Roger Sandwick

Professor of Chemistry & Biochemistry

 
 work802.443.3496
 Fall 2016: Tues./Thurs 10:30AM - 11:30AM, Wed. 2:00-3:00PM, and by appointment
 McCardell Bicentennial Hall 451

Sandwick Group 2008 The research interests of Team Sandwick are centered on a reaction discovered by French chemist Louis Maillard in 1912 that today bears his name.  Maillard chemistry is a complex series of reactions between amines and proteins that generate a myriad of compounds with a broad array of colors, aromas, and flavors.  The reaction is best known for its importance in generating the brown colors, aromatic flagrances, and roasted tastes that we associate with cooked foods such as breads, meats, and pies.  Well aware of its importance in their products, today's food chemists are highly interested in furthering our understanding of the reaction.  The reaction even has its own dedicated society, the International Maillard Reaction Society, that meets biannually to share information about the reaction.

While not occurring at the rates observed at the high temperature of ovens, the Maillard reaction at physiological temperatures has also proven to be of importance.   Known as protein glycation, this reaction can occur to long-lived proteins such as hemoglobin, collagen, and crystalline.  The scientific community is just starting to understand the ramification of these reactions, with certain pathologies being directly tied to glycation events.   Most research interest has focused on the reaction of the prevalent sugar glucose with blood proteins in conditions of hyperglycemia.  The Sandwick laboratory's interest is in the reaction of an intracellular sugar, ribose 5-phosphate (R5P), with target proteins.  R5P has been shown to be highly more reactive (~ 100 fold) than other common sugars in glycating N-termini, lysines, and arginines of target proteins.  The reaction appears to be capable of producing reactive oxygen species and of cross-linking proteins.  The goal of Team Sandwick is to characterize the glycation reactions of R5P with cellular proteins and to determine if the reaction has significance in in vivo situations.

Click here for Roger Sandwick's CV.

 

Courses

Course List: 

Recent Fellowships, Grants and Awards

American Chemical Society-Petroleum Research Fund "A Characterization of the Kinetics and Mechanisms of the Reaction of Ribose 5-Phosphate and Amino Acids" ($50,000) 09/1/06 - 8/31/09

NIH-NCRR-INBRE VGN Program "The Maillard Reaction between Ribose 5-Phosphate and Cellular Amines" ($71,666) 06/01/05 - 05/01/06

NIH-NCRR-BRIN VGN Program "The Maillard and Amadori Reactions of Ribose 5-Phosphate" ($10,000) 5/15/04 - 6/30/04

NIH-NCRR-BRIN VGN Program "A Stability Study of Phosphoribosamine" ($7,800) 5/15/04 - 6/30/04

Departmental Technology Initiatives Project, "Improvement of Computerized Data Analysis in Introductory Chemistry Laboratories", Director, ($59,257) 2001 - 2002

The Camille and Henry Dreyfus Foundation, "Chemistry Outreach to a Rural Area", PI, ($30,000) 2001 - 2002

Dwight D. Eisenhower Title IIA Higher Education Grant, "Northern New York K-6 Inquiry-Based Math/Science/Technology Framework Initiative" Project Director (with J. Haubner), ($36,670)1998 - 1999

Redcay Teaching Enhancement Award "Development of Thematic Approach For Teaching a Science Course to Non-Science Majors" with Dr. Dan Vogt, ($5000)1998 - 1999

Dwight D. Eisenhower Title IIA Higher Education Grant, "Collaborative Science Education for the North Country (CSENC)", Co-Director, ($34,000) 1998 - 1999

Dwight D. Eisenhower Title IIA Higher Education Grant, "Northern New York K-6 Inquiry-Based Math/Science/Technology Framework Initiative" Project Director (with J. Haubner), ($36,670)1997 - 1998

Dwight D. Eisenhower Title IIA Higher Education Grant, "Collaborative Science Education for the North Country (CSENC)", Co-Director, ($40,000)1997 - 1998

Phi Kappa Phi Distinguished Member Award 1998

 

Recent Publications

Choi S, Vastag L, Larrabee YC, Personick ML, Schaberg KB, Fowler BJ, Sandwick RK, Rawji G. (2008) "Importance of platinum(II)-assisted platinum(IV) substitution for the oxidation of guanosine derivatives by platinum(IV) complexes" Inorg. Chem. 47, 1352 - 1360

 

Munanairi, A., O'Banion, S., Gamble, R., Breuer, E., Harris, A.W., and Sandwick, R.K. (2007) "The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates" Carbohydrate Research, 343, 2575 - 2592

 

Sandwick, R., Johanson, M. and Breuer, E. (2005) "Maillard Reactions of Ribose 5-Phosphate and Amino Acids" in The Maillard Reaction: Chemistry at the Interface of Nutrition, Aging, and Disease, Baynes, J., Monnier, V.M., Ames, J.M., and Thorpe, S.R. (eds), Annals of the New York Academy of Sciences, New York, Vol. 1043, 85 - 96

Meola,M, Yamen,B., Weaver,K., and Sandwick,RK. (2003) "The Catalytic Effect of Mg2+ and Imidazole on the Decomposition of 5-Phosphoribosyl-a-1-pyrophosphate in Aqueous Solution" J. Inorg. Biochem., 93, 235 - 242

Dennis, A., Puskas, M., Stasaitis, S., and Sandwick, R.K. (2000) "The Formation of a 1-5 Phosphodiester Linkage in the Spontaneous Breakdown of 5-Phosphoribosyl-a-1-Pyrophosphate", J. Inorg. Biochem., 81, 73 - 80

Department of Chemistry & Biochemistry

McCardell Bicentennial Hall
276 Bicentennial Way
Middlebury College
Middlebury, VT 05753