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Chemical name: (2S)-N6-(2-(((S)-4-amino-4-carboxybutyl)amino)-3,5-dihydro-4H-imidazol-4-ylidene)-2,6-diaminohexanoic acid trifluoroacetic acid salt // Synonyms: N6-(2-(((S)-4-amino-4-carboxybutyl)amino)-1,5-dihydro-4H-imidazol-4-ylidene)-L-lysine trifluoroacetic acid salt
|CAS No.:||252663-58-4 net|
|Molecular weight:||342,39 g/mol|
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.
Identification and quantification of major maillard cross-links in human serum albumin and lens protein. Evidence for glucosepane as the dominant compound; K. M. Biemel, D. A. Friedl and M. O. Lederer; J Biol Chem 2002; 277: 24907-15. https://doi.org/10.1074/jbc.M202681200
Involvement of Maillard reactions in Alzheimer disease; V. P. Reddy, M. E. Obrenovich, C. S. Atwood, G. Perry and M. A. Smith; Neurotox Res 2002; 4: 191-209. https://doi.org/10.1080/1029840290007321
Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods; K. M. Biemel, H. P. Buhler, O. Reihl and M. O. Lederer; Nahrung 2001; 45: 210-4. https://doi.org/10.1002/1521-3803(20010601)45:3<210::AID-FOOD210>3.0.CO;2-L
Cross-linking of proteins by Maillard processes: characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal; M. O. Lederer and R. G. Klaiber; Bioorg Med Chem 1999; 7: 2499-507. https://doi.org/10.1016/s0968-0896(99)00212-6
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