The start of the year has already seen some new additions to the Peptides International catalog. The first set of new products we are releasing and featuring for 2019 come from the Peptide Institute. The ones below are part of the Carbohydrate and Conjugates group, and are all Amadori compounds. These derivatives of aminodeoxysugars, are formed in food as part of the Maillard reactions.
During the cooking process, the nose can sense when food is cooked by detecting the “browning” aromas released during the Maillard reaction. The Maillard reaction takes place in the absence of enzymes and produces cooking flavors, colors, and aromas through a reaction with reducing sugars and amino acids. There are several steps in the process of forming Maillard reaction products (MRPs), and one such step is the Amadori rearrangement.1 Some Amadori compounds have a variety of antioxidant and anti-inflammatory bioactivities,2 whereas others are fragments of the N-terminus of glycated hemoglobin.3 We are pleased to offer several Amadori compounds, or aminodeoxysugars: