MeSH Browser

MeSH Heading: Maillard Reaction
Tree Number(s): G02.607.522
Unique ID: D015416
RDF Unique Identifier: http://id.nlm.nih.gov/mesh/D015416
Scope Note: A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Entry Term(s): Browning Reaction; Food Browning; Fructation; Glucation; Glycation; Lipid Glycation; Non-Enzymatic Glycation; Non-Enzymatic Glycosylation; Nonenzymatic Protein Glycation; Protein Glycation; Ribation
Previous Indexing: Chemistry (1966-1988)
See Also: Glycation End Products, Advanced
Public MeSH Note: 89
History Note: 89
Date Established: 1989/01/01
Date of Entry: 1988/06/07
Revision Date: 2022/04/08

Maillard Reaction MeSH Descriptor Data 2025