Structure of the Amino Sugar Component in Baker's Yeast Mannan

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Abstract
Baker's yeast mannan was methylated and the fully methylated polysaccharide hydrolyzed. The product contained a trace of 2-deoxy-3,6-di-O-methyl-2-methylamino-glucose which was characterized chromatographically. It likely arose from one or more 4-O-substituted 2-acetamido-2-deoxy-D-glucopyranose units (or the 5-O-substituted furanosyl isomer). One possibility is that it arose from a 4-O-substituted 2-acetamido-(1-L-β-aspartamido)-1,2-dideoxy-β-D-glucopyranose unit which is probably the bridge in one of the carbohydrate-peptide links in the glycoprotein of the cell wall.

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