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RESEARCH FRONT
Contents Vol 62(6)

Activation of Sugar Hydroxyl Groups Prior to Glycosylation

Robert J. Ferrier A B and Richard H. Furneaux A
+ Author Affiliations
- Author Affiliations

A Industrial Research Ltd, 69 Gracefield Road, PO Box 31-310, Lower Hutt 5040, New Zealand.

B Corresponding author. Email: r.ferrier@irl.cri.nz

Australian Journal of Chemistry 62(6) 585-589 https://doi.org/10.1071/CH09082
Submitted: 27 February 2009  Accepted: 27 April 2009   Published: 10 June 2009

Abstract

The hydroxyl groups of phenols and alcohols, including sugar alcohols, may be activated to make them more susceptible to glycosylation, but frequently activation is not formally carried out before such substitution. The present review considers methods that can be used to bring about hydroxyl group activation and thereby to facilitate glycosylation.


Acknowledgements

The following colleagues at Industrial Research Ltd and former students assisted with the presentation of the chemistry in the present review: Regan Anderson, Tim Kemmit, Phil Rendle, Durgeshwari Prasad, and Rhaman Patel.


References


[1]   Levy D. E., Fügedi P., The Organic Chemistry of the Sugars 2006 (Taylor & Francis: Boca Raton, FL).

[2]   Y. Zeng, Z. Wang, D. Whitfield, X. Huang, J. Org. Chem. 2008, 73,  7952.
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