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二肽L-肌肽，N-beta-丙氨酰-L-組氨酸
L-肌肽作為化妝品原料可以有效增白肌膚及防止肌膚衰老的作用，是一種天然抗氧化劑。

編號(hào)：153380

CAS號(hào)：305-84-0

單字母：H2N-βA-H-OH

編號(hào):	153380
中文名稱:	二肽L-肌肽，N-beta-丙氨酰-L-組氨酸
中文同義詞:	β-丙氨?；?L-組氨酸/N-β-丙氨酰-L-組氨酸/L-肉縮氨基酸/ 卡諾信
英文名:	L-Carnosine，N-beta-Alanyl-L-histidine
CAS號(hào):	305-84-0
單字母:	H2N-βA-H-OH
三字母:	H2N N端氨基：N-terminal amino group。在肽或多肽鏈中含有游離a-氨基的氨基酸一端。在表示氨基酸序列時(shí)，通常將N端放在肽鏈的左邊。 -βAla β丙氨酸 -His L-組氨酸：histidine。系統(tǒng)命名為(2S)-氨基-3-(4-咪唑基)丙酸。其側(cè)鏈帶有弱堿性的咪唑基，為編碼氨基酸。是幼小哺乳動(dòng)物的必需氨基酸。符號(hào)：H，His。 -OH C端羧基：C-terminal carboxyl group。在肽或多肽鏈中含有游離羧基的氨基酸一端。在表示氨基酸序列時(shí)，通常將C端放在肽鏈的右邊。
氨基酸個(gè)數(shù):	2
分子式:	C₉H₁₄N₄O₃
平均分子量:	226.23
精確分子量:	226.11
等電點(diǎn)(PI):	-
pH=7.0時(shí)的凈電荷數(shù):	1.21
平均親水性:	-0.5
疏水性值:	-3.2
外觀與性狀:	白色粉末
熔點(diǎn):	253℃
消光系數(shù):	-
來(lái)源:	人工化學(xué)合成，僅限科學(xué)研究使用，不得用于人體。
純度:	≥99%
應(yīng)用:	化妝品原料
儲(chǔ)存條件:	負(fù)80℃至負(fù)20℃
標(biāo)簽:	氨基酸衍生物肽 二肽(Dipeptide)

Carnosine is a major component of the non-protein fraction of vertebrate skeletal muscle. It acts as an aldehyde scavenger, a likely lipofuscin (age pigment) precursor and possible modulator of diabetic complications, atherosclerosis and Alzheimer's disease. Janssen et al. showed that carnosine acts as a protective factor in diabetic nephropathy.

DOI	名稱
10.1002/bio.644	Thiols enhance the sensitivity of luminescent assays for non-cross-linked and covalently cross-linked aminophthalhydrazides	下載
10.1126/sageke.2005.18.pe12	Carnosine: a versatile antioxidant and antiglycating agent	下載
10.2337/diabetes.54.8.2320	Carnosine as a protective factor in diabetic nephropathy: association with a leucine repeat of the carnosinase gene CNDP1	下載
10.1016/j.lfs.2005.09.054	Biological activities of the natural imidazole-containing peptidomimetics n-acetylcarnosine, carcinine and L-carnosine in ophthalmic and skin care products	下載
10.1586/ern.09.32	Carnosine, diabetes and Alzheimer's disease	下載
10.1021/jf900948r	Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth	下載
10.1021/jf100591c	Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice	下載
10.1007/s12010-013-0330-z	Characterization of a (D)-stereoselective aminopeptidase (DamA) exhibiting aminolytic activity and halophilicity from Aspergillus oryzae	下載