Glucose, anomerization

Ha S, J Gao, B Tidor, J W Brady and M Karplus 1991. Solvent Effect on the Anomeric Equilibrium in d Glucose A Free Eneigy Simulation Analysis. Journal of the American Chemical Sod. ty 113 1553-1557... 

It IS not possible to tell by inspection whether the a or p pyranose form of a par ticular carbohydrate predominates at equilibrium As just described the p pyranose form IS the major species present m an aqueous solution of d glucose whereas the a pyranose form predominates m a solution of d mannose (Problem 25 8) The relative abundance of a and p pyranose forms m solution depends on two factors The first is solvation of the anomeric hydroxyl group An equatorial OH is less crowded and better solvated by water than an axial one This effect stabilizes the p pyranose form m aqueous solution The other factor called the anomeric effect, involves an electronic interaction between the nng oxygen and the anomeric substituent and preferentially stabilizes the axial OH of the a pyranose form Because the two effects operate m different directions but are com parable m magnitude m aqueous solution the a pyranose form is more abundant for some carbohydrates and the p pyranose form for others... 

Lactose is a disacchande constituting 2-6% of milk and is known as milk sugar It differs from maltose and cellobiose m that only one of its monosaccharide units is D glucose The other monosaccharide unit the one that contributes its anomeric carbon to the glycoside bond is d galactose Like cellobiose lactose is a (3 glycoside... 

Bu3SnOMe, CICH2CH2CI, 1 h, 77% yield.These conditions selectively cleave the anomeric acetate of a glucose derivative in the presence of other acetates. 

Pyridone also catalyzes epimerization of the anomeric position of the tetramethyl ether of glucose. The mechanism involves two double proton transfers. The first leads to a ring-opened intermediate, and the second results in ring closure to the isomerized product ... 

The distribution between the a and p anomeric fonns at equilibrium is readily calculated from the optical rotations of the pure isomers and the final optical rotation of the solution, and is deter-mined to be 36% a to 64% p. Independent measurements have established that only the pyranose fonns of D-glucose are present in significant quantities at equilibrium. 

The most familiar of all the carbohydrates is sucrose—common table sugar. Sucrose is a disacchar ide in which D-glucose and D-fructose are joined at then anomeric carbons by a glycosidic bond (Figure 25.7). Its chemical composition is the same ine-spective of its source sucrose from cane and sucrose from sugar beets are chemically identical. Because sucrose does not have a free anomeric hydroxyl group, it does not undergo mutarotation. 

Sucrose (Section 25.14) A disaccharide of glucose and fructose in which the two monosaccharides are joined at their anomeric positions. 

In extending this direct method of synthesis, we next investigated the possibility of preparing similarly constituted halides from 2-deoxy-D-arabino-hexose (2-deoxy-D-glucose) (21). The hexose was subjected to a partial anomerization procedure described by Bergmann and co-workers (1). The solid material obtained by this procedure is a mixture of the anomeric forms of 2-deoxy-D-arabino-hexose low temperature p-nitro-benzoylation of the latter in pyridine resulted in a mixture of crystalline, anomeric tetrakis-p-nitrobenzoates in a ratio of approximately 1 1. They were readily separable by fractional recrystallization, and treatment of either with an excess of hydrogen bromide in dichloromethane, or with... 

Aldose-ketose isomerism Fructose has the same molecular formula as glucose but differs in its structural formula, since there is a potential keto group in position 2, the anomeric carbon of fmctose (Figures 13 and 13-7), whereas there is a potential aldehyde group in position 1, the anomeric carbon of glucose (Figures 13-2 and 13-6). 

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