On the Maillard Reaction in Food and Medicine
Thermally processed foods: possible health implications
May, 24-27, 2006
SCHEDULE OF EVENTS
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Chairs 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 Borrelli
Luigi Coppola Alberto Fiore Paola Vitaglione Anne Wolfson |
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Wednesday, 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
18.15-19.15:
• 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
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Thursday, May 25
8.30: Registration
9.00-12.30:
- 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
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Friday, May 26
8.30-12.30:
- 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
15.00-18.00:
- 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)
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Saturday, May 27
8.30-12.30:
- 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