Jennifer M Ames

Summary

Affiliation: Queen's University Belfast
Country: UK

Publications

  1. ncbi Determination of N epsilon-(carboxymethyl)lysine in foods and related systems
    Jennifer M Ames
    School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland
    Ann N Y Acad Sci 1126:20-4. 2008
  2. ncbi Evidence against dietary advanced glycation endproducts being a risk to human health
    Jennifer M Ames
    School of Biological Sciences, Queen s University Belfast, Northern Ireland, UK
    Mol Nutr Food Res 51:1085-90. 2007
  3. ncbi Formation of N(epsilon)-(carboxymethyl)lysine and loss of lysine in casein glucose-fatty acid model systems
    Maria Lima
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland, U K
    J Agric Food Chem 58:1954-8. 2010
  4. ncbi Determination of Nepsilon-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
    Shima H Assar
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK
    Amino Acids 36:317-26. 2009
  5. ncbi Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein
    Permal Deo
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast, Northern Ireland
    J Biochem Mol Toxicol 23:364-72. 2009
  6. ncbi Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods
    Chou Srey
    Institute of Agri food and Land Use, School of Biological Sciences, Queen s University Belfast, Northern Ireland BT9 5AG
    J Agric Food Chem 58:12036-41. 2010
  7. ncbi Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of beta-casein by glucose and methylglyoxal
    Maria Lima
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, Northern Ireland, UK
    Amino Acids 36:475-81. 2009
  8. ncbi Mass spectrometry to detect the site specificity of advanced glycation/lipoxidation end-product formation on protein: some challenges and solutions
    Jennifer M Ames
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland, UK
    Biochem Soc Trans 36:1051-4. 2008
  9. ncbi Metabolism of Maillard reaction products by the human gut microbiota--implications for health
    Kieran M Tuohy
    School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK
    Mol Nutr Food Res 50:847-57. 2006
  10. ncbi Antioxidant properties of kilned and roasted malts
    Thomas S Samaras
    School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, United Kingdom
    J Agric Food Chem 53:8068-74. 2005

Collaborators

  • Chou Srey
  • Alan Stitt
  • John Baynes
  • Maria Lima
  • Thomas S Samaras
  • Shima H Assar
  • Permal Deo
  • Catherine Moloney
  • Kieran M Tuohy
  • Michael H Gordon
  • Davinia J S Hinton
  • Jonathan W C Brock
  • Helen M Woffenden
  • Lesley A Powell
  • Ronald Magee
  • Josephine V Glenn
  • Sarah J Davies
  • M James C Crabbe
  • Glenn R Gibson
  • Sachin X Chandra
  • Philip A Camburn
  • William E Cotham
  • Thomas O Metz
  • Suzanne R Thorpe
  • Monica Anese
  • Sachin Chandra
  • M Cristina Nicoli

Detail Information

Publications14

  1. ncbi Determination of N epsilon-(carboxymethyl)lysine in foods and related systems
    Jennifer M Ames
    School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland
    Ann N Y Acad Sci 1126:20-4. 2008
    ..Currently, different procedures are being used in different laboratories, and there is an urgent need to compare, improve, and validate methods...
  2. ncbi Evidence against dietary advanced glycation endproducts being a risk to human health
    Jennifer M Ames
    School of Biological Sciences, Queen s University Belfast, Northern Ireland, UK
    Mol Nutr Food Res 51:1085-90. 2007
    ..This paper reviews information that supports the argument that dietary AGEs are not a risk to human health...
  3. ncbi Formation of N(epsilon)-(carboxymethyl)lysine and loss of lysine in casein glucose-fatty acid model systems
    Maria Lima
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland, U K
    J Agric Food Chem 58:1954-8. 2010
    ..The formation of lipid peroxidation products during oxidation of fatty acids might be a potent factor for loss of lysine in the casein-fatty acid systems...
  4. ncbi Determination of Nepsilon-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
    Shima H Assar
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK
    Amino Acids 36:317-26. 2009
    ..03 +/- 002 mmol/mol Lys), raw full-fat cow's milk (0.08 +/- 0.03 mmol/mol Lys) and pasteurized skimmed cow's milk (0.09 +/- 0.002 mmol/mol Lys). CML could not be detected in olive oil...
  5. ncbi Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein
    Permal Deo
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast, Northern Ireland
    J Biochem Mol Toxicol 23:364-72. 2009
    ..In conclusion, in an in vitro cell system, digested dietary AGEs complexed with serum albumin play a role in the regulation of RAGE and downstream inflammatory pathways. AGE-R3 may protect against these effects...
  6. ncbi Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods
    Chou Srey
    Institute of Agri food and Land Use, School of Biological Sciences, Queen s University Belfast, Northern Ireland BT9 5AG
    J Agric Food Chem 58:12036-41. 2010
    ..Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation...
  7. ncbi Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of beta-casein by glucose and methylglyoxal
    Maria Lima
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, Northern Ireland, UK
    Amino Acids 36:475-81. 2009
    ..MG-DH and MG-HI were detected at R202 and possibly R183 residues in both betaCN/glucose and betaCN/MGO incubations. Glycation of betaCN by glucose and MGO resulted in similar site specificity for MG-DH and MG-HI formation...
  8. ncbi Mass spectrometry to detect the site specificity of advanced glycation/lipoxidation end-product formation on protein: some challenges and solutions
    Jennifer M Ames
    Human Nutrition and Health Group, School of Biological Sciences, Queen s University Belfast, Belfast BT9 5AG, Northern Ireland, UK
    Biochem Soc Trans 36:1051-4. 2008
    ..The following topics are discussed: formation and significance of AGE/ALEs, location of glycated peptides, enzymic digestion of glycated peptides and selection of mass spectrometric settings of analysis for glycated peptides...
  9. ncbi Metabolism of Maillard reaction products by the human gut microbiota--implications for health
    Kieran M Tuohy
    School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK
    Mol Nutr Food Res 50:847-57. 2006
    ..Recent scientific advances offering the possibility of elucidating the consequences of microbe-MRP interactions within the gut are discussed...
  10. ncbi Antioxidant properties of kilned and roasted malts
    Thomas S Samaras
    School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, United Kingdom
    J Agric Food Chem 53:8068-74. 2005
    ..In roasted malts, Maillard reaction products were responsible for the majority of the antioxidant activity...
  11. ncbi Application of semiquantitative proteomics techniques to the maillard reaction
    Jennifer M Ames
    Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
    Ann N Y Acad Sci 1043:225-35. 2005
    ..This paper summarizes the use of MS as a proteomics tool to identify and semiquantify proteins and their modified forms by using examples of relevance to the Maillard reaction. Finally, some challenges for the future are presented...
  12. ncbi Antioxidant properties of malt model systems
    Thomas S Samaras
    School of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading, RG6 6AP, United Kingdom
    J Agric Food Chem 53:4938-45. 2005
    ....
  13. ncbi Proteomic analysis of the site specificity of glycation and carboxymethylation of ribonuclease
    Jonathan W C Brock
    Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, USA
    J Proteome Res 2:506-13. 2003
    ....
  14. ncbi Effect of kilning on the antioxidant and pro-oxidant activities of pale malts
    Helen M Woffenden
    School of Food Biosciences, The University of Reading, P O Box 226, Reading RG6 6AP, United Kingdom
    J Agric Food Chem 50:4925-33. 2002
    ..Levels of lipid-derived flavor compounds were significantly higher after 27 h of kilning using the rapid procedure...