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Zusammenfassung

Die Maillard-Reaktion beschreibt eine komplexe Reaktionsfolge zwischen Kohlenhydraten und Proteinen, deren stabile Endprodukte als AGEs (Advanced Glycation Endproducts) bezeichnet werden. Die Maillard-Reaktion findet sowohl bei der Erhitzung von Lebensmitteln als auch im menschlichen Körper statt. Bestimmte Folgeerkrankungen des Diabetes wie Nierenfunktionsstörungen und Katarakt, gehen mit der Akkumulation von AGEs einher. Trotz umfangreicher Literatur zum Risiko von AGEs ist es nach wie vor nicht gesichert, ob AGEs tatsächlich Auslöser für pathophysiologische Prozesse sind oder eher in deren Folge entstehen. Unklar ist auch die Bedeutung alimentärer Maillard-Verbindungen. Einigen Studien zufolge akkumulieren sie im Körper und lösen inflammatorische Effekte aus. Diese Ergebnisse führten bereits zu allgemeinen Ernährungsempfehlungen. Dem gegenüber mehren sich Untersuchungen, die die antioxidative, präbiotische und weitere gesundheitsfördernde Wirkungen von Maillard-Produkten belegen. So zeigen beispielsweise aktuelle Studien, dass Kaffeemelanoidine bestimmte Metalloproteasen spezifisch hemmen, die mit der Progression des Kolonkarzinoms in Zusammenhang stehen.

Abstract

The Maillard reaction is a complex sequence of reactions between carbohydrates and amino acids whose stable end products are known as AGEs (advanced glycation endproducts). The Maillard reaction occurs when foods are heated up and also occurs in the human body. Certain complications of diabetes, such as renal functional impairment and cataract, are associated with an accumulation of AGEs. Although extensive literature exists on the risk of AGEs, it has thus far not been confirmed whether AGEs really trigger pathophysiological processes or whether they are formed as a result of such processes. The importance of dietary Maillard compounds is also unclear. According to some studies they accumulate within the body and trigger inflammatory processes. These results have already led to general dietary recommendations. By contrast, increasing numbers of studies are showing the antioxidant, prebiotic, and other health promoting effects of Maillard products. Current studies show, for example, that coffee melanoidins inhibit specific metalloproteases that are associated with progression of colon cancer.

Schlüsselwörter

Maillard-Reaktion - alimentäre AGEs - in vivo gebildete AGEs - Pathophysiologie - antioxidatives Potenzial - Kaffeemelanoidine

Keywords

Maillard reaction - dietary AGEs - AEGs formed in vivo - pathophysiology - antioxidant potential - coffee melanoidins

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