Allylsine

Allylsine, also referred to as N6-allyl-lysine or allysine, is a derivative of the amino acid lysine that forms when the amino group of lysine reacts with reactive aldehydes such as acrolein. In this context, the allyl group originates from the aldehyde, yielding an N6-allyl-lysine adduct. It is discussed in the literature as a Maillard-type or advanced glycation end product (AGE)–type modification of lysine residues.

Formation and occurrence: Allylsine is produced during thermal processing of foods and in situations where lipid peroxidation generates reactive aldehydes like acrolein. It can be formed on free lysine or on lysine residues within proteins. Because of its origin from acrolein, allylsine is often studied as a biomarker of aldehyde exposure and oxidative stress rather than as a nutrient or pharmaceutical agent.

Biological significance: In research on aging, oxidative stress, and disease, allylsine is used to assess the extent of protein modification by reactive aldehydes. Its presence reflects exposure to lipid peroxidation products and Maillard-type reactions. The compound itself is not considered to have therapeutic use; rather, it serves as an analytical indicator in biochemical and clinical studies.

Analytical detection: Allylsine is typically detected and quantified in biological samples or foods using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after suitable sample preparation. Reported measurements are used to estimate aldehyde exposure, glycation-related modifications, and related physiological stress.

Synonyms: N6-allyl-lysine, allyl-lysine, allysine.