Carbohydrates amino-sugars

The elemental and vitamin compositions of some representative yeasts are Hsted in Table 1. The principal carbon and energy sources for yeasts are carbohydrates (usually sugars), alcohols, and organic acids, as weU as a few other specific hydrocarbons. Nitrogen is usually suppHed as ammonia, urea, amino acids or oligopeptides. The main essential mineral elements are phosphoms (suppHed as phosphoric acid), and potassium, with smaller amounts of magnesium and trace amounts of copper, zinc, and iron. These requirements are characteristic of all yeasts. The vitamin requirements, however, differ among species. Eor laboratory and many industrial cultures, a commercial yeast extract contains all the required nutrients (see also Mineral nutrients). 

Tannins are polyhydroxyphenols. They are soluble in water, aleohols and aeetone and ean eoagulate proteins. They are yielded by extraetion from wood substanee, bark, leaves and fruits. Other components of the extraction solutions are sugars, pectins and other polymeric carbohydrates, amino acids and other substances. The content of non-tannins can reduce wood failure and water resistance of glued bonds. The polymeric carbohydrates especially increase the viscosity of the extracts. 

Sections Str-ucturally modified carbohydrates include deoxy sugars, amino sugars,... 

Amino sugar (Section 25.11) Carbohydrate in which one of the hydroxyl groups has been replaced by an amino group. 

In tandem with his studies of polysaccharides, Stacey had a research group investigating the chemistry of the unusual sugars found as components of carbohydrate macromolecules. In this context, derivatives of simple sugars, di- and trisaccharides, uronic acids, deoxy sugars, amino sugars, sugar sulfates, and phosphates were studied. 

Compounds with a phosphonate group linked by a P-C bond to a carbohydrate residue may be named as glycos-n-ylphosphonates (cf. 2-Carb-31.2) or as C-sub-stituted carbohydrates (cf. amino sugars, 2-Carb-14). 

Where the new bridge is attached to oxygen (or a replacement heteroatom, e.g. nitrogen in an amino sugar) already indicated in the name of the unbridged carbohydrate, the bivalent substituent prefix denotes substitution at two heteroatoms as outlined in 2-Carb-24.1 and 2-Carb-25 [method (b)]. Heteroatoms not directly bonded to the carbohydrate chain are regarded as part of the bridge. 

It will be appropriate to consider first the building units of the carbohydrate residues and it will be immediately apparent that D-mannose and D-galactose with N-acetyl-amino sugars and hexuronic acids play a predominant role. It is proposed, therefore, to discuss briefly some of the more important discoveries connected with the two latter groups and with the carbohydrate sulfates. 

The death on October 8, 2009 of Antonio Gomez Sanchez is noted with regret. He was one of the successors of the Seville carbohydrate school built up by Francisco Garcia Gonzalez, with whom he coauthored in Volume 20 a chapter on the reaction of amino sugars with 1,3-dicarbonyl compounds, a subject that was a major theme of Gomez Sanchez s research. 

K. Aoi, K. Tsutsumiuchi, A. Yamamoto, and M. Okada, Globular carbohydrate macromolecule sugar balls 3. Radial-growth polymerization of sugar-substituted x-amino acid N-carboxyanhydrides (glyco-NCAs) with a dendritic initiator, Tetrahedron, 53 (1997) 15415-15427. 

In carbohydrate chemistry, the most described method for the preparation of saccharidic thionocarbamates involves preliminary introduction of the amine function on a partially or non-protected saccharidic template. The condensation of amino sugars with carbon disulfide or thiophosgene leads to cyclization in 1,3-oxazolidine- or l,3-oxazine-2-thiones. This reaction involves the formation of an intermediate isothiocyanate, which reacts further with a 3- or y-located hydroxyl group. The viability and facility of this process depends on the saccharidic ring size and the inherent strain. Some major rules can be put into light from the cases studied 30... 

Depolymerization of the permethylated carbohydrate is achieved by hydrolysis with acid. Under these conditions, the amino sugar residues are N-deacetylated, and the aminohexosidic linkages become resistant to hydrolysis. Stellner and coworkers29 showed that, when the acid degradation is conducted in 95% acetic acid, the amino sugar residues are also liberated, and can be analyzed by the methylation technique.29 Therefore, acetolysis followed by acid hydrolysis is now commonly used, as it allows the analysis both of hexose and hexosamine residues. 

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