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L Streefland

Publications and source records attributed to L Streefland.

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Pairwise gibbs energies of interaction involving N-alkyl-2-pyrrolidinones and related compounds in aqueous solution obtained from kinetic medium effects

Kinetic solvent effects of N-alkyl-2-pyrrolidinones and structurally related compounds on the water-catalyzed hydrolysis reactions of p-methoxyphenyl dichloroacetate (MPDA), 1-benzoyl-3-phenyl-1,2, 4-triazole (BPhT), and 1-benzoyl-1,2,4-triazole (BT) in highly dilute aqueous solutions at pH 4 and 298.15 K have been determined by UV/vis spectroscopy. Using a thermodynamic description of solute-solute interactions in aqueous solutions, the kinetic results have been analyzed in terms of pairwise Gibbs energy interaction parameters: G(c) values. These are negative, indicating that hydrophobic interactions in the initial state dominate the medium effects. The interaction parameters increase in the order MPDA BT>BPhT. However, when differences in reactivity and transition state effects are taken into account, it appears that BPhT is more successful in establishing hydrophobic interactions with the cosolutes than are MPDA and BT. Using the SWAG-approach for additivity of group interactions, additivity is observed for the first three consecutive CH(2) groups in the cosolute in all three hydrolysis reactions. Larger alkyl substituents cause larger retardations than anticipated on basis of this additivity. The results are explained by intramolecular destructive overlap of the polar hydration shell of the amide functionality and the apolar (hydrophobic) hydration shell of the alkyl group, which extends to the third CH(2) group in the N-alkyl group of the cosolute molecule. The inner apolar groups, therefore, have a reduced apparent hydrophobicity. More remote CH(2) groups develop independent hydrophobic hydration shells. The effect of the position of a CH(2) group in the cosolute molecule is also considered. Kinetic solvent effects with structurally related esters show that amide-amide, ester-ester, and amide-ester group interactions affect the transition state in different ways. Finally, the effects of PVP polymers on the three hydrolysis reactions have been examined. The data presented enhance the understanding of pairwise hydrophobic interactions in aqueous solutions. In addition the results provide insights into the interactions between hydrophobic and hydrophilic hydration shells as well as into the energetics of amide hydration and interactions involving amides in aqueous solution, both playing important roles in protein stabilization.

Journal Article↗

Bond cleavage reactions in solid aqueous carbohydrate solutions.

PURPOSE: To investigate chemical reactivity in water soluble glasses. METHODS: Rates of bond cleavage reactions in freeze-dried and freeze-concentrated aqueous carbohydrate solutions were measured above and below the glass transition temperatures (Tg). The kinetics of two reactions have been determined in formulations containing di- and polysaccharides: (1) fission of the Asp-Pro peptide bond in Physalaemin and Hamburger peptide by following the release of proline, using a ninhydrin based reaction and (2) the unimolecular dissociation of 2-(4-nitrophenoxy) tetrahydropyran by following the release of the 4-nitrophenoxy anion. RESULTS: The results show clearly that reaction occurs below the glass transition temperature, albeit at very reduced rates. No significant enhancement of the temperature dependence of the rate constant was observed near Tg. Different water soluble glasses provide different degrees of stability. The order of stabilisation was sucrose>Ficoll (low mol. weight)>Byco A approximately equal to Ficoll (high mol. weight)>dextran. The density of the matrix, and therefore the degrees of freedom of mobility of the reactant, is thought to be responsible for these differences. CONCLUSIONS: The storage of therapeutic agents, such as proteins, in glassy matrices below Tg does not confer indefinite stability. When formulating products, notice should be taken of the differing stabilisation properties of excipients.

Amino Acid Sequence↗