Reaction mechanism of non-enzymatic stereoselective formation of wine lactone

被引:0
|
作者
Kyan, Akane [1 ]
Kayanuma, Megumi [2 ]
Shoji, Mitsuo [1 ,2 ]
Shigeta, Yasuteru [1 ,2 ]
机构
[1] Univ Tsukuba, Grad Sch Pure & Appl Sci, Tennodai 1-1-1, Tsukuba, Ibaraki 3058571, Japan
[2] Univ Tsukuba, Ctr Computat Sci, 1-1-1 Tennodai, Tsukuba, Ibaraki 3058571, Japan
关键词
MOLECULAR-ORBITAL METHODS; BIOSYNTHESIS; BIOLOGY;
D O I
10.1016/j.cplett.2019.04.015
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The reaction mechanism of the non-enzymatic stereoselective formation of the (3S, 3aS, 7aR) configuration of the wine lactone from the (6R) form of (E)-8-carboxylinalool in acidic aqueous solution was analyzed by quantum chemistry calculations. The transition states for the cyclization and hydride shift of the carbocation intermediates were obtained (< 55 kJ/mol). As the wine lactone has three chiral centers and eight possible configurations, we compared the reaction barriers which would generate the different configurations. It was revealed that the formation of the (3S, 3aS, 7aR) configuration would be preferred than all the other forms among the present reaction paths.
引用
收藏
页码:114 / 118
页数:5
相关论文
共 50 条
  • [31] Stereochemistry and Mechanism of Enzymatic and Non-Enzymatic Hydrolysis of Benzylic sec-Sulfate Esters
    Toesch, Michael
    Schober, Markus
    Breinbauer, Rolf
    Faber, Kurt
    EUROPEAN JOURNAL OF ORGANIC CHEMISTRY, 2014, 2014 (18) : 3930 - 3034
  • [32] Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
    Zhao, Xu
    Duan, Chang-Qing
    Li, Si-Yu
    Zhang, Xin-Ke
    Zhai, Hong-Yue
    He, Fei
    Zhao, Yu-Ping
    FOOD CHEMISTRY, 2023, 425
  • [33] Enzymatic and non-enzymatic pathways to formation of DOPA-modified PEG hydrogels.
    Lee, BP
    Dalsin, JL
    Messersmith, PB
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U319 - U320
  • [34] NON-ENZYMATIC REACTION BETWEEN D-CYCLOSERINE AND PYRIDOXAL PHOSPHATE
    ROZE, U
    STROMINGER, JL
    FEDERATION PROCEEDINGS, 1963, 22 (02) : 423 - &
  • [35] The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice
    Lee, Ju-Woon
    Oh, Sang-Hee
    Kim, Jae-Hun
    Byun, Eui-Hong
    Kim, Mee Ree
    Baek, Min
    Byun, Myung-Woo
    RADIATION PHYSICS AND CHEMISTRY, 2007, 76 (05) : 886 - 892
  • [36] Toxicology and antioxidant activities of non-enzymatic browning reaction products: Review
    Lee, KG
    Shibamoto, T
    FOOD REVIEWS INTERNATIONAL, 2002, 18 (2-3) : 151 - 175
  • [37] The effect of γ-irradiation on the non-enzymatic browning reaction in the aqueous model solutions
    Oh, SH
    Lee, YS
    Lee, JW
    Kim, MR
    Yook, HS
    Byun, MW
    FOOD CHEMISTRY, 2005, 92 (02) : 357 - 363
  • [38] SOME FORMALDEHYDE REACTION-PRODUCTS IN NON-ENZYMATIC BROWNING REACTIONS
    VELISEK, J
    DAVIDEK, T
    DAVIDEK, J
    VIDEN, I
    TRSKA, P
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 188 (05): : 426 - 429
  • [39] IS THERE AN ENZYMATIC REVERSIBILITY OF NON-ENZYMATIC GLYOSYLATION OF HEMOGLOBIN
    LUBEC, G
    VYCUDILIK, W
    CORADELLO, H
    LISCHKA, A
    POLLAK, A
    CLINICAL CHEMISTRY, 1983, 29 (06) : 1323 - 1324
  • [40] Enzymatic and non-enzymatic mechanisms of dimesna metabolism
    Cutler, Murray J.
    Velenosi, Thomas J.
    Bodalia, Ankur
    House, Andrew A.
    Urquhart, Bradley L.
    Freeman, David J.
    AMINO ACIDS, 2015, 47 (03) : 511 - 523