Heterogeneous interaction between zwitterions of some l-α-amino acids and ethanol molecule in water at 298.15 K

Dissolution enthalpies of l-α-aminobutyric acid, l-α-isoleucine, l-α-serine, l-α-threonine and l-α-cysteine in water and aqueous ethanol solutions have been measured by calorimetry at a temperature of 298.15 K. The obtained results were used to calculate the enthalpic heterogeneous pair interaction coefficients between zwitterions of amino acids and a molecule of ethanol in water. These values were interpreted in the terms of the hydrophobic or hydrophilic effects of the side chains of amino acids on their interactions with a polar molecule of ethanol in water.     

Enthalpies of solution of l-threonine in a (water + alcohol) mixture at 298.15 K

The enthalpies of solution of l-threonine in the (water + methanol), (water + ethanol), (water + n-propanol), and (water + i-propanol) mixtures, with an alcohol content up to 0.4 mol fractions, have been measured calorimetrically at T = 298.15 K. The standard enthalpies of solution and transfer of l-threonine from water to an aqueous alcohol have been calculated. The effect of the structure properties of the mixed solvent on the specified enthalpy characteristics of l-threonine is discussed. The enthalpy coefficients of pairwise interactions between amino acid and alcohol molecules have been computed. It has been found that these coefficients become increasingly positive in the methanol, ethanol, n-propanol, and i-propanol consequence. A comparative analysis of the thermodynamic characteristics of dissolution of l-threonine and some other amino acids (glycine, l-alanine and l-valine) in the mixtures studied has been made.     

The Mixing Enthalpy Interaction Coefficients of N,N′-Hexamethylenebisacetamide with l-Alanine and l-Serine in Aqueous Glucose Solutions at 298.15 K

The mixing enthalpies of N,N??-hexamethylenebisacetamide (HMBA) with l-alanine and l-serine in aqueous glucose solutions have been determined by using mixing-flow isothermal microcalorimetry along with their dilution enthalpies at the temperature of 298.15?K. These results can be used to obtain the heterotactic enthalpic interaction coefficients (h _xy , h _xxy , and h _xyy ) in the range of the glucose molality, (0 to 1.5) mol?kg^?1, according to the McMillan?CMayer theory. Combining our previous research results for glycine (see Liu et al. in J. Chem. Eng. Data 55, 5258?C5263, 2010), we find that the heterotactic enthalpic pairwise interaction coefficients h _xy between HMBA and the investigated amino acids in aqueous glucose solutions are all positive and reach maximum values at about 0.3 mol?kg^?1 glucose. In addition, the order for the value of h _xy of the three amino acids in pure water and aqueous solution of the same glucose molality is h _xy (l-alanine)>h _xy (l-serine)>h _xy (glycine). All variations of the heterotactic enthalpic pairwise interaction coefficients with the molalities of glucose in the quaternary systems are discussed in terms of solute?Csolute and solute?Csolvent interactions.     

Preparation of a metal–ligand fluorescent chemosensor and enantioselective recognition of carboxylate anions in aqueous solution

Two chiral fluorescent chemosensors 1 and 2 were synthesized, and the structure characterized by IR, ¹H NMR, ¹³C NMR, MS spectra and elemental analysis. Their recognition ability was studied in aqueous solution (Tris–HCl buffer pH 7.4, MeOH/H₂O = 1:1) through fluorescence spectra. Receptors 1 and 2 showed a good binding ability to the copper ion. The host 1-Cu²⁺ complex showed a chiral recognition ability to mandelate anions with a preferable binding to l-mandelate than d-mandelate anions. The host 1-Cu²⁺ complex and l- or d-mandelate anions formed 1:1 stoichiometric complex. The binding constant for l-mandelate is 576 M⁻¹, whereas that for d-mandelate is only 38 M⁻¹, which can be distinguished by the different change of fluorescence intensity.     

Thiol oxidation at 2-mercaptopyrimidine-appended cobalt phthalocyanine modified glassy carbon electrodes

The electrocatalytic activity of cobalt tetra-2-mercaptopyrimidylphthalocyanine-modified glassy carbon electrode (CoTMPyrPc-GCE) toward gluthathione, l-cysteine and 2-mercaptoethanol has been investigated. CoTMPyrPc-GCE provides a significant improvement on the reported oxidation potential of l-cysteine in pH 4.0 phosphate buffered solution. The oxidation peak potential (E_p), for l-cysteine, was 0.15 V – a relatively lowered oxidation potential compared to reported phthalocyanine complexes. The electrode prepared by drop-dry/thermal annealing method was very stable and sensitive over a long period of time. The stability has been attributed to the thermal annealing and the structure of the mercaptopyrimidine on the periphery of the CoPc.     

Syntheses of l-glucosamine donors for 1,2-trans-glycosylation reactions

Two new l-glucosamine donors, that is pent-4-enyl 3,4,6-tri-O-acetyl-2-allyloxycarbonylamino-2-deoxy-β-l-glucopyranoside 16 and ethyl 3,4,6-tri-O-acetyl-2-allyloxycarbonylamino-2-deoxy-1-thio-β-l-glucopyranoside 21 were prepared in 12 steps from l-arabinose. The reaction pathway uses 3,4,6-tri-O-acetyl-l-glucal 5, and then 3,4,6-tri-O-acetyl-2-deoxy-2-iodo-α-l-mannopyranosyl azide 8 as intermediates. The latter, together with donors 16 and 21, were used for preparing l-glucosamine neoglycolipids.     

Bulk-modified modified screen-printing carbon electrodes with both lactate oxidase (LOD) and horseradish peroxide (HRP) for the determination of L-lactate in flow injection analysis mode

A screen-printed carbon electrode modified with both HRP and LOD (SPCE–HRP/LOD) has been developed for the determination of l-lactate concentration in real samples. The resulting SPCE–HRP/LOD was prepared in a one-step procedure, and was then optimised as an amperometric biosensor operating at [0, −100] mV versus Ag/AgCl for l-lactate determination in flow injection mode. A significant improvement in the reproducibility (coefficient variation of about 10%) of the preparation of the biosensors was obtained when graphite powder was modified with LOD in the presence of HRP previously oxidised by periodate ion (IO₄⁻). Optimisation studies were performed by examining the effects of LOD loading, periodation step and rate of the binder on analytical performances of SPCE–HRP/LOD. The sensitivity of the optimised SPCE–HRP/LOD to l-lactate was 0.84 nA L μmol⁻¹ in a detection range between 10 and 180 μMol. The possibility of using the developed biosensor to determine l-lactate concentrations in various dairy products was also evaluated.     

Separation and determination of l-tyrosine and its metabolites by capillary zone electrophoresis with a wall-jet amperometric detection

A method of capillary electrophoresis with wall-jet amperometric detection (AD) has been developed for separation and determination of l-tyrosine (Tyr) and its metabolites, such as Tyramine (TA), p-hydroxyphenylpyruvic (pHPP), homogentisic acid (HGA) and some dipeptides containing Tyr, such as Tyr-Gly-Gly (YGG), Tyr-Arg (YR) and Tyr-d-Arg (Y-d-R). A carbon disk electrode was used as the working electrode and the optimal detection potential was 1.00 V (versus Ag/AgCl). At 18 kV of applied voltage, the seven compounds were completely separated within 20 min in 110 × 10⁻³ mol/L Na₂HPO₄–NaH₂PO₄ buffer (pH 7.10) containing 3 × 10⁻³ mol/L β-cyclodextrin (β-CD). Good linear relationship was obtained for all analytes and the detection limits of seven analytes were in the range of 0.95–4.25 ng/mL. The proposed method has been applied to examine the metabolic process of l-tyrosine in rabbit's urine.     

Study of the interaction between ethanol and natural amino acids containing ionic side groups in water at T = 298.15 K

The enthalpies of solution of l-α-aspartic acid, l-α-glutamic acid, l-α-arginine, l-α-lysine, and l-α-histidine have been measured in aqueous ethanol solutions at 298.15 K. From the obtained experimental results, the standard enthalpies of solution of amino acids in water–ethanol solutions have been determined. These data were used to calculate the heterogeneous enthalpic pair interaction coefficients based on McMillan–Mayer’s formalism. These values were interpreted in the terms of the ionic or no polar effect of the side chains of l-α-amino acids on their interactions with a molecule of ethanol in water.     

Simultaneous reactive extraction separation of amino acids from water with D2EHPA in hollow fiber contactors

Reactive extraction separation of binary amino acids from water using a microporous hollow fiber has been studied, in which the acidic extractant di(2-ethylhexyl)phosphoric acid (D2EHPA) was selected as an active carrier dissolved in kerosene. l-Phenylalanine (Phe) was extracted from an aqueous solution through the shell side of module to the organic phase through the lumen of fiber in the extraction module, in which l-Phe was then back-extracted to stripping phase in stripping module. Experiments were conducted as a function of the initial feed concentration of equimolar Phe and l-aspartic acid (l-Asp) (5 mol/m³), feed pH (3–5), the carrier concentration (0.1–0.5 mol/dm³), and stripping acidity (0.1–2 mol/dm³). The effect of process variables on the separation factor of Phe/Asp and the possible transport resistances including aqueous-layer diffusion, membrane diffusion, organic-layer, and interfacial chemical reaction were quantitatively studied and discussed. The high separation factor (β) of Phe/Asp was obtained to be 18.5 at feed pH 5 and 2 mol/dm³ of strip solution (HCl). The extraction and stripping processes appear to rely on pH dependence of the distribution coefficient of amino acids in reactive extraction system. The separation factor (β) was enhanced in hollow fiber membrane (HFM) process compared with conventional solvent process, which was a result of the counter transport of hydrogen ions.     

A microcalorimetric sensor for food and cosmetic analyses: l-Malic acid determination

Enzymatic microcalorimetry has been successfully employed in the reliable determination of the l-malic acid concentration in some foods and cosmetic products. The l-malic acid concentration during the wine-making process is particularly useful in order to control the progress of the malo-lactic fermentation. Total acidity, taste and flavour characteristics of wine depend on the l-malic acid quantity still present.To point out the analytical methodology the dehydration process of l-malic acid, in the presence of Fumarase enzyme, has been used. The new method has been compared with a common spectrophotometric one.By the proposed calorimetric method the l-malic acid concentration in different types of food (white and red wines, fruits and soft beverages) has been determined. In some cosmetic products too the l-malic acid was quantified.The method outlined resulted simple, direct and reliable (good accuracy and precision), in particular it does not require any pre-treatment or clean up of the samples, save the dilution in buffer.     

Glycosylated vinyl ethers by the Julia–Lythgoe–Kocienski olefination: application to the synthesis of 2′,5′-dideoxydisaccharides and carbohydrated β-lactams

α-Carbohydrated pyridinyl sulfones, prepared from commercially available d-(−)-ribose, d-(+)-galactose, and d-(+)-glucose through a five-step sequence, have been employed in the Julia–Lythgoe–Kocienski olefination with aldehydes. This one-pot protocol, using solid KOH at room temperature, affords the corresponding glycosidic enol ethers in moderate to excellent yields and (E)-stereoselectivities. These glycosylated adducts undergo hetero-Diels–Alder reactions with 2-formyl-1-malondialdehyde to afford 2′,5′-dideoxygenated disaccharides in good yields and complete regio- and endo-selectivity. Alternatively, the [2+2]-cycloaddition reaction of the glycosidic enol ethers with chlorosulfonyl isocyanate provided glycosylated β-lactams regioselectively and with only trans-stereoselectivity. The β-lactams could be converted to N-methylthio derivatives which show decent antibacterial activity toward methicillin-resistant strains of Staphylococcus aureus.     

Osmotic and activity coefficients of glycine, dl-α-alanine and dl-α-aminobutyric acid in aqueous solutions at temperatures between 288.15 and 303.15 K

The osmotic coefficients of glycine, dl-α-alanine and dl-α-aminobutyric acid in water were measured at 288.15, 293.15, 298.15 and 303.15 K using the isopiestic method. The activity coefficients were calculated for the amino acids and the pairwise free energy for solute–solute interactions were adjusted according to the McMillan–Mayer theory. The osmotic and activity coefficients of amino acids are compared with literature data when they are available and the results are discussed in terms of solute–solute interactions.     

Magnesium interference and different efficiencies of diastereoisomeric cluster formation in phenylalanine enantiomeric discrimination by the kinetic method

The kinetic method has been applied for determination of d-Phe/l-Phe enantiomeric ratio. Discrimination of enantiomers was inferred from product ion mass spectra of trimeric cluster ions containing the analyte (l,d-Phe), Cu²⁺ as a central metal and l-Trp as a chiral reference ligand. Unsatisfactory quantitative results achieved on an ion trap were rationalized by high-resolution mass spectrometry. The formation of Mg²⁺-containing cluster isobaric to trimeric cluster [Cu(l-Trp)₂Phe]⁺ was observed. Interference like this was identified as a possible reason for deterioration of quantitative low-resolution mass spectrometric analyses of real-world samples based on the kinetic method. Cation-exchanger was used for easy removal of magnesium from a sample and improvement of quantitation.Chiral dependence of formation of the Cu²⁺-containing trimeric cluster was also observed. Heterochiral diastereoisomeric ions were created less effectively.     

Antitumor triterpene saponins from Anemone flaccida

A new triterpenoid saponin, 3-O-[（6′-butyryl）-β-D-glucopyranosyl]-28-O-[α-L-rhamnopyranosyl-（1→4）-β-D-glucopyranosyl-（1→6）-β-D-glucopyranosyl] oleanolic acid, as well as three known triterpenoid saponins were isolated from the rhizomes of Anemone flaccida. Their structures were elucidated by spectroscopic methods. These compounds showed significant antitumor activities.     

Molecular recognition capability and rheological behavior in solution of novel lactone-based glycopolymers

Novel glycopolymers have been prepared from ethylene–vinyl alcohol copolymers, EVOH. For that purpose, three distinct aminosaccharides (N-(4-aminobutyl)-d-gluconamide (NABG), N-(4-aminobutyl)-O-β-d-galactopyranosyl-(1 → 4)-d-gluconamide (NABL) and N-(4-aminobutyl)-O-β-d-glucopyranosyl-(1 → 4)-d-gluconamide (NABM) have been synthesized. The previous functionalization of these EVOH copolymers is mandatory to activate their hydroxyl reactivity before the subsequent coupling reaction with the aminosaccharides. The activation with carboxylic acid groups by reaction with phthalic anhydride has been chosen in the current investigation because of its almost quantitative yield and the subsequent high modification extent reached (>60%). The glycopolymers that turned out water-soluble (i.e., those based on NABL and NABM) have shown a reversible network formation unusually described in glycopolymers. In addition, their capability to interact with lectins, particularly Concanavalin A and Ricinus communis Agglutinin, has confirmed the specificity of lectin recognition in these glycopolymers.     

A new flavone glycoside from Selaginella moellendorffii Hieron.

From the ethanol extract of Selaginella moellendorffii Hieron., a new flavone O-glycoside and three known flavone C-glycosides have been isolated and identified as 5-carboxymethyl-4′-hydroxyflavone-7-O-β-D-glucopyranoside 1, 6,8-di-C-β-D-glueopyranosylapigenin 2, 6-C-[3-D-glucopyranosyl-8-C-β-D-xylopyranosyl apigenin 3, 6-C-B-D-xylopyranosyl-8-C-β-glucopyranosylapigenin 4, respectively. Their structures were elucidated by spectroscopic methods.     

Water-soluble colloidal manganese dioxide as an oxidant for l-tyrosine in the absence and presence of non-ionic surfactant TX-100

Water-soluble colloidal manganese dioxide has been used to oxidize l-tyrosine in aqueous-acidic medium. The kinetics of the reaction was studied in the absence and presence of non-ionic surfactant (TX-100) using a spectrophotometric technique. As the reaction was fast under pseudo-first-order conditions ([l-tyrosine]  [MnO₂]), the rate constants as a function of [l-tyrosine], [MnO₂], [HClO₄] and temperature were obtained under second-order conditions. The rate of the reaction increased and decreased with the increase in [l-tyrosine] and [MnO₂], respectively. Perchloric acid, sodium pyrophosphate and sodium fluoride showed catalytic effect. The effect of externally added manganese(II) sulphate is complex. It is not possible to predict the exact dependence of the rate constants on manganese(II) concentration, which has a series of reactions with other reactants. The reaction is inhibited by the non-ionic surfactant TX-100. Activation parameters have been evaluated using Arrhenius and Eyring equations. Based on observed kinetic results, a probable mechanism for the reaction has been proposed which corresponds to fast adsorption of the reductant and hydrogen ion on the surface of colloidal MnO₂ followed by one-step two-electron transfer rate limiting process.     

Thermochemical analysis of intermolecular interactions between <Emphasis Type="Italic">N</Emphasis>-acetylglycine and polyols in aqueous solutions

The integral enthalpies of dissolution Δ_sol H _m for N-acetylglycine in aqueous solutions of glycerol, ethylene glycol and 1,2-propylene glycol are measured via solution calorimetry. The standard enthalpies of dissolution (Δ_sol Н ⁰) and transfer (Δ_tr Н ⁰) for N-acetylglycine from water to aqueous solutions of polyhydric alcohols are calculated from experimental data. Positive values of enthalpy coefficients of pair interactions h _xy for amino acids and polyol molecules are calculated using the McMillan–Mayer theory. The results are discussed using an approach for evaluating different types of interactions in ternary systems and the effect the structural features of interacting biomolecules have on the thermochemical characteristics of N-acetylglycine dissolution.     

DNA binding and oxidative cleavage activity of ternary (l-proline)copper(II) complexes of heterocyclic bases

Ternary copper(II) complexes [Cu(l-pro)(B)(H₂O)](NO₃) (1, 2) where l-pro = l-proline, B is a N,N-donor heterocyclic base, viz. 2,2′-bipyridine (bpy, 1), 1,10-phenanthroline (phen, 2), are synthesized, characterized, and their DNA binding and cleavage activity studied. The bpy complex (1) is structurally characterized by single-crystal X-ray crystallography. The complexes show the presence of a distorted square-pyramidal (4 + 1) CuN₃O₂ coordination geometry. Complex [Cu(l-pro)(bpy)(H₂O)](NO₃) (1) crystallizes in the triclinic space group P1 with unit cell parameters: a = 7.082(3) Å, b = 10.483(5) Å, c = 11.581(5) Å, α = 89.700(7)°, β = 83.488(8)°, γ = 84.109(8)° and V = 849.7(7) Å³. The one-electron paramagnetic complexes display a d–d band near 600 nm in water and show a cyclic voltammetric response due to Cu(II)/Cu(I) couple near 0.1 V (versus SCE) in Tris–HCl buffer–0.1 M KCl. Binding interactions of the complexes with calf thymus (CT) DNA have been investigated by emission, absorption, viscosity and DNA thermal denaturation studies. The phen complex displays significant binding propensity to the CT DNA giving an order: 2 (phen)  1 (bpy). The bpy complex does not show any apparent binding to the DNA and hence poor cleavage efficiency. Complex 2 shows efficient oxidative cleavage of SC-DNA in the presence of 3-mercaptopropionic acid (MPA) involving hydroxyl radical species as evidenced from the control data showing inhibition of DNA cleavage in the presence of DMSO and catalase.