(2S)-2-amino-6-(formyl-5-hydroxymethyl-pyrrol-1-yl)-(4,4,5,5-tetradeutero)hexanoic acid

Maillard reaction product (MRP) are indicators for heat treatment of food and biomarkres. Pyrraline can also be called an Advanced Glycation End product (AGE), derived from reaction of glucose with lysine residues. This is the D4-isotope labelled derivative to the unlabeled compound HAA3040. References. Nakayama, T. et al. Agric. Biol. Chem. 1980; 44: 1201. Miller, R. et al. Acta Chem. Scand. 1984; B38: 689. Öste, R.E. et al. J. Agric. Food. Chem. 1987; 35: 938. Chiang, G.H. J. Agric. Food. Chem. 1988; 36: 506. Sengl, M. et al. J. Chromatogr. 1989; 463: 119. Schuessler, U. and Ledl, F. Z. Lebensm Unters Forsch 1989; 189: 32. Schuessler, U. and Ledl, F. Z. Lebensm Unters Forsch 1989; 189: 138. Hayase, F. et al. J. Biol. Chem. 1989; 263: 3758. Henle, T. and Klostermeyer, H. Z. Lebensm Unters Forsch 1993; 196: 1. Portero-Otin, M. et al. Biochem. Biophys. Acta. 1995; 1247: 74. Henle, T. and Bachmann, A. Z. Lebensm Unters Forsch 1996; 202: 72. Nagaraj, R.H. et al. Arch. Biochem. Biophys. 1996; 325: 152.