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Hareendran C, Alsirawan B, Paradkar A, Ajithkumar TG. In Situ Monitoring of Competitive Coformer Exchange Reaction by 1H MAS Solid-State NMR. Mol Pharm 2024; 21:1479-1489. [PMID: 38373877 DOI: 10.1021/acs.molpharmaceut.3c01118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2024]
Abstract
In a competitive coformer exchange reaction, a recent topic of interest in pharmaceutical research, the coformer in a pharmaceutical cocrystal is exchanged with another coformer that is expected to form a cocrystal that is more stable. There will be a competition between coformers to form the most stable product through the formation of hydrogen bonds. This will cause destabilization of the pharmaceutical products during processing or storage. Therefore, it is important to develop a mechanistic understanding of this transformation by monitoring each and every step of the reaction, employing a technique such as 1H nuclear magnetic resonance (NMR). In this study, an in situ monitoring of a coformer exchange reaction is carried out by 1H magic angle spinning (MAS) solid-state NMR (SSNMR) at a spinning frequency of 60 kHz. The changes in caffeine maleic acid cocrystals on addition of glutaric acid and caffeine glutaric cocrystals on addition of maleic acid were monitored. In all of the reactions, it has been observed that caffeine glutaric acid Form I is formed. When glutaric acid was added to 2:1 caffeine maleic acid, the formation of metastable 1:1 caffeine glutaric acid Form I was observed at the start of the experiment, indicating that the centrifugal pressure is enough for the formation. The difference in the end product of the reactions with a similar reaction pathway of 1:1 and 2:1 reactant stoichiometry indicates that a complete replacement of maleic acid has occurred only in the 1:1 stoichiometry of the reactants. The polymorphic transition of caffeine glutaric acid Form II to Form I at higher temperatures was a crucial reason that triggered the exchange of glutaric acid with maleic acid in the reaction of caffeine glutaric acid and maleic acid. Our results are novel since the new reaction pathways in competitive coformer exchange reactions enabled understanding the remarkable role of stoichiometry, polymorphism, temperature, and centrifugal pressure.
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Affiliation(s)
- Chaithanya Hareendran
- Central NMR Facility, and Physical/Materials Chemistry Division, CSIR-National Chemical Laboratory, Pune 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Bashir Alsirawan
- Centre for Pharmaceutical Engineering Science, School of Pharmacy and Medical Sciences, University of Bradford, Bradford BD7 1DP, United Kingdom
| | - Anant Paradkar
- Centre for Pharmaceutical Engineering Science, School of Pharmacy and Medical Sciences, University of Bradford, Bradford BD7 1DP, United Kingdom
| | - T G Ajithkumar
- Central NMR Facility, and Physical/Materials Chemistry Division, CSIR-National Chemical Laboratory, Pune 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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Fu X, Yuan S, Yang F, Yu H, Xie Y, Guo Y, Yao W. Characterization of the interaction between boscalid and tannic acid and its effect on the antioxidant properties of tannic acid. J Food Sci 2023; 88:1325-1335. [PMID: 36786363 DOI: 10.1111/1750-3841.16488] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 02/15/2023]
Abstract
The binding of pesticide residues and fruit components may have a profound impact on pesticide dissipation and the functional characteristics of the corresponding components. Therefore, the interaction between boscalid and tannic acid (TA, a representative phenolic in fruit) was systematically investigated using spectroscopic, thermodynamic, and computational chemistry methods. A separable system was designed to obtain the boscalid-TA complex. Fourier transform infrared and 1 H-NMR spectroscopies indicated the formation of hydrogen bonds in the complex. Isothermal titration calorimetry showed that the complex bound spontaneously through hydrophobic interactions (ΔG < 0, ΔH > 0, ΔS > 0), with a binding constant of 6.0 × 105 M-1 at 298 K. The molecular docking results further confirmed the formation of hydrogen bonds and hydrophobic interactions in the complex at the molecular level, with a binding energy of -8.43 kcal mol-1 . In addition, the binding of boscalid to TA significantly decreased the antioxidant activity of TA. The binding of boscalid residue to TA was characterized at the molecular level, which significantly reduced the in vitro antioxidant properties of TA. PRACTICAL APPLICATION: This study provides a reference for the molecular mechanisms of the interaction between pesticide residues and food matrices, as well as a basis for regulating bound-state pesticide residues in food.
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Affiliation(s)
- Xiaoyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Nemzer B, Edwards J, Kalita D. Matrix-Specific Effects on Caffeine and Chlorogenic Acid Complexation in a Novel Extract of Whole Coffea arabica Coffee Cherry by NMR Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227803. [PMID: 36431907 PMCID: PMC9695207 DOI: 10.3390/molecules27227803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/10/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
Abstract
Coffee cherry is a rich source of caffeine and chlorogenic acids. In this study we investigate the structural analysis of caffeine-enriched whole coffee cherry extracts, CEWCCE by using 1H and 13C NMR spectroscopy. The changes in 1H chemical shift data in NMR spectra of CEWCCE compared to pure caffeine indicated the formation of complexes between caffeine and chlorogenic acids in aqueous solution. The effect of complexation on the peak position of caffeoylquinic acid and caffeine resonance with increasing addition of caffeine was investigated. 2D NOESY experiments show the presence of cross-peaks that are due to the proximity of chlorogenic acid and caffeine molecules in stable complexes in protic solvents. The quantification data of caffeine by 1H qNMR was found to be in close agreement with the data obtained by HPLC analysis.
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Affiliation(s)
- Boris Nemzer
- VDF FutureCeuticals, Inc., Momence, IL 60954, USA
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Correspondence:
| | - John Edwards
- Process NMR Associates, LLC, Poughkeepsie, NY 12603, USA
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Kangas MJ, Ernest A, Lukowicz R, Mora AV, Quossi A, Perez M, Kyes N, Holmes AE. The Identification of Seven Chemical Warfare Mimics Using a Colorimetric Array. SENSORS (BASEL, SWITZERLAND) 2018; 18:E4291. [PMID: 30563195 PMCID: PMC6308461 DOI: 10.3390/s18124291] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 01/08/2023]
Abstract
Chemical warfare agents pose significant threats in the 21st century, especially for armed forces. A colorimetric detection array was developed to identify warfare mimics, including mustard gas and nerve agents. In total, 188 sensors were screened to determine the best sensor performance, in order to identify warfare mimics 2-chloro ethyl ethylsulfide, 2-2'-thiodiethanol, trifluoroacetic acid, methylphosphonic acid, dimethylphosphite, diethylcyanophosphonate, and diethyl (methylthiomethyl)phosphonate. The highest loadings in the principle component analysis (PCA) plots were used to identify the sensors that were most effective in analyzing the RGB data to classify the warfare mimics. The dataset was reduced to only twelve sensors, and PCA results gave comparable results as the large data did, demonstrating that only twelve sensors are needed to classify the warfare mimics.
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Affiliation(s)
- Michael J Kangas
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Adreanna Ernest
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Rachel Lukowicz
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Andres V Mora
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Anais Quossi
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Marco Perez
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Nathan Kyes
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
| | - Andrea E Holmes
- Department of Chemistry, Doane University, Crete, NE 68333, USA.
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Govindhan R, Karthikeyan B. Spectral investigations and DFT studies of 3,7-dihydro-1,3,7-trimethyl-1 H -purine-2,6-dione (caffeine) interaction and recognition by single amino acid derived self-assembled nanostructures. J Mol Struct 2018. [DOI: 10.1016/j.molstruc.2017.11.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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