糖基化进展：从食物到人类健康和疾病。

Advances in Glycation: from food to human health and disease.

机构信息

Department of Glyco-Oncology and Medical Biochemistry, Osaka International Cancer Institute, 3-1-69 Otemae, Chuo-ku, 541-8567, Osaka, Japan.

Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan.

出版信息

Glycoconj J. 2021 Jun;38(3):273-275. doi: 10.1007/s10719-021-09981-z. Epub 2021 Mar 19.

DOI:10.1007/s10719-021-09981-z

PMID:33740223

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8116276/

Abstract

This Special Issue on "Advances in Glycation: from food to human health and disease" was planned after the XXV International Symposium on Glycoconjugates (Glyco25) in Milan in order to ask special attention of importance of glycation to glycoscience community. In addition, we also celebrate the 30th anniversary of JMARS (Japan Maillard Reaction Society), and dedicated to one of the pioneers of this field, Professor Vincent Monnier, MD. He contributed enormously to studies on glycation related to aging and diseases to date and also he contributed to establish IMARS (International Maillard Reaction Society) as well as JMARS.

摘要

本专刊题为“糖基化研究进展：从食物到人类健康与疾病”，是在米兰举行的第 25 届国际糖缀合物研讨会（Glyco25）之后策划的，旨在提请糖科学领域特别关注糖基化的重要性。此外，我们还庆祝了 JMARS（日本美拉德反应学会）成立 30 周年，并向该领域的先驱之一，医学博士 Vincent Monnier 教授致敬。他为迄今为止与衰老和疾病相关的糖基化研究做出了巨大贡献，并且还为国际美拉德反应学会（IMARS）和 JMARS 的成立做出了贡献。