Activation chimiosélective et dérivatisation d’amides et d'alcools : synthèse de plusieurs groupements fonctionnels et hétérocycles

Un objectif majeur en chimie organique est le développement de méthodes de synthèses générales, simples et peu coûteuses permettant la modification efficace des ressources naturelles en différents produits d’intérêt public. En particulier, la recherche de méthodes chimiosélectives et de méthodes dites « vertes » représente un intérêt croissant pour le secteur industriel (dont le domaine pharmaceutique). En fait, l’application en synthèse sur grande échelle de procédés catalytiques, sélectifs et utilisant des conditions douces permet de réduire le volume de déchets et la demande énergétique, minimisant ainsi les coûts de production et les effets néfastes sur l’environnement. Dans ce contexte, le groupe de recherche du Professeur André B. Charette de l’Université de Montréal s’intéresse au développement de méthodes générales et chimiosélectives permettant la transformation de fonctionnalités aisément accessibles tels que les amides et les alcools. La fonction amide, aussi appelée liaison peptidique dans les protéines, est présente dans diverses familles de molécules naturelles et est couramment employée comme intermédiaire synthétique dans la synthèse de produits d’intérêt pharmaceutique. Le groupement alcool est, quant à lui, l’une des fonctionnalités les plus abondantes dans la nature, intrinsèquement et largement utilisé en chimie de synthèse. Dans le cadre de cette thèse, des transformations simples, générales et chimiosélectives ont été réalisées sur des amides secondaires et tertiaires, ainsi que sur des alcools primaires et secondaires. La première partie de ce manuscrit se penche sur l’activation de la fonction amide par l’anhydride triflique (Tf2O), suivie de l’addition nucléophile de différents réactifs permettant ainsi la formation de plusieurs groupements fonctionnels versatiles, parfois indispensables, couramment employés en chimie organique tels que les aldimines, les aldéhydes, les amines, les cétones, les cétimines et des dérivés de la fonction amidrazone. Cette dernière fonctionnalité a également été utilisée dans des réactions successives vers la formation d’hétérocycles. De ce fait, des 1,2,4-triazoles ont été formés suite à une cyclodéshydratation initiée en conditions thermiques et faiblement acides. D’autre part, des 3-aminoindazoles ont été synthétisés par une fonctionnalisation C–H catalysée par un sel de palladium (II). La deuxième partie de la thèse est consacrée à la réaction de Mitsunobu en conditions acides, permettant ainsi la substitution nucléophile d’alcools en présence de carbamines (ou amines ne possédant pas de groupement électro-attracteurs). Ce type de nucléophile, basique lorsqu’utilisé comme base libre (avec un pKa se situant au-dessus de 13 dans le DMSO), n’est intrinsèquement pas compatible dans les conditions standards de la réaction de Mitsunobu. Contrairement aux conditions usuelles multi-étapes employant la réaction de Mitsunobu, la méthode développée au cours de cette étude permet la formation d’amines substituées en une seule étape et ne requiert pas l’emploi de groupements protecteurs.

Electron donating properties and catalytic actiVity of cerium oxide and its mixed oxides with alumina

The electron donating properties of Ce02 and its mixed oxides with alumina have been determined from the studies of adsorption of electron acceptors of various electron affinities on the surface of these oxides. The catalytic activity of these oxides towards some reactions such as oxidation of alcohols and reduction of ketones have been Correlated with their surface electrondonor properties. The surface acidity/basicity of these oxides have also been determined by titration method using a set of Hammett indicators.

Studies on the catalysis by sulfated mixed oxides of tin with some rare earth elements

A comparative study of acid-base properties and catalytic activity of Sn-La and Sn-Sm mixed oxides and their corresponding sulfate modified analogues are reported in this thesis. The catalytic activity and product selectivity in the decomposition of alcohols are correlated with the acid-base and redox properties of the catalyst systems under study The effect of catalyst preparation, pretreatment and various reaction parameters on the catalytic activity of sulfate modified oxides is investigated in the oxidative dehydrogenation reactions The experimental conditions are optimised to synthesise industrially important organic chemicals viz. 2,6 xylenol, o-cresol, N-methylanilne and N,N-dimethylaniline employing the mixed oxide systems. The effect of sulfate treatment on the catalytic activity of these systems in the alkylation reactions of phenol, anisole and aniline is also investigated and the merits and demerits of sulfate treatment are highlighted.

Extracellular β-glucosidase Production by a Marine Aspergillus sydowii BTMFS 55 under Solid State Fermentation Using Statistical Experimental Design

A potential fungal strain producing extracellular β-glucosidase enzyme was isolated from sea water and identified as ^ëéÉêJ Öáääìë=ëóÇçïáá BTMFS 55 by a molecular approach based on 28S rDNA sequence homology which showed 93% identity with already reported sequences of ^ëéÉêÖáääìë=ëóÇçïáá in the GenBank. A sequential optimization strategy was used to enhance the production of β-glucosidase under solid state fermentation (SSF) with wheat bran (WB) as the growth medium. The two-level Plackett-Burman (PB) design was implemented to screen medium components that influence β-glucosidase production and among the 11 variables, moisture content, inoculums, and peptone were identified as the most significant factors for β-glucosidase production. The enzyme was purified by (NH4)2SO4 precipitation followed by ion exchange chromatography on DEAE sepharose. The enzyme was a monomeric protein with a molecular weight of ~95 kDa as determined by SDS-PAGE. It was optimally active at pH 5.0 and 50°C. It showed high affinity towards éNPG and enzyme has a hã and sã~ñ of 0.67 mM and 83.3 U/mL, respectively. The enzyme was tolerant to glucose inhibition with a há of 17 mM. Low concentration of alcohols (10%), especially ethanol, could activate the enzyme. A considerable level of ethanol could produce from wheat bran and rice straw after 48 and 24 h, respectively, with the help of p~ÅÅÜ~êçãóÅÉë=ÅÉêÉîáëá~É in presence of cellulase and the purified β-glucosidase of ^ëéÉêÖáääìë=ëóÇçïáá BTMFS 55.

Novel [3+2] annulation reaction of nitrones with Burgess reagent and a few related reactions

Burgess reagent first prepared by E. M. Burgess in 1968, is a mild and selective dehydrating agent for secondary and tertiary alcohols and due to the amphipolar nature it is gainfully employed in a number of creative synthetic ventures. A close examination of the structure of Burgess reagent reveals that it can act as a 1,2-dipole. To the best of our knowledge, no attempts have been made to tap full synthetic potential of the amphipolar nature of this reagent and no reports on 1,3-dipolar addition to a σ-bond in acyclic systems are available in literature. In this context, we propose to unravel novel applications of Burgess reagent based on its amphipolar nature. Rich and multifaceted chemistry of nitrones form the basis of many successful chemical transformations used in attractive synthetic strategies. For the last 50 years special attention has been given to nitrones due to their successful application as building blocks in the synthesis of various natural and biologically active compounds. Our interest in nitrones stems out of its unique character: i.e. it is a 1,3-dipole exhibiting distinct nucleophilic activity. We reasoned that 1,3-dipole possessing significant nucleophilicity should react with amphipolar Burgess reagent with elimination of triethylamine to give the corresponding five-membered ring product by formal dipolar addition to a σ bond. To test this hypothesis we studied the reaction of nitrones with Burgess reagent. This thesis reveals our attempts to explore the [3+2] annulation reaction of nitrones with Burgess reagent which was found to be followed by a rearrangementinvolving C-to-N aryl migration, ultimately resulting in diarylamines and carbamates. We have also examined the reaction of cyanuric chloride with nitrones in DMF with a view to exploit the nucleophilicty of nitrones and to unravel the migratory aptitude, if any, observed in this reaction

Nous complexos de pal·ladi amb lligands macrocíclics triolefínics. Estructura i aplicacions

Aquesta Tesi Doctoral està dividida en diferents capítols tots ells basats en aplicacions de macrocicles nitrogenats triolefínics de 15 membres i dels seus complexos amb metalls de transició. En primer lloc es descriu l'aplicació d'un complex macrocíclic ferrocenílic de Pd0 com a catalitzador en reaccions de Mizoroki-Heck i Suzuki emprant sals de diazoni com a agents arilants. Aquest catalitzador va proporcionar bons rendiments de productes i va poder ser recuperat i reutilitzat, essent el primer sistema catalític reciclable descrit en la reacció de Mizoroki-Heck amb sals de diazoni. La metodologia es va estendre de forma efectiva a alcohols al·lílics, però en no ser possible recuperar el catalitzador macrocíclic, es va emprar Pd(dba)2. Posteriorment es van preparar estructures macromoleculars mitjançant la introducció de diferents unitats macrocícliques sobre un espaiador. La complexació d'aquestes estructures va permetre preparar complexos tant homo (Pd0) com heterometàl·lics (Pd0, Pt0) amb bons rendiments. Els complexos homometàl·lics van resultar ser bons catalitzadors en reaccions de Suzuki i fàcilment recuperables per simple filtració. En una última part, es van preparar nous macrocicles triolefínics contenint d'un a tres grups amino lliures en l'estructura mitjançant la utilització del grup protector (2-trimetilsilil)etansulfonil (SES). Aquesta modificació estructural va permetre ampliar la capacitat coordinant dels macrocicles a altres metalls de transició, com el PdII, possibilitant noves aplicacions. Concretament es va aplicar el lligand contenint un sol grup amino lliure al reconeixement, transport i preconcentració de PdII i PtIV continguts en dissolucions aquoses.

Síntesi en dissolució i fase sòlida de nous derivats primidínics amb una alta diversitat molecular

En aquest treball s'ha desenvolupat una metodologia eficaç envers la síntesi de diferents derivats pirimidínics amb un alt grau de diversitat molecular. Aquesta metodologia es basa en la S-alquilació selectiva dels 2-tiouracils (2) utilitzats com a material de partida. Aquesta reacció es realitza amb bromur de benzil quan es treballa en dissolució, o bé amb la reïna de Merrifield quan la química és sobre suport sòlid. Seguidament, s'alquila selectivament l'àtom d'oxigen de les benzilsulfanilpirimidinones (3) mitjançant la reacció de Mitsunobu, o bé utilitzant diferents halurs d'alquil en presència d'una base. Amb les 4-alcoxipirimidines (4) es realitzen diverses transformacions químiques, per exemple, addicions de Grignard, reducció i posterior metilació del grup carbonil (quan R2 = CH2COPh), etc. Posteriorment, s'oxida el grup sulfanil a sulfona utilitzant m-CPBA. Finalment es desplaça la funció sulfona amb diversos nucleòfils. Gràcies a aquesta metodologia s'han preparat diferents 2-amino-4-alcoxipirimidines (7, Nu = RR'N) en dissolució i sobre suport sòlid. Mitjançant algunes variacions s'han pogut obtenir altres derivats pirimidínics: - 4(3H)-pirimidinones 2,6-disubstituïdes (8, Nu = RR'N, ArO, RR'R''C), preparades a partir de la hidròlisi del grup alcòxid (OR5) dels compostos (7) en medi àcid. - imidazo[1,2-a]pirimidinones (9 o 10, n = 1) i pirimido[1,2-a]pirimidinones (9 o 10, n = 2). Els compostos (9) s'han obtingut selectivament a través d'una ciclació intramolecular de les pirimidines (7, Nu = aminoalcohols) utilitzant àcid sulfúric. Quan s'han ciclat els compostos (8, Nu = aminoalcohols) mitjançant una reacció de Mitsunobu intramolecular, s'han obtingut els regioisòmers (9) i (10) en diferents proporcions en funció dels grups presents en l'anell. - pirimidines funcionalitzades amb restes d'-arilglina (11). La funció arilglicina s'ha preparat mitjançant la condensació d'amines (4, R2 = CH2CHR3NHR4) amb àcid glioxàlic i àcids arilborònics (reacció de Petasis). L'oxidació del grup sulfanil dels compostos (11) a sulfona utilitzant m-CPBA ha provocat també l'oxidació de l'àtom de nitrogen de l'arilglicina. Alguns d'aquests derivats pirimidínics han mostrat ser inhibidors del Mycobacterium tuberculosis.

Flavour characterization of fresh and processed pennywort (Centella asiatica L.) juices

The flavour characteristics of fresh and processed pennywort juices treated by pasteurization, sterilization and high pressure processing (HPP) were investigated by using solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic smell due to the presence of volatile compounds including β-caryophyllene, humulene, E-β-farnesene, α-copaene, alloaromadendrene and β-elemene. All processing operations caused a reduction in the total volatile concentration, but HPP caused more volatile acyclic alcohols, aldehydes and oxygenated monoterpenoids to be retained than pasteurization and sterilization. Ketones were not present in fresh pennywort juice, but 2-butanone and 3-nonen-2-one were generated in all processed juices, and 2-nonanone and 2-hexanone were present in pasteurized and sterilized juices. Other chemical changes including isomerization were also reduced by HPP compared to pasteurization, and sterilization.

Synthesis and characterization of fluorescent poly(aromatic amide) dendrimers

The synthesis of a series of poly(aromatic amide) dendrimers up to the second generation is described herein. The AB, building block used throughout the synthesis of the dendrimers was the allyl ester of 3,5-diaminocinnamic acid, which has been synthesized from 3,5-dinitrobenzoic acid in good yield with use of a four-step procedure. Dendron synthesis was achieved via a convergent approach with use of a sequence of deprotection/coupling steps. Two commercially available alcohols, L-menthol and citronellol, were coupled to the AB(2) monomer by using an alkyl diacid spacer and two core units; 1,7-diaminoheptane and tris(2-aminoethyl)amine have been used to produce the final dendrimers. Characterization was carried out by NMR and IR spectroscopies, MALDI-TOF mass spectrometry, GPC, and DSC. The novel monomer and dendritic derivatives exhibited a strong fluorescence emission in the visible region (lambda approximate to 500 nm) of the spectrum and a weak emission in the near-infrared (lambda approximate to 850 nm) upon excitation in the near-UV region. The fluorescence emission characteristics were found to be solvent and dendrimer generation dependent.

Development of novel brush-type chiral stationary phases based on terpenoid selectors: HPLC evaluation and theoretical investigation of enantioselective binding interactions

The terpenoid chiral selectors dehydroabietic acid, 12,14-dinitrodehydroabietic acid and friedelin have been covalently linked to silica gel yielding three chiral stationary phases CSP 1, CSP 2 and CSP 3, respectively. The enantiodiscriminating capability of each one of these phases was evaluated by HPLC with four families of chiral aromatic compounds composed of alcohols, amines, phenylalanine and tryptophan amino acid derivatives and beta-lactams. The CSP 3 phase, containing a selector with a large friedelane backbone is particularly suitable for resolving free alcohols and their derivatives bearing fluorine substituents, while CSP 2 with a dehydroabietic architecture is the only phase that efficiently discriminates 1, 1'-binaphthol atropisomers. CSP 3 also gives efficient resolution of the free amines. All three phases resolve well the racemates of N-trifluoracetyl and N-3,5-dinitrobenzoyl phenylalanine amino acid ester derivatives. Good enantioseparation of beta-lactams and N-benzoyl tryptophan amino acid derivatives was achieved on CSP 1. In order to understand the structural factors that govern the chiral molecular recognition ability of these phases, molecular dynamics simulations were carried out in the gas phase with binary diastereomeric complexes formed by the selectors of CSP 1 and CSP 2 and several amino acid derivatives. Decomposition of molecular mechanics energies shows that van der Waals interactions dominate the formation of the diastereomeric transient complexes while the electrostatic binding interactions are primarily responsible for the enantioselective binding of the (R)- and (S)-analytes. Analysis of the hydrogen bonds shows that electrostatic interactions are mainly associated with the formation of N-(HO)-O-...=C enantio selective hydrogen bonds between the amide binding sites from the selectors and the carbonyl groups of the analytes. The role of mobile phase polarity, a mixture of n-hexane and propan-2-ol in different ratios, was also evaluated through molecular dynamics simulations in explicit solvent. (c) 2006 Elsevier Ltd. All rights reserved.

Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

The production of volatile compounds by the probiotic strain, Lactobacillus plantarum NCIMB 8826, in cereal-based media (oat, wheat. barley and malt) was investigated. Sixty compounds, including fatty acids and their esters, amides, alcohols, aldehydes, aromatic hydrocarbons, furans, ketones, peroxides and pyrans, were identified. L. plantarum significantly changed the aroma profile of the four cereal broths. and each substrate showed a specific volatiles profile. Oat and barley media were the substrates more influenced by the fermentation process. The most abundant volatiles detected in oat, wheat, barley and malt were oleic acid, linoleic acid. acetic acid, and 5-hydroxymethylfurfural, respectively. Analysis of these products confirmed the heterofermentative pathway of L plantarum. Maillard compounds were not detected during sterilisation and fermentation. This study is the first to report the volatile composition of probiotic drinks produce with non-supplemented cereal-based media and the results obtained could contribute to the development of new non-dairy probiotic formulations. (C) 2009 Elsevier Ltd. All rights reserved.

Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar)

Volatile and nonvolatile compounds, which could contribute to flavor, were analyzed in salmon. One hundred twenty-three volatile compounds were identified in the headspace of two different samples of cooked salmon, including lipid-derived volatiles, Maillard-derived volatiles, sulfur volatiles, Strecker aldehydes, nitrogen heterocyclic compounds, terpenes, and trimethylamine. Significant differences between samples were found for 104 of the volatiles. Although the levels of free cysteine and methionine were low in the salmon, sulfur volatiles were formed in the cooked fish, demonstrating that there were sufficient sulfur amino acids present for their formation. Notable differences in sulfur compounds between the samples suggested that small changes in sulfur amino acids could be responsible. When this hypothesis was tested, salmon heated with cysteine had increased levels of many thiophenes, thiazoles, alicyclic sulfides, and nitrogen heterocycles. With the addition of methionine, levels of dimethyl sulfides, two alicyclic sulfides, pyrazines, some unsaturated aldehydes, and alcohols and 2-furanmethanethiol increased. The largest difference found among the nonvolatile (low molecular weight water-soluble) compounds was in inosine monophosphate.

Volatile flavour profile of goat meat extracted by three widely used techniques

Three procedures for the isolation of volatiles from grilled goat meat were compared: dynamic headspace entrainment on Tenax TA, simultaneous steam distillation-extraction, and solid-phase microextraction. Headspace entrainment on Tenax TA extracted the highest number of Maillard-derived volatile compounds. Two hundred and three volatile components were identified: 159 are reported for the first time in goat meat. Most of the volatiles detected (155) were lipid oxidation products, such as hydrocarbons, aldehydes, alcohols, ketones, carboxylic acids and esters. Forty-eight Maillard-derived compounds were identified. comprising pyrazines, pyrroles, thiophenes, furanthiol derivatives, alkyl and alicyclic sulphides, pyridines, and thiazoles. Some reported character impact compounds of cooked meat, e.g., 12-methyltridecanal, (EE)-2,4-decadienal, methional, and dimethyl trisulphide were identified in the volatile profile of goat meat, together with a series of C-2 to C-5 alkylformylcyclopentenes, which have been reported in cooked chicken, pork, beef and lamb, as being important for the characteristic flavour impression of different animal species. (C) 2009 Published by Elsevier Ltd.

Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)

The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from alpha-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples. The relationship between the fatty acid composition of the walnuts and their volatile composition is discussed. Copyright (C) 2005 John Wiley & Sons, Ltd.

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

An atoxigenic strain of Penicillium camemberti was superficially inoculated on fermented sausages in an attempt to improve their sensory properties. The growth of this mould on the surface of the sausages resulted in an intense proteolysis and lipolysis, which caused an increase in the concentration of free amino acids, free fatty acids (FFA) and volatile compounds. Many of these were derived from amino acid catabolism and were responsible for the "ripened flavour", i.e. branched aldehydes and the corresponding alcohols, acids and esters. The development of the fungal mycelia on the surface of the sausages also protected lipids from oxidation, resulting in both lower 2-thiobarbituric acid (TBARS) values and lipid oxidation-derived compounds, such as aliphatic aldehydes and alcohols. The sensory analysis of superficially inoculated sausages showed clear improvements in odour and flavour and, as a consequence, in the overall quality of the sausages. Therefore, this strain is proposed as a potential starter culture for dry fermented sausage production. (C) 2002 Elsevier Science B.V All rights reserved.