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经验公式（希尔记法）:
C12H24N2O7 · xHCl
化学文摘社编号:
分子量:
308.33 (free base basis)
MDL number:
NACRES:
NA.21
InChI key
BFSYFTQDGRDJNV-AYHFEMFVSA-N
InChI
InChI=1S/C12H24N2O7/c13-7(12(20)21)3-1-2-4-14-5-8(16)10(18)11(19)9(17)6-15/h7,9-11,14-15,17-19H,1-6,13H2,(H,20,21)/t7-,9+,10+,11+/m0/s1
SMILES string
C([C@H]([C@@H]([C@@H](CO)O)O)O)(CNCCCC[C@@H](C(O)=O)N)=O
biological source
synthetic
assay
≥95%
form
powder
color
faint yellow to yellow, to beige
bp
654.5 °C ((Predicted) (Pressure: 760.00 Torr))
solubility
DMF: soluble, DMSO: soluble, methanol: soluble
application(s)
general analytical
life science and biopharma
metabolomics
storage temp.
−20°C
Quality Level
General description
Fructoselysine, also known as Fructosyl-lysine, is an important glyco-amino acid formed through the non-enzymatic glycation of lysine with glucose via the Maillard reaction. As an Amadori product, it is a foundational intermediate in the development of advanced glycation end products (AGEs), compounds associated with aging, diabetes, and other chronic conditions.
This compound plays a crucial role in research on protein glycation, food chemistry, and metabolic disorders. Fructoselysine is also a precursor to glucosepane, a lysine-arginine protein cross-link used as a biomarker in diabetes detection. Its diverse biological and chemical properties make it invaluable for understanding glycation processes and their impact on human health.
This compound plays a crucial role in research on protein glycation, food chemistry, and metabolic disorders. Fructoselysine is also a precursor to glucosepane, a lysine-arginine protein cross-link used as a biomarker in diabetes detection. Its diverse biological and chemical properties make it invaluable for understanding glycation processes and their impact on human health.
Application
Fructoselysine could find application in: Protein Glycation Studies: Serves as a model system for investigating glycation reactions involving lysine, amino acids, and fatty acids.
Diabetes Research: A precursor to glucosepane, providing insights into diabetes-related protein modifications and AGE formation.
Food Chemistry: A marker for the Maillard reaction during food heating, contributing to flavor and browning while signaling nutritional changes.
Diabetes Research: A precursor to glucosepane, providing insights into diabetes-related protein modifications and AGE formation.
Food Chemistry: A marker for the Maillard reaction during food heating, contributing to flavor and browning while signaling nutritional changes.
Features and Benefits
Versatile and adaptable for wide variety of research and metabolomics applications.
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