Topic
Pyranose
About: Pyranose is a(n) research topic. Over the lifetime, 1619 publication(s) have been published within this topic receiving 35348 citation(s). The topic is also known as: pyranoses & hexopyranose.
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TL;DR: In this article, the direct coupling constants between the anomeric carbon atoms and protons {1J[13C-H(1)]} were found to be ca. 160 in the β-anomers and ca. 170 Hz in the α-anomer; the difference of ca. 10 Hz between pairs of anomers was found in almost all cases.
Abstract: Proton decoupled and undecoupled 13C n.m.r. spectra have been measured on a number of hexopyranoses. The direct coupling constants between the anomeric carbon atoms and protons {1J[13C–H(1)]} were found to be ca. 160 in the β-anomers and ca. 170 Hz in the α-anomers; the difference of ca. 10 Hz between pairs of anomers was found in almost all cases. Chemical shifts and 1J(13CH) values of the other carbon atoms in the pyranose rings were also measured.
711 citations
TL;DR: A new three-dimensional structure of the crystalline part of A-starch is described in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel fashion; four water molecules are located between these helices.
Abstract: A new three-dimensional structure of the crystalline part of A-starch is described in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel fashion; four water molecules are located between these helices. Chains are crystallized in a monoclinic lattice with a = 2.124 nm, b = 1.172 nm, c = 1.069 nm and gamma = 123.5 degrees, the c axis being parallel to the helix axis. Systematic absences are consistent with the space group B2. The structure was derived from joint use of electron diffraction of single crystals, X-ray powder patterns decomposed into individual peaks and previously reported X-ray fibre diffraction data after adequate re-indexing. The repeating unit consists of a maltotriose moiety where the glucose residues have the 4C1 pyranose conformation and are alpha(1----4) linked. The conformation of the glycosidic linkage is characterized by torsion angles (phi, psi) which take the values (91.8, -153.2), (85.7, -145.3) and 91.8, -151.3); all the primary hydroxyl groups exist in a gauche-gauche conformation. There are no intramolecular hydrogen bonds. Within the double helix, interstrand stabilization is achieved without any steric conflict and through the occurrence of O(2)...O(6) type hydrogen bonds. The present structure is consistent with both physicochemical and biochemical aspects of the crystalline component of the cereal starch granules.
528 citations
TL;DR: Wu et al. as mentioned in this paper proposed a new three-dimensional structure of B-starch in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel register; 36 water molecules are located between these helices.
Abstract: A new three-dimensional structure of B-starch is proposed in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel register; 36 water molecules are located between these helices. Chains are crystallized in the hexagonal space group P61, with lattice parameters a = b = 1.85 nm, c = 1.04 nm. The space group symmetry was derived from an exhaustive analysis of the large body of structural studies published so far. Diffraction data used in this work were taken from the previously reported x-ray fiber diffractogram [H.C. Wu and A. Sarko (1978), Carbohydrate Research, 61, 7–25] after adequate reindexing. The final R factor is 0.145 for the three-dimensional data. The repeating unit consists of a maltose molecule where the glucose residues have the 4C1 pyranose conformation and are α(1 → 4) linked. The conformation of the glycosidic linkage is characterized by torsion angles (Φ, Ψ) that take the values (83.8°, −144.6°) and (84.3°, −144.1°), whereas the valence angles at the glycosidic bridge have a magnitude of 115.8° and 116.5°, respectively. The primary hydroxyl groups exist in a gauche–gauche conformation. There is no intramolecular hydrogen bond. Within the double helix, interstrand stabilization is achieved without any steric conflict and through the occurrence of O(2)…O(6) type of hydrogen bonds. The model presented here, with an hydration around 27% w/w, corresponds to a well-ordered crystalline sample, since all the water molecules could be located with no apparent sign of a disorder. Half of the water molecules are tightly bound to the double helices; the remainder forms a complex network centered around the sixfold screw axis of the unit cell. The consistency of the present structural model, with both physicochemical and biochemical aspects of the crystalline component of tuber starch granules, is analyzed.
463 citations
TL;DR: An all‐atom additive empirical force field for the hexopyranose monosaccharide form of glucose and its diastereomers allose, altrose, galactose, gulose, idose, mannose, and talose is presented.
Abstract: We present an all-atom additive empirical force field for the hexopyranose monosaccharide form of glucose and its diastereomers allose, altrose, galactose, gulose, idose, mannose, and talose. The model is developed to be consistent with the CHARMM all-atom biomolecular force fields, and the same parameters are used for all diastereomers, including both the alpha- and beta-anomers of each monosaccharide. The force field is developed in a hierarchical manner and reproduces the gas-phase and condensed-phase properties of small-molecule model compounds corresponding to fragments of pyranose monosaccharides. The resultant parameters are transferred to the full pyranose monosaccharides, and additional parameter development is done to achieve a complete hexopyranose monosaccharide force field. Parametrization target data include vibrational frequencies, crystal geometries, solute-water interaction energies, molecular volumes, heats of vaporization, and conformational energies, including those for over 1800 monosaccharide conformations at the MP2/cc-pVTZ//MP2/6-31G(d) level of theory. Although not targeted during parametrization, free energies of aqueous solvation for the model compounds compare favorably with experimental values. Also well-reproduced are monosaccharide crystal unit cell dimensions and ring pucker, densities of concentrated aqueous glucose systems, and the thermodynamic and dynamic properties of the exocyclic torsion in dilute aqueous systems. The new parameter set expands the CHARMM additive force field to allow for simulation of heterogeneous systems that include hexopyranose monosaccharides in addition to proteins, nucleic acids, and lipids.
435 citations
TL;DR: It is now apparent that vicinal OH groups in the glycol unit need to be approximately gauche, or in a staggered conformation, to cause sweet taste.
Abstract: THE molecular feature common to the many different sweet tasting compounds has been sought for many years1. For the sugars, it was proposed2–5 that the sweet unit is the glycol group, and that intensity of sweetness varied inversely with the degree to which glycol OH groups appear to be intramolecularly hydrogen bonded. It is now apparent that vicinal OH groups in the glycol unit need to be approximately gauche, or in a staggered conformation. Vicinal OH groups which are in the anti conformation apparently are too far apart to cause sweet taste. Glycol OH groups which are eclipsed probably participate in an intramolecular hydrogen bond which competitively inhibits interaction of glycol with the receptor site. These steric features of sweet and non-sweet sugar glycol units are shown in perspective in Fig. 1. Glycol conformational parameters, and the gross conformation of pyranose and furanose rings, have been used to explain the varying sweetness of the sugars2–5.
422 citations