Highly regioselective nucleophilic carbon-carbon bond formation on furans and thiophenes initiated by pummerer-type reaction

[reaction: see text] The reactions of (phenylsulfinyl)furans or -thiophenes with carbon nucleophiles in the presence of trifluoroacetic anhydride allowed the nucleophilic installation of carbon functional groups on the furan and thiophene nuclei with complete regioselectivity.     

Dye-sensitized solar cells based on a single-crystalline TiO2 nanorod film

Highly crystalline TiO2 nanorods with lengths of 100-300 nm and diameters of 20-30 nm have been synthesized by a hydrothermal process in a cetyltrimethylammonium bromide surfactant solution. The microstructure measured by X-ray diffraction and high-resolution transmission electron microscopy was a pure highly crystalline anatase phase with a long nanorod shape. The addition of a triblock copolymer poly(ethylene oxide)100-poly(propylene oxide) 65-poly(ethylene oxide)100 (F127) decreased the length of the nanorods and kept the rod shape of the particles even after sintering at high temperatures. The rod shape kept under high calcination temperatures contributed to the achievement of the high conversion efficiency of light-to-electricity as discussed in the paper. A high conversion efficiency of light-to-electricity of 7.29% was obtained with the TiO2 single-crystalline anatase nanorod cell.     

Polyproline-rod approach to isolating protein targets of bioactive small molecules: isolation of a new target of indomethacin

Identification of protein targets of bioactive small molecules has been a technical hurdle of chemical genetics. Here we report a polyproline-rod approach to isolating protein targets of small molecules from cell lysates. The results indicate that insertion of a long, rigid polyproline helix between a small-molecule bait and a biotin tag boosts the capacity of affinity purification and thereby permits isolation of low-abundance or low-affinity proteins. In the course of the proof-of-concept experiments, we isolated glyoxalase 1 (GLO1) as a new target of indomethacin, a widely used antiinflammatory drug. Molecular biological experiments suggest that inhibition of GLO1 enzyme activity is related to the clinically recognized beneficial side effects of the indomethacin family of nonsteroidal antiinflammatory drugs.     

Masking mechanisms of bitter taste of drugs studied with ion selective electrodes

The masking mechanisms of the bitter taste of propantheline bromide (PB) and oxyphenonium (OB) bromide by native and modified cyclodextrins, saccharides, surfactants, organic acids, nonionic and anionic polymers, and other compounds were investigated with ion selective electrodes. The intensity of the bitter taste for a mixed solution of cyclodextrin with PB or OB was quantitatively explained from the observed electromotive force with the following assumptions: the complex and the masking agent do not have any tastes and the bitter taste is independent of other tastes. Sodium dodecyl sulfate reduced the bitter taste remarkably, and this reduction was also explicable on the basis of the same mechanism. Sodium taurodeoxycholate enhanced the bitter taste, because of its strong bitterness, although it formed 1 : 1 complexes with PB and OB. The masking mechanism of saccharides was ascribed to overcoming the weak bitterness of the drug by the strong sweetness. Lambda-carrageenan suppressed the bitter taste remarkably. This suppression was ascribed to the binding of PB and OB to lambda-carrageenan, the effect of the solution viscosity on the bitter taste, and the covering of the bitter taste receptor by lambda-carrageenan. It was suggested that the moderate masking by other polymers was attributable to the effect of the solution viscosity or the receptor covering. Native and modified beta-cyclodextrins, sodium dodecyl sulfate, lambda-carrageenan, Tween 20, and sodium carboxymethyl cellulose are good masking agents for the bitter tastes of PB and OB. The drug ion selective electrode is a useful tool for understanding of the masking mechanism of the bitter taste, screening of masking agents, and estimation of appropriate concentrations of the masking agents.