The DOI matches its Crossref record; 114 of the 119 references it cites were found in a registry or an index.
Protein fructosylation: fructose and the Maillard reaction
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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“Reactive oxygen species are produced by the Maillard reaction [20], [21], damaging pancreatic beta cells, and leading to a subcellular stress response (the “unfolded protein response” in the endoplasmic reticulum) that drives insulin inadequacy [22], [23].”
From The relationship of sugar to population-level diabetes prevalence: an econometric analysis of repeated cross-sectional data (2013) · cites this paper as [21]
Citations
Cites
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SeeDB: a simple and morphology-preserving optical clearing agent for neuronal circuit reconstruction
Ke, M., Fujimoto, S., & Imai, T. (2013) · Nature Neuroscience · doi:10.1038/nn.3447 · Cited by 906
Vistoli, G., De Maddis, D., Cipak, A., Zarkovic, N., Carini, M., & Aldini, G. (2013) · Free Radical Research · doi:10.3109/10715762.2013.815348 · Cited by 823
The role of fructose in the pathogenesis of NAFLD and the metabolic syndrome
Lim, J. S., Mietus-Snyder, M., Valente, A., Schwarz, J.-M., & Lustig, R. H. (2010) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/nrgastro.2010.41 · Cited by 771
Havel, P. J. (2005) · Nutrition Reviews · doi:10.1111/j.1753-4887.2005.tb00132.x · Cited by 607
Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
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Metadata
- 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)
- 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
- 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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