| Description | Fructosylvaline（Fru-val） is present in miso, white wine and sake and has been associated with oxidative browning of white wine and sake. |
| Synonyms | Fru-val, N-Fructosyl Valine |
| molecular weight | 279.29 |
| Molecular formula | C11H21NO7 |
| CAS | 10003-64-2 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 60 mg/mL (214.83 mM) |
| References | 1. Keil P,et al. Fructosylvaline. A simple model of the N-terminal residue of human haemoglobin A1c. Acta Chem Scand B. 1985;39(3):191-3. 2. Watanabe B, Ichiyanagi A, Hirokawa K, Gomi K, Nakatsu T, Kato H, Kajiyama N. Synthesis and inhibitory activity of substrate-analog fructosyl peptide oxidase inhibitors. Bioorg Med Chem Lett. 2015 Sep 15;25(18):3910-3. doi: 10.1016/j.bmcl.2015.07.045. Epub 2015 Jul 23. PubMed PMID: 26235953. 3. Yu J, Aboshora W, Zhang S, Zhang L. Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis. Anal Bioanal Chem. 2016 Feb;408(6):1657-66. doi: 10.1007/s00216-015-9276-z. Epub 2016 Jan 21. PubMed PMID: 26790873. 4. Penndorf I, Li C, Schwarzenbolz U, Henle T. N-terminal glycation of proteins and peptides in foods and in vivo: evaluation of N-(2-furoylmethyl)valine in acid hydrolyzates of human hemoglobin. Ann N Y Acad Sci. 2008 Apr;1126:118-23. doi: 10.1196/annals.1433.024. PubMed PMID: 18448804. |