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Chemical name: Methylglyoxyl-derived lysine dimer acetic acid salt // Synonyms: 1,3-bis((S)-5-amino-5-carboxypentyl)-5-methyl-1H-imidazol-3-ium acetic acid salt
|CAS No.:||209267-80-2 net|
|Molecular weight:||341,4 g/mol|
Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food.
In MOLD two lysines are crosslinked by imidazolium, which is derived from methylglyoxal.
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
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
Protein cross-linking by the Maillard reaction. Isolation, characterization, and in vivo detection of a lysine-lysine cross-link derived from methylglyoxal; R. H. Nagaraj, I. N. Shipanova and F. M. Faust; J Biol Chem 1996; 271: 19338-45. https://doi.org/10.1074/jbc.271.32.19338
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