L-Furosine (BioDeep_00000023020)
human metabolite Endogenous
代谢物信息卡片
化学式: C12H18N2O4 (254.1267)
中文名称:
谱图信息:
最多检出来源 Homo sapiens(not specific) 4.03%
分子结构信息
SMILES: C1=COC(=C1)C(=O)CNCCCCC(C(=O)O)N
InChI: InChI=1S/C12H18N2O4/c13-9(12(16)17)4-1-2-6-14-8-10(15)11-5-3-7-18-11/h3,5,7,9,14H,1-2,4,6,8,13H2,(H,16,17)
描述信息
L-Furosine is an analytical indicator of heat treatment damage or storage deterioriation in milk, dried foods, pasta, tomato paste and eggs. Acid hydrolysis product of the Amadori compoun
同义名列表
12 个代谢物同义名
N-[[3-oxo-2-(2-Pentenyl)cyclopentyl]acetyl]isoleucine, 9ci; 2-amino-6-{[2-(furan-2-yl)-2-oxoethyl]amino}hexanoic acid; 2-Amino-6-{[2-(furan-2-yl)-2-oxoethyl]amino}hexanoate; Γ-L-glutamyl-S-(2-carboxy-1-propyl)cysteinylglycine; g-L-Glutamyl-S-(2-carboxy-1-propyl)cysteinylglycine; 3-Hydroxy-2-(2-pentenyl)cyclopentaneacetic acid; N6-[2-(2-Furanyl)-2-oxoethyl]-L-lysine; (3R,6S,7S)-cucurbic acid; (+)-cucurbic acid; L-Furosine; Cucurbate; Furosine
数据库引用编号
7 个数据库交叉引用编号
- ChEBI: CHEBI:193494
- PubChem: 14497053
- HMDB: HMDB0029390
- foodb: FDB000471
- chemspider: 35032862
- CAS: 19746-33-9
- PMhub: MS000099570
分类词条
相关代谢途径
Reactome(0)
BioCyc(0)
PlantCyc(0)
代谢反应
0 个相关的代谢反应过程信息。
Reactome(0)
BioCyc(0)
WikiPathways(0)
Plant Reactome(0)
INOH(0)
PlantCyc(0)
COVID-19 Disease Map(0)
PathBank(0)
PharmGKB(0)
1 个相关的物种来源信息
在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有:
- PubMed: 来源于PubMed文献库中的文献信息,我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表,这个列表按照代谢物同时出现的文献数量降序排序,取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
- NCBI Taxonomy: 通过文献数据挖掘,得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序,取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
- Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
- Chemical Reaction: 在化学反应过程中,存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。
点击图上的相关代谢物的名称,可以跳转到相关代谢物的信息页面。
亚细胞结构定位 | 关联基因列表 |
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文献列表
- Jilu Feng, Claire C Berton-Carabin, Burçe Ataç Mogol, Karin Schroën, Vincenzo Fogliano. Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities.
Food chemistry.
2021 May; 343(?):128556. doi:
10.1016/j.foodchem.2020.128556
. [PMID: 33183873] - Fan Luo, Xueqian Fei. Maillard reaction derived from oil-tea camellia seed through roasting.
Journal of the science of food and agriculture.
2019 Aug; 99(11):5000-5007. doi:
10.1002/jsfa.9740
. [PMID: 30977140] - Huiying Li, Bingyuan Wang, Huaigu Yang, Yizhen Wang, Lei Xing, Wei Chen, Jiaqi Wang, Nan Zheng. Furosine Posed Toxic Effects on Primary Sertoli Cells through Regulating Cep55/NF-κB/PI3K/Akt/FOX01/TNF-α Pathway.
International journal of molecular sciences.
2019 Jul; 20(15):. doi:
10.3390/ijms20153716
. [PMID: 31366014] - Rui-Ze Gong, Yan-Hua Wang, Kun Gao, Lei Zhang, Chang Liu, Ze-Shuai Wang, Yu-Fang Wang, Yin-Shi Sun. Quantification of Furosine (Nε-(2-Furoylmethyl)-l-lysine) in Different Parts of Velvet Antler with Various Processing Methods and Factors Affecting Its Formation.
Molecules (Basel, Switzerland).
2019 Mar; 24(7):. doi:
10.3390/molecules24071255
. [PMID: 30935092] - M Teresa Pacheco, F Javier Moreno, Mar Villamiel. Chemical and physicochemical characterization of orange by-products derived from industry.
Journal of the science of food and agriculture.
2019 Jan; 99(2):868-876. doi:
10.1002/jsfa.9257
. [PMID: 30009444] - Antonio Dario Troise, Markus Wiltafsky, Vincenzo Fogliano, Paola Vitaglione. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.
Food chemistry.
2018 May; 247(?):29-38. doi:
10.1016/j.foodchem.2017.12.019
. [PMID: 29277225] - Wilson P Semedo Tavares, Shiyuan Dong, Weiya Jin, Yuhong Yang, Kaining Han, Fengchao Zha, Yuanhui Zhao, Mingyong Zeng. Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.
Food research international (Ottawa, Ont.).
2018 01; 103(?):390-397. doi:
10.1016/j.foodres.2017.10.063
. [PMID: 29389628] - Antonio Dario Troise, Daniele Vitiello, Catherine Tsang, Alberto Fiore. Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk.
Food & function.
2016 Jun; 7(6):2591-602. doi:
10.1039/c6fo00151c
. [PMID: 27240727] - Chiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, Claudio Corradini. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.
International journal of food sciences and nutrition.
2016 Jun; 67(4):391-9. doi:
10.3109/09637486.2016.1164671
. [PMID: 27045952] - Stefano Cattaneo, Fabio Masotti, Luisa Pellegrino. Liquid infant formulas: technological tools for limiting heat damage.
Journal of agricultural and food chemistry.
2009 Nov; 57(22):10689-94. doi:
10.1021/jf901800v
. [PMID: 19877633] - Carmen Rodríguez, Juana Frías, Concepción Vidal-Valverde, Amelia Hernández. Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts.
Journal of agricultural and food chemistry.
2007 Dec; 55(25):10275-80. doi:
10.1021/jf072076l
. [PMID: 17973449] - Anna Arnoldi, Donatella Resta, Francesca Brambilla, Giovanna Boschin, Alessandra D'Agostina, Elena Sirtori, Francesca O'Kane. Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products.
Molecular nutrition & food research.
2007 Apr; 51(4):431-6. doi:
10.1002/mnfr.200600246
. [PMID: 17357980]