Pyrraline is a compound formed during the Maillard reaction, a chemical reaction between amino acids and reducing sugars under heat. It is particularly generated when glucose reacts with lysine. Pyrraline is a marker for the browning process in foods and is associated with the formation of advanced glycation end products (AGEs) implicated in various diseases. Research on pyrraline focuses on its role in food chemistry, aging, and disease processes related to glycation and oxidative stress.
| Catalog Number | R050309 |
| CAS Number | 74509-14-1 |
| Synonyms | (αS)-α-Amino-2-formyl-5-(hydroxymethyl)-1H-pyrrole-1-hexanoic Acid; ε-Pyrrolyllysine; |
| Molecular Formula | C12H18N2O4 |
| Purity | 95% |
| Storage | Store at -20°C |
| IUPAC Name | (2S)-2-amino-6-[2-formyl-5-(hydroxymethyl)pyrrol-1-yl]hexanoic acid |
| InChI | InChI=1S/C12H18N2O4/c13-11(12(17)18)3-1-2-6-14-9(7-15)4-5-10(14)8-16/h4-5,7,11,16H,1-3,6,8,13H2,(H,17,18)/t11-/m0/s1 |
| InChIKey | VTYFITADLSVOAS-NSHDSACASA-N |
| SMILES | C1=C(N(C(=C1)C=O)CCCCC(C(=O)O)N)CO |
