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Chemical name: Glyoxyl-derived lysine dimer acetic acid salt // Synonyms: 1,3-bis((S)-5-amino-5-carboxypentyl)-1H-imidazol-3-ium acetic acid salt
- Product code:HAA3070
- CAS No.:209267-39-0 net
- Formula:C15H27N4O4
- Molecular weight:327.40 g/mol
Starting at $214.50
description
Maillard Reaction Products (MRPs) are indicators for the heat treatment of food, as well as markers of nutritional quality. They also appear naturally in the human body as so-called Advanced Glycation End Products (AGEs). As such, they are indicators for body health and disease processes, including inflammation, diabetes, cancer and ageing. Consequently, AGEs gained broad attention in cosmetics, biochemistry, food, and pharmaceutical applications.
This material is supplied as a salt containing varying contents of the acid counterion. The net content of each batch is specified in the respective certificate of analysis.
references
Intact glycation end products containing carboxymethyl-lysine and glyoxal lysine dimer obtained from synthetic collagen model peptide; H. Yamada, T. Sasaki, S. Niwa, T. Oishi, M. Murata, T. Kawakami and S. Aimoto; Bioorg Med Chem Lett 2004; 14: 5677-80. https://doi.org/10.1016/j.bmcl.2004.08.044
Protein crosslinking by the Maillard reaction: dicarbonyl-derived imidazolium crosslinks in aging and diabetes; P. Chellan and R. H. Nagaraj; Archives of biochemistry and biophysics 1999; 368: 98-104. https://doi.org/10.1006/abbi.1999.1291
Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins; E. B. Frye, T. P. Degenhardt, S. R. Thorpe and J. W. Baynes; J Biol Chem 1998; 273: 18714-9. https://doi.org/10.1074/jbc.273.30.18714
Imidazolium crosslinks derived from reaction of lysine with glyoxal and methylglyoxal are increased in serum proteins of uremic patients: evidence for increased oxidative stress in uremia; H. Odani, T. Shinzato, J. Usami, Y. Matsumoto, E. Brinkmann Frye, J. W. Baynes and K. Maeda; FEBS Lett 1998; 427: 381-5. https://doi.org/10.1016/s0014-5793(98)00416-5
Characterization of an Imidazolium Salt Formed from Glyoxal and N.alpha.-Hippuryllysine: A Model for Maillard Reaction Crosslinks in Proteins; K. J. Wells-Knecht, E. Brinkmann and J. W. Baynes; The Journal of Organic Chemistry 1995; 60: 6246-6247. https://doi.org/10.1021/jo00125a001
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