Increased Levels of Fluorescent Products of the Maillard Reaction Generated by 3-Deoxyglucosone

MUNETADA OIMOMI; NAOYA IGAKI; TSUYOSHI OHARA; MAKOTO SAKAI; TSUNEO NAKAMICHI; FUMIHIKO HATA; YUICHIRO MAEDA; SHIGEAKI BABA

doi:10.14921/jscc1971b.17.3_125

MUNETADA OIMOMI, NAOYA IGAKI, TSUYOSHI OHARA, MAKOTO SAKAI, TSUNEO NAKAMICHI, FUMIHIKO HATA, YUICHIRO MAEDA, SHIGEAKI BABA

Author information

MUNETADA OIMOMI
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
NAOYA IGAKI
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
TSUYOSHI OHARA
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
MAKOTO SAKAI
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
TSUNEO NAKAMICHI
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
FUMIHIKO HATA
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
YUICHIRO MAEDA
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
SHIGEAKI BABA
The Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan

JOURNAL FREE ACCESS

1988 Volume 17 Issue 3 Pages 125-127

DOI https://doi.org/10.14921/jscc1971b.17.3_125

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Abstract

3-Deoxyglucosone, which is formed as an intermediate compound in the Maillard reaction, acts on lysozyme to increase its fluorescence and to increase the level of peak L1 compound which we identified previously as an advanced Maillard product. This finding suggests the possibility that 3-deoxyglucosone may act on various types of protein in the body to accelerate the production of advanced Maillard products.

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