The Conversion of Carbohydrates to Novel Materials of "Complex Carbohydrates" and Their Utilization*

Abstract

At first, the author would like to state a philosophy for the highly utilization of carbohydrates. Carbohydrates synthesized from the combination of carbon dioxide and water by photosynthesis, are converted to aminosugar by amination, consecutively to a special kind of δ-amino acids having several hydroxyl groups, presumably D type from D-aminosugar, L type from L-aminosugar by the oxidation on C l position, α-amino acid by the oxidation on C6 position. The composition for living activity are consecutively formed to act in the living body essentially such as carbohydrate, aminosugar, nucleic acid, the polymer such as DNA, protein, polysaccharides and so on. Various and important thesis on the biofunctional activity and food related properties of carbohydrates and carbohydrate complex are existed. As for complex carbohydrates (glycosides), many examples were reported. Taste properties such as sweetness were of course able to be changed by the change of the structure of aglycon itself. Sweetness and biofunctional activity were considerably changed by the change of carbohydrate portion of the carbohydrate complexes, and even the change of linkage type of the carbohydrate portion were drastically resulted in the change of the properties. In case of some glycosides, only aglycon shows sweetness. There are numerous number of organic compounds which are formed to carbohydrate complexes. It is interested to know how and how much the change of the properties of the complexes which are formed by the addition of carbohydrate are. The higher-order structure of these complexes may give some important activity on lives, the addition of time factor to the complexes, some unknown property might be emerged.