Effect of cholesterol on the properties of phospholipid membranes. 4. Interatomic voids

The properties of the interatomic voids present in fully hydrated dimyristoylphosphatidylcholine (DMPC)-cholesterol mixed membranes of different compositions are analyzed in detail using a generalized variant of the Voronoi-Delaunay method on the basis of computer simulation results. The systems investigated are chosen from both sides of the DMPC-cholesterol miscibility gap; the pure DMPC bilayer has also been included in the analysis as a reference system. The results obtained show that the empty space is organized in a more compact way, forming larger voids in the presence than in the absence of cholesterol. The voids located in the region of the rigid cholesterol rings become, on average, less spherical, oriented more parallel with the membrane normal axis with increasing cholesterol concentration, whereas an opposite effect of cholesterol is observed in the middle of the membrane among the chain terminal methyl groups. In general, the preferential orientation of the voids is found to strongly correlate with that of the molecules in the hydrocarbon phase of the membranes. The membranes are found to contain rather large voids, the volume of which can be an order of magnitude larger than the largest spherical cavities present in the systems. These voids are elongated or branching channels rather than big empty holes. The voids located among the DMPC and cholesterol molecules are lying preferably parallel with the membrane normal axis. The existence of such empty channels can be of great importance in the cross-membrane permeation of small, uncharged penetrants, in particular, of polar molecules.     

Development of a perfusion reversed-phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products

A perfusion reversed-phase HPLC method enabling the simultaneous separation of soybean and cereal (wheat, corn, and rice) proteins in commercial bakery products has been proposed for the first time. The method utilises an acetonitrile-water gradient containing an ion-pairing agent. Different ion-pairing agents were tried, 0.3% (v/v) acetic acid being observed to enable the separation of soybean from wheat, rice, and corn proteins while with 0.1% (v/v) trifluoroacetic acid only the separation of soybean and corn proteins was possible. Optimisation of the solubilisation conditions for proteins was achieved by testing different acetonitrile concentrations for the simultaneous extraction of soybean and cereal proteins: best recoveries were found with 25% (v/v) acetonitrile + 0.3% (v/v) acetic acid and with 40% (v/v) acetonitrile + 0.1% (v/v) trifluoroacetic acid. Chromatographic conditions such as gradient, temperature, and wavelength detection were also optimised. The method enabled the separation of soybean and cereal proteins in binary mixtures (soybean and wheat, soybean and corn, or soybean and rice proteins) in less than 5 minutes in a total analysis time of 20 min.     

On the interaction of silyl triflates with enamines: iminium ion formation versus silylation

The interaction of Me₃SiOTf and (C₆F₅)₃SiOTf with enamines generating α-silyl-substituted iminium ions is investigated. A trimethylsilyl iminium cation is formed as a long-lived species observable by NMR spectroscopy, whilst the tris(pentafluorophenyl)silyl analogue is very labile and prone to the loss of a proton. On the basis of the latter phenomenon, a method for the synthesis of β-silyl enamines is proposed.     

Fundamental Characterization,Photophysics and Photocatalysis of a Base Metal Iron(II)-Cobalt(III) Dyad

A new base metal iron-cobalt dyad has been obtained by connection between a heteroleptic tetra-NHC iron(II) photosensitizer combining a 2,6-bis[3-(2,6-diisopropylphenyl)imidazol-2-ylidene]pyridine with 2,6-bis(3-methyl-imidazol-2-ylidene)-4,4′-bipyridine ligand, and a cobaloxime catalyst. This novel iron(II)-cobalt(III) assembly has been extensively characterized by ground- and excited-state methods like X-ray crystallography, X-ray absorption spectroscopy, (spectro-)electrochemistry, and steady-state and time-resolved optical absorption spectroscopy, with a particular focus on the stability of the molecular assembly in solution and determination of the excited-state landscape. NMR and UV/Vis spectroscopy reveal dissociation of the dyad in acetonitrile at concentrations below 1 mM and high photostability. Transient absorption spectroscopy after excitation into the metal-to-ligand charge transfer absorption band suggests a relaxation cascade originating from hot singlet and triplet MLCT states, leading to the population of the ³MLCT state that exhibits the longest lifetime. Finally, decay into the ground state involves a ³MC state. Attachment of cobaloxime to the iron photosensitizer increases the ³MLCT lifetime at the iron centre. Together with the directing effect of the linker, this potentially makes the dyad more active in photocatalytic proton reduction experiments than the analogous two-component system, consisting of the iron photosensitizer and Co(dmgH)₂(py)Cl. This work thus sheds new light on the functionality of base metal dyads, which are important for more efficient and sustainable future proton reduction systems.     

Determination of phenolic compounds and authentication of PDO Lambrusco wines by HPLC-DAD and chemometric techniques

This work proposes a fast and simple method for detection and quantification of phenolic compounds in PDO Lambrusco wines using HPLC-DAD and chemometric techniques. Samples belonging to three different varieties of Lambrusco (Grasparossa, Salamino and Sorbara) were analyzed to provide a methodology appropriate for routine analysis. Given the high complexity of the sample and the coelution among chromatographic peaks, the use of chemometric techniques to extract the information of the individual eluting compounds was needed. Multivariate curve resolution-alternating least squares (MCR-ALS) allowed the resolution of the chromatographic peaks obtained and the use of this information for the quantification of the phenolic analytes in the presence of interferences. Use of multiset analysis and local rank/selectivity information was proven to be crucial for the correct resolution and quantification of compounds. The quantitative data provided by MCR-ALS about the phenolic targets and additional compounds present in the samples analyzed provided wine composition profiles, which were afterwards used to distinguish among wine varieties. Principal component analysis applied to the wine profiles allowed characterizing the wines according to their varieties.     

Surface-controlled spatially heterogeneous physical properties of a supramolecular gel with homogeneous chemical composition

Controlling supramolecular self-assembly across multiple length scales to prepare gels with localised properties is challenging. Most strategies concentrate on fabricating gels with heterogeneous components, where localised properties are generated by the stimuli-responsive component. Here, as an alternative approach, we use a spiropyran-modified surface that can be patterned with light. We show that light-induced differences in surface chemistry can direct the bulk assembly of a low molecular weight gelator, 2-NapAV, meaning that mechanical gel properties can be controlled by the surface on which the gel is grown. Using grazing incidence X-ray diffraction and grazing incidence small angle X-ray scattering, we demonstrate that the origin of the different gel properties relates to differences in the architectures of the gels. This provides a new method to prepare a single domain (i.e., chemically homogeneous) hydrogel with locally controlled (i.e., mechanically heterogeneous) properties.

A mechanical pattern is created in a hydrogel film by pre-patterning the underlying surface chemistry. This allows spatial variation of the viscous component of the gel, controlling dissipative forces in the gel film without altering gel chemistry.     

Monitoring the effect of ultrafast deactivation of the electronic excited states of DNA bases and polynucleotides following 267 nm laser excitation using picosecond time-resolved infrared spectroscopy

In this paper we demonstrate the use of picosecond time-resolved infrared spectroscopy (ps-TRIR) to monitor the early structural dynamics of DNA bases and polydeoxynucleotides following UV excitation in solution.     

Vinylation of cellulose in superbase catalytic systems: towards new biodegradable polymer materials

Diverse celluloses including non-mercerized and mercerized ones have been successfully vinylated with acetylene in the superbase catalytic systems MOH/DMSO and MOH/THF (M = Na, K) at 85–140 °C. Depending on the reaction conditions, degree of substitution of the hydroxyl groups by highly reactive polymerazable vinyloxy groups ranges 0.11–1.22, the yields of vinylated celluloses (insoluble in water, but soluble in DMSO) being 41–89 %. Vinylated celluloses are easily decomposed under the action of white rot fungi: Phanerochaete chrysosporium, Trametes versicolor and Trametes hirsutus, and can constitute a basis for the preparation of biodegradable polymer materials (due to polymerization or polyaddition at the vinyloxy group).     

Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties

A mixture design of experiment approach was followed to explore formulation effects on the technological properties of wheat flours optimized for industrial bread-making purposes. Ten different flour mixtures were investigated by means of near infrared spectroscopy (NIRS) to obtain information on flour performance in a critical phase such as dough leavening. For each mixture, a laboratory-scale bread making experiment was carried out according to a standardized recipe and the leavening phase of each dough sample was monitored by means of NIRS at different times. Parallel factor analysis (PARAFAC) was used to highlight the existence of differences among the mixtures on the basis of NIR spectrum variability with respect to the leavening time. Additionally, the relationship among the 3-way NIR dataset and some parameters measured on the baked bread loaves (dimensions, volume, weight) was investigated by means of the n-way extension of partial least squares regression (nPLS), in order to evaluate product properties from its leavening step and mixture formulation. The results give better insight on the relationships among wheat flour formulation and its performance in the leavening phase and as far as some properties of the final product are concerned, thus offering a way to monitor the leavening phase and give information on its influence on the final product properties.     

Competition of Different Addition and Cycloaddition Processes During Reaction of Phosphorus(II) and (III) Halides with Alkynes

Abstract

Addition of P-halogenophosphaalkenes to I-alkoxyalkynes provides either 2-phosphabutadienes 2 or P(II1)-substituted allenes 3. The reaction o f P-halogenophosphaalkenes I with I-aminoalkynes leads to the phosphetines 4 wa 5 - the product of 1,2-addition reaction.