Microspherules from Sugars in the Absence of Nitrogen

Details Microspherules from Sugars in the Absence of Nitrogen Microspherules from Sugars in the Absence of Nitrogen

Feb 2011

adsabs.harvard.edu/cgi-bin/nph-data_query?bibcode=2011oleb...41...17r&link_type=abstract

Origins of Life and Evolution of Biospheres, Volume 41, Issue 1, pp.17-22

Computer Science

Prebiotic Chemistry, Sugar Browning, Sugar Polymerization, Amadori, Maillard

Scientific paper

Reactions of short sugars under mild, plausibly prebiotic conditions yield organic microspherules that may have played a role in prebiotic chemistry as primitive reaction vessels. It has been widely thought that nitrogen chemistry, in particular Amadori rearrangement, is central to this process, Here we show that microspherules form in the absence of any nitrogen compounds if the pH is sufficiently low. In particular, while the microspherule formation induced by ammonium acetate (pH 7) is not reproduced by ammonium chloride (pH 5), it is reproduced by oxalic acid and by hydrochloric acid (pH 1). The formation of microspherules in the presence of oxalic acid is similar to that in the presence of ammonium acetate: aqueous reactions of D-erythrose, D-ribose, 2-deoxy-D-ribose and D-fructose in the presence of oxalic acid produce microspherules ranging in size from approximately 1-5 μm after eight weeks incubation at 65°C, while the aldohexoses D-glucose, D-galactose and D-mannose do not. This pattern correlates with the occurrence of furanose forms in these sugars.

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