Enhancing Effect of Phenylboronic Acid Compounds and Their Interactions with the Diol Groups of Saccharides in a Capillary Electrophoresis-Chemiluminescence Detection System

• TSUKAGOSHI Kazuhiko

  Department of Chemical Engineering and Materials Science, Faculty of Engineering, Doshisha University

• UENO Futoshi

  Department of Chemical Engineering and Materials Science, Faculty of Engineering, Doshisha University

• NAKAJIMA Riichiro

  Department of Chemical Engineering and Materials Science, Faculty of Engineering, Doshisha University

• ARAKI Koji

  Department of Applied Chemistry, Faculty of Engineering, Kyushu Institute of Technology

Abstract

In our previous study, we proposed molecular recognition of mono- and disaccharides making use of the interaction between their diol groups and p-iodophenylboronic acid in capillary electrophoresis with a chemiluminescence detection system. Here, to extend our knowledge of molecular recognition, we first examined the enhancing effects of four phenylboronic acid compounds other than p-iodophenylboronic acid i.e., 4-biphenylboronic acid, 4-octyloxyphenyl-boronic acid, 3-octyloxyphenylboronic acid, and 4-dodecyloxyphenylboronic acid, for luminol-hydrogen peroxide-horseradish peroxidase reaction in the capillary electrophoresis-chemiluminescence detection system. Only 4-biphenylboronic acid showed an enhancing effect similar to that of p-iodophenylboronic acid; the effect was determined over the range of 0.5 - 10 µM in this system. Second, we estimated the apparent stability constants between the diol groups of saccharides (1-methyl-D-glucoside, D-saccharose, and D-fructose) and the boronic acid moieties of the two enhancers, p-iodophenylboronic acid and 4-biphenylboronic acid. The apparent binding constants obtained here provided insight to confirm the principle of molecular recognition for the saccharides examined here.

Journal

• Analytical Sciences

  Analytical Sciences 23 (2), 227-230, 2007

  The Japan Society for Analytical Chemistry

Keywords

• Analytical Chemistry

Details

• CRID: 1390282679235190272
• NII Article ID: 10018497788
• NII Book ID: AA10500785
• DOI: 10.2116/analsci.23.227
• COI: 1:CAS:528:DC%2BD2sXitVamtro%3D
• ISSN: 13482246
• ISSN: 09106340
• NDL BIB ID: 8628917
• PubMed: 17297238
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8628917
• Web Site: https://link.springer.com/content/pdf/10.2116/analsci.23.227.pdf
• Web Site: https://link.springer.com/article/10.2116/analsci.23.227/fulltext.html
• Web Site: http://www.jstage.jst.go.jp/article/analsci/23/2/23_2_227/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed