Amino protecting groups with formyl function

Unfortunately, these results could not be readily reproduced in related reactions. Further studies by the same group led to the design of the pyrrolidine-derived catalyst 36 to catalyze the reaction of ketones 7 with iV-PMP-protected glyoxylate ester 10a (Scheme 5.20) [27]. The corresponding P-formyl-functionalized amino acid derivatives 37 were produced in high yields and excellent anh-selectivities. 

Protein synthesis begins with the N-terminal amino acid and proceeds from this point. In some bacteria, yeast, and higher organisms, this first aminoacyl-tRNA is known to be iV-formylmethionyl-tRNA Formylation of the amino function can be considered as a protecting group to prevent participation of the amino function is peptide bond formation. The fMet-tRNA is then the first aminoacyl-tRNA to bind to the ribosome and mRNA. After the protein is synthesized, the formyl group is removed by enzymatic cleavage (formylase). 

Numerous undesirable reactions that result in organoleptic, nutritional and functional deterioration may occur in food proteins during processing and storage. These include the non-enzymatic or Maillard reactions, transamidation condensation reactions with dehydroalanine forming crosslinks, and carbonyl amine interactions, all of which may involve the free e-amino group of lysine (11,23). To minimize these reactions a significant volume of work has been done on the protective modification of the e-NH2 of lysine by formylation, acetylation, propionylation (26) or reductive dimethylation (10,11). 

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