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Fu J, Pang S, Zhang Y, Li X, Song B, Peng D, Zhang X, Jiang L. 2D Graphene Oxide Membrane Nanoreactors for Rapid Directional Flow Ring-Opening Reactions with Dominant Same-Configuration Products. Adv Sci (Weinh) 2024; 11:e2308388. [PMID: 38419383 DOI: 10.1002/advs.202308388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/11/2024] [Indexed: 03/02/2024]
Abstract
Nanoconfinement within enzymes can increase reaction rate and improve selectivity under mild conditions. However, it remains a great challenge to achieve chemical reactions imitating enzymes with directional molecular motion, short reaction time, ≈100% conversion, and chiral conversion in artificial nanoconfined systems. Here, directional flow ring-opening reactions of styrene oxide and alcohols are demonstrated with ≈100% conversion in <120 s at 22 °C using graphene oxide membrane nanoreactors. Dominant products have the same configuration as chiral styrene oxide in confined reactions, which is dramatically opposed to bulk reactions. The unique chiral conversion mechanism is caused by spatial confinement, limiting the inversion of benzylic chiral carbon. Moreover, the enantiomeric excess of same-configuration products increased with higher alkyl charge in confined reactions. This work provides a new route to achieve rapid flow ring-opening reactions with specific chiral conversion within 2D nanoconfined channels, and insights into the impact of nanoconfinement on ring-opening reaction mechanisms.
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Affiliation(s)
- Jiangwei Fu
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- School of Future Technology, University of Chinese Academy of Sciences, Beijing, 100049, P. R. China
| | - Shuai Pang
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- University of Chinese Academy of Sciences, Beijing, 100049, P. R. China
| | - Yuhui Zhang
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- University of Chinese Academy of Sciences, Beijing, 100049, P. R. China
| | - Xiang Li
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- School of Future Technology, University of Chinese Academy of Sciences, Beijing, 100049, P. R. China
| | - Bo Song
- School of Optical-Electrical Computer Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, P. R. China
- Science and Technology Center for Quantum Biology, National Institute of Extremely-Weak Magnetic Field Infrastructure, Hangzhou, 310051, P. R. China
| | - Daoling Peng
- Science and Technology Center for Quantum Biology, National Institute of Extremely-Weak Magnetic Field Infrastructure, Hangzhou, 310051, P. R. China
- Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Environment, South China Normal University, Guangzhou, 510006, P. R. China
| | - Xiqi Zhang
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- Science and Technology Center for Quantum Biology, National Institute of Extremely-Weak Magnetic Field Infrastructure, Hangzhou, 310051, P. R. China
- Binzhou Institute of Technology, Weiqiao-UCAS Science and Technology Park, Binzhou, 256600, P. R. China
| | - Lei Jiang
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, 100190, P. R. China
- School of Future Technology, University of Chinese Academy of Sciences, Beijing, 100049, P. R. China
- Science and Technology Center for Quantum Biology, National Institute of Extremely-Weak Magnetic Field Infrastructure, Hangzhou, 310051, P. R. China
- Binzhou Institute of Technology, Weiqiao-UCAS Science and Technology Park, Binzhou, 256600, P. R. China
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Wang F, Li X, Jiang S, Han J, Wu J, Yan M, Yao Z. Enantioselective Behaviors of Chiral Pesticides and Enantiomeric Signatures in Foods and the Environment. J Agric Food Chem 2023; 71:12372-12389. [PMID: 37565661 DOI: 10.1021/acs.jafc.3c02564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Unreasonable application of pesticides may result in residues in the environment and foods. Chiral pesticides consist of two or more enantiomers, which may exhibit different behaviors. This Review intends to provide progress on the enantioselective residues of chiral pesticides in foods. Among the main chiral analytical methods, high performance liquid chromatography (HPLC) is the most frequently utilized. Most chiral pesticides are utilized as racemates; however, due to enantioselective dissipation, bioaccumulation, biodegradation, and chiral conversion, enantiospecific residues have been found in the environment and foods. Some chiral pesticides exhibit strong enantioselectivity, highlighting the importance of evaluation on an enantiomeric level. However, the occurrence characteristics of chiral pesticides in foods and specific enzymes or transport proteins involved in enantioselectivity needs to be further investigated. This Review could help the production of some chiral pesticides to single-enantiomer formulations, thereby reducing pesticide consumption as well as increasing food production and finally reducing human health risks.
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Affiliation(s)
- Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoyun Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jiajun Han
- Department of Applied Chemistry, China Agricultural University, Beijing 100193, China
| | - Junxue Wu
- Institute of Plant and Environmental Protection, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China
| | - Meilin Yan
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
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