Aminocarbonyl Reaction

Japanese: アミノカルボニル反応

It is also known as the Maillard reaction, Mayar reaction, Mayer reaction, or Maillard browning. A reaction between amino groups and carbonyl groups. In food, it is considered an important reaction because it is the initial reaction in which browning occurs due to the reaction between sugar and protein. When the amino group of lysine is converted into a derivative in this reaction, it may no longer be biologically effective, making it an important reaction in nutrition (⇒ available lysine). Furthermore, it has been found that more proteins are modified by this reaction in the body in diabetic patients than in normal people, and this is used to determine the clinical progression of diabetes (⇒ glycated hemoglobin).

Source: Asakura Publishing Nutrition and Biochemistry Dictionary Information

Japanese:

メイラード反応，マイヤール反応，マイヤー反応，メイラード褐変ともいう．アミノ基とカルボニル基の反応．食品では糖とタンパク質の反応による褐変の初発反応であることから，重要な反応と位置づけられる．リシンのアミノ基がこの反応で誘導体になると，生物学的に有効でなくなる場合があることから，栄養学上も重要な反応（⇒有効性リシン）．さらに，糖尿病の患者では，生体内でのこの反応で修飾されたタンパク質が正常人に比べて多いことがわかり，臨床的な糖尿病の進行度の判断に利用されている（⇒糖化ヘモグロビン）．

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