88125-05-7

Basic information

• Product Name: 1-DEOXY-1-2-N-(L-LYSINO)-D-FRUCTOSE
• Synonyms: 1-DEOXY-1-2-N-(L-LYSINO)-D-FRUCTOSE
• CAS NO: 88125-05-7
• Molecular Formula: C12H24 N2 O7
• Molecular Weight: 308.33
• Mol File: 88125-05-7.mol
• Article Data: 5

Chemical Properties

• Boiling Point: 555.6±50.0 °C(Predicted)
• Appearance: /
• Density: 1.457±0.06 g/cm3(Predicted)
• PKA: 2.50±0.24(Predicted)
• CAS DataBase Reference: 1-DEOXY-1-2-N-(L-LYSINO)-D-FRUCTOSE(CAS DataBase Reference)
• NIST Chemistry Reference: 1-DEOXY-1-2-N-(L-LYSINO)-D-FRUCTOSE(88125-05-7)
• EPA Substance Registry System: 1-DEOXY-1-2-N-(L-LYSINO)-D-FRUCTOSE(88125-05-7)

Safety Data

• Hazardous Substances Data: 88125-05-7(Hazardous Substances Data)

Upstream product

• 2280-44-6 D-Glucose 
• 657-27-2 L-Lysine hydrochloride 
• 10257-28-0 D-Galactose 
• 56-87-1 L-lysine 
• 59-23-4 D-Galactose 
• 13734-28-6 Boc-Lys-OH 
• 57-48-7 D-Fructose 
• 139262-23-0 9-fluorenylmethoxycarbonyl-L-alanine hydrochloride 

Relevant articles and documents

Development of a stable isotope dilution assay for an accurate quantification of protein-bound N(ε)-(1-deoxy-D-fructos-1-yl)-L-lysine using a 13C-labeled internal standard

Syntheses of the labeled Amadori compound [13C6]-N(ε)-(1-deoxy-D- fructos-1-yl)-L-lysine ([13C6]-DFLys) and the labeled glycated tetrapeptide Ala-[13C6]-DFLys-Leu-Gly are presented. The compounds were used in the development of stable isotope dilution assays for the quantification of the degree of glycosylation of bovine serum albumin treated for 20 min at 95 °C in the presence of glucose. The experiments revealed that the use of the labeled standards in combination with LC/MS allowed the exact quantification of protein-bound DFLys with the high recovery rate of 95% (at a spike level of 150 nmol/mg of protein) and a low detection limit of 5 nmol/mg of protein. The data revealed, however, that DFLys is significantly degraded during the enzymic hydrolysis of the protein backbone generally needed in the quantification procedure and, furthermore, incomplete digestion of the protein was observed. Both sources of errors were clearly overcome by using in particular the labeled peptide as the internal standard.

Revisiting Amadori and Heyns synthesis: Critical percentage of acyclic form play the trick in addition to catalyst

Amadori and Heyns reaction are landmark reactions of carbohydrate chemistry. Synthesis of simple Amadori and Heyns compounds are complicated by various factors and require tedious column chromatographic or ion chromatographic separations. Herein, we report an improved catalytic method based on classical synthetic method of Amadori and Heyns compounds in light of new understanding of a factor governing the reaction. By utilizing the improved catalytic method, we have accomplished several Amadori compounds of D-tagatose and also numerous other Amadori and Heyns compounds.

Formation of Aromatic Compounds from Carbohydrates. IX. Reaction of D-Glucose and L-Lysine in Slightly Acidic, Aqueous Solution

The title reaction yielded 1-deoxy-1-(N6-lysino)-D-fructose, (+/-)-2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine, the new 5-(3,4,5,6-tetrahydropyrid-3-ylidenemethyl)-2-furanmethanol and several compounds previously identified as products in the reaction of D-glucose with methylamine or glycine under similar conditions.The lysine slowly racemized during the reaction.Such racemization of amino acids might contribute to the nutritional loss caused by Maillard reactions in food.