Saccharopine

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Saccharopine
IUPAC name 2-[(5-amino-5-carboxy-pentyl) amino] pentanedioic acid
Identifiers
CAS number [997-68-2]
PubChem 1087
MeSH Saccharopine
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

  1. ^ 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).