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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
1.5.3.3 created 1961, deleted 1972
1.5.3.8 created 1989, deleted 1992
1.5.3.9 created 1989, modified 1999, deleted 2002