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Descriptor English: Maillard Reaction
Descriptor Spanish: Reacción de Maillard
Descriptor reacción de Maillard
Entry term(s) fructación
glicación
glicación de lípidos
glicación de proteínas
glicación lipídica
glicación no enzimática
glicación no enzimática de proteínas
glicosilación no enzimática
glucación
oscurecimiento de alimentos
reacción de oscurecimiento
ribación
Scope note: Conjunto de reacciones no enzimáticas en las que ALDEHÍDOS, CETONAS o azúcares reductores reaccionan con los grupos amino de AMINOÁCIDOS, PÉPTIDOS, PROTEÍNAS, LÍPIDOS O ÁCIDOS NUCLEICOS. La reacción con azúcares reductores (glicación) da lugar a la formación de bases de Schiff que experimentan un reordenamiento de Amadori y otras reacciones que dan como resultado la formación irreversible de PRODUCTOS FINALES DE LA GLICACIÓN AVANZADA. La coloración parda de los alimentos, como la que ocurre al cocinar a fuego alto (al asar a la parrilla, freír, asar al horno, etc.), se atribuye a la reacción de Maillard. La glicación no enzimática y la posterior formación de PRODUCTOS FINALES DE LA GLICACIÓN AVANZADA también ocurren in vivo y se aceleran en condiciones hiperglucémicas e inflamatorias y por ESTRÉS OXIDATIVO.
Descriptor Portuguese: Reação de Maillard
Descriptor French: Réaction de Maillard
Entry term(s): Browning Reaction
Browning Reactions
Browning, Food
Brownings, Food
Food Browning
Food Brownings
Fructation
Glucation
Glycation
Glycation, Lipid
Glycation, Non-Enzymatic
Glycation, Protein
Glycosylation, Non-Enzymatic
Lipid Glycation
Non Enzymatic Glycation
Non Enzymatic Glycosylation
Non-Enzymatic Glycation
Non-Enzymatic Glycosylation
Nonenzymatic Protein Glycation
Protein Glycation
Protein Glycation, Nonenzymatic
Reaction, Browning
Reaction, Maillard
Reactions, Browning
Ribation
Tree number(s): G02.607.522
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D015416
Scope note: A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Allowable Qualifiers: DE drug effects
RE radiation effects
Previous Indexing: Chemistry (1966-1988)
Public MeSH Note: 89
History Note: 89
Related: Glycation End Products, Advanced MeSH
DeCS ID: 23749
Unique ID: D015416
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1989/01/01
Date of Entry: 1988/06/07
Revision Date: 2022/04/08
Maillard Reaction - Preferred
Concept UI M0023762
Scope note A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Preferred term Maillard Reaction
Entry term(s) Reaction, Maillard
Browning Reaction - Narrower
Concept UI M0023763
Preferred term Browning Reaction
Entry term(s) Browning Reactions
Reaction, Browning
Reactions, Browning
Food Browning - Narrower
Concept UI M0023761
Preferred term Food Browning
Entry term(s) Browning, Food
Brownings, Food
Food Brownings
Protein Glycation - Narrower
Concept UI M000753439
Preferred term Protein Glycation
Entry term(s) Glycation, Protein
Nonenzymatic Protein Glycation
Protein Glycation, Nonenzymatic
Glycation - Narrower
Concept UI M000754047
Preferred term Glycation
Entry term(s) Glycation, Non-Enzymatic
Glycosylation, Non-Enzymatic
Non Enzymatic Glycation
Non Enzymatic Glycosylation
Non-Enzymatic Glycation
Non-Enzymatic Glycosylation
Lipid Glycation - Narrower
Concept UI M000754048
Preferred term Lipid Glycation
Entry term(s) Glycation, Lipid
Fructation - Narrower
Concept UI M000754052
Preferred term Fructation
Ribation - Narrower
Concept UI M000754053
Preferred term Ribation
Glucation - Narrower
Concept UI M000754054
Preferred term Glucation



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