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H-L-Lys(Lactoyl)-OH
Chemischer Name: N-epsilon-(2-Hydroxypropionyl)-L-lysine (mixture of two diastereoisomers) // Synonyme: (2S)-2-amino-6-(2-hydroxy-propionylamino)hexanoic acid, N6-(2-hydroxypropanoyl)-L-lysine (mixture of two diastereoisomers), H-Lys(Lactoyl)-OH
- Art-Nr.:HAA9145
- CAS Nr.:928122-01-4
- Formel:C9H18N2O4
- Lagertemperatur:-20°C
- Molare Masse:218,25 g/mol
Ab 165,00 €
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
Analysis of Advanced Glycation Endproducts in Rat Tail Collagen and Correlation to Tendon Stiffening; T. Jost, A. Zipprich and M. A. Glomb; J Agric Food Chem 2018; 66: 3957-3965. https://doi.org/10.1021/acs.jafc.8b00937
Detection of Free Advanced Glycation End Products in Vivo during Hemodialysis; C. Hohmann, K. Liehr, C. Henning, R. Fiedler, M. Girndt, M. Gebert, M. Hulko, M. Storr and M. A. Glomb; J Agric Food Chem 2017; 65: 930-937. https://doi.org/10.1021/acs.jafc.6b05013
Comprehensive analysis of maillard protein modifications in human lenses: effect of age and cataract; M. Smuda, C. Henning, C. T. Raghavan, K. Johar, A. R. Vasavada, R. H. Nagaraj and M. A. Glomb; Biochemistry 2015; 54: 2500-7. https://doi.org/10.1021/bi5013194
Molecular basis of maillard amide-advanced glycation end product (AGE) formation in vivo; C. Henning, M. Smuda, M. Girndt, C. Ulrich and M. A. Glomb; J Biol Chem 2011; 286: 44350-6. https://doi.org/10.1074/jbc.M111.282442
Degradation of 1-deoxy-D-erythro-hexo-2,3-diulose in the presence of lysine leads to formation of carboxylic acid amides; M. Smuda, M. Voigt and M. A. Glomb; J Agric Food Chem 2010; 58: 6458-64. https://doi.org/10.1021/jf100334r
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