Sucrose acylation

As can be seen, several additional hydroxyl groups are available for esterification. Thus, a variety of economically attractive sugar esters with a wide range of HLB may be prepared on a synthetic or enzymatic way. This very mild sucrose acylates are useful as edible emulsifiers and food-grade cleaners. When used in breadmaking, sucrose monoesters and diesters improve the... 

Ferrer, M., Plou, F. J., Puentes, G. et al. (2002) Effect of the immobilization method of lipase from Thermomyces lanuginosus on sucrose acylation. Biocatal. Biotransform., 20, 63-71. 

Acetylsucrose [63648-81-7] has been prepared in 40% yield by direct acetylation of sucrose using acetic anhydride in pyridine at 40° C (36). The 6-ester has subsequently been obtained in greater than 90% yield, by way of 4,6-cycHc orthoacetate. Other selective methods for the 6-acylated derivatives include the use of alkyl tin reagents such as dibutyl tin oxide (37) and of dibutyl stannolane derivatives (38). Selective acetylation of sucrose by an enzymic process has also been described. Treatment of sucrose with isopropenyl acetate in pyridine in the presence of Lipase P Amano gave, after chromatography, 6-0-acetylsucrose (33%) and 4/6-di-O-acetylsucrose (8%). The latter compound has been obtained in 47% yield by the prolonged treatment (39). 

Enzymatic acylation reactions offer considerable promise in the synthesis of specific ester derivatives of sucrose. For example, reaction of sucrose with an activated alkyl ester in /V, /V- dim ethyl form am i de in the presence of subtilisin gave 1 -0-butyrylsucrose, which on further treatment with an activated fatty acid ester in acetone in the presence of Hpase C. viscosum produced the 1, 6-diester derivative (71,72). 

Orthoesters. The value of cycHc orthoesters as intermediates for selective acylation of carbohydrates has been demonstrated (73). Treatment of sucrose with trimethylorthoacetate and DMF in the presence of toluene-/)-sulfonic acid followed by acid hydrolysis gave the 6-0-acetylsucrose as the major and the 4-0-acetylsucrose [63648-80-6] as the minor component. The latter compound underwent acetyl migration from C-4 to C-6 when treated with an organic base, such as / fZ-butylamine, in DMF to give sucrose 6-acetate in >90% yield (74). When the kinetic reagent 2,2-dimethoxyethene was used,... 

Chemical variety in the acylsugars known from the family is based upon the capacity of glucose to accommodate up to five acylating acids, while sucrose can accommodate up to six. Detailed chemical information on these compounds from various members of the family can be found in papers by King et al. (1988,1990) and Matsuzaki et al. (1989). In the case of compounds from L. pennellii, the acylating acids... 

The value of methylation studies in structural determination of carbohydrates is well known. Methylation of sucrose has generally been achieved by the use of dimethyl sulfate-sodium hydroxide,34,35 methyl iodide-silver oxide-acetone,20 sodium hydride-methyl io-dide-N,N-dimethylformamide,35 or diazomethane-boron trifluoride etherate.36,37 The last method (already applied to monosaccharides38,39) has been found particularly useful for sucrose, because it proceeds without concomitant migration of acyl groups. The reaction of 2,3,6,T,3, 4, 6 -hepta-0-acetylsucrose (21) and 2,3,4,6,1, 3, 4 -hepta-O-acetylsucrose (22) with diazomethane in dichloromethane in the presence of a catalytic proportion of boron trifluoride etherate for 0.5 h at —5° gave the corresponding 4-methyl (23) and 6 -methyl (24)... 

Trityl ethers and acetals of sucrose have generally been used as precursors for the synthesis of partially acylated derivatives of sucrose. Deacetalation of 3,4,3, 4 -tetra-0-acetyl-2,l 6,6 -di-0-(diphenylsilyl)sucrose (33) and 3,3, 4, 6 -tetra-0-acetyl-2,l 4,6-di-0-isopropylidenesucrose (35) with aqueous acetic acid for 25 min at 50° gave 3,4,3, 4 -tetra-0-acetylsucrose27 (34) and 3,3, 4, 6 -tetra-0-ace-tylsucrose32 (36), respectively. Synthesis of 2,3,4,3, 4 -penta-0-acetyl-... 

An enzymatic reaction intermediate formed by acylation of an acetal hydroxyl group. Such an intermediate is thought to occur in a number of reactions involving carbohydrates. The sucrose phosphorylase reaction is thought to proceed by way of an acyl-glucosyl intermediate. 

Another representative highlight of the regioselective O-acylation work undertaken at QEC can be found in Richardson s selective O-pivaloylation of sucrose, which led to two papers with Les Hough and Manjit Chowdhary. One of these was on the regioselective O-pivaloylation itself, the other on the applications of the pivalate products in the preparation of various ring-modified sucrose derivatives. 

The most important of the acyl derivatives of sucrose is doubtless sucrose octaacetate. This is represented by formula LXIV, the consti-... 

The rather complex furylvinylcarbinol derivative 76 shown in Scheme 4.28 was required in enantiopure form as a key intermediate in the synthesis of the natural product cneorin. The carbinol moiety is heavily substituted with sterically demanding groups. Therefore attempts to resolve the furylvinylcarbinol with CALB or lipase PS-II led to very slow reactions. However, the rarely used enzyme Candida antarctica lipase A (CALA), which is known to act on sterically hindered substrates offers an alternative. Thus acylation of the furylvinylcarbinol 76 with 2,2,2-trifluoroethyl butanoate catalyzed by CALA (immobilized on celite with sucrose at pH 7.9) furnished the enantiomerically enriched propanoate of S-76 and R-76 (Scheme 4.28) [90]. Small-scale experiments gave E > 300. 

Some very efficient resolutions of P-aminoesters using CALA as acylating catalyst are exemplified in Scheme 4.39. The enzyme is immobilized on Celite in the presence of sucrose or on polypropylene (Accurel EP-100). 

Figure 6.1 Chemo- and/or regioselective acylation of sucrose (1), salicin (2), and adenosine (3) catalyzed by subtilisin.

Other authors have attempted to rationalize the enzyme selectivity toward sugar derivatives by simulating the interaction of the substrates with the enzyme by molecular modeling [100], although this is not an easy task [101]. The first published example related to the regioselective acylation of sucrose [102]. However, the two observed acylation sites of sucrose were not on the same monosaccharide unit, and therefore a possible explanation of subtilisin selectivity could reside in the different steric hindrances. 

Methyl Ethers. Methylation of sucrose is generally conducted under basic conditions. Etherification occurs initially at the most acidic hydroxyl groups, HO-2, HO-T, and HO-3f, followed by the least hindered groups, HO-6 and HO-6. Several reagents have found use in the methylation of sucrose, including dimethyl sulfate—sodium hydroxide (18,19), methyl iodide—silver oxide—acetone, methyl iodide—sodium hydride in N, N- dimethyl form amide (DMF), and diazomethane—boron trifluoride etherate (20). The last reagent is particularly useful for compounds where mild conditions are necessary to prevent acyl migration (20). 

Other Carboxylic Esters. Selective 2-0-acylation of sucrose has been achieved by way of the 2-oxyanion compound. Treatment of sucrose in DMF with 3-lauryl-, 3-stearyl-, 3-hydrocinnamoyl-, and 3-(4-phenylbutyryl)-thiazolidine-2-thione derivatives and sodium hydride produced the corresponding 2-0-acyl derivatives in good yield (69). Syntheses of 6-O-acylsucroses were also achieved by acylation with 3-acylthiazolidine-2-thione and 3-acyl-5-methyl-1,3,4-thiadiazole-2(3ff)-thione derivatives in the presence of sodium hydride in DMF, followed by acyl migration using l,8-diazabicyclo[5.4.0]undec-7-ene (DBU) or aqueous triethyl amine. 6-0-Acylsucroses were obtained directly when onlyDBU was used (70). 

Foods are supplemented with vitamin A in the form of standardized preparations of synthetic fatty acyl esters, nowadays chiefly retinyl palmitate. The preparations are available commercially as either dilutions in high-quality vegetable oils containing added vitamin E as an antioxidant or as dry, stabilized beadlets in which the vitamin A is dispersed in a solid matrix of gelatin and sucrose or gum acacia and sucrose. The oily preparations are used to supplement fat-based foods such as margarines the dry preparations are used in dried food products such as milk powder, infant formulas, and dietetic foods (24). 

---