program

THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
PROGRAM
Sept.16 (Sunday Afternoon) Arrival events
TIME
4-7.30 PM
7.30-10 PM
10-10.30 PM
EVENT
LOCATION
Welcome
Hotel Park’Inn
(in front of the
Railway station)
Welcome Cocktail at the Nancy City Hall
- André Rossinot, major of Nancy
- Vincenzo Fogliano, President of IMARS
Nancy City Hall
(Place Stanislas)
Show «Lights and Sounds» Place Stanislas
Place Stanislas
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.17 (Monday Morning)
AMPHI 1A et 1B
7.30-8.30 AM
Welcome (ENSAIA-Brabois)
8.30-9.30 AM
Introduction
Pierre Mutzenhardt, President of the “Université de Lorraine” (UL)
Michel Fick, head of the ENSAIA (Food and Agronomy Engineer School - UL)
Vincenzo Fogliano President of IMARS
Inès Birlouez, Chair of the Organizing Committee
Henri Begorre, CUGN First Vice-President
PLENARY
SESSION
Plenary introductive conferences
Chaired by Stéphane Desobry, UL-ENSAIA, Nancy, France
9.30-12.30 AM
PLENARY
SESSION
12.30-2.00 AM
9.30
1.1 Chemistry : Towards a chemistry of complex matter –
Jean-Marie Lehn - Nobel prize, University of Strasbourg, France
10.30
1.2 Medicine : Translational Medicine of the Maillard Reaction : Diagnostic and
Therapeutic Applications –
Toshio Miyata, Tohoku University Graduate School of Medicine, Japan
11.30
1.3 Biology : Maillard reaction and origin of life –
Arthur L. Weber, National Aeronautics and Space Administration, USA
Lunch
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.17 (Monday Afternoon)
2-4 PM
PARALLEL
SESSION
AMPHI 1A
Seminar 1 : Dicarbonyls and glycotoxins : chemical and analytical aspects
Chairs : Paul Thornalley and Thomas Henle
2.00
2.20
Introductory conference by Monika Pischetsrieder, University of Erlangen-Nuremberg,
Germany
-Dicarbonyl Compounds : Chemical, Physiological and Analytical Aspects
Oral presentations
Mechanism of Maillard induced Fragmentations
Marcus Glomb, Mareen Smuda, Christian Henning
Institute of Chemistry-Food, Martin-Luther-University Halle-Wittenberg, Germany
2.40
Glucosone and 1- Deoxyosone under Maillard-Conditions
Paul Haase, M. Lothar, W. Kroh
TU-Berlin, Germany
3.00
Metabolic Transit of Dietary 1,2-Dicarbonyl Compounds
Julia Degen, Helene Beyer, Björn Heymann, Maria Vogel, Michael Hellwig, Thomas Henle
Technische Universitaet Dresden, Institute of Food Chemistry Dresden, Germany
3.20
Torturing glucose : The fate of carbohydrates at elevated temperatures and
pressures
Nikolai Kuhnert, Agnieszka Golon, Michael Sanguinetti
Jacobs University Bremen, Germany
3.40
Formation of Maillard reaction products derived from 3-deoxy-xylosone
Teruyuki Usui
Meiji University, Japan
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.17 (Monday Afternoon)
AMPHI 2
Seminar 2 : AGEs as risk factor in Diabetes
Dedicated to the memory of Angelika Bierhaus
2-4 PM
PARALLEL
SESSION
Chairs : Paul Beisswenger and Vincent Monnier
2.00 Introductory conference by C. Schalkwijk, Academic Hospital Maastricht, The Netherlands
Advanced Glycation Endproducts in Diabetes
Oral presentations
2.20 DNA aptamer raised against AGEs improves diabetic nephropathy in KK/Ay-Ta mice
Nana Obara, Kei Fukami, Seiji Ueda, Hiroyoshi Inoue, Seiya Okuda
Kurume University School of Medicine, Japan
2.40
3.00
3.20
Skin autofluorescence and vitreous pentosidine in proliferative vitreous retinopathy
Andries Fokkens, Anneke Hooymans, Andries Smit
UMCG Groningen, The Netherlands
Glucosepane and oxidative markers in skin collagen correlate with intima media
thickness and arterial stiffness in long term type 1 diabetes
Kari Anne Sveen, Knut Dahl-Jørgensen, Knut Haakon Stensaeth, Kristin Angel, Vincent Monnier,
Kristian F. Hanssen
Oslo University Hospital, Norway
Advanced Glycation Endproducts in carotid plaques correlate with rupture-prone
characteristics
Nordin Hanssen, Schalkwijk Casper
3.40 Maastricht University Medical Centre, The Netherlands
Advanced Glycation Endproducts (AGEs) in Skin Collagen Predict Future Risk of
Microvascular Complications Progression in Type 1 Diabetes up to 16 years ahead
Vincent Monnier, Wanjie Sun, David Sell, Christopher Strauch
4.00 University Cleveland, USA
RAGE induction accounts for pancreatic beta-cell failure in type-2 diabetes
Dong Han, Yasuhiko Yamamoto, Seiichi Munesue, So Motoyoshi, Hidehito Saito, Hiroshi Yamamoto
Kanazawa University, Japan
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.17 (Monday Afternoon)
2-4 PM
PARALLEL
SESSION
AMPHI 3
Seminar 3 : Significance of Maillard Reaction on quality attributes of processed foods
Chairs : Fumitaka Hayase and Imre Blank
2.00 Introductory conference by Imre Blank, Nestlé, Switzerland
Controlling Maillard-type reactions in food processing: A real challenge or utopia?
2.20 Oral presentations
Design of reactors to monitor Maillard kinetics in food products
Mathilde Courel, Barbara Rega, Pierre Giampaoli, Stéphanie Roux, Jean-Pierre Pain, Catherine
Bonazzi
AgroParisTech, France
2.40 Labelling experiments to elucidate formation pathways upon extrusion
Tomas Davidek, Imre Blank, Ondrej Novotny, Sarah Lara Kirsh
Nestlé, Switzerland
3.00 Control of Maillard Off-flavor in UHT Milk by Phenolic Chemistry
Smaro Kokkinidou, Devin Peterson
University of Minnesota, USA
3.20 Crosslinking of food proteins using Maillard chemistry : towards added functionality
Justine Cottam, Juliet Gerrard, Tim Coolbear, Ross Holland
University of Canterbury, New Zealand
3.40 Production of Maillardised functional proteineous materials from fish waste
Jenny Ames, Irene Peinado-Pardo, Georgios Koutsidis
Northumbria University, United Kingdom
4-6 PM
Visit of all Posters organized by seminars. Selection of one poster per seminar to be presented as
short communication on Wednesday 19 at 4 pm
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.18 (Tuesday Morning)
8.30-10 AM
PLENARY
SESSION
AMPHI 1A et 1B
Plenary lectures on Food Science and Maillard Chemistry
Chaired by C. Cerny
8.30 2.1 Maillard Reaction products as molecular targets for food flavor innovations –
Thomas Hofmann, Technische Universität München, Germany
9.15 2.2 Functional properties of glycated food proteins –
Thomas Henle, Technische Universitaet Dresden, Germany
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.18 (Tuesday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 1A
Seminar 4 : Health impact of dietary MRP
Chairs : Helen Vlassara and Ines Birlouez
10.30 Introductory conference by Cristina Delgado-Andrade, Consejo Superior de Investigaciones
Científicas, Spain
Health impact of dietary MRP
10.50 Oral presentations
Dietary carboxymethyl(lysine) induces prematured arterial aging in a mouse model
Nicolas Grossin, Florent Auger, Frederic Tessier, Céline Leridon, Joke Breyne, Nicolas Durieux,
Eric Boulanger
Lille2 University, France
11.10 Detrimental effects of dietary advanced glycation end-products on insulin sensitivity
in healthy overweighed individuals
Karly Sourris, Mark Cooper, Josephine Forbes
Baker IDI Heart and Diabetes Institute, Australia
11.30 Effects of formula milk AGEs on the IUGR piglets kidneys
Dorothée Houry, Thibaut Larcher, Céline Leridon-Niquet, Monia Boukthir, Abalo Chango,
Frédéric Tessier, Latifa Abdennebi-Najar
Institut polytechnique LaSalle-Beauvais, France
11.50 Dietary advanced glycation end products and indicators of diabetes severity
Claudia Luevano-Contreras, Eugenia Garay-Sevilla, Monica Preciado-Puga, Karen ChapmanNovakofski
University of Illinois, United States
12.10 Excess dietary advanced glycation end products activate the complement system.
Melinda Coughlan, Mark Cooper, Josephine Forbes
Baker IDI Heart & Diabetes Institute, Australia
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.18 (Tuesday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 2
Seminar 5 : RAGE - AGE - Interaction with inflammation signal transduction and
growth control
Chairs : Veronika Somoza and Josephine Forbes
10.30 Introductory conference by Josephine Forbes, Mater Medical Research Institute, Australia
Coming full circle in diabetes : A journey from complications to initiation
Oral presentations
10.50 Gastrointestinal digestion and epithelial transport of glycation compounds
Michael Hellwig, Stefanie Geissler, Matthias Brandsch, Thomas Henle
Food Chemistry, Technische Universität, Germany
11.10
cAMP axis induces ectodomain shedding of RAGE and improves inflammation
Yasuhiko Yamamoto, Hirobumi Igawa, Hidehito Saito, Dong Han, Hiroshi Yamamoto
Kanazawa University, Japan
11.30
AGE/sRAGE levels in obesity and insulin resistance in healthy young subjects
Katarina Sebekova, Zora Krivosikova, Martin Gajdos, August Heidland
Medical Faculty, Comenius University, Slovakia
11.50
12.10
Plasma levels of N-(Carboxymethyl)lysine are inversely associated with BMI and
inflammation, and significantly explain a part of the obesity-related increases in
inflammation
Katrien Gaens, Casper Schalkwijk
Maastricht University, The Netherlands
Methylglyoxal glycation causes structural remodelling and increased catabolism of
HDL
Naila Rabbani
University of Warwick Clinical Sciences Research, United Kingdom
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.18 (Tuesday Morning)
Seminar 6 : Formation and mitigation of food-born contaminants
Chairs : Varoujan Yaylayan and Vural Gokmen
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 3
10.30
10.50
Introductory conference by Varoujan Yaylayan, McGill University - Department of Food Science
and Agricultural Chemistry, Canada
Introduction to food-born contaminants and analysis of phenylalanine adducts of
acrylamide by ESI-QqTOF mass spectrometry
Oral presentations
Kinetic Modelling of the Formation of Acrylamide in French Fries
Jane K. Parker, Dimitrios P. Balagiannis, Jeremy Higley, Gordon Smith, Bronislaw L. Wedzicha
and Donald S. Mottram
University of Reading Whiteknights, United Kingdom
11.10
Mitigation strategies of acrylamide and furans in food
Monica Anese, Lara Manzocco, Sonia Calligaris, Cristina Nicoli
University of Udine, Italy
11.30
In vitro formation of lysine- and arginine-derived AGEs under conditions simulating
the cooking process
Uta Greifenhagen, Rico Schmidt, Sanja Milkovska, Ralf Hoffmann, Andrej Frolov
Leipzig University, Germany
11.50
Furan content and non-enzymatic browning in starchy food model systems
María Salomé Mariotti Celis, Franco Pedreschi, Kit Granby
Pontificia Universidad Católica de Chile Vicuña Mackenna, Chile
12.10
Food industry action for reducing acrylamide levels : FoodDrinkEurope Toolbox
Bérénice Mazoyer, Pierre Gondé
ANIA, France
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.18 (Tuesday Afternoon)
12.30-14 AM
2-4 PM
Lunch : the Maillard Reaction in gastronomy - Hervé This
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Meeting of IMARS members - Election of the new IMARS President and IMARS Council
Amphi A1
4.15 PM
RDV at the Park Inn Hotel for Bus Departure to Pont-à-Mousson
5.30 PM
Anthropology and history of cooking - Eric Birlouez, Epistème, France (Conference in French)
Or Accompanied Visit of the “Abbaye des Prémontrés” (Visit in English or French)
7 PM
Bus departure back to Nancy for people who are not attending the Gala Dinner
Or Cocktail for Gala dinner Participants
Speech by :
- Christophe Choserot, representative of the President of the Lorraine Region
7.30 PM
10.30 to
11.30 PM
Gala Dinner at Abbey Pont-à-Mousson (registration needed)
Bus departures back to Nancy (Hotels) –
Departures at 10.30 , 11.00 , 11.30 pm
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Morning)
8.30-10.00
AM
PLENARY
SESSION
AMPHI 1A et 1B
Plenary lectures on the Maillard Reaction in Biology and Medicine
chaired by Reiko Inagi
8.30 3.1 Mouse models of accelerated aging by glycation and oxidation
Vincent Monnier, Case Western Reserve University, USA
9.00 3.2 Glyoxalase and dicarbonyl compounds
Paul Thornalley, Warwick medical school, United Kingdom
9.30 3.3 Age restriction in diabetes and Chronic Disease due to Aging: A Paradigm
Shift.
Helen Vlassara, Mount Sinai School of Medicine, USA
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 1A
Seminar 7 : Glycation allergy and Food safety
Chairs : Jenny Ames and Ketarina Sebekova
10.30 Introductory conference by Masako Toda, Paul-Ehrlich-Institut, Germany – The Maillard
Reaction and food allergy : is there a link ?
Oral presentations
10.50 D-ribose in glycation and protein aggregation
Rongqiao He, Yan Wei, Chanshuai Han, Lan Chen,
Institute of Biophysics, Chinese Academy of Sciences, China
11.10 Antimicrobial activity of Aminoreductone against pathogenic bacteria
Vu Thu Trang, Lam Xuan Thanh, Hiroaki Takeuchi
Hanoi University of Science and Technology, Vietnam
11.30 Immune-modulating Effect of Glycated Galactomannan-Lysozyme product
Lee Kwangwon, Ha Young-Min, Hong Seung-Taek
Korea University, South Korea
11.50 Digestibility of caseins and Ne-carboxymethyl-lysine from extruded biscuits in
rats
Fredéric Tessier, Céline Niquet-Léridon, Issam Alamir, Martine Oresco, Pauline Anton-Gay
Institut Polytechnique LaSalle-Beauvais, France
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 2
Seminar 8 : Uremic toxin in diabetes and renal diseases (joint with SFBC society)
Chairs : Toshio Miyata and Philippe Gillery
10.30
Introductory conference by Philippe Gillery, Université de Reims Champagne Ardenne,
France
Post-translational modifications derived products (PTMDPs) : toxins in chronic
diseases?
10.50
Oral presentations
Acceleration of Diabetic Nephropathy in Aldehyde Reductase Knockout Mice
Satoshi Miyata, Qing-Yun Jiang, Junichi Miyazaki, Masato Kasuga
Osaka Koseinenkin Hospital Department of Internal Medicine, Osaka, Japan
11.10
Collagen-Linked Fluorophore Predictor of Glucose-Derived Protein Damage in
Diabetes
David Sell, Christopher Strauch, Vincent Monnier
Case Western Reserve University, USA
11.30
Development of Diabetic Nephropathy from Advanced Glycation Endproducts
(AGEs) differs by method of Plasma and Urine Preparation
Paul Beisswenger
Dartmouth Medical School, Hanover
11.50 DNA glycation biomarkers in clinical diabetes - link to diabetic nephropathy
Sahar Waris
University of Warwick,United Kingdom
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 3
Seminar 9 : Flavour generation and modulation through Maillard Reaction
Chairs : D. Peterson and F. Hidalgo
10.30 Introductory conference by C. Cerny, Firmenich SA R&D, Switzerland
Flavour generation and modulation through Maillard Reaction
Oral presentations
10.50 Flavour potential in real food products: impact of formulation and process
Barbara Rega
AgroParisTech, France
11.10 Oxazolines, new aroma precursors of the advanced Maillard reaction
Michael Granvogl, Peter Schieberle
German Research Center for Food Chemistry, Germany
11.30 A flavor compound was identified as a Maillard pigment
Masatsune Murata
Ochanomizu University 2-1-1 Otsuka, Japan
11.50 Glycerol, an underestimated flavour precursor in Maillard reactions
Candice Smarrito-Menozzi, Walter Matthey-Doret, Stéphanie Devaud-Goumoens, Florian
Nestec Ltd Nestlé Research Center Lausanne, Switzerland
12.10 Impact of formula and processing technology on biscuit flavor
Sarka Prinosilova, Katerina Riddellova, Jaromir Hradecky, Hana Danhelova, Vurel
Gökmen, Tomas Cajka, Jana Hajslova
Institute of Chemical Technology, Czech Republic
12.30-2.00 PM
Lunch
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Afternoon)
Seminar 10 : New analytical approaches and emerging techniques
Chairs : Marco Arlorio and Monika Pischestrieder
2-4 PM
PARALLEL
SESSION
AMPHI 1A
2.00 Introductory conference by Vural Gokmen, Hacettepe University, Turkey
New Analytical Approaches and Emerging Techniques for the Analysis of Maillard
Reaction products – Computer Vision Based Image Analysis and High Resolution
Mass Spectrometry
2.20
2.40
3.00
3.20
Oral presentations
Carbon Bond Labeling – A New Strategy to Unravel Maillard Reaction Pathways
Maren Ilse, Oliver Frank, Thomas Hofmann
Technische Universität München, Germany
Computational Studies on Cross-Linking Process: Evidence for Multiple-Novel
Reaction Pathways in Pentosidine, GODIC and MODIC Formation
Rasoul Nasiri, Martin J. Field, Manour Zahedi and A.A Moosavi-Movahedi
Faculty of Sciences, Shahid Beheshti University, Tehran, Iran
Controlling Maillard Reaction by reactants encapsulation : sodium chloride in biscuits
Antonio Dario Troise, Fogliano Vincenzo
University of Naples, Italy
Colour analysis and prediction of time/temperature parameters in roasted
hazelnuts employing computer vision image analysis (cvia) and artificial neural
networks (anns)
Marco Arlorio
3.40 University of Piedmont, Italy
Fluorescence-based optical sensor for online and at line monitoring of process
derived Maillard products
Jad Rizkallah, Ines Birlouez
Spectralys Innovation, France
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Afternoon)
2-4 PM
AMPHI 2
Seminar 11 : the relevance of MR for food and pharma industry
Chairs : Vincenzo Fogliano and Ryoji Nagai
PARALLEL
SESSION
2.00 Introductory conference by Andries Smit
1-year skin autofluorescence increase predicts mortality of hemodialysis patients
UMCG Groningen, The Netherlands
Oral presentations
2.20 A RAGE antagonist activity of food-derived AGE
Seiichi Munesue, Hiroshi Yamamoto
Kanazawa University, Japan
2.40 How to help skin cope with glycoxidation ?
Louis Danoux
BASF Beauty Care Solutions, France
3.00 Intracellular thiamine delivery and activation is adversely modulated by
hyperglycaemia
Lukáš Pácal, Katerina Kankova
Masaryk University, Czech Republic
3.20 FAOX enzymes from Aspergillus sp as enzymatic tools for preventing AGE
formation
Antonio Dario Troise, Nina A. Dathan, Alberto Fiore, Giovanni Roviello, Anna di Fiore,
Guiseppina De Simone, Vincenzo Fogliano and Simona M Monti,
Universita degli Studi di Napoli Federico II, CNR, Italy
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Afternoon)
2-4 PM
PARALLEL
SESSION
AMPHI 3
Seminar 12 : Hot topics and emerging issues
Chairs : Vincent Monnier and Markus Glomb
Oral presentations
2.00 Influence of Nitric Oxide Metabolites on Non-Enzymatic Glycation Process
Alexey Topunov, Konstantin Shumaev, Olga Kosmachevskaya, Elvira Nasybullina, Enno
Ruuge
Institute of Biochemistry, Russian Academy of Sciences Leninsky, Moscow, Russian
Federation
2.20 Glycation combined with UVA exposure leads to a new model of skin aging in-vitro
Hervé Pageon, Hélène Zucchi, Daniel Asselineau
L’Oréal, France
2.40 Chelation Therapy for Treatment of Diabetes Complications
John W Baynes
University of South Carolina, USA
3.00 Cytochrome c Glycation by R5P Alters Apoptosis Initiation Properties
Roger Sandwick, Michael Downey
Middlebury College, USA
3.20 Circulating soluble RAGEs are inversely correlated to oxidized low-density
lipoproteins in healthy subjects
Alejandro Gugliucci, Kazuhiko Kotani, Toshiyuki Yamada, Teresita Menini, Nobuyuki
Taniguchi
Touro University-California, USA
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.19 (Wednesday Evening)
5 PM
Public conference
7.30 PM
Dinner
Conference at Museum of Fine Arts : Maillard Reaction in skin and
aging - Hervé Pageon - L’Oréal
Visit Daum unique collections of glass masters from the «Ecole de
Nancy»
Museum of Fine
Arts – Nancy
Cocktail / Dinner reception of Centenarian in lounges of Nancy City
hall
Speeches :
- Claudine Guidat, 1st Deputy Major in Nancy and professor at
the University of Lorraine
Nancy City Hall
Place Stanislas
Place Stanislas
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.20 (Thursday Morning)
8.30-10.00
PM
PLENARY
SESSION
AMPHI 1A et 1B
Plenary lectures in Food Science and Nutrition
Chaired by Naila Rabbani
8.30 4.1 Impact of Maillard Reaction products on mechanisms of craving and satiety –
Veronica Somoza, University of Vienna, Austria
9.15 4.2 Inhibition of AGEs formation by natural products –
Ryoji Nagai, Tokai University, Japan
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.20 (Thursday Morning)
10.30-12.30
AM
AMPHI 1A
Seminar 13 : Maillard Reaction and antioxidants in foods and in vivo
Chairs : Francisco Morales and Gabriele Scholz
10.30
Introductory conference by Devin Peterson, University of Minnesota, USA:
Maillard phenolic reactions: Interplay between flavor generation and
mechanisms of health promotion
10.50
Oral presentations
Towards a clinical trial of flavonoids as adjuvant treatment of diabetic patients
in order to reduce the development of microvascular complications ?
Michel Sternberg,
Université Descartes, France
11.10
Scavenging carbonyl intermediates by methylene-active and reducing
compounds: changes in redox status
Karel Cejpek, Michael Konecný, Jan Velíšek
Institute of Chemical Technology, Czech Republic
11.30
A role for glucose autoxidation in functional damage to proteins in vitro and in
vivo
Paul Voziyan, Sergei Chetyrkin, Missy Mathis, Hartman Madu, Donald Stec, Billy Hudson
Vanderbilt University, United States
11.50
Advanced glycation end-products induce endoplasmic reticulum stress in
endothelium
Christina Piperi, Christos Adamopoulos, Elena Farmaki, Hippokratis Kiaris, Athanasios
Papavassiliou
University of Athens Medical school, Greece
PARALLEL
SESSION
12.10
Highly-heated food limit the inflammation in two models of colitis
Pauline Anton-Gay, Issam Al Amir, Céline Niquet Leridon, Frédéric Tessier
Institut Polytechnique LaSalle-Beauvais, France
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.20 (Thursday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 2
Seminar 14 : Cell Biology of AGEs
Chairs : John Baynes and Mark Cooper
10.30 Introductory conference by Daniel Asselineau, L’Oréal, France
Skin aging by Glycation: lessons from the reconstructed skin model
Oral presentations
10.50 Nuclear RAGE Expression Self Promotes its Own Expression
Brooke Harcourt, Josephine M. Forbes
Mater Medical Research Institute, Australia
11.10 Analysis of constitution, oligomerization and functionality of AGE-modified
S100A12
Kerstin Augner, Jutta Eichler, Michael Becker, Monika Pietchrieder
FAU Erlangen-Nuernberg, Germany
11.30 AGEs are higher in T1DM but not associated with calcification
Marcelle van Eupen, Casper Schalkwijk
Maastricht University, The Netherlands
11.50 Role of the Maillard reaction in aging and age-related diseases
Ladislas Robert, Jacqueline Labat-Robert
Université Paris V, France
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.20 (Thursday Morning)
10.30-12.30
AM
PARALLEL
SESSION
AMPHI 3
Seminar 15 : Maillard Reaction lipid oxidation products and phenolic compounds
Chairs : Francisco Hidalgo and Teruo Miyazawa
10.30 Introductory conference by Francisco Hidalgo, Instituto de la Grasa, CSIC, Spain Oxidized lipids and the formation of 2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP) in model systems
Oral presentations
10.50 Antioxidant effect of Maillard reaction products (MRPs) in a lipid-rich model
system
Jessy Van Wyk, Lusani Vhangania
Cape Peninsula University of Technology, South Africa
11.10 Maillard reaction in ghee and related dairy products (cooked cream and cooked
butter)
Angela Newton, Juliet Gerrard, Paul Andrews, Antony Fairbanks, Matt Golding
University of Canterbury/ Fonterra Research, New Zealand
11.30 Furan formation upon degradation of carbohydrates in combination with proteins
and lipids
Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Norbert De Kimpe
Ghent University, Belgium
11.50
Amadori-glycated, carboxymethylated and carboxyethylated
phosphatidylethanolamines in human erythrocytes and plasma
Teruo Miyazawa
Tohoku University, Japan
THE MAILLARD REACTION AT THE INTERSECTION BETWEEN
FOOD CHEMISTRY, FOOD TECHNOLOGY,
NUTRITION AND AGE-RELATED DISEASES
Sept.20 (Thursday)
12.30-13.15
PM
PLENARY
Lunch time (Plenary) AMPHI 1A et 1B
Closing session
Conference by Vincenzo Fogliano and John Baynes
Symposium Conclusion
Take home message and future
SESSION
13.15-14.30
PM
Closing lunch