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Science Forum Index » Chemistry Forum » D-mannose synthesis...
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| Graven Water... |
 Posted: Fri Jun 13, 2008 1:01 pm |
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What synthesis methods for D-mannose would be the purest from the point of
view of protein residues?
I need to find some D-mannose I can use (it helps prevent UTI's) - but I
have severe food intolerance problems. I tried some D-mannose made from
birch trees and I got very sick. But I doubt that is highly purified of
proteins.
There's a isomerization process from glucose, and I found one brand that
says theirs is made from glucose. The glucose in the US is made from corn and
it would have about 50 ppm of corn protein in it, which would make me very
sick. I don't know how much the isomerization process would reduce this.
There's D-mannose vaguely described as "synthetic" in an ominous way by
companies selling natural D-mannose. The "synthetic" process is supposed
to involve aniline dyes. That might be what I need.
In terms of natural sources for D-mannose, I don't know of any that would
be OK except D-mannose made from beets. But I haven't found any companies
who say theirs is from beets.
So other than that I'd be left with finding some that's made in a
synthesis process that's very good at leaving protein traces behind.
I'm not a chemist, so please try to be clear.
thanks
Laura |
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| Graven Water... |
| Posted: Fri Jun 13, 2008 5:18 pm |
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Quote: Popular purification techniques include "Crystallization" and
membrane-dialysis filtration. Membranes made of celluloid can separate
larger molecules like proteins from smaller molecules like sugars.
Procedure is carried out in solutions of water on both sides of the
membrane. General explanations of methods and specific experiments can
be found in laboratory textbooks of Biochemistry.
I've wondered whether one could purify it of proteins at home
easily, but I think that getting it pure enough might be very
difficult. I know a small fraction of a milligram of corn protein makes
me very sick, but a nanogram doesn't. I don't know
about a microgram. How pure can membrane purification get it?
I suppose that's the reasonably inexpensive kind of purification.
The sci.bio.food-science group might be helpful, thanks.
Laura |
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| C. Nick Kruzer... |
| Posted: Fri Jun 13, 2008 8:29 pm |
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Hi Laura, you asked:
Quote: What synthesis methods for D-mannose would
be the purest from the point of view of protein
residues?
You might try posting in this group:
news:sci.bio.food-science
Other research ideas:
A University or Bio-Med library would have a set of "Biological
Abstracts", ask librarian for help if you are unfamiliar with this
detailed research/reference publication.
Check University library files for circulating or reference textbooks on
subject "Carbohydrate Chemistry" or "Natural Products Chemistry".
Laura:
Quote: I'm not a chemist, so please try to be clear.
I'm not a chemist either. However, I have researched a natural product
to patent as a new type of food supplement.
A shortcut for non-chemists: In a "CRC Handbook of Chemistry And
Physics" look for D-Mannose or Mannose in the Organic Compounds list.
Find the Bielstein reference for the entry (usually in Bold Uppercase
"B"). At a University ask librarian to help find the "B" (Bielstein)
reference that you found in the CRC Manual.
I think most or all of the Beilstein volumes are in the German language,
you might need a German-English dictionary if you can't read German. The
names of chemicals are also in English.
The Bielstein Books will have references to look up regarding your
subject (D-Mannose, etc.). Those references will probably be found in
the textbooks, bound journals or microfilm in the University library. If
not, ask librarian about Inter-library loan program. There might be a
small fee for this service.
CRC = "Chemical Rubber Company" publishes their reference text annually.
If one edition doesn't have your information, check an older or more
recent edition.
btw-I might be misspelling "Bielstein".
I seem to remember that "Mannitol" is used in some infant feeding
formulas. It might be available in a drug store. Your pharmacist should
know. If you need a purer form, a "purification" procedure might be more
helpful than a "synthesis".
Popular purification techniques include "Crystallization" and
membrane-dialysis filtration. Membranes made of celluloid can separate
larger molecules like proteins from smaller molecules like sugars.
Procedure is carried out in solutions of water on both sides of the
membrane. General explanations of methods and specific experiments can
be found in laboratory textbooks of Biochemistry.
Crystallization and membrane filtration are rather simple procedures
compared to others such as chromatography and electrophoresis.
Sometimes proteins can be precipitated (removed) from a mixture by the
addition of laboratory reagent grade Ammonium Sulfate.
Also check (in library) the single volume encyclopedia of chemicals, the
"Merck Index" for your subject. It will have synonyms for Mannose which
would help you when researching. A quick-use cross-index for subject
names can be found in the back matter of some editions of the "Merck
Index".
Don't confuse the "Merck Index" with the "Merck Manual". These are two
different books published by the same company.
Good luck in your quest for pure D-Mannose.
insula |
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| Rusty Oxhide... |
| Posted: Sat Jun 14, 2008 4:16 am |
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Hi Laura, you wrote:
Quote: How pure can membrane purification get it?
I don't know. However, from what I've read I will guess that this type
of purification is very efficient.
Celluloid membranes with different "pore sizes" are sold for laboratory
use. For your specific purification you would need to know which size is
best. I think the various sized products are collectively called
"semi-permeable membranes".
In some cases, natural or artificial food grade sausage casing can be
used. Casings can be purchased from meat and butcher specialty supply.
You mentioned that the protein in corn is toxic to your system. If you
know more about this particular protein it might help in selecting the
best membrane or an all together different, better procedure. For
example, if the offending corn protein complex is "Zein" then you could
research this specifically for relevant information. Regarding corn
protein, another field of study to investigate is "Cereal Chemistry".
There is a great deal of literature and economic interest in Cereal
Chemistry.
The purification by membrane procedure is strongly placed within the
study of Biochemistry. I have never studied Biochemistry in college. My
knowledge in this field of study mostly comes from casual, yet avid
reading of books and journals.
I have read that Medical Doctors after graduating from Medical School
have the equivalent of a Master's Degree in Biochemistry. If you have a
personal physician or know an M.D. try asking them about the efficiency
of the procedure. A person with a Master's in Biochemistry is an expert.
Rusty
my other net nyms-
http://community-2.webtv.net/namerz/AKA/ |
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| Graven Water... |
| Posted: Sat Jun 14, 2008 2:01 pm |
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Quote: Celluloid membranes with different "pore sizes" are sold for laboratory
use. For your specific purification you would need to know which size is
best. I think the various sized products are collectively called
"semi-permeable membranes".
In some cases, natural or artificial food grade sausage casing can be
used. Casings can be purchased from meat and butcher specialty supply.
You mentioned that the protein in corn is toxic to your system. If you
know more about this particular protein it might help in selecting the
best membrane or an all together different, better procedure. For
example, if the offending corn protein complex is "Zein" then you could
research this specifically for relevant information.
So, one can set up high-quality membrane filtration at home,
fairly economically? From what I understand, it might be a simple
process, one would put concentrated mannose solution into a membrane bag
and let it sit overnight and by the morning the sugar would have
equilibrated mostly out of the bag, leaving the proteins behind.
A lot of the D-mannose is made from beech and birch bark, I
turned out to be quite sensitive to those. However, when I've
had reactions to traces and I've tried to estimate how much
protein there might've been in the trace, it hasn't been
less than on the order of a milligram.
I can eat filtered clover honey fine, it probably starts out
with organic junk in it, miscellaneous pollens,
and they surely don't do really fine filtration on it.
Some local unfiltered honey made me really sick.
So it may be reasonable to filter out the allergens in the
beech & birch mannose. I don't know the exact proteins of
course, I would have to do filtration that can get out
macromolecules in general. It's probably safe to assume
the allergens are water-soluble macromolecules. I'd want to
get out anything larger than a peptide (anything that would
have a stable protein structure).
(yes, I probably do have a zein reaction, it's "corn gluten",
similar to wheat gluten. But there are other allergens in
corn also).
Laura |
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