We studied the influence of changing the degree of fluorination in eight new gold(i) derivatives containing both JohnPhos phosphine and polyfluorinated thiolates: [Au(SR)(JPhos)], JPhos = P(CH-CH)(t-But) and R = CF (1), CHF (2), CHF-3,5 (3), CHF-2,4 (4), CHF-2 (5), CHF-3 (6), CHF-4 (7) and CF (8). We determined the molecular and crystal structures of all new compounds by single crystal X-ray diffraction. Later, we characterised the chemical bonding scenario with quantum chemical topology tools, specifically the Quantum Theory of Atoms in Molecules (QTAIM) and the analysis of the NCI-index. Our QTAIM results indicate that while the linear S-Au-P moiety is unaffected by the variation of the fluorine content on the thiolates and that Au-S and Au-P bond strengths are mostly constant for all compounds in the series, the π character of gold bonds seems to be modified by the fluorination of the substituents at the thiolate ligand. Besides, the examination of the NCI-index reveals the presence of weak Au-π non-covalent interactions in all compounds. Overall, this study shows the relevance of (i) the π-backbonding properties of the metal centre and (ii) different non-covalent interactions in the stability of JohnPhos gold(i) compounds.
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http://dx.doi.org/10.1039/c7dt00961e | DOI Listing |
Int J Mol Sci
January 2025
Voevodsky Institute of Chemical Kinetics and Combustion, 630090 Novosibirsk, Russia.
The journal's Editorial Office and Editorial Board are jointly issuing a resolution and removal of the Journal Notice linked to this article [...
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January 2025
Research Institute of Chemistry, Peoples' Friendship University of Russia, 6 Miklukho-Maklaya Street, 117198 Moscow, Russia.
In this study, we report the first example of acyclic (amino)(N-pyridinium)carbenoid gold(III) complexes synthesized via a coupling reaction between 2-pyridylselenyl chloride and Au(I)-bound isonitriles. The reaction involves an initial oxidative addition of the Se-Cl moiety to Au(I), followed by the nucleophilic addition of the pyridine fragment to the isonitrile's C≡N bond, furnishing a metallacycle. Importantly, this is the first example of the pyridine acting as a nucleophile towards metal-bound isonitriles.
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January 2025
Department of Food Bioengineering, Jeju National University, Jeju 63243, Republic of Korea.
In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA-gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten.
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January 2025
Guangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China.
Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of (AA) and (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions.
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January 2025
College of Food Science, Southwest University, Chongqing 400715, China.
To investigate the impact of tea polyphenols on the thermodynamic properties, gelatinization properties, rheological properties, and digestion characteristics of starch after ball milling, canna starch and tea polyphenols were mixed at a 10:1 ratio (/) in an experiment and processed with different ball milling times. After ball milling for 3 h, the tea polyphenols and starch fragments formed complexes. Compared with the unmilled mixture, the solubility increased by 199.
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