ID   1.5.3.26
DE   fructosyl amine oxidase (fructosamine-forming).
CA   an N-(1-deoxy-beta-D-fructopyranos-1-yl)amine + H2O + O2 = (1-deoxy-D-
CA   fructos-1-yl)amine + an aldehyde + H2O2.
CC   -!- Reducing sugars such as glucose react with amino groups in proteins
CC       via the spontaeous Maillard reaction, forming an unstable product
CC       that undergoes spontaneous rearrangement to a keto amine compound.
CC   -!- These reactions are known as glycation reactions, and the stable
CC       products are known as Amadori products.
CC   -!- This enzyme, characterized from a Pseudomonas sp. strain, cleaves the
CC       Amadori products at the alkylamine bond.
CC   -!- All other known fructosyl amine oxidases cleave the ketoamine bond
CC       (cf. EC 1.5.3.25).
//