Thermochemistry of Microhydration of Sodiated and Potassiated Monosaccharides

The thermochemical properties ΔHon , ΔSon, and ΔGon for the hydration of sodiated and potassiated monosaccharides (Ara = arabinose, Xyl = xylose, Rib = ribose, Glc = glucose, and Gal = galactose) have been experimentally studied in the gas phase at 10 mbar by equilibria measurements using an electrospray high-pressure mass spectrometer equipped with a pulsed ion beam reaction chamber. The hydration enthalpies for sodiated complexes were found to be between −46.4 and −57.7 kJ/mol for the first, and −42.7 and −52.3 kJ/mol for the second water molecule. For potassiated complexes, the water binding enthalpies were similar for all studied systems and varied between −48.5 and −52.7 kJ/mol. The thermochemical values for each system correspond to a mixture of the α and β anomeric forms of monosaccharide structures involved in their cationized complexes

Electronic spectroscopy of cold, protonated tryptophan and tyrosine

We report here a new method to obtain electronic spectra of biomolecular ions that are produced in the gas phase by electrospray and cooled to ~10K in a 22-pole ion trap, and we demonstrate this technique by applying it to protonated tryptophan and tyrosine. Cooling in the trap greatly simplifies the spectrum of protonated tyrosine, which exhibits a well-defined band origin and clearly resolved low frequency vibrational bands. In contrast, the spectrum of protonated tryptophan exhibits only broad features, even at low temperatures, suggesting that a fast non-radiative process broadens the individual vibronic features, even upon excitation at the electronic band origin. The method demonstrated here should be applicable to a wide variety of biological molecules

Infrared spectroscopy of hydrated amino acids in the gas phase: protonated and lithiated valine

We report here infrared spectra of protonated and lithiated valine with varying degrees of hydration in the gas phase and interpret them with the help of DFT calculations at the B3LYP/6-31++G** level. In both the protonated and lithiated species, our results clearly indicate that the solvation process is first driven by solvation of the charge site and subsequently by formation of a second solvation shell. The infrared spectra of Val•Li+(H2O)4 and Val•H+(H2O)4 are strikingly similar in the region of the spectrum corresponding to hydrogen-bonded stretches of donor water molecules, suggesting that in both cases similar extended water structures are formed once the charge site is solvated. In the case of the lithiated species, our spectra are consistent with a conformation change of the amino acid backbone from the syn to anti accompanied by a change in the lithium binding from NO coordination to OO coordination configuration upon addition of the third water molecule. This change in the mode of metal ion binding was also observed previously by Williams and Lemoff [J. Am. Soc. Mass Spectrom. 2004, 15, 1014-1024] using blackbody infrared radiative dissociation (BIRD). In contrast to the zwitterion formation inferred from results of the BIRD experiments upon the addition of a third water molecule, our spectra, which are a more direct probe of structure, show no evidence for zwitterion formation with the addition of up to four water molecules

Nanocalorimetry in mass spectrometry: A route to understanding ion and electron solvation

A gaseous nanocalorimetry approach is used to investigate effects of hydration and ion identity on the energy resulting from ion–electron recombination. Capture of a thermally generated electron by a hydrated multivalent ion results in either loss of a H atom accompanied by water loss or exclusively loss of water. The energy resulting from electron capture by the precursor is obtained from the extent of water loss. Results for large-size-selected clusters of Co(NH3)6(H2O)n3+ and Cu(H2O)n2+ indicate that the ion in the cluster is reduced on electron capture. The trend in the data for Co(NH3)6(H2O)n3+ over the largest sizes (n ≥ 50) can be fit to that predicted by the Born solvation model. This agreement indicates that the decrease in water loss for these larger clusters is predominantly due to ion solvation that can be accounted for by using a model with bulk properties. In contrast, results for Ca(H2O)n2+ indicate that an ion–electron pair is formed when clusters with more than ≈20 water molecules are reduced. For clusters with n = ≈20–47, these results suggest that the electron is located near the surface, but a structural transition to a more highly solvated electron is indicated for n = 47–62 by the constant recombination energy. These results suggest that an estimate of the adiabatic electron affinity of water could be obtained from measurements of even larger clusters in which an electron is fully solvated