Use of solid-phase microextraction-capillary-gas chromatography (SPME-CGC) for the varietal characterization of wines by means of chemometrical methods

The extraction of wine aroma compounds was studied by direct-SPME (DI/SPME), headspace-SPME (HS/SPME) and multiple-headspace-extraction-SPME (MHE/SPME). The aromagrams obtained by HS/SPME-CGC were evaluated with chemometrical methods for the varietal classification of wines. Received: 25 July 1997 / Revised: 24 September 1997 / Accepted: 7 October 1997     

Theoretical investigations of Fe porphyrins. V. Low-lying electronic states of bisammineporphinatoiron(III)

Ab initio CI calculations are reported on the lowest doublet, quartet, and sextet states of [Fe^III(P)(NH₃)₂]⁺. The low-spin ground state is calculated as (d_xy² (d_π)³ with d_xy(d_π)⁴ higher by 0.15 eV. The near-ir bands at ～1 eV observed in low-spin ferriheme proteins are attributed to (π → d_π) transitions. The lowest high-spin state is ⁶A_1g, and the near-ir transitions of the high-spin ferriheme proteins observed at ～1.2 eV are attributed to higher ⁶[tripsextet] excited states [i.e., ring triplet, metal sextet]. The 30-ps “triplet” transient populated with low quantum yield observed in laser-flash studies on Fe^III(TPP)CI [TPP = tetrapbenylporphyrin] may be an ¹[tripsextet] state.     

Rhodopsin exhibits a preference for solvation by polyunsaturated docosohexaenoic acid

An all-atom molecular dynamics simulation of rhodopsin in a membrane environment has been carried out with lipid composition similar to that of the retinal membrane. The initial conformation of the protein was taken from the X-ray crystallographic structure (1F88), while those of the lipids came from a previous molecular dynamics simulation. During the course of the 12.5 ns simulation, the initially randomly placed lipids adopt an anisotropic solvation structure around the protein. The lipids, having one saturated stearic acid chain and one polyunsaturated docosohexaenoic acid chain with a zwitterionic phosphatidylcholine headgroup, arrange themselves to maximize contact between the polyunsaturated chain and the protein surface. This organization is driven by energetically favorable interactions between the transmembrance helices and the docosohexaenoyl chains that are largely of the van der Waals type. These observations are consistent with various experimental studies on rhodopsin and other G-protein coupled receptors and with the picture of extreme flexibility in polyunsaturated fatty acid chains that has arisen from recent NMR and computational work.