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Chemical name: N-epsilon-carboxymethyl-L-Lysine // Synonyms: H-L-Lys(Cm)-OH, H-Lys(Cm)-OH, (S)-2-amino-6-(carboxymethylamino)hexanoic acid
|Molecular weight:||204,22 g/mol|
Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. CML can be used as marker for diabetes, pathology in aging or heat damage of food.
Determination of N ε-carboxymethyllysine in heated milk products by immunochemical methods; A. Tauer, K. Hasenkopf, T. Kislinger, I. Frey and M. Pischetsrieder; European Food Research and Technology 1999; 209: 72-76. https://doi.org/10.1007/s002170050460
N epsilon-(carboxymethyl)lysine is a dominant advanced glycation end product (AGE) antigen in tissue proteins; S. Reddy, J. Bichler, K. J. Wells-Knecht, S. R. Thorpe and J. W. Baynes; Biochemistry 1995; 34: 10872-8. https://doi.org/10.1021/bi00034a021
Mechanism of protein modification by glyoxal and glycolaldehyde, reactive intermediates of the Maillard reaction; M. A. Glomb and V. M. Monnier; J Biol Chem 1995; 270: 10017-26. https://doi.org/10.1074/jbc.270.17.10017
Mechanism of the degradation of non-enzymatically glycated proteins under physiological conditions. Studies with the model fructosamine, N epsilon-(1-deoxy-D-fructos-1-yl)hippuryl-lysine; P. R. Smith and P. J. Thornalley; Eur J Biochem 1992; 210: 729-39. https://doi.org/10.1111/j.1432-1033.1992.tb17474.x
Oxidative degradation of glucose adducts to protein. Formation of 3-(N epsilon-lysino)-lactic acid from model compounds and glycated proteins; M. U. Ahmed, J. A. Dunn, M. D. Walla, S. R. Thorpe and J. W. Baynes; J Biol Chem 1988; 263: 8816-21.
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