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Kanagaraj K, Xiao C, Rao M, Fan C, Borovkov V, Cheng G, Zhou D, Zhong Z, Su D, Yu X, Yao J, Hao T, Wu W, Chruma JJ, Yang C. A Quinoline-Appended Cyclodextrin Derivative as a Highly Selective Receptor and Colorimetric Probe for Nucleotides. iScience 2020; 23:100927. [PMID: 32169819 PMCID: PMC7066246 DOI: 10.1016/j.isci.2020.100927] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/18/2020] [Accepted: 02/13/2020] [Indexed: 01/03/2023] Open
Abstract
The design and development of specific recognition and sensing systems for biologically important anionic species has received growing attention in recent years, as they play significant roles in biology, pharmacy, and environmental sciences. Herein, a new supramolecular sensing probe L1 was developed for highly selective differentiation of nucleotides. L1 displayed extremely marked absorption and emission differentiation upon binding with nucleotide homologs of AMP, ADP, and ATP, due to the divergent spatial orientations of guests upon binding, which allowed for a naked-eye colorimetric differentiation for nucleotides. A differentiating mechanism was unambiguously rationalized by using various spectroscopic studies and theoretical calculations. Furthermore, we successfully demonstrated that L1 can be applied to the real-time monitoring of the enzyme-catalyzed phosphorylation/dephosphorylation processes and thus demonstrated an unprecedented visualizable strategy for selectively differentiating the structurally similar nucleotides and real-time monitoring of biological processes via fluorescent and colorimetric changes.
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Affiliation(s)
- Kuppusamy Kanagaraj
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Chao Xiao
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Ming Rao
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Chunying Fan
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Victor Borovkov
- College of Chemistry and Materials Science, South-Central University for Nationalities, Wuhan 430074, China.
| | - Guo Cheng
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Dayang Zhou
- Comprehensive Analysis Center, ISIR, Osaka University, Japan
| | - Zhihui Zhong
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Dan Su
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Xingke Yu
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Jiabin Yao
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Taotao Hao
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Wanhua Wu
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China.
| | - Jason J Chruma
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China
| | - Cheng Yang
- Key Laboratory of Green Chemistry & Technology, College of Chemistry, State Key Laboratory of Biotherapy, West China Medical Center, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610064, China.
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