Stereoselective Synthesis of the β-Amino Acid Moiety of Fijiolide A

2018 ◽  
Vol 2019 (6) ◽  
pp. 1261-1267 ◽  
Author(s):  
Timon Kurzawa ◽  
Eric Kerste ◽  
Paul Nikodemiak ◽  
Daniel Bothe ◽  
Klaus Harms ◽  
...  
Keyword(s):  
Amino Acid ◽  
Stereoselective Synthesis ◽  
Acid Moiety ◽  
Amino Acid Moiety

Stereoselective Synthesis of Chiral Pyrrolidine Derivatives of (+)-α-Pinene Containing a β-Amino Acid Moiety

Synthesis ◽  
2013 ◽  
Vol 45 (17) ◽  
pp. 2458-2468 ◽  
Author(s):  
Eusebio Juaristi ◽  
Alberto Vega-Peñaloza ◽  
Omar Sánchez-Antonio ◽  
Margarita Escudero-Casao ◽  
Gábor Tasnádi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Stereoselective Synthesis ◽  
Acid Moiety ◽  
Amino Acid Moiety ◽  
Derivatives Of

ChemInform Abstract: Stereoselective Synthesis of Chiral Pyrrolidine Derivatives of (+)-α-Pinene Containing a β-Amino Acid Moiety.

ChemInform ◽  
2014 ◽  
Vol 45 (6) ◽  
pp. no-no ◽  
Author(s):  
Alberto Vega-Penaloza ◽  
Omar Sanchez-Antonio ◽  
Margarita Escudero-Casao ◽  
Gabor Tasnadi ◽  
Ferenc Fueloep ◽  
...  
Keyword(s):  
Amino Acid ◽  
Stereoselective Synthesis ◽  
Acid Moiety ◽  
Amino Acid Moiety ◽  
Derivatives Of

scholarly journals Synthesis and antimicrobial activity of some novel 1,2-dihydro-[1,2,4]triazolo[1,5-a]pyrimidines bearing amino acid moiety

RSC Advances ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 2905-2916
Author(s):  
Mounir A. A. Mohamed ◽  
Adnan A. Bekhit ◽  
Omyma A. Abd Allah ◽  
Asmaa M. Kadry ◽  
Tamer M. Ibrahim ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Amino Acid ◽  
Green Chemistry ◽  
Antimicrobial Activities ◽  
Amino Acid Derivatives ◽  
Acid Moiety ◽  
Amino Acid Moiety

A new series of [1,2,4]-triazole bearing amino acid derivatives were synthesized under green chemistry conditions and evaluated for their antimicrobial activities.

Lossen Rearrangement by Rh(III)-Catalyzed C-H Activation/Annulation of Aryl Hydroxamates with Alkynes: Access to Quinolone-containing Amino Acid Derivatives

2021 ◽  
Author(s):  
Dmitry A. Petropavlovskikh ◽  
Daria Vorobyeva ◽  
Ivan A. Godovikov ◽  
Sergey E Nefedov ◽  
Oleg A. Filippov ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Derivatives ◽  
Robust Method ◽  
Acid Moiety ◽  
Internal Alkynes ◽  
Amino Acid Moiety

A convenient and robust method for the preparation of new CF3-containing 2-quinolones has been developed via Rh(III)-catalyzed C-H activation/Lossen rearrangement/annulation cascade of N-pivaloyloxy-arylamides with internal alkynes bearing α-CF3-α-amino acid moiety...

scholarly journals Acrylamide Formation in Food: A Mechanistic Perspective

2005 ◽  
Vol 88 (1) ◽  
pp. 262-267 ◽  
Author(s):  
Varoujan A Yaylayan ◽  
Richard H Stadler
Keyword(s):  
Amino Acid ◽  
Carbonyl Compounds ◽  
Azomethine Ylide ◽  
Significant Progress ◽  
Acid Moiety ◽  
Sugar Moiety ◽  
Acrylamide Formation ◽  
Amino Acid Moiety ◽  
Strecker Aldehyde

Abstract Earliest reports on the origin of acrylamide in food have confirmed asparagine as the main amino acid responsible for its formation. Available evidence suggests that sugars and other carbonyl compounds play a specific role in the decarboxylation process of asparagine, a necessary step in the generation of acrylamide. It has been proposed that Schiff base intermediate formed between asparagine and the sugar provides a low energy alternative to the decarboxylation from the intact Amadori product through generation and decomposition of oxazolidin-5-one intermediate, leading to the formation of a relatively stable azomethine ylide. Literature data indicate the propensity of such protonated ylides to undergo irreversible 1,2-prototropic shift and produce, in this case, decarboxylated Schiff bases which can easily rearrange into E Decarboxylated Amadori products can either undergo the well known β-elimination process initiated by the sugar moiety to produce 3-aminopropanamide and 1-deoxyglucosone or undergo 1,2-elimination initiated by the amino acid moiety to directly generate acrylamide. On the other hand, the Schiff intermediate can either hydrolyze and release 3-aminopropanamide or similarly undergo amino acid initiated 1,2-elimination to directly form acrylamide. Other thermolytic pathways to acrylamide—considered marginal at this stage—via the Strecker aldehyde, acrolein, and acrylic acid, are also addressed. Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking.

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