Cytotoxicity of Maillard reaction products determined with a peptide spot library.

Abstract

The reaction of reactive carbonyl compounds (RCCs) with lysine and arginine (Maillard reaction) is a common modification of proteins in thermally processed foods. In this study, the toxicity of Maillard reaction products (MRPs) formed from defined amino acids or dipeptides (bound to a cellulose membrane) with ribose, glycerinaldehyde or methylglyoxal was… (More)
DOI: 10.1002/mnfr.200800366

Topics

Cite this paper

@article{Muscat2009CytotoxicityOM, title={Cytotoxicity of Maillard reaction products determined with a peptide spot library.}, author={Sonja Muscat and Monika Pischetsrieder and Annette E. Maczurek and Sven Rothemund and Gerald M{\"u}nch}, journal={Molecular nutrition & food research}, year={2009}, volume={53 8}, pages={1019-29} }