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Reaction Of The Maillard Reaction

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Introduction
The non-enzymatic reaction of reducing sugars with amino groups of amino acids, peptides and proteins is called as non-enzymatic glycosylation or simply glycation. This non-enzymatic reaction ultimately results in the formation of complex brown pigments and protein-protein crosslinks that were first studied under defined conditions by Maillard in the early 1900s (Maillard and Gautier, 1912) and the reaction came to known as the Maillard reaction. There is a condensation reaction between reducing sugar and free amino acids at the amino terminus or susceptible ε-amino group of lysine residues of proteins producing labile N-substituted glycosylamine (Schiff base) that may undergo two sequential rearrangements, forming a stable Amadori product (Fayle & Gerrard, 2002). The reducing sugars namely, glucose, fructose, galactose, mannose, ribose and certain carbohydrate relatives are inherently reactive toward nucleophilic groups. Glucose is the least reactive among common sugars because it exists in least concentration in the open chain form (Paulsen and Pflughaupt, 1980). Amadori rearrangement was a key early step in the Maillard reaction (Hodge, 1955). Early glycation directs the formation of Schiff’s bases and Amadori products that further oxidized to advanced glycated end products (AGEs) (Chetyrkin et al., 2008). Studies have shown that the glycation process (in the early stage where the interaction of sugars, such as glucose, with free amino groups of lysine and

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