Synthesis and spectral properties of novel Singapore Green analogues for protease detection

Herein we describe the synthesis, characterisation and determination of fluorescence and photophysical properties of various novel analogues of the orphan fluorophore class Singapore Green. We equate the fluorescence properties of these novel fluorophores to their molecular structure and address the mechanisms through which their fluorescence is quenched and the effect this has on their quantum yields of fluorescence. Fluorescence quenching via acylation was also achieved, thereby providing conceptual proof of their utility as cores for future fluorescent probes. Additionally, we have produced and examined a number of unexpected acyl intermediates of variable photolytic stability. Furthermore, we have obtained proof of concept that the use of Singapore Greens for protease probe generation is feasible via demonstration of proteolytic cleavage of one of the acylated analogues

Synthesis and initial evaluation of a novel fluorophore for selective FMDV 3C Protease detection

The development and evaluation of a Boc-AL(Boc)Q(Trt)-AMC fluorophore to detect 3C Protease, produced by Foot and Mouth Disease Virus (FMDV) is reported, with a view to a potential use as a rapid screen for FMDV infected livestock The peptide-linked conjugate fluorophore is evaluated in vitro for sensitivity, specificity, stability and rapidity and shows statistically significant increases in fluorescence when exposed to physiologically relevant concentrations of 3C Protease and selectivity when compared with other common proteases likely to be located, typically in the absence of FMDV. The stability of deprotected Boc-AL(Boc)Q(Trt)-AMC is reported as a limitation of this probe

New insights into the cystine-sulfite reaction

The mechanism by which cysteine-S-sulfate is formed from the reaction of sulfite with cystine in the absence of a dedicated oxidizing agent is investigated using high-resolution NMR. Changes to reactant ratio, pH, UV light exposure and temperature were evaluated to determine the most effective conditions to achieve the maximum yield of cysteine-S-sulfate without recourse to conventional oxidizing reagents. Herein evidence is provided for both nucleophilic and radical mechanisms, by which cysteine-S-sulfate can be generated with yields of up to 96%

The role of polydimethylsiloxane in suppressing the evolution of lipid oxidation products in thermo-oxidised sunflower oil : influence of stirring processes

Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated in the pathogenesis of several chronic disease states. One agent used to suppress LOPs formation is polydimethylsiloxane (PDMS). In this study, proton nuclear magnetic resonance (1H NMR) analysis was employed to evaluating the influence of increasing PDMS concentrations (6.25 × 10−7, 1.0 × 10−5, 0.025, 0.05, 0.1, 0.5, 1.0, 5.0, and 10.0 ppm) in either stirred or unstirred refined sunflower oil exposed to thermal stressing episodes continuously at 180°C for 300 min with no oil replenishment. Results acquired showed that the extent of blockage of LOPs generation was correlated with increasing concentrations of PDMS. The minimal level of added PDMS required to provide a statistically significant protective role for both stirred and unstirred culinary oils when exposed to high frying temperatures was only 6.25 × 10−7 ppm. Furthermore, stirring at 250 rpm was experimentally determined to reduce the functional role PDMS. This is vital in a real world setting since the boiling process of frying may ultimately reduce the LOPs suppression activity of PDMS

Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation : an investigation employing ¹H and ¹H-¹H COSY and TOCSY techniques

Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and consumption of such oil products in everyday life. In this study, high-resolution (1)H nuclear magnetic resonance (NMR) analysis was used to characterize and map chemical modifications to fatty acid (FA) acyl groups and the evolution of LOPs in saturated fatty acid (SFA)-rich ghee, monounsaturated fatty acid (MUFA)-rich groundnut, extra virgin olive, and macadamia oils, along with polyunsaturated fatty acid (PUFA)-rich sesame, corn and walnut oils, which were all thermally stressed at 180 °C, continuously and discontinuously for 300 and 480 min, respectively. Results acquired revealed that PUFA-rich culinary oils were more susceptible to thermo-oxidative stress than the others tested, as expected. However, ghee and macadamia oil both generated only low levels of toxic LOPs, and these results demonstrated a striking similarity. Furthermore, at the 120 min thermo-oxidation time-point, the discontinuous thermo-oxidation episodes produced higher concentrations of aldehydic LOPs than those produced during continuous thermo-oxidation sessions for the same duration. On completion of the thermo-oxidation period, a higher level of triacylglycerol chain degradation, and hence, higher concentrations of aldehydes, were registered in culinary oils thermally stressed continuously over those found in discontinuous thermo-oxidized oils. These findings may be crucial in setting targets and developing scientific methods for the suppression of LOPs in thermo-oxidized oils