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L5751

Sigma-Aldrich

L-Lysine dihydrochloride

≥98% (HPLC), suitable for ligand binding assays

Synonym(s):

(S)-2,6-Diaminohexanoic acid dihydrochloride

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About This Item

Linear Formula:
NH2(CH2)4CH(NH2)COOH · 2HCl
CAS Number:
657-26-1
Molecular Weight:
219.11
Beilstein:
4539715
EC Number:
211-518-3
MDL number:
MFCD00066389
UNSPSC Code:
12352209
PubChem Substance ID:
24896413
NACRES:
NA.26

product name

L-Lysine dihydrochloride, ≥98% (HPLC)

Quality Level

200

Assay

≥98% (HPLC)

form

powder

technique(s)

ligand binding assay: suitable

color

white to faint yellow

mp

200-206 °C (lit.)

SMILES string

Cl[H].Cl[H].NCCCC[C@H](N)C(O)=O

InChI

1S/C6H14N2O2.2ClH/c7-4-2-1-3-5(8)6(9)10;;/h5H,1-4,7-8H2,(H,9,10);2*1H/t5-;;/m0../s1

InChI key

JBBURJFZIMRPCZ-XRIGFGBMSA-N

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Biochem/physiol Actions

L-Lysine is an essential proteinogenic α amino acid used in a wide range of applications including as a supplement in cell culture media; a substrate of enzymes such as L-lysine oxidase (EC 1.4.3.14); a component of poly-lysine polymers; and a substrate for oxidation and glycation mechanism studies.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The melanogenic marine bacterium M. mediterranea synthesizes marinocine, a protein with antibacterial activity. We cloned the gene coding for this protein and named it lodA [P. Lucas-Elío, P. Hernández, A. Sanchez-Amat, F. Solano, Purification and partial characterization of marinocine, a
Gong Zhang et al.
Journal of agricultural and food chemistry, 59(22), 12037-12046 (2011-10-11)
A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds. AGEs included carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), pyralline (Pyr), argpyrimidine (Arg-p), and
Xiu-Min Chen et al.
Journal of agricultural and food chemistry, 59(20), 11294-11303 (2011-09-23)
We investigated the antioxidant and anti-inflammatory activities of both crude and ultrafiltrated Maillard reaction (MR) products (MRPs) derived from sugar-amino acid MR models, comprising fructose (Fru), glucose (Glu) or ribose (Rib) reacted with glycine (Gly) or lysine (Lys), respectively. Crude
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