Akabori amino-acid reaction

There are several Akabori amino acid reactions, which are named after Shiro Akabori (1900–1992), a Japanese chemist.

In the first reaction, an α-amino acid is oxidised by heating it with an oxidizing sugar.

In the second reaction, an α-amino acids and esters are reduced by sodium amalgam and ethanolic HCl to give α-amino aldehydes.

References

1. S. Akabori (1931). J. Chem. Soc. Japan 52: 606.  CS1 maint: Untitled periodical (link)
2. S. Akabori (1933). "Oxydativer Abbau von α-Amino-säuren durch Zucker1)". Chemische Berichte 66 (2): 143. doi:10.1002/cber.19330660213. 
3. S. Akabori (1933). "Synthese von Imidazol-Derivaten aus α-Amino-säuren, I, Mitteil.: Eine neue Synthese von Desamino-histidin und ein Beitrag zur Kenntnis der Konstitution des Ergothioneins". Chemische Berichte 66 (2): 151. doi:10.1002/cber.19330660214. 
4. S. Akabori (1943). J. Chem. Soc. Japan 64: 608.  CS1 maint: Untitled periodical (link)
5. E. Takagi; et al. (1951). J. Pharm. Soc. Japan 71: 648.  CS1 maint: Untitled periodical (link)
6. E. Takagi; et al. (1952). J. Pharm. Soc. Japan 72: 812.  CS1 maint: Untitled periodical (link)
7. A. Lawson, H.V. Motley (1955). "2-Mercaptoglyoxalines. Part IX. The preparation of 1 : 5-disubstituted 2-mercaptoglyoxalines from α-amino-acids". J. Chem. Soc.: 1695. doi:10.1039/jr9550001695. 
8. A. Lawson (1956). "63. The reaction of cyanamide with α-amino-acetals and α-amino-aldehydes". J. Chem. Soc.: 307. doi:10.1039/jr9560000307.