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Information on EC - fructosyl amine oxidase (fructosamine-forming)

for references in articles please use BRENDA:EC1.5.3.26
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IUBMB Comments
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, fructosyl amine oxidase (glucosone-forming)).
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The expected taxonomic range for this enzyme is: Pseudomonas sp.
Reaction Schemes
an N-(1-deoxy-D-fructos-1-yl)amine
an N-(1-deoxy-D-fructos-1-yl)amine + O2 + H2O = (1-deoxy-D-fructos-1-yl)amine + an aldehyde + H2O2
show the reaction diagram
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