Perillartine and some derivatives: clarification of structures

Rotational Spectrum and Conformational Analysis of Perillartine: Insights into the Structure-Sweetness Relationship

We used high-resolution rotational spectroscopy coupled to a laser ablation source to study the conformational panorama of perillartine, a solid synthetic sweetener. Four conformers were identified under the isolation conditions of the supersonic expansion, showing that all of them present an E configuration of the C=N group with respect to the double bond of the ring. The observed structures were verified against Shallenberger–Acree–Kier’s sweetness theory to shed light on the structure–sweetness relationship for this particular oxime, highlighting a deluge of possibilities to bind the receptor.

Structure-Dependent Activity of Plant-Derived Sweeteners

Human sensation for sweet tastes and the thus resulting over-consumption of sugar in recent decades has led to an increasing number of people suffering from caries, diabetes, and obesity. Therefore, a demand for sugar substitutes has arisen, which increasingly has turned towards natural sweeteners over the last 20 years. In the same period, thanks to advances in bioinformatics and structural biology, understanding of the sweet taste receptor and its different binding sites has made significant progress, thus explaining the various chemical structures found for sweet tasting molecules. The present review summarizes the data on natural sweeteners and their most important (semi-synthetic) derivatives until the end of 2019 and discusses their structure–activity relationships, with an emphasis on small-molecule high-intensity sweeteners.

Organocatalytic multicomponent alpha-methylenation/Diels-Alder reactions: a versatile route to substituted cyclohexenecarbaldehyde derivatives

This article describes the design and optimization of an effective organocatalytic three-component domino alpha-methylenation/Diels-Alder reaction to produce vinyl-substituted cyclohexenecarboxaldehydes in a highly regioselective fashion. In these one-pot transformations, 2-formyl-1,3-butadienes (4) were prepared in situ from alpha,beta-unsaturated aldehydes and formalin and were subsequently trapped with a variety of buta-1,3-dienes. The outcomes of the reactions were dependent on the electronic properties of the dienes. 1-Vinylcyclohexenecarbaldehydes 6 were formed by use of acyclic electron-rich dienes, while the initially formed cycloadducts of 4 with cyclopentadiene underwent Cope rearrangements, leading to the formation of tetrahydro-3H-indene-5-carbaldehyde compounds 7. The mechanisms involved in these reactions were deduced from experimental findings. Furthermore, the method was also extended to one-pot domino methylenation/Diels-Alder reactions of dihydrofurans and dihydropyrans to yield spirocyclic lactols 22. In these reactions, the unstable intermediate hydroxyethyl and hydroxypropyl acroleins behaved as dienophiles, undergoing cycloaddition reactions with dienes with good yields and selectivities. The wide variety of functionalized 1-vinylcyclohex-3-enecarbaldehydes 6, 4-vinylcyclohex-1-enecarbaldehydes 7, and spiro lactols 22 generated through the use of these organocatalytic domino processes as a diversity-oriented synthesis provided useful intermediates for the construction of novel odorants.

A review of sweet taste potentiation brought about by divalent oxygen and sulfur incorporation

The plethora of high-potency sweetener research has allowed the construction of important structure-taste relationships. In light of new structure-taste relationships, it is instructive to review sweet taste potentiation brought about by divalent oxygen and sulfur incorporation. The taste of sulfur-containing organic compounds was reviewed in Japanese by Yasuo Ariyoshi in 1977. Several new representative examples of sweet taste potentiation and taste dichotomy (sweet and bitter) found within similar classes of oxygen- and sulfur-containing organic compound: amides, dipeptides, ureas, sulfamates, sulfonamides, oximes, sugars, dihydroisocoumarins, and others are reviewed. Special attention is given to the thioethers and thioureas in sulfamates, dipeptides, aryl ureas, and hybrid dipeptide ureas. The most notable contributions have arisen from the work of Nofre and Tinti at Université Claude Bernard in Lyons, France. A common trend emerges with certain sweeteners when a carbon atom is strategically replaced by sulfur or oxygen atoms. The net result is an increase in the sweetness two- to tenfold. With saccharins, the usual bitter, metallic taste is removed. Sweet taste receptor models that have been published are mainly based on the original Shallenberger and Acree model of the glucophores AH-B with contributions from Kier (AH-B-X). AH is a proton donor group, B is a proton acceptor group, and X is some hydrophobic group. All of the models have overlooked the contributions of divalent sulfur (often in place of oxygen) in bringing about sweetness potentiation. There is no precedence for localizing the energy-minimized structures of sulfur-containing sweeteners in a binding mode that includes sulfur. These sulfur potentiation loci are analyzed and illustrated in a computer-generated sweetener model to show the specific region in which sulfur is being "recognized" as a potentiating feature.

Perilla ketone: a potent lung toxin from the mint plant, Perilla frutescens Britton

Perilla ketone, from the essential oil of Perilla frutescens, is a potent pulmonary edemagenic agent for laboratory animals and livestock. This finding would account for reported effects of the plant on grazing cattle. The use of perilla in oriental foods and medicinal preparations suggests possible hazards to human health as well.

Potential new artificial sweetener from study of structure-taste relationships

4-(Methoxymethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime is a new sweetening agent developed by systematic synthesis and taste evaluation of 80 new oximes analogous to the little-used osime sweetener, perillartine.