Protein fructosylation: fructose and the Maillard reaction

Dills, WL

doi:10.1093/ajcn/58.5.779s

Cited by 171Advanced Glycation End Products researchPotato Plant ResearchDiet, Metabolism, and Disease

Protein fructosylation: fructose and the Maillard reaction

Dills, WL·1993·The American Journal of Clinical Nutrition

DOI 10.1093/ajcn/58.5.779s

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Abstract

Fructose, as is the case for other reducing sugars, undergoes the Maillard reaction with proteins and amino acids. The first stage of the reaction results in one or more substituted amino sugars. These products in turn enter the advanced and final stages of the Maillard reaction, which involve the formation of reactive intermediates, cross-linking of proteins, and the formation of brown and fluorescent polymeric materials. It would appear that the initial stages of the reaction occur more rapidly with fructose than with glucose. The Maillard reaction with any sugar, including fructose, results in a decrease in protein quality due to the loss of amino acid residues and decreased protein digestibility. Maillard products can inhibit the uptake and metabolism of free amino acids and of other nutrients such as zinc and some advanced Maillard products have mutagenic and/or anticarcinogenic properties. In vivo the Maillard reactions between proteins and fructose, glucose, and other reducing sugars may play a role in aging and in some of the clinical complications of diabetes.

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Authors: Dills, W.
Venue: The American Journal of Clinical Nutrition
Publisher: Elsevier BV
Published: 1993-11
Volume: 58
Issue: 5
Pages: 779S-787S
ISSN: 0002-9165 (ISSN-L)
DOI: 10.1093/ajcn/58.5.779s
OpenAlex: W2169550205
Cited by: 171
References: 119
Citations by year: 2026: 4 · 2025: 2 · 2024: 11 · 2023: 11 · 2022: 5 · 2021: 7 · 2020: 9 · 2019: 7 · 2018: 6 · 2017: 9 · 2016: 8 · 2015: 7 · 2014: 13 · 2013: 10 · 2012: 3
FWCI: 1.62
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: American Journal of Clinical Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Keywords: Maillard reaction, fructose, reducing sugars, advanced glycation end products, protein cross-linking, protein digestibility, amino acid loss, mutagenicity, anticarcinogenic activity, aging, diabetes complications, zinc metabolism
MeSH terms: Fructose, Proteins, Maillard Reaction

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Protein fructosylation: fructose and the Maillard reaction

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