シンポジウムセッションNo.2S04m
A Whole New World with New Horizons to Pursue: Glycation in Food and Medical Sciences
グリケーションで繋がる医と食のニューワールド
Zoom接続でオーストラリアと九州をつなぎ、メリンダ先生と田口先生がご参加されました。ただ、Wifiが脆弱で安定せず、途中何度かつなぎ直したりでとても胃が痛くなりましたが、とてもおもしろい講演を拝聴することができました。
オーガナイズするのは本当に大変でしたがとても勉強になりました！
As you know, the Maillard reaction was discovered in 1912 by Dr. Louis Camille Maillard. As this year is 2022, it is 110th anniversary of the discovery of this reaction.
The Maillard reaction in the medical science field is known as “glycation”. Pathogenic glycation in the body produces advanced glycation end-products, or AGEs, which induce the development of various diseases. In contrast, in the food science field, the Maillard reaction is known as the “amino-carbonyl reaction and produces melanoidin, including odorants and browning components. These products affect food quality and consumer preferences.
In this presentation in the 110th anniversary year, Prof. Reiko Inagi and I have linked both research fields and organized this session to discuss recent glycation research. We invited five speakers from Australia and Japan.
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