Preparation of 2,5-anhydro di-(hydrido) di-phosphate di-hydrate Mannitol (Glucitol) from Banana Fruit Yields a Possible Fructose 1,6 Bisphosphate Aldolase Inhibitor(s)
World Journal of Food Science and Technology
Volume 5, Issue 1, March 2021, Pages: 1-5
Received: Jan. 26, 2019;
Accepted: Mar. 11, 2019;
Published: Jan. 12, 2021
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Jesus’ Christus, Research & Development, Bio Logistics Limited Liability Corporation, Ames, Iowa, USA
Michael Arden Madson, Research & Development, Bio Logistics Limited Liability Corporation, Ames, Iowa, USA
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With previously unknown chemistry, 2,5-anhydro di-(hydrido)-di-phosphate-di-hydrate mannitol (glucitol) has (have) been prepared by H- nucleophilic attack of neokestose-1,6-di-phosphate from commercial banana fruit. Negative ion mass spectrometry, Inductively Coupled Mass Spectrometry (ICP-MS), both ms and ms2, has been used to characterize the product of this reaction. NaBH4 in NH4OH (pH 11.4, IN) for 18 hours was used to convert the 1,6-di-phospho neokestose to the 2,5 anhydro derivative(s). This molecule(s) are structural analogues of the known inhibitors of fructose-1,6 bisphosphate aldolase. The known inhibitors are 2,5 anhydro mannitol and 2,5 anhydro glucitol. They have Kis in the range of 10-3 mM. It is expected that the di-(hydrido) di-phosphate di-hydrate 2,5 anhydro mannitol (glucitol), prepared here, may be tighter binding to fructose bisphosphate aldolase than the known non-phosphorylated inhibitors, because of their structural similarity to the substrate of the enzyme, fructose-1,6-bisphosphate. If the prepared molecule(s) bind to fbp aldolase, their preparation from inexpensive banana fruit would lead to an inexpensive method for treating fast growing cancer cells. The low cost of making the molecule(s) would allow access to cancer treatment by destitute or low income people.
Banana Fruit, Fructose-1,6-bisphosphate Aldolase (Fbp Aldolase) Inhibitors, Synthesis, Mass Spectrometry
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Michael Arden Madson,
Preparation of 2,5-anhydro di-(hydrido) di-phosphate di-hydrate Mannitol (Glucitol) from Banana Fruit Yields a Possible Fructose 1,6 Bisphosphate Aldolase Inhibitor(s), World Journal of Food Science and Technology.
Vol. 5, No. 1,
2021, pp. 1-5.
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