Glyoxyl-derived lysine dimer trifluoroacetate salt

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. In GOLD two lysis are crosslinked by imidazolium, which is derived from glyoxal. References: Wells-Knecht, K.J. et al.; J. Org. Chem. 1995; 60: 6246-6247. Frye, E.B. et al.; J. Biol. Chem. 1998; 273: 18714-18719. Odani, H. et al.; FEBS Lett. 1998; 427: 381-385. Chellan, P. et al.; Arch. Biochem. Biophys. 1999; 368: 98-104. Yamada, H. et al.; Bioorg. Med. Chem. Lett. 2004 14: 5677-5680. Former Polypeptide article SC1526