Amino acids with hydroxyl radicals

Bonifacic M, Schafer K, Mockel H, Asmus K-D (1975b) Primary steps in the reactions of organic disulfides with hydroxyl radicals in aqueous solution. J Phys Chem 79 1496-1502 Bonifacic M, Armstrong DA, Carmichael I, Asmus K-D (2000a) p-Fragmentation and other reactions involving aminyl radicals from amino acids. J Phys Chem B 104 643-649 Bonifacic M, Hug GL, Schoneich C (2000b) Kinetics of the reactions between sulfide radical cation complexes,[S.. S]+ and [S. N]+, and superoxide or carbon dioxide radical anions. J Phys Chem A 104 1240-1245... 

Asymmetric dihydroxylation of trifluoromethylalkenes is also useful for construction of enantio-enriched trifluoromethylated diols usable for trifluoromethylated amino acids with chiral hydroxyl group. Thus, Sharpless AD reaction of 16 provides diol 17 with excellent enantioselectivity. Regioselective and stereospecific replacement of the sulfonate moiety in 18 with azide ion enables the introduction of nitrogen functionality. A series of well-known chemical transformation of 19 leads to 4,4,4-trifluorothreonine 20 (see Scheme 9.6) [16]. Dehydroxylative-hydrogenation of 21 by radical reaction via thiocarbonate and subsequent chemical transformation synthesize enantio-enriched (S)-2-amino-4,4,4-trifluoro-butanoic acid 22 [16]. Both enantiomers of 20 and 22 were prepared in a similar manner from (2R,3S)-diol of 17. 

Studies have been made of the influence of y-radiation on starch, and it was found that depolymerization takes place, and water-soluble dextrins are formed, but the aim of those studies was not connected with the preparation of syrups for caramelization. "However, nonenzymic browning can be induced by y-radiation. In such cases, the formation of melanoi-dins from sugars and amino acids competes with reaction of both types of reagent with hydroxyl radicals produced from water, the reaction medium. ... 

The heats of ionisation and neutralisation of amino and hydroxylic bis and tris phosphonic acids have been investigated.253 Calorimetry in combination with u.v. and n.m.r. spectroscopy uas used to study the adducts of fluoroalkyl carboxylic acids with diethyl phosphonate.254 The heats of formation of the t-butoxytriphenylphosphoranyl radical uas consistent with the phosphonium structure (92).255 There has been a thermal analysis of the adducts of phosphonic and phosphoric acids with... 

Hydroxyl radicals are the most reactive free-radical species known and have the ability to react with a wide number of cellular constituents including amino-acid residues, and purine and pyrimidine bases of DNA, as well as attacking membrane lipids to initiate a free-radical chain reaction known as lipid peroxidation. 

The hydroxyl radical reacts at nearly a diffusion limited rate (k 1 x 10 s to 5 X 10 s ) with the aromatic amino acids, as well as with me-... 

Other than water, protein is the major constituent of meat averaging nearly 21% in heef or chicken meat, with fat varying fiom 4.6 to 11.0% in beef and fiom 2.7 to 12.6% in chickoi. The principal radiolytic reactions of aqueous solutions of aliphatic amino acids are reductive deamination and decarboxylation. Alanine yields NH3, pyruvic add, acetaldehyde, propionic acid, CO2, H2, and ethylamine (6). Sulfur-containing amino adds are espedally sensitive to ionizing radiation. Cysteine can be oxidized to cystine by the hydroxyl radical or it can react with the hydrated electron and produce... 

The poly (amino acid)s with aromatic side chains behave somewhat differently. In poly(phenylalanine) the a-carbon radical is the major radical species observed, but radicals formed by hydrogen atom addition to the ring are also found. Benzyl radicals formed by side-chain cleavage are present, but only in very low yield. In poly (tyrosine) the only radical species observed is the tyrosyl phenoxyl radical formed by loss of the hydroxyl hydrogen. There is no evidence for formation of significant concentrations of a-carbon radicals. Thus, the nature of the substituents can strongly influence the radiation sensitivity of the backbone chain. 

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