Editorial Comment to the May 2013 Issue of IMARS Highlights

This issue publishes a special mini review ‘Urea and Maillard reaction’ by Prof. Kyozo Suyama at Center for Translational and Advanced Research, Tohoku University School of Medicine, Sendai, Japan. He summarizes the biological aspect of urea and its oxidized or glycated products. Urea is the major end product of nitrogen metabolism in mammals and easily reacts with hydrogen peroxide or many organic compounds, including AGE precursors (reactive carbonyls) or carbohydrate. While pathosignificance of the oxidized or glycated urea is not fully understood, urea is a potential antioxidant and traps AGE precursors, indicating that urea might act as a modulator of the Maillard reaction in vivo.

This issue also publishes the memorial articles by the winners of Young Investigator award in the Centenary IMARS meeting, which was held on September 16-20 in Nancy, France last year:Dr. Zehra Irshad at Division of Metabolic and Vascular Health, Warwick Medical School, University of Warwick, Coventry, UK and Dr. Burçe Ataç Mogol at Department of Food Engineering, Hacettepe University, Ankara, Turkey. Dr. Irshad wrote the meeting report of the Centenary IMARS meeting. Dr. Mogol described the effect of different amino acids on formation of 4-MeI, a carcinogenic by-product in caramel color. The IMARS committee members believe that this award encourages their motivation for the further studies.

The IMARS Highlights editors look forward to submission of your articles related to glycation in the field of food and medical sciences as always. Please contact us!

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: [email protected]

Comment are closed.