Glucose pyranose forms

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

D-galactose, C HiiOe. Crystallizes in the pyranose form m.p. 1I8-120 C (monohydrate), 165-5" C (anhydrous). An isomer of glucose which is fairly widely distributed in plants. It is a constituent of raffinose and slachyose, of hemicelluloses, of pectin, of gums and mucilages, and of some glycosides. In animals it forms half the lactose molecule and is the sugar found in the brain. Chemically it is very similar to glucose. It has the structure... 

Haworth formulas are satisfactory for representing configurational relationships in pyranose forms but are uninformative as to carbohydrate conformations X ray crystal lographic studies of a large number of carbohydrates reveal that the six membered pyra nose ring of D glucose adopts a chair conformation... 

The distribution between the a and p anomenc forms at equilibrium is readily cal culated from the optical rotations of the pure isomers and the final optical rotation of the solution and is determined to be 36% a to 64% p Independent measurements have established that only the pyranose forms of d glucose are present m significant quanti ties at equilibrium... 

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... 

The following are the more stable anomers of the pyranose forms of D glucose D mannose and D galactose... 

If the carbonyl and the hydroxyl group are in the same molecule, an intramolecular nucleophilic addition can take place, leading to the formation of a cyclic hemiacetal. Five- and six-membered cyclic hemiacetals are relatively strain-free and particularly stable, and many carbohydrates therefore exist in an equilibrium between open-chain and cyclic forms. Glucose, for instance, exists in aqueous solution primarily in the six-membered, pyranose form resulting from intramolecular nucleophilic addition of the -OH group at C5 to the Cl carbonyl group (Figure 25.4). The name pyranose is derived from pyran, the name of the unsaturated six-membered cyclic ether. 

It is to be expected, on these grounds, that the predominating component of the mutarotation equilibrium of 3,6-anhydro-glucose will be 3,6-anhydro-glucofuranose whereas that of 3,6-anhydro-galactose will be the open-chain form. Neither will include pyranose forms. 

The enzymatic synthesis of sucrose also throws light on the formation of the furanose form of fructose in the sucrose molecule. The fact that sucrose is directly formed from D-glucose-l-phosphate and D-fructose supports Isbell and Pigman s34 and Gottschalk s85 evidence that the latter monosaccharide occurs in solution in an equilibrium mixture of furanose and pyranose forms. This makes it unnecessary to postulate a special mechanism of stabilization of a five membered (furanose) ring before the formation of compound sugars containing the D-fructose molecule.86... 

Thermolysis of D-fructose in acid solution provides 11 and 2-(2-hydrox-yacetyl)furan (44) as major products. Earlier work had established the presence of 44 in the product mixtures obtained after acid-catalyzed dehydrations of D-glucose and sucrose. Eleven other products were identified in the D-fructose reaction-mixture, including formic acid, acetic acid, 2-furaldehyde, levulinic acid, 2-acetyl-3-hydroxyfuran (isomaltol), and 4-hydroxy-2-(hydroxymethyl)-5-methyl-3(2//)-furanone (59). Acetic acid and formic acid can be formed by an acid-catalyzed decomposition of 2-acetyl-3-hydroxyfuran, whereas levulinic acid is a degradation prod-uct of 11. 2,3-Dihydro-3,5-dihydroxy-6-methyl-4//-pyran-4-one has also been isolated after acid treatment of D-fructose.The pyranone is a dehydration product of the pyranose form of l-deoxy-D-eo f o-2,3-hexodiulose. In aqueous acid seems to be the major reaction product of the pyranone. 

Fig. 2.2 Structures of common ginsenosides. The core damarane structure common to ginsenosides is shown along with the carbon skeletons of the 20(S)-protopanaxadiol and 20(S)-protopanaxatriol ginsenosides. The sugar decorations of the most common ginsenosides are indicated in the table below the structures. Legend Ara(/), arabinose (furanose form) Ara(p), arabinose (pyranose form) Glc, glucose...

In sucrose, fructose is present as the P anomer. Now, one of these sugars has acted as an alcohol to make a bond to the other sugar. We can look at this in two ways. Either frnctose acts as an alcohol to react with the hemiacetal glucose to form an acetal, or alternatively, glucose is the alcohol that reacts with the hemiketal fructose to form a ketal. In sucrose, the pyranose ring is an acetal, whilst the fnranose ring is a ketal. This all seems rather... 

Fig. 1. Higher-order sugars L-g/yceroD-manno-Heptose (1, open-chain and 2, a-pyranose) and A -acetylneurami ilic acid (3, a-pyranose form). Structures 4-8 depict D-glucose (4) as its open-chain Fischer projection, and as the a-oxetose (5), a-furanose (6), a-pyranose (7), and a-septanose (8) ring forms.

In another recent study it was concluded that both the py-ranose and the furanose forms of the alternate substrate 5-keto-D-fructose act as substrates. The pyranose form can be compared to glucose lacking hydro l at C-1 and having a second hydroxyl at C-2 (ketohydrate form). The furanose form is comparable to fructose but bears an extra hydroxyl moiety at C-5. Correcting for the amount of 5-keto-D-fructose in the pyranose form (98%), a K value for the furanose form could be calculated that is more tfian an order of magnitude smaller than that for fructose. This suggests that there is a favorable interaction between the enzyme and the additional C-5 hydroxyl. However, since no conclusive data for C-... 

FIGURE 7-7 Pyranoses and furanoses. The pyranose forms of o-glucose and the furanose forms of o-fructose are shown here as Haworth perspective formulas. The edges of the ring nearest the reader are represented by bold lines. Hydroxyl groups below the plane of the ring in these Haworth perspectives would appear at the right side of a Fischer projection (compare with Fig. 7-6). Pyran and furan are shown for comparison. 

A Taste of Honey The fructose in honey is mainly in the jS-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The jS-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations ... 

Glucose, having all of its substituents equatorial in its pyranose forms, shows the highest proportion of pyranoses (> 99%) in its equilibrium... 

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