Interaction and reaction of the hydroxyl ion with β-d-galactose and its hydrated complex: an ab initio molecular dynamics study

Abstract

The interaction of OH⁻ with the sugar β-D-galactose is studied computationally, with Ab Initio Molecular Dynamics (AIMD) as the prime tool. The main findings are: (1) the OH⁻ abstracts a proton from the sugar in a barrier-less process, yielding H₂O and a Deprotonated beta-D-Galactose anion, (Dep-beta-D-G)⁻. (2) This reaction can be reversed when two additional H₂O molecules are present in the sugar. (3) At 500 K, a ring-opening reaction occurs in (Dep-beta-D-G)⁻ within a timescale of 10 ps. The (neutral) sugar itself is stable over this timescale, and well beyond. This indicates that OH⁻ can catalyze the degradation of β-D-galactose. Implications of this process are briefly discussed.