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. 2021 Feb 9;10(2):376. doi: 10.3390/foods10020376

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Typical compounds related to post-translational protein modification of lysine or arginine residues in the Maillard reaction involving carbohydrates. Abbreviations: GLARG: 1-(4-amino-4-carboxybutyl)-2-imino-5-oxo-imidazolidine; GOLD: glyoxal-derived lysine dimer, 1,3-di(N^ε-lysino)-imidazolium salt; MOLD: methylglyoxal-derived lysine dimer, 1,3-di(N^ε-lysino)-4-methyl-imidazolium salt; DOLD: 3-deoxyglucosone-derived lysine dimer, 1,3-di(N^ε-lysino)-4-(2,3,4-trihydroxybutyl)-imidazolium salt.