BIS(DIAZASILAPHOSPHETIDINES) AND THEIR METAL COMPLEXES

The syntheses and solid-state structures of bis(diazasilaphosphetidines) of the type [Me ₂ Si(μ-N ^t Bu) ₂ P] ₂ NR, R = Ph, ⁱ Pr, ^t Bu, of the P-chiral analogue [Me ₂ Si(μ-N ^t Bu)(μ-N-2,6- ⁱ PrPh)P] ₂ (C ₂ H ₄ ), and of some of their metal complexes are reported. The highly electron-rich, modular bis(phosphines) are easy to synthesize and may have applications in catalysis.     

Synthesis and Reactivity of Fluoro(Organyl)Phosphanes

Abstract

A new method for producing fluoro(organyl) phosphanes is presented. They are prepared by Cl/F-exchange from the corresponding chloro compounds using Et₃N.nHF as a fluorinating agent. Phosphanyl fluorophospharanes, R₂P-PR₂F₂, are found to be intermediates of the disproportionation of Fluoro (diorganyl) phosphanes. R₂PF react with aldehydes to form phosphinito phosphoranes, R₂PF₂-CHR'-OPR₂. Oxaphospholenes are formed in their reaction with α, β- unsaturated aldehydes. Furthermore, the reactions with 1.2-diketones, carboxylic acid derivatives, and covalent azides are described.     

Synthesis and Chemical Constitution of Diphenoxyphosphoryl Derivatives and Phosphonium Salts as Coupling Reagents for Peptide Segment Condensation

The reactions of diphenoxyphosphoryl chloride ((PhO) 2 P(O)Cl) and different chlorophosphonium salts ([R 3 PCl]X, R = (CH 3 ) 2 N, pyrrolidine, X = PF 6 m , BF 4 m ), respectively, with 7-aza-1-hydroxybenzotriazole (HOAt), 1-hydroxybenzotriazole (HOBt), hydroximinomalonitrile (HOxDCO), and ethyl hydroximinocyanoacetate (HOxO) are described. The structures of the new compounds, which are useful coupling reagents for epimerization-free peptide segment condensation, are discussed on the basis of their 1 H, 13 C, 31 P NMR, and IR spectra. The reactions of (PhO) 2 P(O)Cl lead to mixtures of O - and N -phosphorylated isomers of varying ratios. Contrary, reactions of chlorophosphonium salts yield exclusively one isomer.     

Ferrier glycosylation for synthesis of O- and S-glycopeptides

Abstract

Ferrier glycosylation could be employed for the syntheses of a range of unsaturated O- as well as S-glycopeptides. Thus, featuring high yields and in many cases convincing diastereomeric excesses, an efficient protocol for formation of this class of compounds was established.     

Size does matter! Label-free detection of small molecule–protein interaction

This review is focused on methods for detecting small molecules and, in particular, the characterisation of their interaction with natural proteins (e.g. receptors, ion channels). Because there are intrinsic advantages to using label-free methods over labelled methods (e.g. fluorescence, radioactivity), this review only covers label-free techniques. We briefly discuss available techniques and their advantages and disadvantages, especially as related to investigating the interaction between small molecules and proteins. The reviewed techniques include well-known and widely used standard analytical methods (e.g. HPLC-MS, NMR, calorimetry, and X-ray diffraction), newer and more specialised analytical methods (e.g. biosensors), biological systems (e.g. cell lines and animal models), and in-silico approaches.     

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.