Papers and Reviews

Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
Biosci. Biotechnol. Biochem.,63,1512-1514 (1999).
Fumitaka Hayase, Yota Takahashi, Shigeru Tominaga, Masayo Miura, Toshiharu Gomyo, and
Hiromichi Kato

Formation of N- (1-Oxo- 2,4,5,6- hydroxyhexyl) -2'- deoxyguanosine by the Reaction of 2'-
Deoxyguanosine with 3- Deoxyglucosone
Biosci. Biotechnol. Biotchem.,62(8),1630-1632 (1998).
Fumitaka Hayase and Kouji Kaneko

Maillard reaction in disease and aging (Japanese)
Life Sci. Nutri. Health, 3, 789-795 (1998).
Fumitaka Hayase

Production and Scavenging of Active Oxygen Species by Maillard Reaction (Japanese)
J. Japan Oil Chem. Soc., 46(10),1137-1145 (1997).
Fumitaka Hayase

Novel Dehydrofuroimidazole Compounds Formed by the Advanced Maillard Reaction of
3-Deoxy-D-hexos-2-ulose and Arginine Residues in Proteins
J.Agric.Food Chem.,45,1137-1143 (1997).
Fumitaka Hayase,Toru Koyama,and Yutaka Konishi

Maillard Reaction Products from 3-Deoxyglucosone and Buthylamine under Physiological
Conditions
Food Sci. Technol., Int.,2,(4),239-241 (1996).
Fumitaka Hayase and Mahoko Takahashi

Effect of Oxygen and Transition Metals on the Advanced Maillard Reaction of Proteins with
Glucose
Biosci.Biotech.Biochem.,60(11),1820-1825,1996
Fumitaka Hayase,Takeshi Shibuya,Junichi Sato,and Masatomo Yamamoto

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International Congress

F. Hayase, M. Yamada, H. Kato and M. Fujimaki, "Racemization of amino acid
residues in food during roasting" in Proceeding of Fifth International
Congress of Food Science and Technology, IUFoST, Kyoto, Japan, p.280 (1978).

A. Okitani, S. Kaneko, Y. Tashiro, F. Hayase and H. Kato, "Polymerization of proteins and
impairment of their amino acid residues due to vaporized hexanal", Fuji, Japan, (1985),
Proceeding: Dev. Food Sci., 13, 125-134 (1986).

F. Hayase and H. Kato, "Low-molecular Maillard reaction products and their
formation mechanisms" Fuji, Japan, (1985), Proceeding: Dev. Food Sci., 13, 39-48 (1986).

H. Kato, S.B. Kim and H. Hayase, "Estimation of partial chemical structures
of melanoidins by oxidative degradation and qﾎqﾐC CP-MAS NMR" Fuji, Japan, (1985),
Proceeding: Dev. Food Sci., 13, 215-223 (1986).

S.B. Kim, F. Hayase and H. Kato, "Desmutagenic effects of melanoidins
against amino acid and protein pyrolyzates" Fuji, Japan, (1985),
Proceeding: Dev. Food Sci., 13, 383-392 (1986).

I.E. Lee, N.V. Chuyen, F. Hayase and H. Kato, "Decrease of nitrite and
inhibition of the formation of nitrosamine by melanoidin and L-ascorbic acid"
Proceeding of the Fifth Asian Congress of Nutrition, ed. by K. Yasumoto and
Y. Sanno, Central Academic Pub. Japan, Tokyo, 26-29 Oct. Osaka, Japan,
p.564 (1987).

F. Hayase, N.V. Chuyen, T. Shinoda and H. Kato, "Metabolism of 3-deoxy-
glucosone administered orally or intravenously in rat", NIH Conference on the Maillard
Reaction in Aging, Diabetes and Nutrition, 22-23 Sep. Bethesda, Maryland, U.S.A. (1988).

F. Hayase, R.H. Nagaraj, S. Miyata, F.G. Njoroge and V. M. Monnier,
"Immunological detection of a glucose-derived pyrrole formed during Maillard
reaction in vivo", 22-23 Sep., Bethesda, Maryland, U.S.A., (1988).

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I.E. Lee, N.V. Chuyen, F. Hayase and H. Kato, "Absorption of qﾎqﾑC-melanoidins
in rats", in Abstract of The 14th International Congress of Nutrition, 20-25
August, Seul, Korea, Korean Nutrition Soc, p.663 (1989).

H. Kato, D.B. Shin, Y.H. Kim and F. Hayase, "Inhibition of nonenzymatic
glycation by nucleophilic, amino and sulfur-containing compounds", in
Abstract of 4th International Symposium on the Maillard Reaction, Lausanne,
Switzerland, 5-8 Sep., B18 (1989).

T. Shinoda, N.V. Chuyen, F. Hayase and H. Kato, "Physiological activity
and metabolism of 3-deoxyglucosone", 4th International Symposium on the Maillard
Reaction, Lausanne, Switzerland, 5-8 Sep. (1989).
Proceeding: "The Maillard Reaction in Food Processing, Human Nutrition and physiology",
ed. by P.A. Finot, H.U. Aeschbacher, R.F. Hurrell and R. Liardon, Adv. in Life Sci., Birkhauser,
309-314 (1990).

F. Hayase, S. Hirashima, G. Okamoto and H. Kato, "Scavenging of active
oxygens by melanoidin", 4th International Symposium on the Maillard
Reaction, Lausanne, Switzerland, 5-8 Sep. (1989).
Proceeding: "The Maillard Reaction in Food Processing, Human Nutrition and physiology",
ed. by P.A. Finot, H.U. Aeschbacher, R.F. Hurrell and R. Liardon, Adv. in Life Sci., Birkhauser,
361-366 (1990).

H. Kato, Z.Q. Liang, T. Nishimura, H.S. Shin and F. Hayase, "2-Oxoaldehyde-
metabolizing enzymes in animal and plant tissues", 4th International Symposium on the Maillard
Reaction, Lausanne, Switzerland, 5-8 Sep. (1989).
Proceeding: "The Maillard Reaction in Food Processing, Human Nutrition and physiology",
ed. by P.A. Finot, H.U. Aeschbacher, R.F. Hurrell and R. Liardon, Adv. in Life Sci., Birkhauser,
379-384 (1990).

H. Kato and F. Hayase, "Inhibition of the formation of advanced Maillard
reaction products by low-molecular weight compounds", in Abstract of Inter-
national Symposium on Protein in Life and in Environment, Madras, India,
7-11 Jan. (1991).

S. Kaneko, A. Okitani, F. Hayase and H. Kato, "Formation of cross-linking
between Nr^-acetyl-tryptophan molecules through the reaction with hexanal",
Abstract of 2nd International Congress on Amino Acids and Analogues, Vienna,
Austria, 5-9 August, 1991, Amino Acids 1(1), 158 (1991).

F. Hayase, Z.Q. Liang, T. Shinoda, N.V. Chuyen, H.S. Shin, T. Nishimura and
H. Kato, "Enzymatic metabolism of Maillard intermediates", in Abstracts of
2nd International Congress on Amino Acids and Analogues, 5-9 Aug., Vienna,
Austria, 1991, Amino Acid 1(1) 159 (1991).

H. Kato, F. Hayase, T. Nishimura, Z.Q. Liang, H.S. Shin, T. Shinoda,
N.V. Chuyen, M. Oimomi, "Deoxyonones in the Maillard reaction during
aging and diabetic processes" June 1-6, Nagoya, Japan, Abstracts in
First IUBMB Conference on Biochemistry of Diseases, 89 (1992).

F. Hayase, Y. Konishi and H. Kato, "Elucidation of 3-deoxyglucosone-modified structure in glycated
proteins", 5th International Maillard Conference, Minesota, USA, Aug. 29-Sep.1, Program, p.53 (1993).

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H. Kato, H.S. Shin, Z-Q. Liang, T. Nishimura and F. Hayase, "2-Oxoaldehyde metabolizing enzymes in
animal tissues" in 5th International Maillard Conference, Minesota, USA, Aug. 29-Sep.1,
Program, p46 (1993).

F. Hayase, K. Harayama, H. Kato,"Charasteric stale flavor formed while storing beer"
American Chemical Society, Aug.20-Sep.25, Chicago, USA,
in 210th ACS Meeting, Book of Abstracts, p.052 (1995).

F. Hayase, "Physiological Function of Maillard reaction products"
Federation of Asian Chemical Societies, 7th Asian Chemical Congress, Hiroshima, Japan
May. 16-20 (1997).

F. Hayase, N. Nagashima, T. Koyama, S. Sagara, and Y. Takahashi,
"Reaction mechanisms operating 3-deoxyglucosone-protein systems",
in 6th International Symposium on Maillard Reaction, at the Royal Collage of Physicians,
London, UK, 27-30, July (1997).

F. Hayase, "Effects of Maillard reaction products on biological system"
8th Asian Congress of Nutrition, Seoul, Korea, Aug. 30-Sep. 2 (1999).

F. Hayase, K. Tominaga, K. Morii, and Y. Hoshino, "Detection and determination of
biomarkers as 3-deoxyglucosone related advanced glycation end products"
2nd International Congress on Food Factors, Kyoto, Japan, Dec. 12-17 (1999).