Relation to carbohydrate

Biochemistry resulted from the early elucidation of the pathway of enzymatic conversion of glucose to ethanol by yeasts and its relation to carbohydrate metaboHsm in animals. The word enzyme means "in yeast," and the earfler word ferment has an obvious connection. Partly because of the importance of wine and related products and partly because yeasts are relatively easily studied, yeasts and fermentation were important in early scientific development and stiU figure widely in studies of biochemical mechanisms, genetic control, cell characteristics, etc. Fermentation yeast was the first eukaryote to have its genome elucidated. 

The vitamin thiamine may not at first sight have a close relation to carbohydrates, but David and Estramareix (Paris) trace here a remarkable story in the elucidation of its biosynthesis. Quite different pathways are shown to exist in... 

Tipson s long-standing interest in sulfonic esters led him to contribute a landmark article on carbohydrate sulfonates for Volume 8 of Advances in Carbohydrate Chemistry, which marked the start of his editorial involvement with the series he joined as assistant editor to M. L. Wolfrom starting with Volume 9. This was the beginning of a long and fruitful association between Wolfrom and Tipson that assured researchers in the carbohydrate field of a regular series of authoritative articles on a wide range of topics, both fundamental and applied, related to carbohydrates. 

In relation to carbohydrate chemistry, the Koenigs-Knorr synthesis of glycosides involves the treatment of glycosyl halides with an alcohol or phenol in the presence of a heavy metal salt.267 Karrer268 discovered that reaction of silver salts of hydros acids could also be used and use of these reagents has been extended more recently. Numerous variations and improvements on the original method have now been reported, and silver oxide, silver carbonate or silver trifluoromethanesulfonate have since become the accepted standard reagents.267... 

Some reactions relating to carbohydrates were studied by Ashford et al(Ref 3). The nitration of carbohydrates their stability have been studied by many investigators, such as Ashford et al (Ref 4), Polform(Re 11) and many others. See also Evan s (Ref 1), Doree(Ref 5),... 

Product formation is directly related to carbohydrate utilisation Ethanol... 

Product formation indirectly related to carbohydrate utilisation Citric acid... 

Thus it seems certain that glucuronide formation is closely related to carbohydrate metabolism, but the details of the mechanism are, as yet, unknown. The important points which have to be elucidated refer to the immediate precursor or precursors of D-glucuronic acid and to the nature of the conjugation process, for example, whether D-glucuronic acid is built up on the aglycon molecule or whether direct union of the acid with the aglycon can occur. 

Protection groups related to carbohydrate chemistry are discussed in Section 5.16. 

Since from physiological studies it was evident that increased carbohydrate levels are able to confer resistance to cold, it is surprising that none of the cloned transcripts can so far be related to carbohydrate metabolism. One explanation for this may be that low temperature activates or modifies enzymes which are involved in metabolism at normal temperatures, and therefore transcripts for these enzymes would not... 

Diabetes mellitus is a disease related to carbohydrate metabolism in which insulin is absent, low in quantity, or a combination of both. It is characterized by hyperglycemia. Progress of the disease causes tissue or vascular damage, leading to diabetic complications such as retinopathy, neuropathy, cardiovascular disease, and foot ulcerations. 

Ketosis, relation to carbohydrate oxidation, II, 145-159 theory of, II, 146 a-Ketovaleric acids, V, 50 Konigs-Knorr reaction, I, 79, 114 a-glycoside formation in, I, 84 Kojic acid, III, 373 from sucrose, IV, 322, 324... 

Carbohydrates are minor components of wine which contribute to sensorial properties and play and important role in the different reactions occurring during fermentation and aging. Whereas monosaccharides and polyalcohols are rather well-known, more research is necessary on disaccharides, oligosaccharides and non-phenolic glycosides. The presence of cyclitols in wines and wine derivatives can constitute a useful tool to characterize their origin. Among all the studies related to carbohydrates in wine, polysaccharides have been the most important focus in the last years. 

GaUaugher, A.F., Hibbert, H. (1937) Studies on reactions relating to carbohydrates and polysaccharides. LV. Vapor pressures of the polyethylene glycols and their derivatives. J. Am. Chem. Soc. 59, 2521-2525. 

Much of the interest in acetal chemistry is related to carbohydrates, because polyhydroxyaldehydes exist predominantly as cyclic hemiacetalsJ Digoxin, for example, possesses acetal functions subject to hydrolysis. 

Some other substances related to carbohydrates have been isolated from soils glucaric acid, " mannitol, " inositol (present partly as esters of phos-... 

Inositols provide a good starting-point for studying the binding of such metal ions as Gd " " and Mn " to carbohydrates, because each is unique, they are structurally related to carbohydrates, and they do not contain other functional groups (carboxyl, amino) which may also interact with metal... 

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