Morphological Evaluation of Supramolecular Soft Materials Obtained through Co-Assembly Processes

Low-molecular-weight gelators (LMWGs) are compounds with an intrinsic tendency to self-assemble forming various supramolecular architectures via non-covalent interactions. Considering that the development of supramolecular assemblies through the synergy of molecules is not entirely understood at the molecular level, this study introduced a Fmoc-short peptide and four Fmoc-amino acids as building blocks for the self-assembly/co-assembly process. Hence, we investigated the formation of supramolecular gels starting from the molecular aggregation following two triggering approaches: solvent/co-solvent method and pH switch. The complex morphological analysis (POM, AFM, and STEM) offered an insight into the spontaneous formation of well-ordered nanoaggregates. Briefly, POM and AFM images demonstrated that self-assembled gels present various morphologies like dendrimer, spherulite, and vesicle, whereas all co-assembled supramolecular systems exhibit fibrillar morphologies as a result of the interaction between co-partners of each system. STEM study has confirmed that the molecules interact and join together, finally forming a fibrous network, an aspect seen in both self-assembled and co-assembled gels. XRD allowed the determination of the molecular arrangement. The study emphasized that the Fmoc motif protected the amino groups and facilitated gelation through additional π-π interactions.

Urea-Appended Amino Acid To Vitalize Yeast Growth, Enhance Fermentation, and Promote Ethanol Production

The development of sustainable protocols for enhancing the production of ethanol is highly important for its utilization in automotive transportation and energy sector. Up to 15% ethanol can blend with diesel to make e-diesel that can be used in fuel compression ignition engine. Urea-modified amino acids can be used as a very good vitalizer for yeast (Saccharomyces cerevisiae, Baker's yeast (ATCC 204508)) growth and thus promote ethanol production. A simple, one-step, room-temperature synthetic procedure has been developed for urea-appended α-amino acids from amino acid by treatment with KCNO. Single-crystal X-ray studies confirm the successful synthesis and molecular structures of the urea-appended α-amino acids. Out of 20 urea-appended amino acids, Arg-, Pro-, His-, and Gln-containing compounds promote yeast growth significantly after 12 h at pH 6.8 and 38 °C. These compounds are nontoxic. The urea-appended Arg shows 2-fold increase of yeast growth. However, urea-appended m-aminobenzoic acid and p-aminobenzoic acid inhibit yeast growth. NMR experiments confirmed the enhanced production of ethanol by glucose fermentation in the presence of 2.5 μmol urea-appended Arg. Not only glucose but also commercially available sugars and feedstock of the starch slurry drained out after boiling of rice exhibit significant enhancement of ethanol production under same conditions.