SUGAR Phase Structure

Proteins are fucntional only in the fluid membrane conditions, Tm of the lipids should be low, most preferebly below 0°C. First of all, the lipids should not inhibit protein functions and induce denaturation. For this we choose sugars as their headgroups, since sugars are empirically known to stabilize protein functions and structures in aqueous solution[29]. Moreover, rich variety of the carbohydrate chemistry can provide powerful means to control their aqueous phase structures. 

Deoxy-4 -fluoro-DOXO was the object of studies, together with several other derivatives, for determination of the influence of lipophilicity on the cytotoxicity of anthracyclines in LoVo and LoVo/Dx human cell lines. The lipophilic character of selected anthracyclines was measured by means of reverse-phase HPLC, under appropriate experimental conditions. The results obtained in these in vitro models indicate that lipophilicity plays a role in anthracycline activity, influencing drug availability at the site of action. The introduction of a fluorine atom in the sugar moiety structure increases the lipophilicity and cytotoxicity of the drug [84]. 

Recently, a combination of fluorous substituents and a sugar-derived structure allowed the preparation of the scC02-soluble copolymer 53 as a novel phase-transfer catalyst (Figure 4.8). ° Dendrimers with fluorous substituents were also prepared for the same use. ° They are soluble in dense carbon dioxide and can solubilize otherwise C02-insoluble compounds such as Pd-nanoparticles (Scheme 92). The resulting dendrimer-encapsulated Pd catalyzes the hydrogenation of styrene and the Heck reaction of phenyl iodide. 

A typical characteristic of many food products is that these are multi-phase products. The arrangement of the different phases leads to a microstructure that determines the properties of the product. Mayonnaise, for example, is an emulsion of about 80% oil in water, stabilized by egg yolk protein. The size of the oil droplets determines the rheology of the mayonnaise, and hence, the mouthfeel and the consumer liking. Ice cream is a product that consists of four phases. Figure 1 shows this structure schematically. Air bubbles are dispersed in a water matrix containing sugar molecules and ice crystals. The air bubbles are stabilized by partial coalesced fat droplets. The mouthfeel of ice cream is determined by a combination of the air bubble size, the fat droplet size and the ice crystal size. 

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