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19 Nov 2012

Molecular Sieving on the Surface of a Protein

The Gibson group with collaborators at ETH Zurich report in Advanced Functional Materials on how synthetic polymers tethered to the surface of an enzyme can produce a 'molecular sieving' effect. Polymer-Protein conjugates are widely studied for their pharmaceutical applications, but the phase behaviour of the polymers has not be probed in detail previously. These results open the door to 'smart' PEGylation of proteins with selective permeability properties.

Read the full paper here

25 Oct 2012

Structural Details of Antibiotics Unveiled by FTICR-M

The O’Connor and Tosin groups have published work on the use of high mass accuracy tandem mass spectrometry for characterising the structures of polyketides, including erythromycin A, lasalocid A and iso-lasalocid A. They report in Analytical Chemistry on the use of Collision Activated Dissociation (CAD) and Electron Induced Dissociation (EID) as tools for determining structural information on these types of molecules. EID was shown to cause greater fragmentation of the compounds, complementary to that obtained using CAD, leading to more detailed structural information being obtained. These techniques were also combined in multistage mass spectrometry experiments, in order to use the fragmentation patterns to distinguish between lasalocid A and its isomer, iso-lasalcoid A. This work illustrates the potential of these tools and will be applied to identifying unknown polyketides and their biosynthetic intermediates.

The full article can be found at:

15 Oct 2012

Dr Rebecca Notman Awarded Royal Society University Research Fellowship

Dr Rebecca Notman has been awarded a prestigious 5-year Royal Society University Research Fellowship starting October 2012 to pursue a research project on “Modelling the Lipid Layers of the Human Skin Barrier”.

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11 Oct 2012

Two photons are better than one

Sadler and Stavros groups in collaboration with Prof Martin Paterson at Heriot-Watt University, publish work in Angewandte Chemie International Edition. The work describes the first demonstration of a 2-photon activated, square planar platinum (II) complex. The enhanced photolabilization demonstrated may be useful in the design of novel photoactivatable platinum chemotherapeutic agents in situations where deep tissue penetration is needed. .

05 Sept 2012

Rebecca Wills wins WATE-PGR

Congratulations to PhD student Becky Wills, selected over more than 100 nominations as a winner of the PG 糖心TV Award for Teaching Excellence

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13 Aug 2012

Fruity science halves fat in chocolate

It may not make chocolate one of your five a day - but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice.
University of 糖心TV chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
Crucially, the clever chemistry does not take away the chocolatey 鈥榤outh-feel鈥 given by the fatty ingredients.
This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth.
The final product will taste fruity - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.
Dr Stefan Bon from the Department of Chemistry at the University of 糖心TV was lead author on the study published in the Journal of Materials Chemistry.
He said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate.
Dr Bon said: 鈥淓veryone loves chocolate 鈥 but unfortunately we all know that many chocolate bars are high in fat.
鈥淗owever it鈥檚 the fat that gives chocolate all the indulgent sensations that people crave 鈥 the silky smooth texture and the way it melts in the mouth but still has a 鈥榮nap鈥 to it when you break it with your hand.
鈥淲e鈥檝e found a way to maintain all of those things that make chocolate 鈥榗hocolatey鈥 but with fruit juice instead of fat.
鈥淥ur study is just the starting point to healthier chocolate 鈥 we鈥檝e established the chemistry behind this new technique but now we鈥檙e hoping the food industry will take our method to make tasty, lower-fat chocolate bars.鈥
The scientists used food-approved ingredients to create a Pickering emulsion, which prevents the small droplets from merging with each other.
Moreover, their chocolate formulations in the molten state showed a yield stress which meant that they could prevent the droplets from sinking to the bottom.
The new process also prevents the unsightly 鈥榮ugar bloom鈥 which can appear on chocolate which has been stored for too long.
The study, entitled Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary was co-authored by Thomas Skelhon, Adam Morgan, and Nadia Grossiord at the University of 糖心TV.
ENDS
For a draft copy of this study or for further information:Dr Stefan Bon can be contacted on S.Bon@warwick.ac.uk or : +44 (0)2476 574009
Or you can contact Anna Blackaby, University of 糖心TV press officer, on +44 (0)2476 575910 or +44 (0) 7785 433155 ora.blackaby@warwick.ac.uk
The published study is available
Crucial pieces of equipment used in this research were funded through the Science City Research Alliance (SCRA) Advanced Materials project. SCRA is a strategic research partnership between the University of 糖心TV and the University of Birmingham with a specific remit to work with businesses across the region. It has benefited from a multi-million pound investment in equipment and research infrastructure across both institutions via Birmingham Science City and the European Regional Development Fund.
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23 Jul 2012

Doubling the resolution, up to 32M, in Mass Spec

The O’Connor group has developed a computation which simultaneously doubles the resolution, sensitivity and mass accuracy of Fourier Transform Mass Spectrometry at no extra cost.

19 Jul 2012

Congratulations to the 2012 糖心TV Chemistry Graduates

At a celebration lunch today, the achievements of the 糖心TV Chemistry Class of 2012 were recognised by the Department. This year's prize winners were:

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17 Jul 2012

Unwin & Macpherson featured on inside cover at AngewandteChemie

In their Angewandte Communication P. R. Unwin, J. V. Macpherson, et al. combined high-resolution electrochemical imaging, micro-Raman, and electron-microscopy data to demonstrate that spatially heterogeneous electron-transfer kinetics correlates directly with the local density of electronic states of polycrystalline boron-doped diamond (pBDD). A Multi-Microscopy Approach allowed electrochemical reaction rates to be linked to the corresponding dopant levels in pBDD. See for more details.

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27 Jun 2012

Unique pathway for pyrrole biosynthesis discovered

Prof. Greg Challis and Dr Lijiang Song, in collaboration with researchers at the University of Paris, report in Angewandte Chemie a hitherto unanticipated pathway for the biosynthesis of pyrroles from sugars. Using a combination of genetic engineering, isolation, structure elucidation, synthesis and feeding of biosynthetic intermediates, and incorporation of stable isotope-labelled precursors, the researchers showed that a carbohydrate, most likely N-acetylglucosamine-1-phosphate, is elaborated to the 4-acetamidopyrrole-2-carboxylate building blocks of the DNA-binding antibiotic congocidine (also known as netropsin). The assembly of pyrroles from carbohydrates is unprecedented in Nature and raises several intriguing questions regarding the mechanisms of the reactions involved. See for further details.

26 Jun 2012

Nanodiamonds bring back sparkle to cleaning

Nanodiamonds have been found to help loosen crystallized fat from surfaces in a project led by Dr Andrew Marsh at University of 糖心TV. The tiny carbon particles transform the ability of surfactants to shift dirt in cold water, findings that could bring eco friendly low temperature laundry cycles.

The research is published in ACS Applied Materials and Interfaces and highlighted in the and Daily Telegraph, 26 June.

Nanodiamond Promotes Surfactant-Mediated Triglyceride Removal from a Hydrophobic Surface at or below Room Temperature Xianjin Cui, Xianping Liu, Andrew S. Tatton, Steven P. Brown, Haitao Ye, and Andrew Marsh ACS Applied Materials and Interfaces 2012,

 

23 Jun 2012

Modelling Ultrafast Photochemistry in DNA bases

Team Stavros, in collaboration with Dr Martin Paterson at Heriot-Watt University, publishes work in the Journal of the American Chemical Society. They intricately map the ultrafast photochemistry occurring in aminobenzene (aniline), demonstrating that it is an excellent model for better understanding highly efficient mechanisms in the DNA base guanine which prevent toxic UV induced photodecomposition.

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