10003-64-2

Basic information

• Product Name: fructosylvaline
• Synonyms: fructosylvaline;Fructose Valine (Mixture of diastereoMers);1-Deoxy-1-L-valino-D-fructose;1-L-Valine-1-deoxy-D-fructose;D-1-[(L-1-Carboxy-2-Methylpropyl)aMino]-1-deoxy-fructose;N-(1-Deoxy-D-fructos-1-yl)-L-valine;N-Fructosyl Valine;1-Valino-1-deoxy-D-fructose
• CAS NO: 10003-64-2
• Molecular Formula: C11H21NO7
• Molecular Weight: 0
• Product Categories: Amino Acids & Derivatives;Apoptosis;Carbohydrates & Derivatives;Amino Acids & Derivatives, Apoptosis, Carbohydrates & Derivatives
• Mol File: 10003-64-2.mol

Chemical Properties

• Melting Point: 112-114°C
• Appearance: /
• Storage Temp.: Refrigerator, Under Inert Atmosphere
• Solubility: Methanol (Slightly), Water (Slightly)
• CAS DataBase Reference: fructosylvaline(CAS DataBase Reference)
• NIST Chemistry Reference: fructosylvaline(10003-64-2)
• EPA Substance Registry System: fructosylvaline(10003-64-2)

Safety Data

• Hazardous Substances Data: 10003-64-2(Hazardous Substances Data)

Usage

Uses

Used in Pharmaceutical Industry:
Fructosylvaline is used as a pharmaceutical agent for its ability to alter cellular adhesion, which can help in inhibiting cancer metastasis and inducing apoptosis. Its unique properties make it a valuable compound in the development of new drugs and therapies for cancer treatment.
Used in Cosmetics Industry:
Fructosylvaline is used as an ingredient in the cosmetics industry for its potential to improve skin health and appearance. Its ability to alter cellular adhesion may contribute to the development of products that promote skin regeneration and repair.
Used in Food Industry:
Fructosylvaline is used as an additive in the food industry due to its off-white solid form and unique chemical properties. It may be utilized to enhance the texture, flavor, or shelf life of certain food products.
Used in Research and Development:
Fructosylvaline is used as a research compound for its potential applications in various fields, including pharmaceuticals, cosmetics, and the food industry. Its unique properties make it an interesting subject for further study and development of new products and therapies.

Upstream product

• 72-18-4 L-valine 
• 50-99-7 D-glucose 
• 67-56-1 methanol 
• 57-48-7 D-Fructose 
• 144-62-7 oxalic acid 

Downstream Products

• 99789-40-9 N-(1-Desoxy-D-fructos-1-yl)-N-nitroso-L-valin 

Relevant articles and documents

Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry

High-performance cation exchange chromatography coupled to tandem mass spectrometry or electrochemical detection was found to be an efficient tool for analyzing Amadori compounds derived from hexose and pentose sugars. The method allows rapid separation and identification of Amadori compounds, while benefiting from the well-known advantages of mass spectrometry, such as specificity and sensitivity. Glucose- and xylose-derived Amadori compounds of several amino acids, such as glycine, alanine, valine, leucine/isoleucine, methionine, proline, phenylalanine, and glutamic acid, were separated or discriminated using this new method. The method is suitable for the analysis of both model reaction mixtures and food products. Fructosylglutamate was found to be the major Amadori compound in dried tomatoes (～1.5 g/100 g) and fructosylproline in dried apricots (～0.2 g/100 g). Reaction of xylose and glycine at 90 °C (pH 6) for 2 h showed rapid formation of xylulosylglycine (～12 mol %, 15 min) followed by slow decrease over time. Analysis of pentose-derived Amadori compounds is shown for the first time, which represents a major breakthrough in studying occurrence, formation, and decomposition of these labile Maillard intermediates.