Aldoses rearrangement

A M A D 0 R I Glucosamine Rearrangement Conversion of N-glucosxfes of aldoses to N-glucosides of ketoses... 

Rearrangement reaction, 138 Reducing sugar, 992 Reduction, 229. 348 acid chlorides, 804 aldehydes, 609-610. 709 aldoses, 992 alkene, 229-232 alkyne, 268-270 amides, 815-816 arenediazonium salt, 943 aromatic compounds and, 579-580... 

Elimination reactions (Figure 5.7) often result in the formation of carbon-carbon double bonds, isomerizations involve intramolecular shifts of hydrogen atoms to change the position of a double bond, as in the aldose-ketose isomerization involving an enediolate anion intermediate, while rearrangements break and reform carbon-carbon bonds, as illustrated for the side-chain displacement involved in the biosynthesis of the branched chain amino acids valine and isoleucine. Finally, we have reactions that involve generation of resonance-stabilized nucleophilic carbanions (enolate anions), followed by their addition to an electrophilic carbon (such as the carbonyl carbon atoms... 

Figure 5.7 Examples of (a) elimination, (b) isomerization (aldose/ketose) and (c) a complex rearrangement of the pinacol-pinacolone type found in the biosynthesis of valine and isoleucine.

Aldoses generally undergo benzilic acid-type rearrangements to produce saccharinic acids, as well as reverse aldol (retro-aldol) reactions with j3-elimination, to afford a-dicarbonyl compounds. The products of these reactions are in considerable evidence at elevated temperatures. The conversions of ketoses and alduronic acids, however, are also of definite interest and will be emphasized as well. Furthermore, aldoses undergo anomerization and aldose-ketose isomerization (the Lobry de Bruyn-Alberda van Ekenstein transformation ) in aqueous base. However, both of these isomerizations are more appropriately studied at room temperature, and will be considered only in the context of other mechanisms. 

Amino-l-deoxyketoses are accessible from aldoses by such reactions as Amadori rearrangements, and deamination then affords a route to the ketose. Thus, D-galactose was converted into D-taga-... 

WEERMAN DEGRADATION. Formation of an aldose with one less carbon atom from and aklonic acid by a Hoffmann-type rearrangement of the corresponding amid. This is a general reaction of a-hydroxycarboxylic acids. 

The rearrangement is of interest because the corresponding enzymatic interconversion of aldoses and ketoses is an important part of the biosynthetic, photosynthetic, and metabolic pathways, as we shall see in Section 20-9. Although the biochemical rearrangement also may proceed by way of enediol intermediates, it is highly stereospecific and yields only one of two possible stereoisomeric aldoses. For example, glucose, but not mannose, can be enzymatically interconverted with fructose as the 6-phosphate ester derivative ... 

Furthermore, rearrangements occur that interconvert an aldose and ketose, OH O... 

First, glucose is phosphorylated to glucose 6-phosphate with ATP. Then an aldose ketose rearrangement converts glucose 6-phosphate into... 

It is well known that the Maillard reaction in foods is initiated by the formation of colorless and tasteless intermediates, which preferentially are formed in low-moisture systems ( ,5.). In this way by reaction of glucose with amino acids fructose-amino acids are formed via Amadori rearrangement of the primary glucosyl-ami-no acids (1 ). Fructose-amino acids e.g. have been isolated from freeze-dried apricots and peaches ( 6,7,8j. Amadori compounds arising from aldoses and amino acids are formed during drying of foods of plant origin and can be easily detected by amino acid analysis (j>). 

An account of the methods of synthesis of amino sugars has been given in an earlier Volume of this Series1 attention is devoted in this Section to methods recently developed. Several general methods have been employed for the synthesis of 2-amino-2-deoxy-aldoses these respectively involve direct amination of suitable sugar derivatives, interconversion of sugar series, and ascent or descent of a series with or without concomitant amination or molecular rearrangements. 

The first step of the reaction is the condensation of amino acids to carbon atom 1 of aldoses (or C-2 of ketoses) and the rearrangement to the keto (aldo)-sugar (Amadori or Heyns-rearrangement). 

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