Sugar reactive fragments

Table 2.2 Sugar fragmentation products in decreasing order of reactivity...

That reactive a-oxoaldehydes derived from sugar fragmentation and glycolysis are probably intermediates in the crosslinking processes is supported by the work of Oimomi et al.,5S0 who took the next step by showing that, whereas incubation with 3-deoxyglucosone increased the fluorescent Maillard products from BSA about 10-fold, preincubation of the 3-DG with AG brought the fluorescence down by a factor of almost 5. 

A new project, related to complexes of cyclopentadienylcarbonyltriphenyl-phosphinacyliron(II) was initiated at the end of the 1980s. Alex was particularly interested in the reactivity toward electrophiles of anions generated from the acyl fragment. This led to elaboration of a new method for the synthesis of deoxy sugars from acyliron and sugar aldehydes. 

Fragmentation of sugars and glycosuloses leads not only to reactive a-dicarbonyl and a-hydroxycarbonyl products, but also to carboxylic acids. Carboxylic acids with short chains can be formed by several mechanisms. Acetic acid is a major degradation product of sugars, especially in neutral and alkaline solutions. As a product of degradation of hexoses, acetic acid is almost exclusively produced from C-l/C-2 atoms of their transformation products, l-deoxy-2,3-diuloses. The most common pathway is the isomerisation of the reactive a-dicarbonyl intermediate to... 

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