellular Dysfunction: Angelika Bierhaus, Per M. Humpert, David M. Stern, Bernd Arnold, and Peter P. Nawroth.78. Advanced Glycation End Products: A Possible Link to Angiotensin in an Animal Model: Jurgen Bohlender, Sybille Franke, Manfred Sommer, and Gunter Stein.79. Genotoxicity of Advanced Glycation End Products: Involvement of Oxidative Stress and of Angiotensin II Type 1 Receptors: Nicole Schupp, Reinhard Schinzel, August Heidland, and Helga Stopper.80. Glycolaldehyde-Modified Bovine Serum Albumin Downregulates Leptin Expression in Mouse Adipocytes via a CD36-Mediated Pathway: Yuka Unno, Masakazu Sakai, Yu-Ichiro Sakamoto, Akihiko Kuniyasu, Ryoji Nagai, Hitoshi Nakayama, and Seikoh Horiuchi.81. Aldose Reductase and AGE-RAGE Pathways: Key Players in Myocardial Ischemic Injury: Michiyo Kaneko, Loredana Bucciarelli, Yuying C. Hwang, Larisee Lee, Shi Fang Yan, Ann Marie Schmidt, and Ravichandran Ramasamy.82. Advanced Glycation End Products and Bone Loss during Aging: Patrizio Odetti, Simona Rossi, Fiammetta Monacelli, Alessia Poggi, Maria Cirnigliaro, Marcello Federici, and Alberto Federici.83. Increased Protein Glycation in Cirrhosis and Therapeutic Strategies to Prevent It: Naila Ahmed, Reinhard Luthen, Dieter Haussinger, Katarina Sebekova, Reinhard Schinzel, Wolfram Voelker, August Heidland, and Paul J. Thornalley.84. Advanced Glycation End Products in Human Cancer Tissues: Detection of N-(Carboxymethyl)lysine and Argpyrimidine: Jeroen W. J. Van Heijst, Hans W. M. Niessen, Klaas Hoekman, and Casper G. Schalkwijk.85. Advanced Glycation End Product Free Adducts Are Cleared by Dialysis: S Agalou, N Ahmed, P J Thornalley, and A Dawnay..Part VIII: Inhibitors of the Maillard Reaction:.86. From Molecular Footprints of Disease to New Therapeutic Interventions in Diabetic Nephropathy: Toshio Miyata, Makoto Yamamoto, and Yuko Izuhara.87. Can Advanced Glycation End Product Inhibitors Modulate More than One Pathway to Enhance Renoprotection in Diabetes?: Melinda T. Coughlan, Mark E. Cooper, and Josephine M. Forbes.88. Advanced Glycation End Products in Diabetes-Associated Atherosclerosis and Renal Disease: Interventional Studies: Karin A. Jandeleit-Dahm, Markus Lassila, and Terri J. Allen.89. Renoprotective and Lipid-Lowering Effects of LR Compounds, Novel Advanced Glycation End Product Inhibitors, in Streptozotocin-Induced Diabetic Rats: James Lester Figarola, Steven Scott, Sofia Loera, Bixin Xi, Timothy Synold, and Samuel Rahbar.90. High-Dose Thiamine Therapy Counters Dyslipidemia and Advanced Glycation of Plasma Protein in Streptozotocin-Induced Diabetic Rats: Nikolaos Karachalias, Roya Babaei-Jadidi, Christian Kupich, Naila Ahmed, and Paul J. Thornalley.91. Inhibitors of Advanced Glycation End Product Formation and Neurovascular Dysfunction in Experimental Diabetes: Norman E. Cameron, T Michael Gibson, Matthew R. Nangle, and Mary A. Cotter.92. Post-Amadori AGE Inhibition as a Therapeutic Target for Diabetic Complications: A Rational Approach to Second-Generation Amadorin Design: Raja G. Khalifah, Ying Chen, and James J. Wassenberg.93. Pyridoxamine: The Many Virtues of a Maillard Reaction Inhibitor: Paul A. Voziyan and Billy G. Hudson.94. Tissue-Specific Variation in Glycation of Proteins in Diabetes: Evidence for a Functional Role of Amadoriase Enzymes: Sarah M. Brown, Della M. Smith, Nadja Alt, Suzanne R. Thorpe, and John W. Baynes.95. Some Clues as to the Regulation, Expression, Function, and Distribution of Fructosamine-3-Kinase and Fructosamine-3-Kinase-Related Protein: James R. Conner, Paul J. Beisswenger, and Benjamin S. Szwergold.96. Substrate Specificity of Amadoriase I from Aspergillus fumigatus: Carmela Mennella, Rosa Cinzia Borrelli, Francesco Vinale, Michelina Ruocco, and Vincenzo Fogliano.97. Transglycation-A Potential New Mechanism for Deglycation of Schiff's Bases: Benjamin S. Szwergold, Scott K. Howell, and Paul J. Beisswenger.98. Proteins of Thermus thermophilus Are Resistant to Glycation-Induced Protein Precipitation: An Evolutionary Adaptation to Life at Extreme Temperatures?: Gerald Munch, Katrin Berbaum, Christin Urban, and Reinhard Schinzel.99. Maillard Reaction Products Derived from Thiol Compounds as Inhibitors of Enzymatic Browning of Fruits and Vegetables: The Structure-Activity Relationship: C Billaud, C Maraschin, M-N Peyrat-Maillard, and J Nicolas..Part IX: Poster Abstracts:.100. The Life and Works of L. C. Maillard: Some Interesting Aspects of His Biography: Paul A. Finot and J Adrian.101. Pronyl-Lysine-A Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity: T Hofmann, M Lindenmeier, and V Somoza.102. Can Histidines Stabilize a Carnosine-Derived Pyrazinium Radical?: N W Seidler and G S Yeargans.103. The Interaction of Heavy Metals (Cu, Fe, and Zn) with Maillard Reaction Products in the Lactose-Glycine System: D T Ramonaityte, M Kersiene, and B Mockaitiene.104. Modeling the Maillard Reaction: Schiff Base Formation: Lai Peng Leong and Ryan P. A. Bettens.105. Creating Caseinate Glycoconjugates with Novel Functionality through the Maillard Reaction: C Oliver, L Melton, and R Stanley.106. A Rapid Fluorimetric Method to Predict the Browning and HMF Content of Biscuits: L Ait Ameur, C Chipeaux, M Zude, G Trystram, and I Birlouez-Aragon.107. Influence of High Hydrostatic Pressure on the Formation of Maillard-Derived Key Odorants and Chromophores: T Hofmann, F Deters, I Heberle, and P Schieberle.108. The Effect of Water Content on Volatile Formation from the Maillard Reaction of Peptides and Glucose: C Y Lu, R Payne, and C T Ho.109. The Roles of Free and Bound Amino Acids in Maillard Aroma Generation: C T Ho, C Y Lu, C P Liang, and M Wang.110. Volatile Components in Pork Semimembranosus Panfried at Two Pan Temperatures: M D Aaslyng, A Schafer, L Lauridsen, and L Andersen.111. Degradation of Amadori Compounds by Flavin Adenine Dinucleotide: H A Watanabe, T A Nagatake, M A Naiki, M A Hashimoto, K A Ito, and F B Hayase.112. Neurotoxic Tetrahydroisoquinoline Derivatives Formed by the Maillard Reaction between Glucose and Dopamine: Kyozo Suyama, Yoshihisa Ishii, and Mitsugu Akagawa.113. Isolation and Identification of Glyceraldehyde-Derived Advanced Glycation End Products: T Usui, K Shimohira, H Watanabe, and F Hayase.114. Antioxidant Properties of Proline-Glucose-Ferulic Acid Model Malt Systems: Thomas S. Samaras, Michel M. Gordon, and Jennifer M. Ames.115. The Effect of Oxidation on the Antioxidant Activity of Phospholipids: F J Hidalgo, F Nogales, and R Zamora.116. PA49.5, the Principal Asset of Lactococcus lactis Sp. cremoris ATCC 9596: E Dako, A Asselin, and E R Simard.117. Specific MS/MS Fragmentation of Lysine, Arginine, and Ornithine Glycation Products Provides an Opportunity for Their Selective Detection in Protein Acid Hydrolysates and Enzymatic Digests: O K Argirov, N D Leigh, and B J Ortwerth.118. Site Specificity of Glycation and N-(Carboxymethyl)Lysine Formation on Bovine Serum Albumin Modified by Glucose and Fructose: D J S Hinton and J M Ames.119. Peptide Mapping of Human Hemoglobin Modified Minimally by Methylglyoxal in Vitro: Y Chen, N Ahmed, and P J Thornalley.120. Peptide Mapping of Type IV Collagen Modified Minimally by Methylglyoxal in Vitro: Darin Dobler, Naila Ahmed, and Paul J. Thornalley.121. Protein Glycation and Oxidation in Cola and Pasteurized Milk: L Kennish, D Dobler, N Ahmed, and P J Thornalley.122. Biological Response of Advanced Glycation End Products to the Established Cell Line and Proteome Analysis: S Omura, A Taya, S Masuda, H Naitou, N Ohashi, and N Kinae.123. Proteomic Analysis of the Secreted Proteins of the B3 Line of Transformed Human Lens Epithelial (HLE-B3) Cells That Were Exposed to the Cytotoxity of the Oxidation-Derived Aldehyde: Hiroko Odani, Toyofumi Nakanishi, and Vincent M. Monnier.124. Quantification of Advanced Glycation End Product and Oxidative Stress Biomarkers in Human Urine: Yoji Kato, Nobuhiko Mizukawa, Jun-Ichi Yano, Tomoyoshi Hosokawa, Akihiro Yoshida, Michitaka Naito, Yoshichika Kawai, Kentaro Tsuji, Noritoshi Kitamoto, Masayasu Kitamura, and Toshihiko Osawa.125. Skin Autofluorescence, a Noninvasive Measure of Advanced Glycation End Product Accumulation, Is a Predictor of Mortality in Hemodialysis Patients: R Meerwaldt, R Graaff, T P Links, J W Baynes, G J Navis, R M Huisman, R O B Gans, and A J Smit.126. Short-Term Sugar Exposure Significantly Modifies FGF-2 Structure and Angiogenic Functions: Pathophysiological Implications: F Facchiano, A Facchiano, K Russo, C Mennella, R Ragone, D Ribatti, M C Capogrossi, and V Fogliano.127. Advanced Glycation End Product-Modified Protein and ,s-Dicarbonyls Affect Cisplatin Concentration in Blood: Kazuhiro Yoshihara, Yoshiaki Nagayama, Kentaro Saito, Hideaki Horiguchi, Satoru Takahashi, Nobuhiko Saito, Shin-Ichiro Yoshida, and Masatoshi Beppu.128. Protein Glycation Marker Residues and Free Adducts of Cerebrospinal Fluid in Alzheimer's Disease and a Link to Cognitive Impairment: N Ahmed, U Ahmed, K Hager, G Fleischer, G Munch, and P J Thornalley.129. Improvement of the Metabolic Syndrome and Renal Injury by Low-Calorie Diet Is Associated with Renal AGE Reduction in Rat Type 2 Diabetic Nephropathy: M Nangaku, R Inagi, N Ishikawa, Y Izuhara, and T Miyata.130. Overexpression of GLUT4 in Muscle and Heart Leads to Increased Cardiac Myosin Glycation and Early Death: Suppression by Caloric Restriction: Vincent M. Monnier, Christopher Strauch, Ashwini Viswanathan, David R. Sell, and Roger J. McCarter.131. Skin Collagen-Linked Fluorescence Predicts Atherosclerosis Progression in the Epidemiology of Diabetes Interventions and Complications (EDIC) Study: V M Monnier, O Bautista, P Cleary, D R Sell, S Genuth. The DCCT/EDIC Research Group.132. Exogenous Methylglyoxal Induces Diabetes-like Microvascular Changes in Rats: J Berlanga, D Cibrian, I Guillen, F Freyre, J S Alba, N Merino, A Aldama, A M Quintela, M E Triana, H Ajameich, P Lopez, N Ahmed, and P J Thornalley.133. Association of the Cluster of Genetic Risk Factors in Loci Related to Glycoxidation with Diabetic Nephropathy in Type 2 Diabetes Mellitus: K Kankova, A Stejskalova, L Pacal, M Hertlova, and D Krusova.134. Advanced Glycation End Products and Chemokines in the Serum and Urine of Patients with Chronic Allograft Nephropathy and IgA-Nephropathy-Relation to Chronic Damage and Inflammation: M Ruester, S Franke, and G Stein.135. Advanced Glycation End Product Excretion Rates by Peritoneal Dialysis in End-Stage Renal Disease: S Agalou, N Ahmed, A Dawnay, and P J Thornalley.136. Removal Of Free Advanced Glycation End Products By Hemodialysis. By S Agalou, N Ahmed, P J Thornalley, and A Dawnay.137. Effects of Vitamin E Alpha on Thrombotic Events and Markers of Oxidation and Inflammation in Hemodialysis: M F Weiss, W D Schwing, C Holloman, C Siegel, J Valente, P Deoreo, P Erhard, and V M Monnier.138. Ultrapure Dialysate Decreases Plasma Pentosidine, a Marker of Carbonyl Stress, in Hemodialysis Patients: Yuko Izuhara, Naoyoshi Ishikawa, Reiko Inagi, and Toshio Miyata.139. Reduced Circulating AGE Levels and Lower Genomic Damage in Patients Undergoing Daily versus Standard Hemodialysis: Evangelia Fragedaki, Michael Nebel, Nicole Schupp, Katarina Sebekova, Wolfgang Volkel, Andre Klassen, Monika Pischetsrieder, Matthias Frischmann, Toshimitsu Niwa, Jorg Vienken, August Heidland, and Helga Stopper.140. Advanced Glycation End Product-Induced DNA Damage: Involvement of Angiotensin II: N Schupp, U Lakner, K Sebekova, A Heidland, and H Stopper.141. Interactions between the Renin Angiotensin System and Advanced Glycation in Diabetic Nephropathy: M C Thomas, J M Forbes, and M E Cooper.142. Increased Plasma and Urinary Methylglyoxal-Derived Hydroimidazolone in Type 1 Diabetic Patients: N Ahmed, R Babaei-Jadidi, P J Thornalley, S K Howell, and P J Beisswenger.143. Heavily Oxidized-Glycated LDL Inhibits Tissue Inhibitor of Metalloproteinase-3 Expression in Human Retinal Capillary Pericytes: Weiwei Song, Kangmo Lu, Yan Huang, Jeremy Barth, Scott Argraves, and Timothy Lyons.144. Platelet Adhesion to Glycated GFOGER Peptide and Bovine Serum Albumin: D A Slatter and R W Farndale.145. Characterization of a Glycoaldehyde-Modified Model of the Diabetic Basement Membrane: Relevance to Pathological Responses during Diabetes: Norma Frizzell, Alan W. Stitt, and Suzanne R. Thorpe.146. Effect of Glucose Concentration on the Formation of Advanced Glycation End Products in Erythrocytes in Vitro: E K Deemer, R Nagai, J W C Brock, S R Thorpe, and J W Baynes.147. The Internalization of 3-Deoxyglucosone in Human Umbilical Vein Endothelial Cells: H Sakiyama, M Takahashi, T Yamamoto, T Teshima, and N Taniguchi.148. The Effects of Advanced Glycation End Products (AGEs) on Endothelial Cell Nitric Oxide Synthase and Tumor Necrosis Factor- Expression Are AGE Receptor Dependent: G Rashid, S Benchetrit, D Fishman, and J Bernheim.149. Identification of N-Methylpyridinium as a Key Chemopreventive Compound and a RAGE Ligand in Coffee Beverage Using in Vitro and in Vivo Techniques: V Somoza, M Lindenmeier, E Wenzel, O Frank, S Bek, J Huber, B Weigle, S Scheidler, A E Busch, H F Erbersdobler, and T Hofmann.150. Prevention of Diabetic Ocular Complications in Spontaneously Diabetic Torii Rats by the Aldose Reductase Inhibitor Fidarestat: A Kakehashi, Y Saito, K Mori, R Ono, N Sugi, H Yamagami, M Kuroki, H Tamemoto, S Ishikawa, M Kawakami, Y Kanazawa, H Hirooka, and N Kato.151. Prevention of Diabetic Ocular Complications in Spontaneously Diabetic Torii Rats by Aminoguanidine: A Kakehashi, Y Saito, K Mori, R Ono, N Sugi, H Yamagami, M Kuroki, H Tamemoto, S Ishikawa, M Kawakami, and Y Kanazawa.152. Carotenoids as Antioxidants for the Prevention of Diabetic Complications: K Tomisaka and N V Chuyen.153. Evidence for Variations in Deglycating Activity among Tissues in the Diabetic Rat: S M Brown, D M Smith, S R Thorpe, and J W Baynes.154. Green Tea (Camellia sinensis) Ameliorates Retinopathy and Renal Mitochondrial Defects but Deteriorates Collagen Glycoxidation and Cross-Linking in Experimental Diabetes: Georgian T. Mustata, Mariana G. Rosca, Oliver Reihl, Klaus Biemel, Mark A. Smith, Ashwini Viswanathan, Christopher Strauch, Yun Peng Du, Timothy S. Kern, Markus Lederer, Michael Brownlee, Miriam F. Weiss, and Vincent M. Monnier.155. Aspirin Inhibits Pentosidine Formation in Collagen Incubated with Glucose: P Urios, A M Borsos, C Girard, and M Sternberg.156. Effects on Glycation of Valsartan Therapy in Vivo: P Odetti, A Poggi, F Monacelli, S Rossi, A Durante, M Cirnigliaro, L Ricca, and G L Viviani.157. In Vitro and in Vivo Evidence for the AGE- Inhibitory Property of Antihypertensive Agents: Yuko Izuhara, Naoyoshi Ishikawa, Reiko Inagi, Masaomi Nangaku, and Toshio Miyata.158. Quantification of Advanced Glycation End Products in Diabetic Animal Tissues by RP-HPLC: An Investigation of the Role of Pyridoxamine: Norma Frizzell, Alan W. Stitt, and Suzanne R. Thorpe.159. Amadori-Lysyl-Induced Propagation of Protein Modifications Is Inhibited by Pyridoxamine: P A Voziyan, S V Chetyrkin, and B G Hudson.160. Cleavage of Dicarbonyl Compounds by the Advanced Glycation/Lipoxidation End Product Inhibitor Pyridoxamine: M L Stroman, T O Metz, S R Thorpe, and J W Baynes.161. High Glucose and Advanced Glycation End Products Inhibit the Proliferation of Cultured Endothelial Cells: Protection by Vitamin E: J Zhang, M Slevin, Y Duraisamy, C A Smith, J Gaffney, and N Ahmed
