8th International Symposium on the Maillard Reaction

第八届美拉德反应国际研讨会

• 批准号: 6838420
• 负责人: JOHN William BAYNES
• 金额: $ 2.7万
• 依托单位: UNIVERSITY OF SOUTH CAROLINA AT COLUMBIA
• 依托单位国家: 美国
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-05-01 至 2005-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6838420
• 关键词: chemical reaction; interdisciplinary collaboration; meeting /conference /symposium

DESCRIPTION (provided by applicant): The International Maillard Symposium is an interdisciplinary conference of food and biomedical scientists, which has met at ~3-year intervals since 1978. The Maillard reaction encompasses a broad range of chemistry that occurs during the processing and cooking of foods, and also contributes to the chemical modification of body proteins during normal aging and in chronic diseases. This interdisciplinary meeting brings together an average of 250 scientists from academic and research institutions, government and industry, approximately equally drawn from Europe, Asia and North America. The goal of the conference is to foster scientific exchange and collaborations among the participants and to stimulate and enhance research into the nutritional, toxicological and biomedical significance of the Maillard reaction. The 8th IMS will take place over a five-day period, beginning with a keynote address on the evening of August 28, 2004. The biomedical Keynote Speakers for the 8th IMS will be Dr. Samuel Rahbar, who first observed glycated hemoglobin in 1978 and has recently published several papers on inhibition of advanced glycation reactions in vivo. Each of the following four days begins with sequential plenary lectures in food and biomedical sciences, presented in joint session for all attendees, followed by 2-3 parallel sessions, each co-chaired by a senior and junior scientist and starting with one or two sub-plenary presentations. Presenters are, in part, invited in advance by the Scientific Advisory Committee, and, in part, selected by the Committee, based on abstract submissions. Approximately 20% of the time allotted to each speaker is set aside for questions and discussion. A general Poster Session, scheduled at the end of the first day of the meeting, provides a mechanism for recognition and reward of outstanding young investigators. Sessions topics will include: Chemistry of the Maillard Reaction; Novel Methods of Analysis of Maillard Products; The Maillard reaction in Color, Flavor and Texture; Nutrition and Toxicology of Maillard products; Lipids, Antioxidants and the Maillard Reaction; The Maillard Reaction in Aging and Chronic Disease (atherosclerosis, diabetes, neurodegenerative diseases); AGE Receptors - Recognition, Signal Transduction and Inflammation; and Therapeutic Inhibition of AGE formation. The proceedings of the Maillard Symposia are always published and provide a framework and direction for future research and collaboration.

描述（由申请人提供）：国际美拉德研讨会是食品和生物医学科学家的跨学科会议，自 1978 年以来每三年召开一次。美拉德反应涵盖食品加工和烹饪过程中发生的广泛化学反应。食物，还有助于正常衰老和慢性疾病期间身体蛋白质的化学修饰。这次跨学科会议平均聚集了 250 名来自学术和研究机构、政府和工业界的科学家，其中来自欧洲、亚洲和北美的科学家大约相等。会议的目标是促进与会者之间的科学交流与合作，并促进和加强对美拉德反应的营养、毒理学和生物医学意义的研究。 第 8 届 IMS 将在 5 天的时间内举行，首先于 2004 年 8 月 28 日晚发表主题演讲。第 8 届 IMS 的生物医学主题演讲者将是 Samuel Rahbar 博士，他于 1978 年首次观察到糖化血红蛋白，并于最近发表了几篇关于抑制体内晚期糖基化反应的论文。接下来的四天中，每一天都以食品和生物医学科学的连续全体讲座开始，在联合会议上向所有与会者进行介绍，然后举行 2-3 场平行会议，每场会议由一名高级和初级科学家共同主持，并从一到两名分会场开始。 - 全体会议发言。 演讲者部分是由科学咨询委员会提前邀请的，部分是由委员会根据提交的摘要选出的。分配给每位发言者的大约 20% 的时间用于提问和讨论。会议第一天结束时安排了一般墙报会议，为杰出的年轻研究者提供了表彰和奖励的机制。 会议主题包括： 美拉德反应的化学；美拉德产品分析新方法；美拉德反应对颜色、风味和质地的影响；美拉德产品的营养和毒理学；脂质、抗氧化剂和美拉德反应；衰老和慢性疾病（动脉粥样硬化、糖尿病、神经退行性疾病）中的美拉德反应； AGE 受体 - 识别、信号转导和炎症；以及 AGE 形成的治疗性抑制。 美拉德研讨会的会议记录始终会出版，并为未来的研究和合作提供框架和方向。