33 Results for "

Maillard

" in MedChemExpress (MCE) Product Catalog:
Products (33)

33 Results for "Maillard" in MCE Product Catalog:

1
1 Cited Publications
Cat. No.: HY-129380
CAS No.: 21291-40-7
Purity:  ≥97.0%
Synonyms: Fructoselysine
Fructosyl-lysine (Fructoselysine) is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine is the precursor to glucosepane, a lysine–arginine protein cross-link that can be an indicator in diabetes?detection .
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1
1 Cited Publications
Cat. No.: HY-139078
CAS No.: 157974-36-2
Research Areas:  

Metabolic Disease

Furosine dihydrochloride, an amino acid derivative, is an important chemical marker of early-stage Maillard reactions. Furosine dihydrochloride is closely related to a variety of diseases such as diabetes .
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1
1 Cited Publications
Cat. No.: HY-129380A
CAS No.: 96192-35-7
Purity:  ≥95.0%
Synonyms: Fructoselysine dihydrochloride
Fructosyl-lysine (Fructoselysine) dihydrochloride is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine dihydrochloride is the precursor to glucosepane, a lysine–arginine protein cross-link that can be an indicator in diabetes detection .
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Cat. No.: HY-N7426
CAS No.: 4084-27-9
Synonyms: 3-Deoxy-D-glucosone
3-Deoxyglucosone (3-Deoxy-D-glucosone) is a reactive intermediate of the Maillard reaction and the polyol pathway. 3-Deoxyglucosone rapidly reacts with protein amino groups to form advanced glycation end products (AGEs), such as imidazolone, it is the most specific AGE for 3-DG. 3-Deoxyglucosone synergizes with low glucose to potentiate GLP-1 secretion and is considered as a biomarker for diabetes .
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Cat. No.: HY-N1470
CAS No.: 78708-33-5
Plantagoside is a flavanone glucoside found in Plantago asiatica seeds, acting as a specific non-competitive α-mannosidase inhibitor with IC50 values of 5 μM and a Ki of 2.7 μM (jack bean). Plantagoside suppresses antibody response and Concanavalin A (HY-P2149)-induced lymphocyte proliferation in mouse spleen cells. Plantagoside inhibits the Maillard reaction, advanced glycation end product formation, and glycation-dependent protein-protein cross-link formation. Plantagoside can be used for the research of diabetes .
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Cat. No.: HY-112624E
CAS No.: 9004-54-0
Synonyms: Dextran 0.8; Dextran D0.8; Dextran T0.8(MW 640-960)
Dextran T0.8 (Dextran 0.8; Dextran T0.8(MW 640-960)) is a food additive with a porous network structure that exhibits strong hydration capacity and low browning activity. Dextran T0.8 (MW 800) can improve the coagulation of dairy products and is used as a prebiotic in baked goods. Dextran T0.8 (MW 800) is non-toxic to HeLa cells at a concentration of ~500 μg/mL and has a low relative browning rate in the Maillard reaction. The Dextran series of compounds are also natural polysaccharide drug carriers that can be connected to drugs through covalent bonding methods such as ester bonds, amide bonds or click chemistry, or self-assembled to form carriers such as nanoparticles and hydrogels. Dextran is biodegradable and biocompatible, and can achieve targeted delivery and controlled release of drugs. Dextran derivatives can prolong the half-life of drugs, increase local concentrations, and reduce the activity of immune clearance .
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Cat. No.: HY-W012956
CAS No.: 1072-83-9
2-Acetylpyrrole is an organic compound containing a pyrrole ring. 2-Acetylpyrrole is one of the products of the Maillard browning reaction and can serve as a major flavor component in many foods. As an intermediate, 2-acetylpyrrole can also be used in the synthesis of other active compounds, such as the flavor compound 2-acetyl-1-pyrroline .
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Cat. No.: HY-W015912
CAS No.: 1192-62-7
Synonyms: 2-Furyl methyl ketone
Category:  

Microorganisms

Target:  

Drug Intermediate

2-Acetylfuran (2-Furyl methyl ketone), an important flavour compound or intermediate in foods, is isolated from essential oils, sweet corn products, fruits and flowers. 2-Acetylfuran also can be formed from glucose and glycine by Maillard reaction. 2-Acetylfuran can be used to synthesis Cefuroxime. 2-acetylfuran can be used in the synthesis of reagents with antiamoebic activity .
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Cat. No.: HY-34439
CAS No.: 123-32-0
Synonyms: NSC 49139
2,5-Dimethylpyrazine (NSC 49139) is a flavor compound. 2,5-Dimethylpyrazine forms in baked foods. It can also be produced by Bacillus subtilis via microbial mechanisms. 2,5-Dimethylpyrazine imparts baking, nutty, earthy, and cocoa-like aroma characteristics to heated foods. In fully fired oolong tea, 2,5-Dimethylpyrazine exhibits a roasted peanut flavor .
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Cat. No.: HY-W001189
CAS No.: 505-23-7
1,3-Dithiane is a protected formaldehyde anion equivalent and a sulfur-containing Maillard reaction product. 1,3-Dithiane is found in cooked beef extracts. 1,3-Dithiane is a potent mutagenic agent against S. typhimurium TA98 and TA100. 1,3-Dithiane can be used as a useful marker synthon .
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Cat. No.: HY-W067358
CAS No.: 109-08-0
2-Methylpyrazine is a flavoring agent and also a green solvent used in the preparation of non-solvent induced phase separation membranes .
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Cat. No.: HY-118813
CAS No.: 4134-97-8
3-Deoxy-galactosone is a 1,2-dicarbonyl compound originating from the degradation of galactose. 3-Deoxy-galactosone is formed in food during Maillard and caramelization reactions .
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Cat. No.: HY-145731
CAS No.: 34393-18-5
Synonyms: Fru-Leu
Fructose-leucine (Fru-Leu) is an Amadori compound that can be found in tobacco and is a precursor of aroma formed during the early stages of the Maillard reaction .
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Cat. No.: HY-W087919
CAS No.: 3857-25-8
5-Methyl-2-furanmethanol is a caramel flavor compound with an odor threshold of 0.10 mg/kg. 5-Methyl-2-furanmethanol carries a characteristic caramel, bread-like aroma. 5-Methyl-2-furanmethanol can be used in research on cosmetics and flavorings .
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Cat. No.: HY-W009708
CAS No.: 28588-75-2
Bis (2-methyl-3-furyl) disulfide is a meat-characteristic aroma compound that binds to oral mucins. Bis (2-methyl-3-furyl) disulfide interacts with oral mucins via hydrogen bonding, hydrophobic interactions and van der Waals forces to form stable spontaneous 1:1 complexes, and the interaction strength varies with pH. Bis (2-methyl-3-furyl) disulfide contributes to the production of unique meat aroma and flavor, and its binding to oral mucins alters aroma perception .
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Cat. No.: HY-126209
CAS No.: 3420-59-5
Research Areas:  

Others

Isomaltol is a furan compound. Isomaltol can be produced by the Maillard reaction .
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Cat. No.: HY-N6692S
Diacetoxyscirpenol- 13C19 is 13C labeled Diacetoxyscirpenol (HY-N6692). Diacetoxyscirpenol (DAS) is a trichothecene mycotoxin, a secondary metabolite product of fungi. Diacetoxyscirpenol (DAS) consumption induces haematological disorders (neutropenia, aplastic anemia) in human and animals .
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Cat. No.: HY-113033A
CAS No.: 225784-09-8
Pentosidine TFA is an advanced glycation end product (AGE) and cross-linked substance with fluorescent properties. Pentosidine TFA is present in various human tissues and can serve as a biomarker for diabetes, aging, uremia, protein accumulation damage, and non-enzymatic modification of long-lived proteins in the Maillard reaction. It aids in gaining a deeper understanding of the overall role of the Maillard reaction in aging and disease .
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Cat. No.: HY-W585933
CAS No.: 16124-24-6
Synonyms: Fru-Ala
Target:  

Others

Research Areas:  

Others

Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research .
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Cat. No.: HY-W585933S
CAS No.: 1083053-41-1
Synonyms: Fru-Ala-13C6
Fructose-alanine- 13C6 is 13C labeled Fructose-alanine. Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research .
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