1.5.3.26: fructosyl amine oxidase (fructosamine-forming)

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For detailed information about fructosyl amine oxidase (fructosamine-forming), go to the full flat file.

Reaction

ECTree

1 Oxidoreductases

1.5 Acting on the CH-NH group of donors

1.5.3 With oxygen as acceptor

1.5.3.26 fructosyl amine oxidase (fructosamine-forming)

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Results	in table
14	Inhibitors
1	KM Value [mM]
2	Localization
3	Metals/Ions
2	Organism
1	pH Optimum
1	pI Value
1	Purification (Commentary)
1	Reaction
2	Reference
1	Specific Activity [micromol/min/mg]
8	Substrates and Products (Substrate)
1	Subunits
1	Systematic Name
1	Temperature Optimum [°C]
1	Temperature Range [°C]

Systematic Name

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Systematic Name on EC 1.5.3.26 - fructosyl amine oxidase (fructosamine-forming)

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N-(1-deoxy-D-fructos-1-yl)amine:oxygen oxidoreductase (fructosamine-forming)

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)).