The Amadori rearrangement was introduced as a key step for the conjugation of carbohydrate moieties with suitable amines such as aliphatic amines and amino acid derivatives. The rearrangement products were further transformed into the corresponding 1-N,2-O cyclic carbamates employing triphosgene to obtain anomerically stable glycoconjugates. The reaction conditions were probed on a model substrate, 3,5-di-O-benzyl-alpha,beta-d-glucofuranose and further applied to d-glycero-d-gulo-heptose, which gave 'd-gluco-conjugates' in the alpha-anomeric form exclusively in high isolated yields.
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http://dx.doi.org/10.1016/j.carres.2008.02.022 | DOI Listing |
Int J Neonatal Screen
December 2024
Division of Laboratory Sciences, National Center for Environmental Health, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, S110-3, Atlanta, GA 30341, USA.
Parenteral nutrition (PN) is a nutrient solution administered intravenously (IV) to premature babies. PN causes elevations of some amino acids in blood samples that are also biomarkers used in newborn screening (NBS). Therefore, PN status must be annotated by clinicians on dried blood spot (DBS) cards to reduce NBS laboratory burdens associated with potential false results; however, NBS laboratories continue to receive DBSs with misannotated PN status.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address:
The methionine/glucose (Met/Glc) and methionine/glucose-derived Amadori rearrangement product (MG-ARP) models were established to analyze their differences in flavor profiles and aroma potentiality. The principal component analysis revealed the advantage of MG-ARP in the formation of low temperature-induced processing flavor. MG-ARP exhibited superior potential in the rapid formation and high intensity of processed flavor than the Met/Glc except for the inefficiency in pyrazine production.
View Article and Find Full Text PDFWe describe the syntheses of monapterin, dihydromonapterin and tetrahydromonapterin in optically active forms. The syntheses involved the condensation of l-xylose with phenylhydrazine, providing a hydrazone derivative. The reaction of the resulting hydrazone with triamino-pyrimidinone followed by oxidation of the resulting pteridinone with molecular oxygen furnished pterin containing a hydroxylated side chain.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
Lysine (Lys) glycated by xylose (Xyl) at α-NH [(1-deoxy-D-xylulos-1-yl)lysine (-Xyl-Lys ARP)] or ε-NH [-(1-deoxy-D-xylulos-1-yl)lysine (-Xyl-Lys ARP)] significantly impacted the thermal degradation pathways of Amadori rearrangement products (ARPs). -Xyl-Lys ARP was found to undergo retro-aldolization on the sugar fragment more readily to form glyoxal/methylglyoxal than -Xyl-Lys ARP. Furans and pyrazines formation during the degradation of the diglycated lysine [,-di(1-deoxy-d-xylulos-1-yl)lysine (-di-Xyl-Lys ARP)] was delayed at 120 °C relative to -Xyl-Lys ARP.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, UK.. Electronic address:
Control of aroma formation during production of barley malt is critical to provide consistent and high-quality products for the brewing industry. Malt quality can be affected by the inherent variability of raw material and processing conditions, leading to inconsistent and/or undesirable profiles. Dried green malts were cured isothermally at 65, 78 and 90 °C for 8.
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