Welcome
The INTERNATIONAL MAILLARD REACTION SOCIETY was established in 2005 in response to a growing recognition of the role glycation plays in food technology, nutrition and tissue aging in biology and medicine.
Glycation by simple sugars (saccharides) and related compounds are both necessary for flavor enhancement in foods and biological reactions. They can also lead to toxic compounds in foods and biological systems. While “oxidant stress” has long been recognized to play an important role in biological systems, it is only recently that glycation and related “dicarbonyl stress” (the accumulation of reactive α-oxoaldehydes such as methylglyoxal, glyoxal, 3-deoxyglucosone and others) has been found to play an equally important role in biology and medicine. Moreover, there is an intimate interplay between oxidative and glycation reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems.
Thus glycation now touches every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these species are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction.
Glycation by simple sugars (saccharides) and related compounds are both necessary for flavor enhancement in foods and biological reactions. They can also lead to toxic compounds in foods and biological systems. While “oxidant stress” has long been recognized to play an important role in biological systems, it is only recently that glycation and related “dicarbonyl stress” (the accumulation of reactive α-oxoaldehydes such as methylglyoxal, glyoxal, 3-deoxyglucosone and others) has been found to play an equally important role in biology and medicine. Moreover, there is an intimate interplay between oxidative and glycation reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems.
Thus glycation now touches every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these species are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction.
Thanks for IMARS-14 conference
Acknowledgements
First, let me say it has been a great honor and privilege being President of IMARS; and also, a great honor and privilege sharing my glycation research with delegates of IMARS conferences over the years. For acknowledgements for the IMARS-14 conference:
Sponsors
I thank Qatar National Research Fund and International and Qatar-based companies represented in the Exhibition Hall. Your support has made IMARS-14 possible.
Distinguished speakers, presenters and moderators
We thank the distinguished speakers, presenters and moderators for their contributions to the excellent delivery of an engaging and wide-ranging agenda
International and local organizing Committees
I members of the International and Local Organizing Committees of IMARS14. I also particularly thank the Chair of IMARS-14 Organizing Committee, Professor Naila Rabbani, Qatar University. She has been such a driving force to make IMARS-14 happen. Also, I would like to thank Miss Aisha Al-Saei in Professor Naila’s team for assisting in compiling, arranging and editing the conference Agenda and abstract booklet
Masterbadge.com
I thank this Qatar-based e-conference provider for their professionalism, patience and kindness toward us.
Jarape
I thank the cartoonist, Jarape, for the IMARS-14 logo - modified above.
Delegates
I thank delegates for their attendance, engagement, questions and comments. Please continue to support IMARS. If you are not currently a member, please consider joining. Thank you.
Dr Paul J Thornalley, 25th September 2021, Immediate past-President IMARS
Sponsors
I thank Qatar National Research Fund and International and Qatar-based companies represented in the Exhibition Hall. Your support has made IMARS-14 possible.
Distinguished speakers, presenters and moderators
We thank the distinguished speakers, presenters and moderators for their contributions to the excellent delivery of an engaging and wide-ranging agenda
International and local organizing Committees
I members of the International and Local Organizing Committees of IMARS14. I also particularly thank the Chair of IMARS-14 Organizing Committee, Professor Naila Rabbani, Qatar University. She has been such a driving force to make IMARS-14 happen. Also, I would like to thank Miss Aisha Al-Saei in Professor Naila’s team for assisting in compiling, arranging and editing the conference Agenda and abstract booklet
Masterbadge.com
I thank this Qatar-based e-conference provider for their professionalism, patience and kindness toward us.
Jarape
I thank the cartoonist, Jarape, for the IMARS-14 logo - modified above.
Delegates
I thank delegates for their attendance, engagement, questions and comments. Please continue to support IMARS. If you are not currently a member, please consider joining. Thank you.
Dr Paul J Thornalley, 25th September 2021, Immediate past-President IMARS
IMARS Prize awards - Results
Firstly, Assessor commented that all short talk and posters at #IMARS14 were of an extraordinarily high standard and congratulated all presenters on their efforts.
Short talks
Award for Food Science: Short talk No 1.
Presenter: Gosia Teodorowicz
Title: Immunogenicity and allergenicity of glycated cows’ milk proteins
Awards for Health and disease: Short talk No 9.
Presenter: Armand Linkens
Title: The effect of a 4-week diet low and high in AGEs on insulin sensitivity and secretion, vascular function, and markers of low-grade inflammation and endothelial dysfunction of abdominally obese individuals – preliminary results from the deAGEing trial
Award for Food Science: Short talk No 1.
Presenter: Gosia Teodorowicz
Title: Immunogenicity and allergenicity of glycated cows’ milk proteins
Awards for Health and disease: Short talk No 9.
Presenter: Armand Linkens
Title: The effect of a 4-week diet low and high in AGEs on insulin sensitivity and secretion, vascular function, and markers of low-grade inflammation and endothelial dysfunction of abdominally obese individuals – preliminary results from the deAGEing trial
Posters:
Awards for Food science
Poster No 18, presenter - Frederike Manig, Title - Reactions of dicarbonyl compounds during simulated digestion of proteins
Poster No 30, presenter - Antonio Dario Troise, Title - Anaerobic Degradation of Dietary Advanced Glycation End-Products by Human Intestinal Bacteria
Awards for Health and disease
Poster No 56, presenter H. Gül Akıllıoğlu, Title - Ultra-high temperature (UHT) treatment and prolonged storage of liquid infant formula induces protein modifications, gut dysfunction and inflammation in preterm pigs.
Poster No 40, presenter Hafsa Abbas, Title - Glyoxalase 1 – a multidrug resistance factor in cancer chemotherapy.
Awards for Food science
Poster No 18, presenter - Frederike Manig, Title - Reactions of dicarbonyl compounds during simulated digestion of proteins
Poster No 30, presenter - Antonio Dario Troise, Title - Anaerobic Degradation of Dietary Advanced Glycation End-Products by Human Intestinal Bacteria
Awards for Health and disease
Poster No 56, presenter H. Gül Akıllıoğlu, Title - Ultra-high temperature (UHT) treatment and prolonged storage of liquid infant formula induces protein modifications, gut dysfunction and inflammation in preterm pigs.
Poster No 40, presenter Hafsa Abbas, Title - Glyoxalase 1 – a multidrug resistance factor in cancer chemotherapy.
3D virtual experience on the #IMARS14 conference website
Doha Glycation Declaration 2021 - Grand challenges in glycation research
Draft
“We, the undersigned - glycation researchers at IMARS-14, identify the following areas for priority advance in glycation research:
“We, the undersigned - glycation researchers at IMARS-14, identify the following areas for priority advance in glycation research:
- Research in glycation-related analytical techniques and chemistry
- Research in food processing for healthier, safe and nutritious food
- Research in glycation-resistant crops for improved food security in climate change
- Research on clinical diagnostics for improved diagnosis, risk prediction and therapeutic monitoring of health conditions and disease
- Research on therapeutics for improved treatment of disease – including COVID-19”
Publication of proceedings of #IMARS14
- Invited presentations to be published in Special Issue of International Journal of Molecular Sciences (IF = 5.9)
- Accepted abstracts to be published in IMARS journal, IMARS Highlights
Current issue of IMARS Highlights (free to view)
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Louis Camille Maillard
Maillard was a French physicist and chemist who lends his name to the Maillard Reaction. His vital research on interactions between reducing sugars and amino acids described this "browning reaction" early in the 20th century.
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Images by Eva van Wassenhove and QIAGEN used under CC BY 2.0 and CC BY-NC-ND 2.0 respectively.