Glucono-y-lactone

The electrocatal3rtic oxidation of sucrose has only been the subject of a few investigations. The chemical oxidation of sucrose was firstly mentioned in the works of Bresler (1) and Usch (2). Karabinos (3) analysed the oxidation products of fructose, glucose, glucono-y-lactone and sucrose in 0.5 M NaHCOa. The author concluded that the main reaction products were CO2 and H2O. Bockris et al. (4), investigated the electrochemical oxidation of different carbohydrates at platinum electrodes for their possible use in fuel cells. They noticed that the electroactivity was better in alkaline medium than in acidic medium, and that the reactivity of the molecule decreased with increasing molecular weights. 

Reddy and Marth (1991) have reviewed the literature on the reduction of sodium in food products. Cheddar cheese made using a KCl/NaCl mixture in place of NaCl alone had a lower count of Staphylococcus aureus (Koenig and Marth, 1982). Low-sodium cheese with added glucono-y-lactone demonstrated resistance to C. botulinum toxin formation (Reddy and Marth, 1991). Salt blends have been used in cottage cheese, butter, buttermilk and ice cream (Reddy and Marth, 1991). 

The name of this enzyme was erroneously designated as D-glucono-y-lactone dehydrogenase (Tak-ahashi et al., 1976). Since the enzyme uses O2 as a good electron acceptor, it should be termed D-glucono-7-lactone oxidase. 

Y. Pocker and E. Green, Hydrolysis of D-glucono-5-lactone. I General acid-base catalysis, solvent deuterium isotopo effects, and transition state characterization, J. Am. Chem. Soc., 95 (1973) 113-119. 

A similar convergent synthetic strategy was applied in our synthesis of annona-cin, using sequential assembly of the three key fragments, aldehyde 29, phospho-nium 30, and alkyne 14 (Scheme 10-9). In this synthesis, the a,p-unsaturated-y-lactone unit was constructed after completion of the linear skeleton. A modified method was applied into the synthesis of segment 3 (Scheme 10-5), in which the six carbons, as well as two chiral centers from D-glucono-8-lactone, were all incorporated into the final target. Therefore, the efficiency of the whole... 

Kim, B. Y., and Kinsella, J. E. (1989). Rheological changes during slow acid induced gelation of milk by D-glucono-fi-lactone. J. Food Sci. 54, 894-898. 

Grushed fused ZnGlg shaken with acetic anhydride until almost dissolved, D-glucono-6-lactone added slowly with vigorous stirring and ice-cooling below 65 , after 1 hr. in the ice bath stored 24 hrs. at room temp., poured into water and stirred ca. 1 hr. 2,3,4,6-tetra-O-acetyl-D-gluconic acid monohydrate (Y ... 

The results of inhibition studies with aldonolactones and 5-amino-5-deoxyaldonolactams may be summarized as follows y -D-glycosidases are inhibited by 1,5-lactones and the lactams some 100- to > 10,000-fold better than by the parent aldoses, with Kj values from 200 //Mto <0.1 nM. Al-dono-1,4-lactones are probably no better inhibitors than aldoses or polyols of comparable structure, with the possible exception s of 2-acetamido-2-deoxy-D-glucono-1,4-lactone. 

Ono, D. Masuyama, A. Nakatsuji, Y. Okahara, M. Yamamura, S. Takeda, T. Preparation, surface-active properties and acid decomposition profiles of a new soap bearing a 1,3-dioxolane ring. J. Am. Oil Chemists Soc. 1993, 70, 29-36. Kida, T. Morishima, N. Masuyama, A. Nakatsuji, Y. New cleavable surfactants derived from glucono-1,5-lactone. J. Am. Oil Chemists Soc. 1994, 71, 705-710. 

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