Saccharopine
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Saccharopine | |
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IUPAC name | 2-[(5-amino-5-carboxy-pentyl) amino] pentanedioic acid |
Identifiers | |
CAS number | [997-68-2] |
PubChem | |
MeSH | |
SMILES | C(CCNC(CCC(=O)O)C(=O)O)CC(C(=O)O)N |
Properties | |
Molecular formula | C11H20N2O6 |
Molar mass | 276.286 |
Boiling point |
257-259°C |
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox 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.
Contents |
[edit] Reaction
The reactions involved, catalysed by saccharopine dehydrogenases, are:
- lysine + alpha-ketoglutarate <--> saccharopine <--> glutamate + 2-aminoadipate 6-semialdehyde
[edit] Pathology
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.
[edit] History
Saccharopine was first isolated in 1961 from yeasts (Saccharomyces, hence the name) by Darling and Larsen.[1]
[edit] See also
[edit] References
- ^ 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).
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