11th International Symposium on the Maillard Reaction

第十一届美拉德反应国际研讨会

基本信息

批准号：
8397029
负责人：
JOHN William BAYNES
金额：
$ 0.75万
依托单位：
UNIVERSITY OF SOUTH CAROLINA AT COLUMBIA
依托单位国家：
美国
项目类别：
财政年份：
2012
资助国家：
美国
起止时间：
2012-08-01 至 2013-07-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8397029
关键词：
Academia Address Advisory Committees Affect Age Aging Alzheimer&apos s Disease American Americas Amines Arthritis Atherosclerosis Australasia Biological Biology Browning Reactions Carbohydrates Cardiovascular Diseases Cataract Chemicals Chemistry Chronic Disease Collaborations Collagen Color Complex Complications of Diabetes Mellitus Development Diabetes Mellitus Diet Discipline Disease Elasticity Europe Evaluation Extracellular Matrix Food Food Processing Fostering France Glycosylated Hemoglobin Glycosylated hemoglobin A Goals Government Health Human Hyperglycemia Hyperlipidemia Industry Inflammation Institution International Kidney Diseases Kinetics Life Lipids Macular degeneration Maillard Reaction Measures Medicine Modification Neurodegenerative Disorders Nutritional Oxidative Stress Paper Participant Pathogenesis Pathology Pathway interactions Physiological Process Production Property Proteins Publications Publishing Reaction Research Research Personnel Rewards Role Schedule Science Scientific Advances and Accomplishments Scientist Series Severities Signal Pathway Societies Staging System Taste Perception Texture Therapeutic Time Tissues Universities abstracting age related analytical method base biomedical scientist cooking food quality food science glycation human tissue in vivo insight kidney vascular structure lectures meetings normal aging nutrition oxidation posters professor protein structure function receptor for advanced glycation endproducts sugar symposium therapeutic development trend

项目摘要

DESCRIPTION (provided by applicant): This application seeks support for participation of American scientists in the 11th International Symposium on the Maillard Reaction (ISMR11). The Maillard Reaction (MR) encompasses a broad range of chemistry that occurs by reaction of carbohydrates and lipids with proteins during the processing and cooking of foods. The same reactions also contribute to the chemical modification of body proteins during normal aging. However, the accumulation of MR products is accelerated by hyperglycemia, hyperlipidemia and oxidative stress and contributes to inflammation, alterations in protein structure and function, and development of pathology in age-related chronic diseases, including atherosclerosis, arthritis, Alzheimer's disease, diabetes, cataracts and macular degeneration. ISMR11 is the next in a series of interdisciplinary conferences of food and biomedical scientists who have met at ~3 year intervals since 1979. It will bring together ~300 scientists from academic and research institutions, government and industry, drawn equally from Europe, Australasia and the Americas. The goal of the conference is to foster scientific exchange and collaboration among the participants and to stimulate and enhance research into nutritional, toxicological and biomedical aspects of the Maillard reaction (MR). ISMR11 will convene in Nancy, France, from September 16 - 20, 2012. The keynote address will be given by Professor Jean-Marie Lehn, a Chemistry Nobel Laureate from the University of Strasbourg with expertise in the study of complex reaction systems. An additional 9 plenary lectures and 15 sub-plenary lectures will be presented, followed by sessions addressing: 1) Nutrition and Food Science; 2) Biology and Medicine; and 3) Chemistry of the Maillard Reaction. Each session is co-chaired by a senior and junior scientist, starting with the presentations by the co-chairs. Chairs and 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 discussion and questions. Poster Sessions, scheduled to begin at the end of the second day of the meeting, provide a mechanism for informal exchange and for recognition and reward of outstanding young investigators. The Proceedings of these symposia are always published, generally exceeding 500 pages. They provide a comprehensive summary of the state-of-the-art in research on the Maillard reaction. PUBLIC HEALTH RELEVANCE: The Maillard reaction of sugars and lipids with proteins contributes to the natural aging of tissues, but, when accelerated by hyperglycemia, hyperlipidemia and oxidative stress, also contributes to inflammation and pathology in a wide range of age-related chronic diseases, including arthritis, atherosclerosis, neurodegenerative disease, diabetes, cataract and macular degeneration. The 11th International Maillard Symposium brings together food and biological scientists to address the role of the Maillard reaction in chronic disease and highlights current research trends, including: development of better analytical methods for quantifying the scope of Maillard damage in tissues; evaluation of the effects of the Maillard reaction on the nutritional and toxicological properties of foods; elaboration of mechanisms and signaling pathways involved in Maillard reaction damage to tissues in chronic disease; and development of therapeutic strategies for inhibiting the pathophysiological consequences of the Maillard reaction. The International Maillard Symposia provide a unique opportunity for exchange of scientific information across a wide range of disciplines, setting the stage for long-term improvements in human health and treatment of chronic disease.

描述（由申请人提供）：本申请寻求支持美国科学家参加第 11 届美拉德反应国际研讨会（ISMR11）。美拉德反应 (MR) 涵盖了食品加工和烹饪过程中碳水化合物和脂质与蛋白质发生反应所发生的广泛化学反应。同样的反应也有助于正常衰老过程中身体蛋白质的化学修饰。然而，高血糖、高脂血症和氧化应激会加速 MR 产物的积累，并导致炎症、蛋白质结构和功能的改变以及与年龄相关的慢性疾病（包括动脉粥样硬化、关节炎、阿尔茨海默病、糖尿病、白内障）的病理发展。和黄斑变性。 ISMR11 是自 1979 年以来每三年召开一次的一系列食品和生物医学科学家跨学科会议中的下一个会议。它将汇聚来自学术和研究机构、政府和工业界的约 300 名科学家，他们同样来自欧洲、澳大利亚和澳大利亚。美洲。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（MR）的营养、毒理学和生物医学方面的研究。 ISMR11将于2012年9月16日至20日在法国南锡召开。主旨演讲将由斯特拉斯堡大学诺贝尔化学奖获得者Jean-Marie Lehn教授发表，他在复杂反应系统研究方面拥有丰富的专业知识。另外还将举办 9 场全体会议讲座和 15 场分会场讲座，随后的会议将讨论： 1) 营养与食品科学； 2）生物学和医学； 3) 美拉德反应的化学。每场会议均由一位资深和初级科学家共同主持，首先由共同主席进行演讲。主席和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% 的时间用于讨论和提问。海报会议定于会议第二天结束时开始，提供非正式交流以及对杰出青年研究者的认可和奖励的机制。这些研讨会的论文集都会出版，一般超过500页。他们全面总结了美拉德反应的最新研究成果。公共卫生相关性：糖和脂质与蛋白质的美拉德反应会导致组织的自然衰老，但是，当高血糖、高脂血症和氧化应激加速时，也会导致多种与年龄相关的慢性疾病的炎症和病理学，包括关节炎、动脉粥样硬化、神经退行性疾病、糖尿病、白内障和黄斑变性。第 11 届国际美拉德研讨会汇聚食品和生物科学家，探讨美拉德反应在慢性疾病中的作用，并强调当前的研究趋势，包括：开发更好的分析方法来量化组织中美拉德损伤的范围；评价美拉德反应对食品营养和毒理学特性的影响；详细阐述慢性疾病中美拉德反应对组织造成损伤的机制和信号通路；以及开发抑制美拉德反应的病理生理后果的治疗策略。国际美拉德研讨会为跨学科交流科学信息提供了独特的机会，为人类健康和慢性病治疗的长期改善奠定了基础。