Carbohydratechemie

Carbohydratechemie, or carbohydrate chemistry, is the branch of chemistry that studies the structure, synthesis, modification, and properties of carbohydrates. This encompasses monosaccharides such as glucose and fructose, oligosaccharides and polysaccharides, as well as glycosides and other derivatives. The field covers both natural carbohydrates and laboratory-made analogs, including their chemical transformations, protecting-group strategies, and analytical characterization.

Key concepts include ring forms (pyranose and furanose), isomerism (aldose vs ketose), and the stereochemistry of glycosidic linkages (alpha and beta). Glycosylation reactions form glycosidic bonds between a sugar donor and an acceptor, often using protecting groups to control regio- and stereoselectivity. Classical methods (Koenigs-Knorr, Helferich) are complemented by modern donors and promoters, such as trichloroacetimidates and thioglycosides.

Protecting-group strategies coordinate reactivity and enable selective transformations. Common groups include acetonides, benzyl, and acetyl protections. Synthesis often combines chemical and enzymatic steps in chemoenzymatic approaches.

Analytical tools include NMR spectroscopy, mass spectrometry, and chromatographic methods to determine composition, linkage types, and stereochemistry. Advances in automated synthesis, chemoenzymatic routes, and computational design have expanded the ability to assemble defined carbohydrates and glycosylated products.

Carbohydrate chemistry underpins many applications, including glycoproteins and vaccines, carbohydrate-based drugs, prebiotics, and materials such as polysaccharides for bioplastics, hydrogels, and sustainable polymers. It is closely linked to biochemistry, glycobiology, and materials science, informing both fundamental research and industrial processes.