Saccharopine
From Wikipedia, the free encyclopedia
| Saccharopine | |
|---|---|
 |
|
| Systematic name | 2-[(5-amino-5-carboxy-pentyl)amino]pentanedioic acid |
| Other names | epsilon-N-(L-Glutar-2-yl)-L-lysine |
| Chemical formula | C11H20N2O6 |
| Molecular mass | 276.286 g/mol |
| Density | x.xxx g/cm3 |
| Melting point | xx.x°C |
| Boiling point | 257-259°C |
| CAS number | 997-68-2 |
| SMILES | C(CCNC(CCC(=O)O)C(=O)O)CC(C(=O)O)N |
| Disclaimer and references | |
Saccharopine is an intermediate in the metabolism of amino acid lysine. It is a precursor of lysine in the alpha-aminoadipate pathway which occurs in a few lower fungi, the higher fungi, and euglenids. In mammals and higher plants saccharopine is an intermediate in the degradation of lysine, formed by condensation of lysine and alpha-ketoglutarate. The reactions involved, catalysed by saccharopine dehydrogenases, are:
lysine + alpha-ketoglutarate <--> saccharopine <--> glutamate + 2-aminoadipate 6-semialdehyde
Saccharopinuria (high amounts of saccharopine in the urine) and saccharopinemia (an excess of saccharopine in the blood) are conditions present in some inherited disorders of lysine degradation.
Saccharopine was first isolated in 1961 from yeasts (Saccharomyces, hence the name) by Darling and Larsen.
[edit] See also
[edit] Note
- ↑ Darling, S., and Larsen, P. O., Saccharopine, a new amino acid in Baker's and Brewer's yeast: I. Isolation and properties. Acta Chem. Scand., 15, 743 (1961).
