2006: COST-IMARS Joint Workshop



On the Maillard Reaction in Food and Medicine

Thermally processed foods: possible health implications

May, 24-27, 2006




Jenny Ames ( UK )

Vincenzo Fogliano ( Italy )

Vincent Monnier ( USA )

Scientific Committee
John Baynes ( USA )

Josephine Forbes (AU)

Francisco Morales (E)

Simonetta Salvini (I)

Katarina Sebekova (SK)

Eyal Shimoni (IL)

Veronika Somoza (D)

Naoyuki Taniguchi (J)

Susan Thorpe ( USA )

Karl-Heinz Wagner (A)


Organizing Committee Cinzia BorrelliLuigi Coppola

Alberto Fiore

Paola Vitaglione

Anne Wolfson


cost-imars-ws-150x150Wednesday, May 24

13.30: Registration

14.00-18.00: Appetizer Workshop

Three moderated debates about the question: “Are dietary AGEs/ALEs a risk to human health and, if they are, what is the mechanism of action?”

  • Motion 1: Dietary AGEs are a risk to human health

Chair: Thomas Henle

For the motion: Katerina Sebekova

Against the motion: Jenny Ames

  • Motion 2: Dietary ALEs are a risk to human health

Chair: Vincent Monnier

For the motion: Joseph Kanner

Against the motion: John Baynes

Coffee break

  • Motion 3: The mechanism by which dietary AGEs and ALEs pose a risk to human health is via their interaction with RAGE

Chair: Paul Thornalley

For the motion: Anne-Marie Schmidt

Against the motion: Claus Heizmann


•  Welcome addresses

IMARS President: Vincent Monnier

COST action 927 Chair: Vincenzo Fogliano

•  Opening lecture: Helmut Erbersdobler

Forty years of Furosine – Forty years of using markers for Maillard Reaction in Food and Nutrition


finalcircpic-150x150Thursday, May 25

8.30: Registration


  • Exogenous and endogenous MRPs/AGEs: nutrition and toxicology

Chairs: Karl Heinz Wagner & Veronika Somoza

•  9.00 T. Henle: Antimicrobial and cytotoxic effects of dicarbonyl compounds in honey – risk or benefit?

•  9.25 J. Ames: Effect of dietary heat treatment on the profile of human colonic bacteria in ulcerative colitis: in vitro and in vivo studies

•  9.50 T. Buetler: Mechanistic evaluation of biological effects of dietary AGEs

•  10.15 A . Simm: Influence of the Maillard reaction on ischemia reperfusion injury

10.40-11.00: Coffee Break

•  11.00 K.H. Wagner: Safety assessment of Glucose vs. Fructose based Maillard Reactions Products

•  11.15 L Bravo: Coffee Melanoidin protects human hepatoma HepG2 against oxidative stress induced by tertbutyl hydroperoxide

•  11.30 F . Tessier: Protective effect of a diet rich in Maillard Reaction products on experimentally induced colitis in mice

•  11.45 P. O´Brien: Dietary AGE and thiamine deficiency increased plasma alpha-oxoaldehyde levels and colonic inflammation

•  12.00 M. Agirova: In vitro effects of model Maillard Reaction product on the mechanical activity of rat gastric smooth muscle

•  12.30 K. Kankova : Relationship between circulating levels of soluble rage (s rage ) and genetic variability in the ager gene in subjects with diabetic nephropathy

12.45-14.30: Poster session & Lunch 14.30-18.30:

  • The impact of new food technologies on the MR/AGE formation

Chairs: Eyal Shimoni & Jenny Ames

•  14.30 T. Labuza: Maillard physical-chemical-kinetic crises, chemistries and consequences: whither man made compounds in food processing and storage

•  15.10 N. Alt: Influence of new food processing techniques on protein glycation reactions

•  15.40 N. Garti: Structure-reactivity relationships and regioselectivity in Maillard reactions in microemulsions microreactors

16.10-16.40: Coffee break

•  16.40 E. Shimoni: Reducing MRP’s in liquid foods by ultra-high temperature ohmic heating

•  17.00 V. Gokmen: Modelling the Formation of Acrylamide in Glucose-Asparagine Model System Using Artificial Neural Network

•  17.20 B. Cammerer: Shelf life of pea nuts with roasting degree

•  17.40 A. Arnoldi: Technological properties and non-enzymatic browning of lupin-based food products

•  18.00 R. Venkutonis: Effects of heating and natural antioxidants on the content of heterocyclic amines in meat

•  18.15 C. Billaud: Studies of the antioxidant activity of neoformed products from heated cysteine and aldehydes

20.30: Social dinner


finalcircpic2-150x150Friday, May 26


  • Formation pathways and detection of MRPs/AGEs in food and in vivo

Chairs: Francisco Morales & Susan Thorpe

•  8.30 T. Hofmann: Taste-active glyco-conjugates and their formation upon thermal food processing

•  8.55 P. Thornalley: LC-MS/MS quantitation, hotspot site location and predicted structures of proteins glycated by dicarbonyls – a systems, information-rich approach

•  9.20 J. Baynes: Methionine Sulfoxide, a Sensitive Biomarker of Oxidative Damage to Proteins

•  9.45 R. Stadler: Recent advances in acrylamide analysis, formation and mitigation in foods

10.10-10.35: Coffee Break

•  10.35 S. Thorpe: S-(2-succinyl)cysteine: A novel chemical modification of tissue proteins

•  11.00 I. Blank: Formation of furan and methylfuran under roasting conditions

•  11.15 V . Yaylayan: Vinylogous Amadori rearrangement: consequences in food and in biological systems

•  11.30 I. Birlouez: Simultaneous analysis of reactive lysine, furosine and carboxymethyllysine by GC-MS: Application to a wide range of heat-treated foods

•  11.45 A . Jakas: Synthesis and stability of the early glycation products formed from d-fructose and endogenous opiod peptides

•  12.00 T. Fiedler: C arbohydrate based melanoidins, several alpha-dicarbonyl compounds as direct precursor for the formation of discrete molecular size domains

•  12.15 J. Hajslova: Study of “masked” acrylamide origin

12.30-13.30: Luncheon session

  • The impact of food MRPs on human health

Chairs: Simonetta Salvini & Josephine Forbes

•  12.35 S. Salvini: Problems in the assessment of MRP intake in humans

•  12.50 S. Tuijtelaars: Human exposure of acrylamide in food

•  13.10 N. Pellegrini: Coffee: a protective beverage?

13.30-15.00: Poster session


  • Monitoring and control of the Maillard Reaction in food and in vivo

Chairs: Vincent Monnier & Vincenzo Fogliano

•  15.00 T. Miyata: Advanced glycation end products: Surrogate markers and therapeutic targets for diabetic renal injury

•  15.20 V. Monnier: Ascorbic acid as a Glycating Agent in Vivo

•  15.40 E. Van Schaftingen: Fructosamine-3-kinase and other enzymes involved in protein

•  16.00 V. Fogliano: Amadoriase, a tool for inhibiting protein glycation and food browning

16.20-16.50: Coffee Break

•  16.50 T. Miyazawa: Amadori glycated phosphatidylethanolamine in food and human plasma

•  17.10 R. Nagai: Investigation of pathway for AGE formation in macrophages

•  17.30 Z. Ciesarova: Application of L-Asparaginase for acrylamide mitigation in potato products

•  17.50 S. Sivakami: The roles of dietary factors in preventing glycation mediated damage to DNA in a MG/LYS system

18.15 Report of IMARS activities

18.30-19.30: COST 927 Management Committee meeting (only for MC members)


gulfSaturday, May 27


  • AGE related pathologies: Diabetes, Lens and Renal Disease

Chairs: Katerina Sebekova & Naoyuki Taniguchi

•  8.30 R. Nagaraj: Glyoxalase I Activity is Essential for Prevention of Hyperglycemia-induced Apoptosis in Human Retinal Capillary Pericytes

•  8.55 N. Taniguchi: Glycation and posttranslational modifications of antioxidative enzymes

•  9.20 A . Stitt: Pathogenic role of substrate-immobilized AGEs in diabetic retinopathy

•  9.45 M . Cooper: Tangled in a web of sugar: AGEs, their actions and reactions in diabetic complications

10.10-10.30: Coffee break

•  10.30 C . Schalkwijk: AGE/ALEs: non-traditional risk factors for vascular complications

•  10.55 G . Stein : Kidney and AGEs

•  11.20 J. De Groot: Advanced Glycation End products in the development of osteoarthritis

•  11.45 M . Pischetsrieder: Effects of Maillard reaction products on NFKB activation and expresion of proinflammatory markers – molecular mechanism

•  12.10 F . Facchiano: Sugar-induced modification of angiogenic growth factors: a structural and functional study

12.30: Meeting Closure

12.45: Lunch and tour to Pompei