H-L-Lys(Suc)-OH*HCl

Chemischer Name: N-epsilon-succinimidyl-L-lysine hydrochloride salt // Synonyme: N-epsilon-succinimidyl-L-lysine hydrochloride salt, H-Lys(Suc)-OH

  • Art-Nr.:HAA3990
  • CAS Nr.:52685-16-2 net
  • Formel:C10H18N2O5*HCl
  • Lagertemperatur:RT
  • Molare Masse:246,26*36,45 g/mol

Ab 100,00 €

Gruppiert Produkte - Artikel
Anzahl Verpackungsgröße Preis SKU Warenverfügbarkeit
50 mg
100,00 €
HAA3990.0050
<10 Arbeitstage
100 mg
180,00 €
HAA3990.0100
<10 Arbeitstage
250 mg
400,00 €
HAA3990.0250
<10 Arbeitstage
1 g
1.200,00 €
HAA3990.1000
<10 Arbeitstage
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

Adipocyte protein modification by Krebs cycle intermediates and fumarate ester-derived succination; A. M. Manuel and N. Frizzell; Amino Acids 2013; 45: 1243-7. https://doi.org/10.1007/s00726-013-1568-z

Formation of Nepsilon-(succinyl)lysine in vivo: a novel marker for docosahexaenoic acid-derived protein modification; Y. Kawai, H. Fujii, M. Okada, Y. Tsuchie, K. Uchida and T. Osawa; J Lipid Res 2006; 47: 1386-98. https://doi.org/10.1194/jlr.M600091-JLR200

New Aspects of the Maillard Reaction in Foods and in the Human Body; F. Ledl and E. Schleicher; Angewandte Chemie International Edition in English 1990; 29: 565-594. https://doi.org/10.1002/anie.199005653



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