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Furosine
Chemical name: (S)-2-amino-6-(2-(furan-2-yl)-2-oxoethylamino)hexanoic acid hydrochloride salt // Synonyms: N-epsilon-(2-furoyl-methyl)-L-lysine hydrochloride salt, Furosine hydrochloride salt
- Product code:HAA2960
- CAS No.:19746-33-9
- Formula:C12H18N2O4
- Storage temperature:-20°C
- Molecular weight:254.28 g/mol
from €155.00
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
The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction; J. Leclere and I. Birlouez-Aragon; J Agric Food Chem 2001; 49: 4682-7. https://doi.org/10.1021/jf001433o
Furosine in consumption milk and milk powders; R. Van Renterghem and J. De Block; International Dairy Journal 1996; 6: 371-382. https://doi.org/10.1016/0958-6946(95)00060-7
Fast and sensitive determination of furosine; T. Henle, G. Zehetner and H. Klostermeyer; Z Lebensm Unters Forsch 1995; 200: 235-7. https://doi.org/10.1007/BF01190503
Detection and identification of pyridosine, a second lysine derivative obtained upon acid hydrolysis of heated milk; P. A. Finot, R. Viani, J. Bricout and J. Mauron; Experientia 1969; 25: 134-5. https://doi.org/10.1007/BF01899081
Der Abbau von Fructose-aminosäuren zu N-(2-Furoylmethyl)aminosäuren. Zwischenprodukte von Bräunungsreaktionen; K. Heyns, J. Heukeshoven and K. H. Brose; Angewandte Chemie 1968; 80: 627-627. https://doi.org/10.1002/ange.19680801522
Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk; P. A. Finot, J. Bricout, R. Viani and J. Mauron; Experientia 1968; 24: 1097-9. https://doi.org/10.1007/BF02147778
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