1 Department of Chemical Ecology, P. Melikishvili Institute of Physical and Organic Chemistry, Iv. Javakhishvili Tbilisi State University, Georgia.
2 Department of Clinical Anatomy and Experimental Modeling, Al. Natishvili Institute of Morphology, Iv. Javakhishvili Tbilisi State University, Georgia.
3 Faculty of Chemical Technology and Metallurgy, Georgian Technical University, Georgia.
World Journal of Advanced Research and Reviews, 2025, 26(01), 3570-3575
Article DOI: 10.30574/wjarr.2025.26.1.1348
Received on 14 March 2025; revised on 21 April 2025; accepted on 23 April 2025
Maillard reaction includes interaction of reducing sugar with any compound containing free amino group, which is resulted in formation of colored high-molecular compounds [1, 2]. Despite intensive research, a complete mechanism of Maillard reaction is still undefined. Primary product of reaction between sugars and amino acids, N-glycoside right after its formation experiences two types of transformations: 1. hydrolyzation into initial products and 2. rearrangement according to scheme offered by Amadori, which product is 1-amino-1-deoxy-2 ketose [3].
We have studied proteins N-glycosylation mechanism during Maillard reaction. Proteins mainly participate in Maillard reaction in the form of their free amino groups, to which ε-amino groups of lysin and α-amino groups of terminal amino acids belong.
Maillard reaction; N-glycoside; Amino groups; Proteins.
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Nino Guram, Karkashadze, Rusudan Zurab, Uridia, Nana Prokof, Tserodze, Leila Tariel, Tatiashvili, Sophia Anzor, Gvidani, Nona Tamaz, Bolkvadze and Liparit Avtandil, Dolidze. N-glycosylation of proteins. World Journal of Advanced Research and Reviews, 2025, 26(1), 3570-3575. Article DOI: https://doi.org/10.30574/wjarr.2025.26.1.1348