Monosaccharide characteristic reactions

Historically, techniques such as the formation of osazones and the demonstration of fermentation have contributed significantly to the separation and identification of carbohydrates. Observation of the characteristic crystalline structure and melting point of the osazone derivative, prepared by reaction of the monosaccharide with phenylhydrazine, was used in identification. This method is not completely specific, however, because the reaction involves both carbon atoms 1 and 2 with the result that the three hexoses, glucose, fructose and mannose (Figure 9.19), will yield identical osazones owing to their common enediol form. 

Their characteristic optical rotatory dispersion or circular-dichroism curves, and their infrared spectra, rich in characteristic frequencies, may be useful. Paper chromatography permits preliminary identification of the glycosyl phosphate or monosaccharide resulting after degradation, and the specific enzymic reactions of these products are widely used to provide additional evidence. 

Similar enol ethers probably serve as intermediates in another common modification-reaction of monosaccharide units especially characteristic of exocellular polysaccharides, namely, the formation of cyclic acetals of pyruvic acid. 

Completely different properties are shown by the monosaccharides of Type II, having an unsubstituted imino group in the hemiacetal ring. These compounds contain the 2-hydroxypiperidine system, and, accordingly, exhibit the reactions of this system. They are relatively stable in alkaline solution only. In neutral or acidic solution, dehydration, rearrangement, or condensation reactions occur that are characteristic of cyclic Mannich bases. 

Note, too, that monosaccharides have two different types of OH groups. Most are regular alcohols, and as such, undergo reactions characteristic of alcohols. The anomeric OH group, on the other hand, is part of a hemiacetal, giving it added reactivity. 

Nearly all current methods of isolation and purification of lectins rely on affinity chromatography. Naturally, the characteristic ligand must be determined in advance. The properties of lectins can be used to precipitate macromolecules and to agglutinate some types of cells, be they plant or animal. The driving force of this reaction is the association with certain bound residues, generally monosaccharides, from the macromolecule or the cellular periphery. When this type of reaction is observed, the problem is to find the sugar that can inhibit activity at the lowest possible molar concentration. As in the case of immunochemical precipitations, this inhibition is due to the occupation of the recognition site by the small soluble molecule. 

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