Aldoses, reaction with amines

As might be expected, the carbonyl function in aldoses and ketoses undergoes condensation reactions with amine derivatives (Section 17-9). For example, treatment of o-mannose with phenylhydrazine gives the corresponding hydrazone, o-mannose phenylhydrazone. Surprisingly, the reaction does not stop at this stage but can be induced to continue with additional phenylhydrazine (two extra equivalents). The final product is a double phenylhydrazone, also called an osazone (here, phenylosazone). In addition, one equivalent each of benze-namine (aniline), ammonia, and water is generated. 

In the Maillard sequence, the initial reaction between a carbonyl group and a trivalent nitrogen atom is perhaps the most thoroughly investigated and best understood. As early as 1963, Reynolds (14) published a review with 140 references limited largely to the studies of reactions of aldoses with amines, the determination of the structures and properties of the first products of reaction (a glycosylamine), and the rearrangement of the latter to a more stable ketoseamine. 

As indicated previously, primary and secondary amines can also react with carbonyl compounds to form a mixture of compounds containing small molecules and polymers. The small molecule compounds obtained from an aldose and an amine have the common name Amadori products because the Amadori rearrangement is involved in their formation. The compounds generated from ketoses and amines are known as Heyns products (although the differentiation Amadori/Heyns is not always considered). The mechanism for the reaction of primary amines with a reducing sugar can be formulated as follows ... 

Reactions of aldoses with amines can be stopped conveniently at the 1-amino-l-deoxy-2-ketose stage if the amine is an arylamine such as aniline (pifa 4.6) and the reaction is carried out in buffered weakly acid medium (such as glacial acetic... 

The chemistry of the browning reaction has been reviewed periodically (1-7). The carbohydrate-amino acid browning reaction produces literally hundreds of reaction products. Despite the fact that the Maillard reaction has been investigated for many years, we cannot as yet identify all the reactant compounds. The first steps are, however, clearly established. The aldose or ketose reacts with amine to produce N-substituted glycosyl amine (Fig. 1). This rearranges, as illustrated, to produce a 1-amino-desoxy-2-ketosyl amine. If it is blocked, the overall reaction is blocked. This key compound or compounds can then continue to react (Fig. 2). The desoxy-ketose or amadori rearrangement product can dehydrate to produce furfural-like compounds or, through the loss of water, produce reductones. All of these compounds can react with one another or with other amine compounds to produce a wide variety of reaction products. 

The loss of aldoses by reaction with the primary amine functions on various amine-bonded silica or dynamically coated silica columns has again been demonstrated, while an attempt to use dimethylamino-functionalized silica, which did not react with sugars, failed to provide sufficient chromatographic separation. Both a diol-modified silica column with an eluant containing diisopropylethyl-... 

In a similar manner, starting from 2-methylchloride-naphtho[l,8-de][l,2,3]triazine and magnesium, via a novel sonication-promoted Barbier reaction, an a-aminomethyl carbanion equivalent is generated which reacts in situ with a variety of carbonyl compounds. Subsequent catalytic hydrogenolysis of the triazine moiety yields the corresponding amines <00TL4685>. Sterically controlled regiospecific cyclization of aldose-5-ethyl-l,2,4-... 

Aromatic amines that have been used include o-toluidine, p-aminosali-cylic acid, p-aminobenzoic acid, diphenylamine and p-aminophenol. Their ability to react preferentially with a particular carbohydrate or class of carbohydrate is often useful, e.g. p-aminophenol, which shows some specificity for ketoses compared with aldoses and is useful for measuring fructose. These reagents have proved particularly useful for the visualization and identification of carbohydrates after separation of mixtures by paper or thin-layer chromatography, when colour variations and the presence or absence of a reaction aid the interpretation of the chromatogram. 

The initiating reaction between aldoses and amines, or amino acids, appears to involve a reversible formation of an N-substituted aldosyl-amine (75) see Scheme 14. Without an acidic catalyst, hexoses form the aldosylamine condensation-product in 80-90% yield. An acidic catalyst raises the reaction rate and yet, too much acid rapidly promotes the formation of 1-amino-l-deoxy-2-ketoses. Amino acids act in an autocat-alytic manner, and the condensation proceeds even in the absence of additional acid. A considerable number of glycosylamines have been prepared by heating the saccharides and an amine in anhydrous ethanol in the presence of an acidic catalyst. N.m.r. spectroscopy has been used to show that primary amines condense with D-ribose to give D-ribopyrano-sylamines. ... 

A distinct improvement in the preparative method was made by Wey-gand, who was the first to demonstrate that the rearrangement is catalyzed by acids. Besides resulting in a faster and more reliable reaction, purer products in much improved yields (50-60 %) were obtained. A mixture of 1.0 mole of aldose, 1.1 to 1.4 moles of aromatic amine, 2.5 to 3.0 moles of water, and 0.002 to 0.02 moles of an acid catalyst was heated for 10 to 30 minutes on a boiling-water bath. The darkened liquid was diluted with hot alcohol, affording the crystalline ketose derivative in nearly pure state. Mineral or organic acids, or acid-reacting salts, were employed as the catalyst. 

Although there is no positive evidence in support of it, a plausible alternative to the above reaction sequence is enolization of the aldose before condensation with the amine. In such a sequence, the Y-substituted glycosylamine would not be a precursor of the aminodeoxyketose. This postulate merits investigation because, in spite of attempts to isolate Y, Y-dibenzyl-D-glucosylamine, this compound could not be found in the reaction product of D-glucose with dibenzylamine only D-glucose or the Amadori rearrangement product was isolated. ... 

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