SMB01416
Fructoselysine hydrochloride
≥95%
别名:
ε-Fructoselysine, ε-N-Deoxyfructosyllysine, Nε-(1-Deoxy-D-fructos-1-yl)-L-lysine, Fructosyllysine
生物来源
synthetic
质量水平
方案
≥95%
表单
powder
颜色
faint yellow to yellow, to beige
沸点
654.5 °C ((Predicted) (Pressure: 760.00 Torr))
溶解性
DMF: soluble
DMSO: soluble
methanol: soluble
应用
general analytical
life science and biopharma
metabolomics
储存温度
−20°C
SMILES字符串
C([C@H]([C@@H]([C@@H](CO)O)O)O)(CNCCCC[C@@H](C(O)=O)N)=O
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
InChI key
BFSYFTQDGRDJNV-AYHFEMFVSA-N
一般描述
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.
应用
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.
特点和优势
Versatile and adaptable for wide variety of research and metabolomics applications.
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