Site selectivity in the synthesis of O-methylated hydroxamic acids with diazomethane

Medium effect on the α-effect for nucleophilic substitution reactions of p-nitrophenyl acetate with benzohydroxamates and m-chlorophenoxide in DMSO–H2O mixtures as contrasts with MeCN–H2O mixtures: comparing two very different polar aprotic solvent components

A kinetic study is reported on nucleophilic substitution reactions of p-nitrophenyl acetate (1a) with three α-effect nucleophiles, benzohydroxamate (BHA–), p-methylbenzohydroxamate (MBHA–), and p-methyl-N-methylbenzohydroxamate (M2BHA–), and a reference nucleophile, m-chlorophenoxide (m-ClPhO–), in DMSO–H2O mixtures of varying compositions at 25.0 ± 0.1 °C. Second-order rate constants for the reactions with BHA– and MBHA– decrease upon addition of DMSO to the reaction medium up to 60 mol % DMSO and then increase thereafter only a little. In contrast, M2BHA– and m-ClPhO– become much more reactive as the DMSO content in the medium increases. Such contrasting medium effects on reactivity are consistent with the report that hydroxamic acids behave as OH acids in H2O but as NH acids in dipolar aprotic solvents (e.g., DMSO and MeCN). It has been concluded that BHA– and MBHA– form an equilibrium of a reactive form I with less reactive species II in DMSO–H2O mixtures and the position of the equilibrium is dependent on solvent compositions. BHA– and MBHA– exhibit the α-effect in H2O but not in in 90 mol % DMSO. In contrast, the α-effect yielded by M2BHA– increases steeply up to 70 mol % DMSO and then levels off thereafter.

N-methylation in amino acids and peptides: Scope and limitations

Active pharmaceutical ingredients (APIs) can be divided into two types, namely chemical and biological entities. Traditionally, the former has been associated with the so-called small molecules. The revival of peptides in pharmaceutical industry results from their importance in many biological roles. However, low metabolic stability and the lack of oral availability of most peptides is the main drawback for peptide to fulfill that paradigmatic situation. In this regard, efforts are being channeled into addressing this issue by introducing restrictions into the flexible peptide backbone, mainly through N-methyl amino acids (NMAAs) or development of small cyclic peptides. In many cases, both the above restrictions are combined with the aim to enhance oral availability. The synthesis of NMAAs is complex and their introduction into the peptide chain brings additional synthetic challenges and also sometimes leads to side-reactions. Here we discuss the most efficient methods for the synthesis of NMAAs (either in solution or in solid phase) and also their introduction into peptide sequences. Special attention is also given to the detection of side reactions and the most efficient way to prevent them.

Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy

High resolution (1)H NMR spectroscopy was proposed for the determination of the fatty acid chain profile of lipids in pork meat products during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. Quantitative NMR analysis provided the fatty acid chain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fatty acid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fatty acid chains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meat products.

Simultaneous extraction and derivatization of amino acids and free fatty acids in meat products

In meat products the contents of free amino acids and free fatty acids are two important parameters used to establish their quality. These compounds play a very important role in defining the sensorial characteristics and acceptability of meat products. An innovative procedure for the measurement of free amino acid and fatty acid contents in meat and meat derivatives was developed. A single experiment can be performed in order to determine simultaneously the free amino acid and free fatty acid profiles. The analytes of interest are rapidly extracted from the meat matrix and derivatized by using methyl chloroformate. This reagent allows the transformation of the two groups of analytes into the corresponding N-methyloxycarbonyl amino acid methyl esters and fatty acid methyl esters that can easily be extracted and sampled for their further identification and quantitation. The measurement of the obtained amino acid and fatty acid derivatives is performed by GC/MS analysis and their concentrations are calculated by using two appropriate internal standards. The main advantage of the proposed protocol is the determination at the same time of two important classes of analytes that are of great importance in food analysis and characterization. Moreover, minimal sample manipulation and preparation, and reduced total extraction times are required to obtain the response with respect to conventional procedures, in which instead the analysis of both the two classes of compounds must be performed separately. The helpfulness of the protocol was tested in the analysis of a cured meat product that is typical of the South of Italy. The optimized protocol successfully allowed the determination of thirteen free amino acids and six free fatty acids, namely those most abundant in the lipid content of the cured meat product under evaluation.

N-Methylation of Peptides on Selected Positions during the Elongation of the Peptide Chain in Solution Phase

[reactions: see text] An efficient and general solution-phase method for the site-specific N-methylation of peptides has been developed. This novel procedure involves synthesis of N-nosyl protected peptides and their subsequent N-methylation with diazomethane. Its efficiency was proved by the successful synthesis of various hindered oligopeptides containing N-methyl amino acid residues with excellent yield and purity. The method is particularly attractive in that the adopted conditions do not cause any detectable racemization of the peptide stereocenters and the process does not require chromatographic purification of the methylated products. A further advantage is the compatibility of this methodology with Fmoc solution-phase peptide synthesis.

Mechanism of methoxide ion substitution in the z and e isomers of o-methylbenzohydroximoyl halides

Kinetics and stereochemical studies have been carried out on the reactions of the Z and E isomers of O-methylbenzohydroximoyl halides [1Z and 1E, ArC(X)=NOCH(3)] with sodium methoxide in 9:1 DMSO-methanol. The reactions of methoxide ion with hydroximoyl fluorides (X = F) are stereospecific. The reaction with 1Z (X = F) gives only the Z substitution product (1Z, X =OCH(3)). The reaction of methoxide ion with 1E (X = F) is less selective, giving ca. 85% E substitution product. The Hammett rho-values for the Z and E isomers (X = F) are +2.94 and +3.30, respectively. The element effects for 1Z (Ar = C(6)H(5)) are 2.21 (X = Br):1.00 (X = Cl):79.7 (X = F). The 1E element effects are (Ar = C(6)H(5)) 1.00 (X = Cl):18.3 (X = F) and (Ar = 4-CH(3)OC(6)H(4)) 1.97 (X = Br):1.00 (X = Cl):12.1 (X = F). The entropies of activation for these reactions are negative (for example, DeltaS() = -15 eu for 1Z and DeltaS() = -14 eu for 1E, Ar = 4-CH(3)OC(6)H(4), X = F). These experimental observations are consistent with a mechanism proceeding through a tetrahedral intermediate. Ab initio calculations were carried out to help explain the stereospecificity of these reactions. These calculations indicate that the tetrahedral intermediate from the Z isomer undergoes rapid elimination to the Z substitution product before stereomutation can take place. These calculations also show that the lowest barrier for rotation around the carbon-nitrogen single bond in the tetrahedral intermediate derived from 1E leads to an intermediate that eliminates fluoride ion to give E product.

"One-pot" methylation of N-Nosyl-alpha-amino acid methyl esters with diazomethane and their coupling to prepare N-methyl dipeptides

N-Nosyl-alpha-amino acid methyl esters are methylated quantitatively with diazomethane. After proper deprotection of the amino function by treatment with the reagent system mercaptoacetic acid/sodium methoxide, the obtained N-methyl amino acid methyl esters are coupled with N-Fmoc amino acid chlorides to afford the corresponding dipeptides. The obtained products do not show any detectable extent of racemization by (1)H NMR and HPLC.