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EC 1.5.3.26 Details
EC number
1.5.3.26
Accepted name
fructosyl amine oxidase (fructosamine-forming)
Reaction
an N-(1-deoxy-D-fructos-1-yl)amine + O2 + H2O = (1-deoxy-D-fructos-1-yl)amine + an aldehyde + H2O2
Systematic name
N-(1-deoxy-D-fructos-1-yl)amine:oxygen oxidoreductase (fructosamine-forming)
Comment
Reducing sugars such as glucose react with amino groups in proteins via the spontaeous Maillard reaction, forming an unstable product that undergoes spontaneous rearrangement to a keto amine compound. These reactions are known as glycation reactions, and the stable products are known as Amadori products. This enzyme, characterized from a Pseudomonas sp. strain, cleaves the Amadori products at the alkylamine bond. All other known fructosyl amine oxidases cleave the ketoamine bond (cf. EC 1.5.3.25, fructosyl amine oxidase (glucosone-forming)).
History
created 2022
EC Tree
1.5.1.4 created 1961, deleted 1976
1.5.1.13 created 1972, deleted 2004
1.5.1.14 created 1976, deleted 1989
1.5.3.3 created 1961, deleted 1972
1.5.3.8 created 1989, deleted 1992
1.5.3.9 created 1989, modified 1999, deleted 2002