Saccharides In Aqueous Solutions Research Articles

Remarkable Color Changes Induced by Saccharide-responsive Sequential Release of Anionic Dyes

Abstract A novel saccharide sensory system showing remarkable color changes has been developed. A copolymer containing boronic acid and cationic units was synthesized on which anionic dyes were adsorbed. By immersing the dye-adsorbed copolymer in aqueous saccharide solutions, blue and yellow dyes were sequentially released from the copolymer: with increasing saccharide concentration, the solution changed its color from colorless to blue, then changed into green.

A Fluorescent Sensor Array for Saccharides Based on Boronic Acid Appended Bipyridinium Salts

That's discrimination! An array of boronic acid appended bipyridinium salts (BBVs) as receptor units is able to distinguish twelve saccharides in aqueous solution and at neutral pH values by a fluorescent-indicator displacement assay. The picture shows the fluorescence increase of a fluorescent dye with BBV receptors after adding saccharides (D-ribose (Rib), D-glucose (Glc), D-fructose (Fru), melibiose (Mel), and lactulose (Lal)).

Formation and Characterization of Self-Assembled Phenylboronic Acid Derivative Monolayers toward Developing Monosaccaride Sensing-Interface

We designed and synthesized phenylboronic acid as a molecular recognitionmodel system for saccharide detection. The phenylboronic acid derivatives that haveboronic acid moiety are well known to interact with saccharides in aqueous solution; thus,they can be applied to a functional interface of saccharide sensing through the formation ofself-assembled monolayer (SAM). In this study, self-assembled phenylboronic acidderivative monolayers were formed on Au surface and carefully characterized by atomicforce microscopy (AFM), Fourier transform infrared reflection absorption spectroscopy(FTIR-RAS), surface enhanced Raman spectroscopy (SERS), and surface electrochemicalmeasurements. The saccharide sensing application was investigated using surface plasmonresonance (SPR) spectroscopy. The phenylboronic acid monolayers showed goodsensitivity of monosaccharide sensing even at the low concentration range (1.0 × 10-12 M).The SPR angle shift derived from interaction between phenylboronic acid andmonosaccharide was increased with increasing the alkyl spacer length of synthesizedphenylboronic acid derivatives.

Studies on the Interactions of l-Valine and l-Threonine with Saccharides in Aqueous Solutions at 298.15 K

Mixing enthalpies of aqueous l-valine and l-threonine solutions with aqueous sorbose solution and aqueous fructose solution and their dilution enthalpies have been determined with a Thermometric-2277 thermal activity monitor at 298.15 K. The experimental data have been analyzed in terms of McMillan−Mayer formalism to obtain the enthalpic virial coefficients for heterotactic interaction. The enthalpic pairwise interaction coefficients hxy of l-valine with saccharides are positive and those of lthreonine are negative. The variations of the enthalpic pairwise interaction coefficients are interpreted in terms of solute−solute interactions.

Quenching of Excited Triplet State by Oxygen in Aqueous Saccharide Solutions(Papers presented at the 53rd Annual Meeting)

Quenching of Excited Triplet State by Oxygen in Aqueous Saccharide Solutions(Papers presented at the 53rd Annual Meeting)

Volumetric Properties for the Electrolyte (NaCl, NaBr and NaI) Monosaccharide (D‐Mannose and D‐Ribose)‐Water Systems at 298.15 K

AbstractDensities have been measured for the electrolyte (NaCl, NaBr and NaI)‐monosaccharide (D‐mannose and D‐ribose)‐water solutions at 298.15 K. These data have been used to calculate the apparent molar volumes of the saccharides (VΦ,S) and electrolytes (VΦ,E) in the studied solutions. Infinite dilution apparent molar volumes, VΦ,S0 and VΦ,E0, have been evaluated, together with the standard transfer volumes of the saccharides (ΔtVS0) from water to aqueous electrolyte solutions and those of the electrolytes (ΔtVE0) from water to aqueous saccharide solutions. It was shown that both the ΔtVS0 and ΔtVE0 values are positive and increase with increasing molalities of sodium halides and saccharides, respectively. Overall, the ΔtVS0 and ΔtVE0 values have the order of NaCl > NaBr > NaI except for NaI‐ribose and NaI‐ribose. Volumetric interaction parameters for the electrolyte‐monosaccharide pairs in water were obtained and interpreted by the stereochemistry of the monosaccharide molecules and the structural interaction model.

Glucose-specific Sensing with Boronic Acid Utilizing Enzymatic Oxidation

Abstract A novel sensing system for glucose-specific detection has been established based on a combination of a boronic acid and enzymes. To overcome the inherently low biding affinity of glucose toward boronic acids, glucose is converted into gluconic acid by the enzymatic reaction using glucose oxidase (GOx), and then complexed with a fluorescent boronic acid through the α-hydroxycarboxylate moiety. According to the present strategy, glucose concentration is exclusively determined among other saccharides in aqueous solutions.

Melting point of ice in aqueous saccharide solutions

The melting point of ice in trehalose and sucrose solutions was measured by in situ observations of a minute ice crystal. It was found that the concentration dependence of the melting point of ice in both trehalose and sucrose solutions was identical. Such a concentration dependence of the melting point was in agreement with the equation of freezing point depression for dilute aqueous solutions up to about 1 molal. In addition, the measured values of the melting point decreased rapidly with an increase in the concentration. These experimental results for an equilibrium state were discussed by comparing them with the results for a nonequilibrium state, i.e., the results obtained for growing ice crystals in saccharide solutions.

Volumetric Parameters of Interaction of Monosaccharides (D-xylose, D-arabinose, D-glucose, D-galactose) with NaI in Water at 298.15 K

Densities for monosaccharide (D-xylose, D-arabinose, D-glucose, D-galactose)–NaI–water solutions were measured at 298.15 K and were used to calculate the apparent molar volumes of these saccharides and NaI. Infinite dilution apparent molar volumes for the saccharides (VΦ,S∘) in aqueous NaI and those for NaI (VΦ,E∘) in aqueous saccharide solutions and partial molar volumes of the saccharides (VS) and NaI (VE) at each composition have been evaluated, together with the standard transfer volumes of the saccharides (Δtr VS∘) from water to aqueous NaI and those of NaI (ΔtrVE∘) from water to aqueous saccharide solutions. It was shown that the Δ tr VS∘ and ΔtrVE∘ values are positive and increase with increasing co-solute molalities. Volumetric parameters indicating the interactions of NaI with saccharides in water were also obtained and applied to explore the interactions between saccharides and NaI in water. A comparison of the νES value for NaI with those for NaCl and NaBr showed that for a given saccharide, except for glucose, the νES value for NaBr is the largest of three sodium halides (NaCl, NaBr and NaI). These were interpreted in terms of the apparent molar electrostriction volumes (Δ Ve) and the structure interaction model.

Supercooling behavior of aqueous solutions of alcohols and saccharides

Homogeneous ice nucleation temperatures ( T Hs) were measured as a function of solute concentration for aqueous solutions of alcohols (methanol, ethylene glycol, glycerol and xylitol) and sugars (glucose, fructose, sucrose, maltose and trehalose). It is found that there is a linear relation between T H and the number of OH groups in an alcohol molecule. It is also found that small configurational difference of the solute molecule gives rise to little T H difference.

Enthalpic Interactions of Amino Acids with Saccharides in Aqueous Solutions at 298.15 K

The enthalpies of mixing of three kinds of aqueous amino acid solutions (glycine, l-alanine, and l-serine) with aqueous sorbose solution and aqueous fructose solution and their respective enthalpies of dilution have been determined at 298.15 K using a 2277 flow microcalorimetry. The experiment data have been analyzed in terms of McMillan−Mayer formalism to obtain the enthalpic virial coefficients for heterotactic interaction. The results have been interpreted from the point of view of solute−solute interactions.

Enthalpy and entropy interaction parameters of sodium chloride with some monosaccharides in water

Dilution enthalpies of sodium chloride and some monosaccharides (glucose, galactose, xylose, arabinose, and fructose) in water and mixing enthalpies of aqueous sodium chloride and these monosaccharide solutions were measured by using an improved precision semimicro-titration calorimeter. Transfer enthalpies of sodium chloride from water to aqueous saccharide solutions were evaluated as well as enthalpy interaction parameters of sodium chloride with these monosaccharides in water. Combined with Gibbs energy interaction parameters, entropy interaction parameters were also obtained. The results show that interactions of the saccharides with sodium chloride depend on the stereochemistry of saccharide molecules. These interaction parameters can identify stereochemical structure of saccharide molecules.

Enthalpic characteristics of interactions occurring between an ascorbic acid and some saccharides in aqueous solutions

The enthalpies of solution of mono- and disaccharides were measured in water and aqueous ascorbic acid solutions at 298.15 K using a calorimeter of solution. Enthalpies of transfer of saccharides from water to aqueous ascorbic acid solutions were derived, and enthalpic coefficients of pair interaction h xy were calculated according to MacMillan–Mayer theory. Interactions of ascorbic acid with d-fructose and sucrose are energetically favorable and characterized by negative h xy coefficients while h xy for the interactions occurring between ascorbic acid and α- d glucose, d-galactose and maltose are positive. The obtained results are interpreted in terms of the influence of structure and solvation of solutes on the thermodynamic parameters of their interaction in solutions.

The enthalpy and entropy interaction parameters of cesium chloride with saccharide ( d-glucose, d-galactose, d-xylose and d-arabinose) in water at [formula omitted

The mixing enthalpies of aqueous cesium chloride solutions with aqueous monosaccharide ( d-glucose, d-galactose, d-xylose and d-arabinose) solutions, and the dilution enthalpies of cesium chloride solutions and these saccharide solutions in pure water have been measured at T=298.15 K to obtain the transfer enthalpies of cesium chloride from pure water to aqueous saccharide solutions. The enthalpy and entropy interaction parameters of cesium chloride with saccharides in water have been evaluated and discussed in terms of the electrostatic interaction, structure interaction, and the stereochemistry of saccharide to provide some information for the interaction of (solute + solute) and (solute + solvent) in (cesium chloride + saccharide + water).

Modeling and measurements of solid–liquid and vapor–liquid equilibria of polyols and carbohydrates in aqueous solution

The solubilities of five saccharides in water have been measured at various temperatures. This includes the monosaccharides xylose and galactose, and the disaccharides maltose monohydrate, cellobiose and trehalose dihydrate. A method that uses interaction energies and interaction parameters calculated with molecular mechanics methods has shown to give good predictions of the phase behavior of a variety of mixtures, including glycols and small saccharides in aqueous solution. The method is completely predictive, as the strength of the molecular interactions is determined with a theoretical method in the absence of any phase equilibrium data. For calculating solubilities, experimental values for the melting points and the heats of fusion of the compounds under study are, however, necessary. The solubilities of the five saccharides listed above, raffinose and meso-erythritol in water were calculated with this method. The calculated solubilities are in reasonably good agreement with experiment, and in the case of meso-erythritol, which is a polyalcohol (polyol), and galactose, the agreement between prediction and experiment is excellent. Also the vapor pressures of water over several polyols and saccharides in aqueous solution have been predicted with this method, giving results in excellent agreement with the experimental values.

A Thermodynamic Study of Glucose and Related Oligomers in Aqueous Solution: Vapor Pressures and Enthalpies of Mixing

Vapor pressures above aqueous solutions of glucose and maltose at both 298.06 K and 317.99 K and vapor pressures above aqueous solutions of cellobiose, maltotriose, maltotetraose, and maltopentaose at 317.99 K have been measured. The excess enthalpies have been recorded for all of the above-mentioned systems at 318.15 K. A theoretical model is examined in which existing interaction parameters, calculated for the water + 1,2-ethanediol system by using a molecular mechanical approach, are incorporated into the UNIQUAC equation to describe the vapor pressures of the aforementioned series of saccharides in aqueous solution. This so-called transference principle is found to be of interest in furthering the discussion concerning the applicability of lattice-based models for solution theory.

On the thermodynamics and hydration in ternary aqueous solutions of electrolytes and saccharides

In dilute aqueous solutions of electrolytes and saccharides the hydration is the main cause of the thermodynamic coupling of the two solutes. This is shown for several systems for which the data are taken from the literature by applying an appropriate model theory.

2. Raman and DTA Studies of Aqueous Saccharide Solutions(Seminar : Roles of Sugars in the Preservation of Biological Materials)

2. Raman and DTA Studies of Aqueous Saccharide Solutions(Seminar : Roles of Sugars in the Preservation of Biological Materials)

Electrical Conductivity of Supercooled Aqueous Mixtures of Trehalose with Sodium Chloride

The viscosity and electrical conductivity of aqueous solutions of trehalose and other saccharides containing 1:1 electrolytes have been measured. The decrease in the molar conductivity of each of these electrolytes with increasing viscosity is less than that predicted by Walden's rule. Instead, the empirical relation Ληα = constant, which has already been found for other glass-forming liquids, holds for these mixtures. The microscopic origin of the deviation from the viscous friction model could be related to the presence of local heterogeneities in the distribution of water about the ions. This hypothesis is supported by the results of extensive molecular simulations. The temperature dependence of the Walden product of NaCl in aqueous trehalose mixtures indicates that this salt is fully dissociated close to the glass-transition temperature (Tg).

Volumetric properties for the monosaccharide ( d-xylose, d-arabinose, d-glucose, d-galactose)–NaCl–water systems at 298.15 K

Densities have been measured for monosaccharide ( d-xylose, d-arabinose, d-glucose and d-galactose)–NaCl–water solutions at 298.15 K. These data have been used to determine the apparent molar volumes of these saccharides and NaCl in the studied solutions. Infinite-dilution apparent molar volumes for the saccharides ( V Φ,S 0) in aqueous NaCl and those for NaCl ( V Φ,E 0) in aqueous saccharide solutions have been evaluated, together with the standard transfer volumes of the saccharides (Δ t V S 0) from water to aqueous NaCl and of NaCl (Δ t V E 0) from water to aqueous saccharide solutions. It is shown that the Δ t V S 0 and Δ t V E 0 values are positive and increase with increasing co-solute molalities. Volumetric parameters indicating the interactions of NaCl with saccharides in water have been obtained, respectively, by using transfer volumes of the saccharides and NaCl, and the resulting values are in good agreement with each other within experimental error. The interactions between saccharides and NaCl are discussed in terms of the structural interaction model and the stereochemistry of the saccharide molecules in water.