CRYSTAL-STRUCTURE OF AN AMADORI COMPOUND, N-(1-DEOXY-BETA-D-FRUCTOPYRANOS-1-YL)-GLYCINE (D-FRUCTOSE-GLYCINE)

被引:22
作者
MOSSINE, VV
GLINSKY, GV
BARNES, CL
FEATHER, MS
机构
[1] UNIV MISSOURI,DEPT BIOCHEM,COLUMBIA,MO 65211
[2] LAB & ENVIRONM TESTING INC,COLUMBIA,MO 65201
[3] UNIV MISSOURI,DEPT CHEM,COLUMBIA,MO 65211
[4] CANC RES CTR,COLUMBIA,MO 65201
关键词
CRYSTAL STRUCTURE OF AN AMADORI COMPOUND; AMADORI COMPOUND; N-(1-DEOXY-BETA-D-FRUCTOPYRANOS-1-YL)-GLYCINE; FRUCTOSE-GLYCINE; D-;
D O I
10.1016/0008-6215(94)00256-F
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The first crystal structure data on an Amadori compound, N-(1-deoxy-beta-D-fructopyranos-1-yl)glycine, are reported. The space group is P2(1) with Z=2 and cell parameters a=7.246(1), b=10.009(1), c=7.060(1) Angstrom, and beta=101.085(6)degrees. The structure was solved by direct methods and refined to a final R of 2.9% and R(W) of 3.8% for 1385 reflections to give esd's of 0.002 Angstrom in bond lengths and 0.2 degrees in angles. The conformation of the carbohydrate is the normal C-2(5) Pyranose chair. Bond lengths and valence angles compare well with average values from a number of pyranose structures. The molecule of the Amadori compound exists in the zwitterion form and has the C-6-O-6-C-2-C-1-N-C-2'-C-1'-O-1' chain in a zig-zag conformation, that is (together with O-2') substantionally planar. AU hydroxyl, carboxyl, and ring oxygen atoms, and the secondary ammonuim group are involved in hydrogen bonding, which forms a three-dimensional network of two infinite chains that have an ammonium group as a common segment. The shortest intra- and inter-molecular hydrogen bonds involve donors of the pyranosyl moiety and accepters of the amino acid portion, and vice versa.
引用
收藏
页码:5 / 14
页数:10
相关论文
共 32 条
[1]  
AESCHBACHER HU, 1990, MAILLARD REACTION FO, P335
[2]   ANALYSIS OF THE 220-MHZ, PMR SPECTRA OF SOME PRODUCTS OF THE AMADORI AND HEYNS REARRANGEMENTS [J].
ALTENA, JH ;
VANDENOUWELAND, AM ;
TEUNIS, CJ ;
TJAN, SB .
CARBOHYDRATE RESEARCH, 1981, 92 (01) :37-49
[4]   CHEMISTRY OF NON-ENZYMIC BROWNING .1. REACTIONS BETWEEN AMINO ACIDS, ORGANIC ACIDS, AND SUGARS IN FREEZE-DRIED APRICOTS AND PEACHES [J].
ANET, EFLJ ;
REYNOLDS, TM .
AUSTRALIAN JOURNAL OF CHEMISTRY, 1957, 10 (02) :182-192
[5]  
[Anonymous], 1974, INT TABLES XRAY CRYS, VIV
[6]  
[Anonymous], CARBOHYDRATES CHEM B
[7]   THERMAL-ANALYSIS OF 1-DEOXY-1-GLYCINO-D-FRUCTOSE AND 1-BETA-ALANINO-1-DEOXY-D-FRUCTOSE [J].
BIRCH, EJ ;
LELIEVRE, J ;
RICHARDS, EL .
CARBOHYDRATE RESEARCH, 1980, 83 (02) :263-272
[8]   NONENZYMATIC GLYCOSYLATION AND THE PATHOGENESIS OF DIABETIC COMPLICATIONS [J].
BROWNLEE, M ;
VLASSARA, H ;
CERAMI, A .
ANNALS OF INTERNAL MEDICINE, 1984, 101 (04) :527-537
[9]   NON-ENZYMATIC GLYCOSYLATION OF PROTEIN - RELEVANCE TO DIABETES [J].
BUNN, HF .
AMERICAN JOURNAL OF MEDICINE, 1981, 70 (02) :325-330
[10]   GENERAL DEFINITION OF RING PUCKERING COORDINATES [J].
CREMER, D ;
POPLE, JA .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1975, 97 (06) :1354-1358