The Catalytic Hydrogenation of Aldonic Acid Delta and Gamma Lactones and of the Aldoses

Glattfeld, J. W. E.; Schimpff, G. Weber

doi:10.1021/ja01314a050

Cited by 17 publications

(8 citation statements)

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“…The classical method for obtaining LBA dates from the 1930s, where Isbell (1933) obtained the compound by a chemical electrolytic method using lactose. Since then, new methods and techniques for obtaining LBA have become objects of study in upcoming studies (Gutiérrez et al, 2012), as the most recent electrochemical process (Kokoh & Alonso-Vante, 2006), the enzymatic method (Lin, Hu, Inukal, & Tsai, 1993), the biocatalytic-microbial source (Stodola & Lockwood, 1947), the catalytic hydrogenation, and heterogeneous catalytic oxidation (Glattfeld & Schimpff, 1935;Kuusisto et al, 2006Kuusisto et al, , 2007.…”

Section: Methods Of Productionmentioning

confidence: 99%

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Cardoso

Marques

Dagostin

et al. 2019

Journal of Food Science

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Lactobionic acid (LBA) is a bionic acid naturally found in the “Caspian Sea yogurt” and chemically constituted of a gluconic acid bonded to a galactose. The compound is known for its numerous proven attributes as an antioxidant, chelator, and moisturizer agent. There is a growing interest of the academic community and industry research sectors in the application of LBA as a food ingredient. Thus, this review describes the current methods of LBA production, patents related, general applications and regulations, research statistics, future prospects, and an overview of the challenges faced by the food industry to incorporate the acid in their products. Studies associated to food application and human intake are scarce in the literature. To date, they account for only a small amount of all available research papers and patents on the subject, which is due to LBA prohibitions despite the approval of its salt (calcium lactobionate) and the lack of regulation in most countries. Further studies on the safety of consumption should be carried out in coming years in order to elucidate its toxicological aspects and to extend the technological possibilities of the food processing industry.

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Section: Methods Of Productionmentioning

confidence: 99%

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Cardoso

Marques

Dagostin

et al. 2019

Journal of Food Science

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“…Hydrogenolysis of sorbitol 46 yielded a mixture of polyols containing xylitol. Xylitol has been obtained by a microbiological procedure 4 and has been isolated from plant 54 " 59 and from peat 60 ' 61 . material…”

Section: Other Methodsmentioning

confidence: 99%

Xylitol and Its Derivatives

Anikeeva¹,

Zarubinskii²,

Danilov³

1976

Russ. Chem. Rev.

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The literature data on the pentahydric alcohol xylitol are reviewed. The methods for the preparation of xylitol, its ethers, esters, nitrogen-, halogen-, and sulphur-containing derivatives, acetals, ketals, anhydroxylitols, and their various derivatives are examined and the spectroscopic methods for demonstrating the structures of certain xylitol derivatives are discussed. The therapeutic and diagnostic, dietary, and industrial applications of xylitol and its derivatives are briefly considered. The bibliography includes 553 references.

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“…The resulting solution was passed through a column (1.4 X 42 em) of cation exchange r esin . 8 The column was wash ed , and the efflu ent was concentrated under reduced pressure to a thick sirup , which was seed ed with D-mannono-/'-lactone and allowed to stand at room temperature. Crystalline mannonic lactone separated overnight from the sirups of exp eriments III and IV ; it separated more slowly from the sirups of experiments I and II , in which the proportions of the mannonic epimer wer e ' Ambcrlite I R 100, analytical grade, HesinOllS P rod ucts Didsion of Rohm an d Haas Co., Philadel ph ia, P a. lower.…”

Section: Isolation Of Aldonic Acids From the Cyanohydrin Reaction A mentioning

confidence: 99%

“…Koshland and W estheimer [6] used the Fischer-Kiliani cyanohydrin synth esis [7] to prepare a low-activity n-glucose-1-C14 in radiochemical yield of 10 percent. They susbstituted the catalytic reduction of Glattfeld and Schimpff [8] for the classical sodium amalgam reduction, and used carrier techniques in the separation of both the delta lactone and the free sugar .…”

Section: Introductionmentioning

confidence: 99%

Synthesis of D-glucose-1-C-14 and D-mannose-1-C-14

Isbell¹,

Karabinos²,

Frush³

et al. 1952

J. RES. NATL. BUR. STAN.

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Heretofore , radiochemical yields of sugars position-labeled with carbon-14 have been only 5 to 10 percent. Th is paper reports an improved cyanohydrin synthesis, and the preparation of D-glucose-l-CH and D-rnannose-I-C14 from D-arabinose in y ields of about 50 percent . L ow yields in prior syntheses appear t o have been due to several inefficient steps, and to t he fact that extension of the carbon chain yields a pair of epimeric sugar d erivat ives, t he proportion of which may not favor the desi red epimer. In t he classical cyanohydrin synthesis of glucose from D-arabinose only 30 percent of the product goes to t he gluconic epimer. To increase t he yield of glucose, a systematic study was made of thc proportions of the epimers formed from D-arabinose under a variety of conditions. It was found t hat the r atio of the epimers depends upon t he conditions under which the reaction of the sugar with cyanid e takes place. Thus, D-arabinose and cyanide, in the presence of sodium bicarbonate and carbon dioxide, yield about t hree parts of rnannonic nitr ile to one part of gluconic nitrile, bu t, in t he presen ce of sodium carbonate the proportion is approximately reversed .

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The Catalytic Hydrogenation of Aldonic Acid Delta and Gamma Lactones and of the Aldoses

Cited by 17 publications

References 0 publications

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Xylitol and Its Derivatives

Synthesis of D-glucose-1-C-14 and D-mannose-1-C-14

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