Interactions between several <Emphasis Type="SmallCaps">l</Emphasis>-α-amino acids and potassium chloride in aqueous solutions at 298.15 K

The enthalpies of solution of l-α-aminobutyric acid, l-α-valine, l-α-leucine, l-α-isoleucine, and l-α-cysteine have been measured in aqueous potassium chloride solutions at 298.15 K. From the obtained experimental results the standard dissolution enthalpies of amino acids in aqueous KCl solutions have been determined. These data were used to calculate the heterogeneous enthalpic pair interaction coefficients based on McMillan–Mayer’s theory. These values were interpreted in the terms of the hydrophobic or hydrophilic effects of the side chains of amino acids on their interactions with dissociated potassium chloride in water.     

Solubility of amino acids in aqueous poly (ethylene glycol) solutions

The solubilities of amino acids have been measured in water and aqueous poly(ethylene glycol) (PEG) solutions as a function of temperature and PEG concentration. The free energies of transfer from water to aqueous PEG solutions forl-alanine,l-valine,l-isoleucine andl-leucine were positive, while those forl-phenylalanine andl-tryptophan were negative. The corresponding enthalpies of transfer were almost zero for all amino acids. The equilibrium constants of the binding of amino acids to PEG chain were estimated from the solubility data. Amino acids with larger hydrophobicity are bound more strongly to the PEG chain due to the hydrophobic interaction between the methylene groups of PEG and the side chain of amino acid. The equilibrium constants showed a correlation with the dynamic hydration number (n _DHN) which expresses the hydration properties of amino acids in aqueous solution.     

Glycoconjugates of amino acids. Preparation throughN-alkylation of amino acids withN-chloroacetyl-β-glycopyranosylamines

Monoalkylation of amino acids of different structural types withN-chloroacetyl-glycosylamines was shown to be applicable for the preparation of glycoconjugates containing β-d-galactose,N-acetyl-β-d-glucosamine, β-d-mannose, and lactose residues. The glycoconjugates were synthesized from amino acids with secondary (sarcosine,l-proline) or primary (l-2- and 4-aminobutyric acids,l-tryptophan) amino groups as well as from various amino dicarboxylic acids (N-methyl-dl-aspartic,dl-aspartic,l-glutamic, anddl-2-aminoadipic acids). The derivatives obtained may be of interest for glycotargeting of physiologically active compounds of this series. Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 7, pp. 1377–1380, July, 1999.     

Enthalpies of Dilution and Enthalpies of Mixing of Amino Acids with Sucrose in Aqueous Solutions at 298.15 K

The enthalpies of mixing of aqueous solutions have been determined for sucrose with six different amino acids (glycine, l-alanine, l-serine, l-valine, l-proline and l-threonine) at 298.15 K, by using a LKB-2277 flow microcalorimetric system. These results, along with the enthalpies of dilution of these solutes for the initial solutions, were used to determine the enthalpic interaction coefficients (h _xy, h _xyy, h _xxy) of the McMillan–Mayer Theory. The pair-wise cross interaction coefficients of amino acids and sucrose are discussed from the viewpoint of solute–solute interactions.     

Thermodynamic parameters of the interaction of cryptand[222] with amino acids in water at 298.15 K

The interaction of cryptand[222] with amino acids in water, which is weak for most amino acids and controlled by the solvent effect in the case of non-polar amino acids, was studied at 298.15 K by the calorimetric method. Cryptand[222] undergoes selective complex formation with some polar and aromatic amino acids. The thermodynamic functions and equilibrium constants of complex formation of the macrocyclic ligand withl-histidine,l-threonine, andl-glutamine were calculated. Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 12, pp. 2285–2288, December, 1999.     

Covalent sidewall functionalization of single-walled carbon nanotubes by amino acids

Single-walled carbon nanotubes (SWNTs) with amino acids covalently attached to their side walls, viz., “nanotube-aminoacids,” have been prepared starting from colloidal solutions of fluorinated SWNTs (F-SWNTs) and amino acids in o-dichlorobenzene and heating at 80–150 °C in the presence of pyridine. The syntheses were carried out with the F-SWNTs of approximately 2: 1 (C: F) stoichiometry and several natural α-aino acids with both pro-tected and unprotected carboxyl groups, such as glycine ethyl ester hydrochloride, L-serine ethyl ester hydrochloride, l-cysteine, and trans-4-hydroxy-l-proline. The nanotube-aminoacids have been characterized by Raman and FTIR spectroscopy, atomic force, scanning, and transmission electron microscopies, and thermal gravimetric analysis (TGA). Based on TGA data, the degree of sidewall functionalization in the synthesized SWNT derivatives was estimated to be in the range from one of 32 to one of 8 carbon atoms, depending on the amino acid nature and reaction conditions used. The amino acid-functionalized SWNTs, prepared in this work by simple and inexpensive one-step method, can be valuable precursors for peptide synthesis and targeted drug delivery, design and fabrication of nanocomposites and fibers, and other biomedical and engineering applications. Published in Russian in Izvestiya Akademii Nauk. Seriya Khimicheskaya, No. 5, pp. 1035–1043, May, 2008.     

Intercalation of basic amino acids into layered zirconium proline-<Emphasis Type="Italic">N</Emphasis>-methylphosphonate phosphate

Intercalation of basic amino acids into layered zirconium proline-N-methylphosphonate phosphate (α-ZPMP) was investigated at room temperature. Three kinds of host-guest compounds were prepared and characterised by elemental analysis, inductively coupled plasma analysis (ICP), Fourier transform infrared spectrum (FT-IR), Raman spectrum, X-ray powder diffraction (XRD) and thermoanalysis. The interaction of amino acid guests with P-OH of α-ZPMP host was documented by FT-IR and Raman spectra. In addition, the XRD patterns indicated that l-arginine or l-lysine were intercalated into the interlayer galleries of α-ZPMP host; the interlayer distances of the Larginine and l-lysine intercalation compounds were expanded from 1.520 nm to 2.218 nm and 2.207 nm, respectively. l-arginine and l-lysine would be arranged as a mono-molecule layer in different orientations. The interlayer distance of l-histidine (d = 1.522 nm) was similar to that of α-ZPMP host (d = 1.520 nm), l-histidine might be adsorbed on the outer surface of the α-ZPMP host. Thermoanalysis showed that the intercalated l-arginine and l-lysine were removed at 110–305°C or 150–250°C, respectively, the adsorbed l-histidine was released at a temperature of up to 320°C.     

Analysis of multicomponent mixture and simultaneous enantioresolution of proteinogenic and non-proteinogenic amino acids by reversed-phase high-performance liquid chromatography using chiral variants of Sanger’s reagent

Four chiral derivatizing reagents (CDR 1–4), namely, FDNP-l-Ala, FDNP-l-Val, FDNP-l-Phe, and FDNP-l-Leu, were synthesized using microwave (MW) irradiation by substituting one of the fluorine atoms in difluoro dinitro benzene (DFDNB) with l-Ala, l-Val, l-Phe, and l-Leu (CDR 1–4). The other set of CDRs, namely, FDNP-l-Phe-NH₂, FDNP-l-Val-NH₂, and FDNP-l-Leu-NH₂, was also prepared. These reagents were used for synthesis of diastereomers of 18 proteinogenic and 08 non-proteinogenic amino acids, which were resolved by reversed-phase high-performance liquid chromatography using C18 column and gradient eluting mixture of aq.TFA and acetonitrile with UV detection at 340 nm. The reagents were used for resolution of a complex mixture of 18 racemic proteinogenic amino acids in a single chromatographic run of 65 min and to determine concentration of the d-amino acid in a solution of dl-amino acid. The resolution (R _S) and selectivity (α) obtained for the two sets of diastereomers were compared among themselves and among the two groups. The method was validated for accuracy, precision, limit of detection (LOD), and limit of quantification. LOD is 0.001% impurity of d-enantiomer.     

Calorimetric, NMR, and UV Investigations of Aliphatic l-Amino Acids Complexation by Calix[4]arene Bis-hydroxymethylphosphous Acid

The stability constants, enthalpy ΔH ⁰, entropy ΔS ⁰, and Gibbs energy ΔG ⁰ were determined for the host–guest complexes (1:1) of calix[4]arene bis-hydroxymethylphosphous acid with glycine, l-alanine, l-valine, l-leucine, l-isoleucine residues in methanol solution with the aid of the titration experiments followed by calorimetric and spectroscopic (¹H NMR, UV) methods. The experimental data indicated that the host–guest complexation was under control of the direct electrostatic interaction between negatively charged calixarene phosphoryl group and amino acid residue NH ₃ ⁺ group, modulated by the hydrophobic interaction, which drive the inclusion of the residue alkyl side-chain into the calixarene cavity. The stability of the inclusion complexes was found correlated with the size of the aliphatic amino acid’s side-chain. The experimental data were additionally analyzed in the terms of the three state model corresponding to coexistence of 2:1 and 1:1 complexation equilibria.     

Solvent Effects on the Protonation Constants of Some <Emphasis Type="Italic">α</Emphasis>-Amino Acid Esters in 1,4-Dioxane–Water Mixtures

The stoichiometric protonation constants of some α-amino acid esters (glycine methyl ester, glycine t-butyl ester, l-valine methyl ester, l-valine ethyl ester, l-valine t-butyl ester, l-serine methyl ester, l-serine ethyl ester, l-leucine methyl ester, l-leucine ethyl ester, l-leucine t-butyl ester, l-alanine methyl ester, l-alanine benzyl ester, l-phenylalanine methyl ester, l-phenylalanine ethyl ester, and l-phenylalanine t-butyl ester) in water and 20%, 40%, and 60% (v/v) 1,4-dioxane–water mixtures have been determined at an ionic strength of 0.10 mol⋅L⁻¹ NaCl and at 25.0±0.1 °C under a nitrogen atmosphere. A potentiometric method was used and the calculation of the protonation constants has been carried out using the BEST computer program. The results were discussed in terms of macroscopic properties of the mixed solvent. The stoichiometric protonation constants were influenced by changes in solvent composition and their variations were discussed in terms of preferential solvation. Also, knowledge the protonation constant of α-amino acid esters will be helpful when determining the microscopic equilibrium constants of their corresponding amino acids.     

Density and viscosity of α-amino acids in aqueous solutions of cetyltrimethylammonium bromide

The densities and viscosities of aqueous solution of cetyltrimethylammonium bromide (0.01 mol kg⁻¹) (CTAB) and solutions of CTAB containing amino acids, viz., glycine, l-serine, and l-valine (0.01–0.05 mol kg⁻¹), were determined in the temperature range 298.15—313.15 K. Apparent molar volumes of the amino acids were calculated from the density and viscosity values. The calculated apparent molar volumes were used to calculate standard partial molar volumes (-V ₂⁰) and standard partial molar volumes of transfer of amino acids from water to an aqueous solution of CTAB. The viscosity values were used for the calculation of the viscosity coefficients A and B in the Jones—Dole equation. The linear dependences of -V ₂⁰ and B on the number of carbon atoms in the alkyl chains of the amino acids were found. The results obtained were used in analysis of hydrophilic-hydrophilic, hydrophilic-hydrophobic, and hydrophobic-hydrophobic interactions that occur during dissolution of amino acids in an aqueous solution of CTAB.     

Enthalpy characteristics of dissolution of <Emphasis Type="SmallCaps">l</Emphasis>-cysteine and <Emphasis Type="SmallCaps">l</Emphasis>-asparagine in aqueous solutions of acetonitrile and dimethyl sulfoxide at 298.15 K

The integral enthalpies of dissolution Δ_sol H ^m of l-cysteine and l-asparagine in mixtures of water with acetonitrile and dimethyl sulfoxide at the concentration of organic solvent up to 0.32 molar fractions were measured by means of dissolution calorimetry. The standard enthalpies of dissolution (Δ_sol H°) and transfer (Δ_trans H°) of the amino acids from water to a mixed solvent were calculated. The enthalpy coefficients of pair interactions for L-cysteine and L-asparagine with cosolvent molecules are positive, except for the L-asparagine-water-acetonitrile system. The concepts on the prevailing effect of specific interactions in solutions and the influence of the nature of the cosolvents and lateral substituents of the amino acids on the thermochemical characteristics of dissolution were used to explain the data obtained.     

β-Lactam Derivatives as Enzyme Inhibitors: Peptidic Derivatives of ( RS )-2-Oxo-4-phenylazetidine-1-alkanoic Acids

4-Phenylazetidine-2-one was transformed into 4-phenylazetidine-1-alkanoic acids, which were reacted in the presence of diphenylphosphoroazidate with amino acid esters and dipeptide esters yielding β-lactam peptides with different spacers between the lactam ring and the peptide moiety. All structures were established by elementary analyses, HPLC, optical rotation, and spectroscopic data and all new compounds were tested as inhibitors of PPE using standard procedures. Four compounds exhibited a weak activity compared with the standard inhibitor trifluoroacetyl-l-val-l-tyr-l-val.     

Thermal behavior and polymorphism in medium–high temperature range of the sulfur containing amino acids <Emphasis Type="SmallCaps">l</Emphasis>-cysteine and <Emphasis Type="SmallCaps">l</Emphasis>-cystine

A thermophysical study of the sulfur containing amino acids l-cysteine and l-cystine has been carried out by differential scanning calorimetry (DSC). Heat capacities of both compounds were measured in the temperature interval from T = 268 K to near their respective melting temperatures. DSC and variable temperature powder X-ray diffraction analysis (PXRD) gave evidence for a solid–solid phase transition close to the melting point only in the l-cysteine sample. DSC experiments show that this solid–solid transition is not reversible in the temperature interval T = 235–485 K and presents a behavior depending on heating temperature, time, and rate. This behavior is also supported by variable-temperature PXRD. The patterns for the commercial samples, at room temperature, are consistent with those simulated for the orthorhombic and hexagonal polymorphic forms from the single-crystal X-ray analysis.     

β-Lactam Derivatives as Enzyme Inhibitors: Peptidic Derivatives of (<Emphasis Type="Italic">RS</Emphasis>)-2-Oxo-4-phenylazetidine-1-alkanoic Acids

Summary. 4-Phenylazetidine-2-one was transformed into 4-phenylazetidine-1-alkanoic acids, which were reacted in the presence of diphenylphosphoroazidate with amino acid esters and dipeptide esters yielding β-lactam peptides with different spacers between the lactam ring and the peptide moiety. All structures were established by elementary analyses, HPLC, optical rotation, and spectroscopic data and all new compounds were tested as inhibitors of PPE using standard procedures. Four compounds exhibited a weak activity compared with the standard inhibitor trifluoroacetyl-l-val-l-tyr-l-val.     

Chiral discrimination ofN-(dansyl)-dl-amino acids on human serum albumin stationary phase: Effect of a mobile phase modifier

Summary The effect of perchlorate anion as mobile phase modifier on the separation factor, α, forN-(dansyl)-dl-norvaline andN-(dansyl)-dl-tryptophan on a human serum albumin (HSA) column was studied by varying the concentration,c, of the chaotropic agent and the column temperatureT. Gibbs-Helmholtz parameters Δ(ΔH) and Δ(ΔS) between thed andl enantiomers were determined from linear van't Hoff plots of lnα against 1/T. Thermodynamic results indicated that the enhancement of the separation factor observed asc was increased was enthalpically controlled owing to stereoselective H-bonding interactions. Such behavior was used to optimize the chromatographic conditions for separation ofN-(dansyl)-amino acids on HSA.     

QM/MM study on catalytic mechanism of aspartate racemase from <Emphasis Type="Italic">Pyrococcus horikoshii</Emphasis> OT3

The enzyme aspartate racemase from Pyrococcus horikoshii OT3 catalyzes the interconversion between l- and d-Asp. In this work, we employed the hybrid QM/MM approach with the self-consistent charge-density functional tight binding (SCC-DFTB) model to study the catalytic mechanism for the conversion of l-Asp into d-Asp. The molecular dynamics simulation showed that the substrate l-Asp forms an extensive network of interactions with the active-site residues of the aspartate racemase through its side chain carboxylate, ammonium group, and α-carboxylate. The potential of mean force calculations confirmed that the racemization reaction involves two proton transfers (from the α-carbon to Cys194 and from Cys82 to the α-carbon), which occurs in a concerted way, although highly asynchronous. The calculated free energy of activation is 17.5 kcal/mol, which is consistent with the reaction rate measured from experiment. An electrostatic interaction analysis was performed to estimate the key role played by individual residues in stabilizing the transition state. The docking study on the binding of l-Asp and d-Asp to aspartate racemase indicates that this enzyme employs a “two-base” mechanism not a “one-base” mechanism.     

Preparation of optical active aliphatic <Emphasis Type="Italic">α</Emphasis>-amino acid from fatty acid: synthesis of <Emphasis Type="SmallCaps">l</Emphasis>-norvaline and <Emphasis Type="SmallCaps">d</Emphasis>-norvaline

A new synthesis of l-norvaline is described. Using valeric acid as the raw material, α-brominevaleryl chloride was achieved by acyl chlorination and α-position bromination in one-pot with the yield of 84.7%. The yields of the following ammoniation of α-brominevaleryl chloride and resolution of dl-norvaline were 88.7% and 26.7%, respectively. d-Norvaline was also obtained in a similar method from the waste resolution solution. Other optical active amino acids, valine, α-aminobutyric acid and alanine were also synthesized in similar ways.     

Purification and characterization of an extracellular α-l-arabinofuranosidase from Fusarium oxysporum

An α-l-arabinofuranosidase from Fusarium oxysporum F3 was purified to homogeneity by a two-step ion exchange intercalated by a gel filtration chromatography. The enzyme had a molecular mass of 66 kDa and was optimally active at pH 6.0 and 60°C. It hydrolyzed aryl α-l-arabinofuranosides and cleaved arabinosyl side chains from arabinoxylan and arabinan. There was a marked synergistic effect between the α-l-arabinofuranosidase and an endo-(1 →4)-β-d-xylanase produced by F. oxysporum in the extensive hydrolysis of arabinoxylan.     

Optical enzyme sensor for determining <Emphasis Type="SmallCaps">l</Emphasis>-lysine content using <Emphasis Type="SmallCaps">l</Emphasis>-lysine oxidase from the rockfish <Emphasis Type="BoldItalic">Sebastes schlegeli</Emphasis>

l-Lysine (l-Lys) in living bodies is critical for metabolism; therefore, determination of its levels in food is important. Most enzymatic methods for l-Lys analysis are performed using l-lysine oxidase (LyOx), but commercially manufactured LyOx is generally not highly selective for l-Lys among amino acids. We previously isolated LyOx as an antibacterial protein secreted from the skin of the rockfish Sebastes schlegeli. In the present study, we developed an optical enzyme sensor system for rapid and continuous determination of l-Lys using this LyOx. The system comprised an immobilized LyOx membrane, an optical oxygen probe, a flow system, and a personal computer. The amount of l-Lys was detected as a decrease in the oxygen concentration due to the LyOx reaction. The specificity of the sensor was examined against various amino acids. The sensor response was specific for l-Lys. Good reproducibility was obtained in 58 assays. The response of the sensor using commercially prepared LyOx was unstable compared with the response using LyOx isolated in our laboratory. Our sensor system could be used for 5 weeks without our having to change the enzyme membrane. The calibration curve for a standard l-Lys solution was linear from 0.1 to 3.0 mmol L⁻¹. One assay could be completed within 2 min. The sensor was applied to determine the l-Lys content in food samples such as bonito cooking water and scallop hepatopancreas. The values obtained using the sensor and conventional high-performance liquid chromatography methods were well correlated.