Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. In pentosidine arginine and lysine have been crosslinked by a pentose. It is used as marker in aging and diseases. The fluorescence properties of the crosslink makes it easily detectable via UV in HPLC. References: Sell, D.R. and Monnier, V.M. J. Biol. Chem. 1989; 264: 21597-21602. Sell, D.R. and Monnier, V.M. J. Clin. Invest. 1990; 85: 380-384. Grandhee, S.K. and Monnier, V.M. J. Biol. Chem. 1991; 266: 11649-11653. Dyer, D.G. et al. J. Biol. Chem. 1991; 266: 11654-11660. Miyata, T. et al. Proc. Natl. Acad. Sci. USA 1996; 93: 2353-2358. Henle, T. et al. Z. Lebensm Unters Forsch A. 1997; 204: 95-98. Sell, D.R. et al. Mech. Ageing Dev. 1998; 105: 221-240. Chellan, P. and Nagaraj, R.H. J. Biol. Chem. 2001; 276: 3895-3903. Slowik-Zylka, D. et al. J. Biochem. Biophys. Methods 2004; 61: 313-329.
Properties for 2-((S)-4-amino-4-carboxybutylamino)-4-((S)-5-amino-5-carboxypentyl)-1H-imidazo[4,5-b]pyridin-4-ium trifuoroacetic acid salt
Molecular Weight:
378.43 g·mol−1
Density:
1.47 g/cm3
Melting point:
323.40° C (Predicted)
Boiling point:
655.6°C at 760 mmHg
Flash point:
350.3°C
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