Research Topics
| T HenleSummaryAffiliation: Technical University Country: Germany Publications
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Publications
Dietary advanced glycation end products--a risk to human health? A call for an interdisciplinary debateThomas Henle
Institute of Food Chemistry, Technische Universitat Dresden, Germany
Mol Nutr Food Res 51:1075-8. 2007..A real "risk assessment" is much too complex than to leave it up to one discipline alone. It must be a comprehensive and interdisciplinary approach, joining the resources of biology, medicine, and chemistry...- Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New ZealandElvira Mavric
Institute of Food Chemistry, Technische Universitat Dresden, Dresden, Germany
Mol Nutr Food Res 52:483-9. 2008..1-1.8 mM. This clearly demonstrates that the pronounced antibacterial activity of New Zealand Manuka honey directly originates from MGO... - Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foodsT Henle
Institute of Food Chemistry, Technical University of Dresden, Germany
Amino Acids 29:313-22. 2005.... - Identification and quantification of inhibitors for Angiotensin-converting enzyme in hypoallergenic infant milk formulasMelanie Martin
Institute of Food Chemistry, Technische Universitat Dresden, Bergstrasse 66, D 01062 Dresden, Germany
J Agric Food Chem 56:6333-8. 2008..The overall inhibitory potential of the HA infant milk formulas could partly be explained by Ile-Trp... - Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acidsIlka Penndorf
Institute of Food Chemistry, Technische Universitat Dresden, Bergstrasse 66, D 01062 Dresden, Germany
J Agric Food Chem 55:723-7. 2007..3% and 8.4%. This has to be considered within the discussion concerning the nutritional quality of peptide-containing foods... - Evidence against nitric oxide-quenching effects of chemically defined Maillard reaction productsT Lauer
Institute of Physiology, Medical Faculty, Technische Universitat Dresden, Germany
Horm Metab Res 40:233-8. 2008..Substitution of native NO by NO-releasing substances may be inadequate as a model of NO-MRP interaction, as metal ions or chelators present in compound preparations may affect the NO-liberating mechanism of the donor... - Formation of peptide-bound Heyns compoundsRene Krause
Institute of Food Chemistry, Technische Universitat Dresden, Dresden, Germany
J Agric Food Chem 56:2522-7. 2008.... - Model studies on protein glycation: influence of cysteine on the reactivity of arginine and lysine residues toward glyoxalUwe Schwarzenbolz
Institute of Food Chemistry, Technische Universitat Dresden, D 01062 Dresden, Germany
Ann N Y Acad Sci 1126:248-52. 2008..Based on these findings, a reaction mechanism is proposed to explain the influence of cysteine on the reaction... - Simultaneous determination of thirteen plant alkaloids in a human specimen by SPE and HPLCJorg Pietsch
Institute of Food Chemistry, Technische Universitat Dresden, Dresden, Germany
J Sep Sci 31:2410-6. 2008..The analysis of forensic and clinical samples emphasizes the applicability for intoxications and drug abuse, as well as for compliance control... - Modification of collagen in vitro with respect to formation of Nepsilon-carboxymethyllysineHermann Ehrlich
Max Bergmann Centre of Biomaterials, Institute of Materials Science, Technische Universitat Dresden, 01069 Dresden, Germany
Int J Biol Macromol 44:51-6. 2009..Thus, in the context of matrix engineering, by producing Nepsilon-carboxymethyllysine, glucuronic acid offers a convenient way of introducing additional stable acidic groups into protein matrices... - Carboxymethylation of the fibrillar collagen with respect to formation of hydroxyapatiteHermann Ehrlich
Institute of Bioanalytical Chemistry, TU Dresden, Dresden, 01069 Germany
J Biomed Mater Res B Appl Biomater 92:542-51. 2010..Thus, the self-organization of HAP nanocrystals on and within collagen fibrils was intensified by carboxymethylation... - Metal complexation by the peptide-bound maillard reaction products N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysineSteffen T Seifert
Institut für Lebensmittelchemie and Institut für Anorganische Chemie, Technische Universitat Dresden, 01062 Dresden, Germany
J Agric Food Chem 52:2347-50. 2004..Further studies are necessary to clarify the consequences of this phenomenon in terms of protein quality and physiological processes... - N-terminal glycation of proteins and peptides in foods and in vivo: evaluation of N-(2-furoylmethyl)valine in acid hydrolyzates of human hemoglobinIlka Penndorf
Institute of Food Chemistry, Technische Universitat Dresden, D 01062 Dresden, Germany
Ann N Y Acad Sci 1126:118-23. 2008.... - N-Terminal pyrazinones: a new class of peptide-bound advanced glycation end-productsR Krause
Institute of Food Chemistry, Technical University of Dresden, Dresden, Germany
Amino Acids 27:9-18. 2004..According to these results, we conclude that N-terminal pyrazinones represent a new type of advanced glycation end-products (AGEs) with significance for biological systems and foods... - Transport of free and peptide-bound pyrraline at intestinal and renal epithelial cellsMichael Hellwig
Institute of Food Chemistry, Technische Universitat Dresden, D 01062 Dresden, Germany
J Agric Food Chem 57:6474-80. 2009..We conclude that free pyrraline is not a substrate for the intestinal lysine transporter and that the absorption of dietary pyrraline occurs most likely in the form of dipeptides rather than as the free amino acid... - Advanced glycation end products in uremiaThomas Henle
Institute of Food Chemistry, Technical University of Dresden, Germany
Adv Ren Replace Ther 10:321-31. 2003..This review focuses on the chemistry behind the formation of AGEs, possible mechanisms underlying the accumulation of AGEs in uremia, clinical and therapeutic implications, and possible nutritional consequences... - Chemical modification of muscle protein in diabetesNadja Alt
Institute of Food Chemistry, Technical University of Dresden, Germany
Arch Biochem Biophys 425:200-6. 2004..These data indicate that muscle protein is partially protected against the increase in both glycation and AGE/ALE formation in diabetes... - Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): studies on the urinary excretion of pyrralineA Foerster
Institute of Food Chemistry, Technical University of Dresden, D-01062 Dresden, Germany
Biochem Soc Trans 31:1383-5. 2003..Thus the influence of nutrition should be taken into consideration in studies directed to the physiological role of glycation compounds... - Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structureClaudia Partschefeld
Institute of Food Chemistry, Technische Universitat Dresden, Dresden, Germany
Biotechnol J 2:456-61. 2007.... - Modification of beta-lactoglobulin by microbial transglutaminase under high hydrostatic pressure: localization of reactive glutamine residuesClaudia Partschefeld
Institute of Food Chemistry, Technische Universitat Dresden, Dresden, Germany
Biotechnol J 2:462-8. 2007..Thus, only a limited number of glutamine residues were substrates for mTG, which points to a pronounced substrate specificity of mTG toward individual glutamine residues within a protein... - Transepithelial flux of early and advanced glycation compounds across Caco-2 cell monolayers and their interaction with intestinal amino acid and peptide transport systemsSimone Grunwald
Membrane Transport Group, Biozentrum, Martin-Luther-University Halle-Wittenberg, Halle, Germany
Br J Nutr 95:1221-8. 2006..The low transepithelial flux measured for these compounds most probably occurs by simple diffusion... - Assessment of protein nutritional quality and effects of traditional processes: a comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivarsHabtamu Fufa
Ethiopian Health and Nutrition Research Institute, PO Box 1242, Addis Abeba, Ethiopia
Nahrung 47:269-73. 2003..Hence, the widely dissemination of it in agricultural cultivation as well as consumption by the general population is recommended... - Evaluating the extent of protein damage in dairy products: simultaneous determination of early and advanced glycation-induced lysine modificationsJörg Hegele
Nestle Research Centre, Nestec Ltd, CH 1000 Lausanne 26, Switzerland
Ann N Y Acad Sci 1126:300-6. 2008..Allowing for the fact that the investigated compounds are formed during different stages of the glycation process, the method is able to reveal the progress of protein glycation in dairy products... - An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patientsVedat Schwenger
Department of Nephrology, University of Heidelberg, Bergheimerstr 56a, 69115 Heidelberg, Germany
Nephrol Dial Transplant 21:383-8. 2006..It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major pathogenetic role when renal excretion is impaired... - In vitro evidence for immune activating effect of specific AGE structures retained in uremiaGriet Glorieux
Department of Internal Medicine, Renal Division, University Hospital, Ghent, Belgium
Kidney Int 66:1873-80. 2004..In the present study, the immunologic effect of specific AGE compounds, known to be retained in uremia, has been evaluated... - Biodistribution and catabolism of 18F-labeled N-epsilon-fructoselysine as a model of Amadori productsChristina Hultsch
Institute of Radiopharmacy, Research Center Rossendorf, P O Box 51 01 19, D 01314 Dresden, Germany
Nucl Med Biol 33:865-73. 2006..Therefore, it was concluded that the predominant part of peptide-bound lysine that was fructosylated during food processing is not available for nutrition... - Glucose degradation products in PD fluids: do they disappear from the peritoneal cavity and enter the systemic circulation?Martin Zeier
Department of Internal Medicine, University of Heidelberg, Heidelberg, Germany
Kidney Int 63:298-305. 2003..This is accompanied by an increase in plasma AGE compounds...