Cu-Catalyzed Site-Selective C(sp<sup>2</sup>)–H Radical Trifluoromethylation of Tryptophan-Containing Peptides
作者:Itziar Guerrero、Arkaitz Correa
DOI:10.1021/acs.orglett.0c00033
日期:2020.3.6
Site-selective functionalization of C-H bonds within a peptide framework poses a challenging task of paramount synthetic relevance. Herein, we report an operationally simple C(sp2)-H trifluoromethylation of tryptophan (Trp)-containing peptides. This fluorination technique is characterized by its chirality preservation, tolerance of functional groups, and scalability and exhibits chemoselectivity for
Visible‐Light Mediated Tryptophan Modification in Oligopeptides Employing Acylsilanes
作者:Jannik Reimler、Armido Studer
DOI:10.1002/chem.202102749
日期:2021.11.5
Photo click chemistry was used for the selective modification of the indole moiety in various tryptophan-containing di-, tri- and tetra-peptides. The process uses aroylsilanes as readily available reagents, that cleanly rearrange upon visiblelight irradiation to the corresponding silyloxycarbenes which in turn insert into the indole N−H bond to give stable silyl protected hemiaminals.
Late-stagediversification of structurally complex peptides has enormous potential for drug discovery and molecular imaging. We report a simple, metal-free, late-stage reductive C2 alkylation of tryptophan and tryptophan-containing peptides using readily available 1,3-dithianes. This alkylation protocol has a wide substrate scope and an excellent tolerance for reactive functional groups.
Owing to tryptophan amino acid‘s unique photophysical properties, strong membrane-disrupting activity and low cytotoxicity, directed a straightforward lipidated version followed by facile synthesis of gold nanoparticles. These hybrid nanomaterials were proposed as potential antibacterial agents.
Molecular mechanism of physical gelation of hydrocarbons by fatty acid amides of natural amino acids
作者:Asish Pal、Yamuna K. Ghosh、Santanu Bhattacharya
DOI:10.1016/j.tet.2007.05.028
日期:2007.7
A variety of fatty acid amides of different naturally occurring L-amino acids have been synthesized and they are found to form gels with various hydrocarbons. The gelation properties of these compounds were studied by a number of physical methods including FTIR spectroscopy, X-ray diffraction, scanning electron microscopy, differential scanning calorimetry, rheology, and it was found that gelation depended critically on the fatty acid chain length and the nature of the amino acid. Among them L-alanine based gelators were found to be the most efficient and versatile gelators as they self-assemble into a layered structure to form the gel network. Mechanisms for the assembly and formation of gels from these molecules are discussed. (c) 2007 Elsevier Ltd. All rights reserved.