Science and Technology Production
30th International Carbohydrate Symposium - D-Allose, a rare sugar. Synthesis of D-allopyranosyl acceptors from glucose, and their regioselectivity in glycosidation reactions
Congress
Date:
2022Publishing House and Editing Place:
International Carbohydrate OrganizationSummary *
D-Allose (D-All), an epimer in the C-3 of D-glucose, belongs to the group ofcarbohydrates called “rare sugars” due to its low natural abundance. it has beenshown to have important physiological properties, nevertheless, its chemistry has beenscarcely explored.Following our previous works with D-Gal1 and D-Glc,2 we studied the relativereactivity of OH-3 and OH-4 of partially protected D-Allp acceptors (1-3) inglycosylation reactions with donors 4 and 5, in order to evaluate the effect of differentprotective groups on OH-2 and OH-6 and the anomeric configuration (Figure 1).Simultaneously, different molecular modeling approaches were used to evaluate therelative reactivity of the available reactive sites. Information provided by the agent in SIGEVAKey Words
GlycosilationMolecular ModelingRegioselectivityAllose