THE INFLUENCE OF MAILLARD REACTION-PRODUCTS ON ENZYME-REACTIONS

In this article current knowledge about the Maillard reaction in vivo is described first, especially the glycosylation reactions of various tissues and the identification of different final products and interme diates of Maillard reaction. The influence of MRP on digestion is of s ignificant importance. These products are absorbed in different ways a nd are excreted in various amounts. Hence, the organism is variably in fluenced by MRP. The influence of defined MRP, of glycosylated protein s and of melanoidines on glycosidases and proteases is described. The effects produced depend on the enzyme and on the used MRP. Reactive al pha-dicarbonyl compounds play an important role in the organism. Furth er possible reactions of these compounds caused by reductases are disc ussed. The protein structure of enzymes is changed by Maillard reactio n. Thereby the enzyme activity is influenced by covalent modifications of different amino acids and by inter- and intramolecular crosslinkin g. Finally, the use of enzymes and monoclonale antibodies for detectio n of MRP is discussed.