Mid-Infrared Dispersion Spectroscopy as a Tool for Monitoring Time-Resolved Chemical Reactions on the Examples of Enzyme Kinetics and Mutarotation of Sugars

Ongoing technological advancements in the field of mid-infrared (MIR) spectroscopy continuously yield novel sensing modalities, offering capabilities beyond traditional techniques like Fourier transform infrared spectroscopy (FT-IR). One such advancement is MIR dispersion spectroscopy, utilizing a tunable quantum cascade laser and Mach-Zehnder interferometer for liquid-phase analysis. Our study assesses the performance of a custom MIR dispersion spectrometer at its current development stage, benchmarks its performance against FT-IR, and validates its potential for time-resolved chemical reaction monitoring. Unlike conventional methods of IR spectroscopy measuring molecular absorptions using intensity attenuation, our method detects refractive index changes (phase shifts) down to a level of 6.1 × 10-7 refractive index units (RIU). This results in 1.5 times better sensitivity with a sevenfold increase in analytical path length, yielding heightened robustness for the analysis of liquids compared to FT-IR. As a case study, we monitor the catalytic activity of invertase with sucrose, observing the formation of resultant monosaccharides and their progression toward thermodynamic equilibrium. Anomalous refractive index spectra of reaction mixtures, with substrate concentrations ranging from 2.5 to 25 g/L, are recorded, and analyzed at various temperatures, yielding Michaelis-Menten kinetics findings comparable to the literature. Additionally, the first-time application of two-dimensional correlation spectroscopy on the recorded dynamic dispersion spectra correctly identifies the mutarotation of reaction products (glucose and fructose). The results demonstrate high precision and sensitivity in investigating complex time-dependent chemical reactions via broadband refractive index changes.

TIPS group-assisted isomerization of benzyl protected d-manno- and d-glucopyranose to d-fructofuranose derivatives

Base-promoted (MeONa in MeOH or imidazole in DMF) isomerization of a series of 3,4,6-tri-O-benzyl-d-gluco- and d-mannopyranose derivatives with triisopropylsilyl (TIPS) substituents was studied. The presence of a bulky TIPS group at O-1 or O-2 was shown to be favorable for the isomerization of benzyl protected d-gluco- and d-mannopyranose derivatives to d-fructofuranose derivatives, in which the bulky silyl group occupies less sterically hindered primary position. The highest yield (33%) of the fructofuranose derivative was achieved when 3,4,6-tri-O-benzyl-2-O-triisopropylsilyl-d-mannopyranose was treated with MeONa in MeON at 50 °C.

Holistic Approach to Process Design and Scale-Up for Itaconic Acid Production from Crude Substrates

Bio-based bulk chemicals such as carboxylic acids continue to struggle to compete with their fossil counterparts on an economic basis. One possibility to improve the economic feasibility is the use of crude substrates in biorefineries. However, impurities in these substrates pose challenges in fermentation and purification, requiring interdisciplinary research. This work demonstrates a holistic approach to biorefinery process development, using itaconic acid production on thick juice based on sugar beets with Ustilago sp. as an example. A conceptual process design with data from artificially prepared solutions and literature data from fermentation on glucose guides the simultaneous development of the upstream and downstream processes up to a 100 L scale. Techno-economic analysis reveals substrate consumption as the main constituent of production costs and therefore, the product yield is the driver of process economics. Aligning pH-adjusting agents in the fermentation and the downstream process is a central lever for product recovery. Experiments show that fermentation can be transferred from glucose to thick juice by changing the feeding profile. In downstream processing, an additional decolorization step is necessary to remove impurities accompanying the crude substrate. Moreover, we observe an increased use of pH-adjusting agents compared to process simulations.

Impact of Amorphization Methods on the Physicochemical Properties of Amorphous Lactulose

The influence of the amorphization technique on the physicochemical properties of amorphous lactulose was investigated. Four different amorphization techniques were used: quenching of the melt, milling, spray-drying, and freeze-drying, and amorphous samples were analyzed by differential scanning calorimetry, NMR spectroscopy, and powder X-ray diffraction analysis. Special attention was paid to the tautomeric composition and to the glass transition of amorphized materials. It was found that the tautomeric composition of the starting physical state (crystal, liquid, or solution) is preserved during the amorphization process and has a strong repercussion on the glass transition of the material. The correlation between these two properties as well as the plasticizing effect of the different tautomers was clarified by molecular dynamics simulations.

A study on the progress of mutarotation above and below the Tg and the relationship between constant rates and structural relaxation times

Comprehensive FTIR studies on the progress of mutarotation in d-fructose mixed with maltitol have been carried out over a wide range of temperatures, both above and below the glass transition temperature T_g. In addition to the analysis of single bands, we have developed a completely new approach considering the full spectral range to follow the overall progress of the reaction. We have found that at the calorimetric T_g, there is a clear change in the temperature dependence of constant rates. The activation barrier for mutarotation changes from around 59 kJ mol^-1 (the supercooled state) to around 249 kJ mol^-1 (the glassy state). This dramatic variation in the activation barrier is consistent with the change in the mechanism of this specific chemical conversion, as theoretically considered by Wlodarczyk et al. [Phys. Chem. Chem. Phys., 2014, 16, 4694-4698]. Alternatively, it can also be connected to the change in the viscosity of the sample. Additionally, we investigated the relationship between constant rates (k) of mutarotation, structural relaxation times (τ_α), and dc conductivity (σ_dc) above and below the glass transition temperature. It was found that there was a linear correlation between all these quantities; they scale with various exponents changing at T_g. Our results also indicate that a single activation barrier might not be sufficient to describe the mutarotation process.

Anomerization reaction of bare and microhydrated d-erythrose via explicitly correlated coupled cluster approach. Two water molecules are optimal

We present a comprehensive benchmark computational study which has explored a complete path of the anomerization reaction of bare d-erythrose involving a pair of the low-energy α- and β-furanose anomers, the former of which was observed spectroscopically (Cabezas et al., Chem. Commun. 2013, 49, 10826). We find that the ring opening of the α-anomer yields the most stable open-chain tautomer which step is followed by the rotational interconversion of the open-chain rotamers and final ring closing to form the β-anomer. Our results indicate the flatness of the reaction's potential energy surface (PES) corresponding to the rotational interconversion path and its sensitivity to the computational level. By using the explicitly correlated coupled cluster CCSD(T)-F12/cc-pVTZ-F12 energies, we determine the free energy barrier for the α-furanose ring-opening (rate-determining) step as 170.3 kJ/mol. The question of the number of water molecules (n) needed for optimal stabilization of the erythrose anomerization reaction rate-determining transition state is addressed by a systematic exploration of the PES of the ring opening in the α-anomer-(H₂ O)_n and various β-anomer-(H₂ O)_n (n = 1-3) clusters using density functional and CCSD(T)-F12 computations. These computations suggest the lowest free energy barrier of the ring opening for doubly hydrated α-anomer, achieved by a mechanism that involves water-mediated multiple proton transfer coupled with the furanose CO bond breakage. Among the methods used, the G4 performed best against the CCSD(T)-F12 reference at estimating the ring-opening barrier heights for both the hydrated and bare erythrose conformers. Our results for the hydrated species are most relevant to an experimental study of the anomerization reaction of d-erythrose to be carried out in microsolvation environment. © 2016 Wiley Periodicals, Inc.

Reassignment of the absolute configuration of plakinidone from the sponge consortium Plakortis halichondrioides-Xestospongia deweerdtae using a combination of synthesis and a chiroptical approach

Recent work by Wu et al. in connection with the first synthesis of the marine natural product plakinidone revealed that the most salient feature of its purported structure, a six-membered perlactone moiety, was in fact a five-membered lactone, i.e. a 3-methyl-4-hydroxy-2(5H)-furanone or tetronic acid ring. With the planar structure of plakinidone confidently revised, we undertook a new investigation to unambiguously establish its absolute configuration. Upon preparing two stable derivatives 1 and 5 from a sample of naturally occurring plakinidone extracted from the sponge association Plakortis halichondriodes-Xetospongia deweerdtae, the absolute configuration was assigned by synthesis and vibrational and electronic circular dichroism (VCD and ECD) measurements in combination with density functional theory calculations at the B3LYP/aug-cc-pVDZ/PCM(CH3CN) level of theory. Our combined efforts and the agreement between the experimental and calculated VCD/ECD spectra of 1 revealed that the absolute configuration of plakinidone was in fact (11S,17R) and not the formerly reported (11S,17S) diastereomer assigned by Wu et al.. Therefore, we propose that natural plakinidone is accurately represented by structure 12.

Structure-reactivity relationship of Amadori rearrangement products compared to related ketoses

Structure-reactivity relationships of Amadori rearrangement products compared to their related ketoses were derived from multiple NMR spectroscopic techniques. Besides structure elucidation of six Amadori rearrangement products derived from d-glucose and d-galactose with l-alanine, l-phenylalanine and l-proline, especially quantitative (13)C selective saturation transfer NMR spectroscopy was applied to deduce information on isomeric systems. It could be shown exemplarily that the Amadori compound N-(1-deoxy-d-fructos-1-yl)-l-proline exhibits much higher isomerisation rates than d-fructose, which can be explained by C-1 substituent mediated intramolecular catalysis. In combination with a reduced carbonyl activity of Amadori compounds compared to their related ketoses which results in an increased acyclic keto isomer concentration, the results on isomerisation dynamics lead to a highly significant increased reactivity of Amadori compounds. This can be clearly seen, comparing approximated carbohydrate milieu stability time constants (ACuSTiC) which is 1 s for N-(1-deoxy-d-fructos-1-yl)-l-proline and 10 s for d-fructose at pD 4.20 ± 0.05 at 350 K. In addition, first NMR spectroscopic data are provided, which prove that α-pyranose of (amino acid substituted) d-fructose adopts both, (2)C5 and (5)C2 conformation.

In Situ Determination of Fructose Isomer Concentrations in Wine Using (13)C Quantitative Nuclear Magnetic Resonance Spectroscopy

A practical method for simultaneously quantifying fructose and ethanol contents in wines using (13)C quantitative nuclear magnetic resonance (qNMR) spectroscopy is reported. Less than 0.6 mL of wine is needed, and the method leaves an unmodified sample available for subsequent testing or additional analyses. The relative ratios of the five known fructose isomers in ethanolic solutions at different pH and their variations with the temperature are also reported. The data are correlated with the sweetness of wines. The technique was applied to commercially available wines, and the results are compared to other methods. Sugar levels above 0.6 g/L can also be measured. A simple adaptation of the method permits measurement of different carbohydrates using integration of single peaks for each compound, in combination with an external reference (13)C qNMR spectrum of a sample with a known concentration. The method can be applied at all stages of wine production, including grape must, during fermentation, and before and after bottling.

Fructose Metabolism and Relation to Atherosclerosis, Type 2 Diabetes, and Obesity

A high intake of sugars has been linked to diet-induced health problems. The fructose content in sugars consumed may also affect health, although the extent to which fructose has a particularly significant negative impact on health remains controversial. The aim of this narrative review is to describe the body's fructose management and to discuss the role of fructose as a risk factor for atherosclerosis, type 2 diabetes, and obesity. Despite some positive effects of fructose, such as high relative sweetness, high thermogenic effect, and low glycaemic index, a high intake of fructose, particularly when combined with glucose, can, to a larger extent than a similar glucose intake, lead to metabolic changes in the liver. Increased de novo lipogenesis (DNL), and thus altered blood lipid profile, seems to be the most prominent change. More studies with realistic consumption levels of fructose are needed, but current literature does not indicate that a normal consumption of fructose (approximately 50–60 g/day) increases the risk of atherosclerosis, type 2 diabetes, or obesity more than consumption of other sugars. However, a high intake of fructose, particularly if combined with a high energy intake in the form of glucose/starch, may have negative health effects via DNL.

The kinetics of mutarotation in L-fucose as monitored by dielectric and infrared spectroscopy

Fourier Transform Infrared Spectroscopy and Broadband Dielectric Spectroscopy are combined to trace kinetics of mutarotation in L-fucose. After quenching molten samples down to temperatures between T = 313 K and 328 K, the concentrations of two anomeric species change according to a simple exponential time dependence, as seen by an increase in absorbance of specific IR-vibrations. In contrast, the dielectric spectra reveal a slowing down of the structural (α-) relaxation process according to a stretched exponential time dependence (stretching exponent of 1.5 ± 0.2). The rates of change in the IR absorption for α- and β-fucopyranose are (at T = 313 K) nearly one decade faster than that of the intermolecular interactions as measured by the shift of the α-relaxation. This reflects the fact that the α-relaxation monitors the equilibration at a mesoscopic length scale, resulting from fluctuations in the anomeric composition.

Analysis of the hydrolysis of inulin using real time 1H NMR spectroscopy

The hydrolysis of various carbohydrates was investigated under acidic conditions in real time by (1)H NMR spectroscopy, with a focus on the polysaccharide inulin. Sucrose was used as a model compound to illustrate the applicability of this technique. The hydrolysis of sucrose was shown to follow pseudo first order kinetics and have an activation energy of 107.0 kJ mol(-1) (SD 1.7 kJ mol(-1)). Inulin, pullulan and glycogen also all followed pseudo first order kinetics, but had an initiation phase at least partially generated by the protonation of the glycosidic bonds. It was also demonstrated that polysaccharide chain length has an effect on the hydrolysis of inulin. For short chain inulin (DPn 18, SD 0.70) the activation energy calculated for the hydrolytic cleavage of glucose was similar to sucrose at 108.5 kJ mol(-1) (SD 0.60). For long chain inulin (DPn 30, SD 1.3) the activation energy for the hydrolytic cleavage of glucose was reduced to 80.5 kJ mol(-1) (SD 2.3 kJ mol(-1)). This anomaly has been attributed to varied conformations for the two different lengths of inulin chain in solution.

Boronic acid-protected gold clusters capable of asymmetric induction: spectral deconvolution analysis of their electronic absorption and magnetic circular dichroism

Gold clusters protected by 3-mercaptophenylboronic acid (3-MPB) with a mean core diameter of 1.1 nm are successfully isolated, and their absorption, magnetic circular dichroism (MCD), and chiroptical responses in metal-based electronic transition regions, which can be induced by surface D-/L-fructose complexation, are examined. It is well-known that MCD basically corresponds to electronic transitions in the absorption spectrum, so simultaneous deconvolution analysis of electronic absorption and MCD spectra of the gold cluster compound is conducted under the constrained requirement that a single set of Gaussian components be used for their fitting. We then find that fructose-induced chiroptical response is explained in terms of the deconvoluted spectra experimentally obtained. We believe this spectral analysis is expected to benefit better understanding of the electronic states and the origin of the optical activity in chiral metal clusters.

Observation of the keto tautomer of D-fructose in D(2)O using (1)H NMR spectroscopy

D-Fructose was analysed by NMR spectroscopy and previously unidentified (1)H NMR resonances were assigned to the keto and α-pyranose tautomers. The full assignment of shifts for the various fructose tautomers enabled the use of (1)H NMR spectroscopy in studies of the mutarotation (5-25°C) and tautomeric composition at equilibrium (5-50°C). The mutarotation of β-pyranose to furanose tautomers in D(2)O at a concentration of 0.18 M was found to have an activation energy of 62.6 kJmol(-1). At tautomeric equilibrium (20°C in D(2)O) the distribution of the β-pyranose, β-furanose, α-furanose, α-pyranose and the keto tautomers was found to be 68.23%, 22.35%, 6.24%, 2.67% and 0.50%, respectively. This tautomeric composition was not significantly affected by varying concentrations between 0.089 and 0.36 M or acidification to pH 3. Upon equilibrating at 6 temperatures between 5 and 50°C there was a linear relationship between the change in concentration and temperature for all forms.

X-ray spectrometry and chemometrics in sugar classification, correlation with degree of sweetness and specific rotation of polarized light

This work presents correlations of conventional energy dispersive X-ray fluorescence spectra of common sugars with degrees of sweetness obtained via sensorial tests and specific rotations of polarized light, both data from the literature. Also, classifications of sugars are achieved based on their specific structures. Principal component analysis and partial least square chemometric tools are used to establish these modelings. Once again it is demonstrated that a common bench-top X-ray spectrometer can be used not only for inorganic analysis, but also shows potential in studies of organic constituents.

QM/MM study of d-fructose in aqueous solution

The QM/MM molecular dynamics methodology was applied to the study of the two main D-fructose tautomers present in aqueous solution, beta-D-fructofuranose and beta-D-fructopyranose. The solute was treated at the AM1 semi-empirical level, and for the solvent water molecules we used the TIP3P potential. We analyzed the structure of the water molecules around the hydroxyl groups to explain the differences in sweet taste between the two tautomers.

Stereoselective synthesis of a ketohexofuranose from an aldohexopyranose by a [6+1−1] strategy

Ozonolysis of 2-acetoxymethyl-1,5-anhydro-3,4,6-tri-O-benzyl-2-deoxy-D-arabino-hex-1-enitol gave 1-O-acetyl-3,4,6-tri-O-benzyl-4-O-formyl-D-arabino-hex-2-ulose (5). Subsequent hydrolysis and acetylation of 5 provided 1,2-di-O-acetyl-3,4,6-tri-O-benzyl-D-fructofuranose 6 in excellent yield. This methodology allows specific deuteration at C-1 of a protected D-fructofuranose derivative. This approach therefore could serve as [6+1-1] formulation for hexose series inter-conversion, that is, aldohexopyranose to ketohexofuranose.

Structure–sweetness relationships for fructose analogs. Part III. 3-Deoxy-D-erythro-hexulose (3-deoxy-D-fructose): composition in solution and evaluation of sweetness

As part of continuing studies on the structural features responsible for the intense sweetness of D-fructose, 3-deoxy-D-erythro-hexulose (3-deoxy-D-fructose, 1) was prepared, its solution composition was determined, and its taste was evaluated. In aqueous solution, 3-deoxy-D-fructose exists as a complex mixture of five tautomeric forms in which the β-D-pyranose form is preponderant (52.5% at 22 °C) and the α-D-pyranose form is the least abundant (5%). Quite remarkable is the behavior of the open-chain keto form of 1: its content increases from 7.5% at 22 °C, to 36% at 82 °C, and to 47% at 97 °C, making this form the preponderant one at high temperatures. 3-Deoxy-D-fructose was found to be sweet, albeit probably not as sweet as D-fructose. The hydroxyl group at C-3 is thus not an essential function of the glycophore of D-fructose. The significance of this result is discussed in relation to the evidence already available and the divergent theories that have been proposed to explain the origin of the sweet taste of D-fructose. Keywords: 3-deoxy-D-erythro-hexulose (3-deoxy-D-fructose), sweetness, solution composition.