On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s10973-018-7333-5 http://hdl.handle.net/11449/188204 |
Resumo: | Supramolecular gels are soft materials formed mainly by low molecular weight units held together by intermolecular interactions. Stabilizing these kinds of materials is quite a challenge due to the influence of multiple factors interfering with the integrity of the supramolecular structure. In our previous studies, we have shown that the aminocarbohydrate meglumine (MEG) interacts with organic acids by ion-pairing leading to the formation of MEG–carboxylate adducts. These adducts undergo supramolecular polymerization by heat treatment, but the macromolecular assembly was stable for a short period due to hydrogen bond (H-bond) breakup. Herein, we attempt to study the influence of hydrophobic building blocks on the formation of these compounds aiming to stabilize H-bonds to produce polymerizable supra-amphiphiles in water. Oleic acid and stearic acid are two analogous fatty acids differing only in the presence of unsaturation that were used in our studies. Results demonstrated that the presence of unsaturation hinders gelation in water by interfering with the self-assembly behavior of supra-amphiphiles. Thus, unsaturated supra-amphiphiles behave like traditional surfactants and gelify water at high concentrations (above 30% w/w). On the other hand, supramolecular gels with a polymer-like behavior could be produced with a saturated supra-amphiphile in water (above 4% w/w). The material was characterized by a lamellar arrangement that facilitates the alignment of H-bonds necessary to stabilize the self-assembled structure. These results have pivotal importance on the design of polymerizable supra-amphiphiles and demonstrate that the double bond of hydrophobic building blocks is an important design factor to be considered by scientists studying similar materials. |
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On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphilesDouble bondFatty acidsMeglumineMolecular design factorsSupramolecular amphiphilesSupramolecular gelationSupramolecular gels are soft materials formed mainly by low molecular weight units held together by intermolecular interactions. Stabilizing these kinds of materials is quite a challenge due to the influence of multiple factors interfering with the integrity of the supramolecular structure. In our previous studies, we have shown that the aminocarbohydrate meglumine (MEG) interacts with organic acids by ion-pairing leading to the formation of MEG–carboxylate adducts. These adducts undergo supramolecular polymerization by heat treatment, but the macromolecular assembly was stable for a short period due to hydrogen bond (H-bond) breakup. Herein, we attempt to study the influence of hydrophobic building blocks on the formation of these compounds aiming to stabilize H-bonds to produce polymerizable supra-amphiphiles in water. Oleic acid and stearic acid are two analogous fatty acids differing only in the presence of unsaturation that were used in our studies. Results demonstrated that the presence of unsaturation hinders gelation in water by interfering with the self-assembly behavior of supra-amphiphiles. Thus, unsaturated supra-amphiphiles behave like traditional surfactants and gelify water at high concentrations (above 30% w/w). On the other hand, supramolecular gels with a polymer-like behavior could be produced with a saturated supra-amphiphile in water (above 4% w/w). The material was characterized by a lamellar arrangement that facilitates the alignment of H-bonds necessary to stabilize the self-assembled structure. These results have pivotal importance on the design of polymerizable supra-amphiphiles and demonstrate that the double bond of hydrophobic building blocks is an important design factor to be considered by scientists studying similar materials.Department of Chemistry Federal University of Sergipe (UFS), Campus (Itabaiana), Av. Vereador Olimpio Grande s/nSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Campus (Araraquara), Rodovia Araraquara-Jau Km 1Analytical Chemistry Department São Paulo State University IQ/UNESP, Professor Francisco Degni Street 55School of Pharmaceutical Sciences São Paulo State University (UNESP), Campus (Araraquara), Rodovia Araraquara-Jau Km 1Analytical Chemistry Department São Paulo State University IQ/UNESP, Professor Francisco Degni Street 55Universidade Federal de Sergipe (UFS)Universidade Estadual Paulista (Unesp)Cassimiro, Douglas L. [UNESP]Ferreira, Leonardo M. B. [UNESP]de Souza, Ana Luiza R. [UNESP]Fonseca, Mariana [UNESP]Kurokawa, Suzy S. S. [UNESP]Alonso, Jovan D. [UNESP]Sarmento, Victor Hugo V.Ribeiro, Clovis Augusto [UNESP]2019-10-06T16:00:36Z2019-10-06T16:00:36Z2018-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1599-1609http://dx.doi.org/10.1007/s10973-018-7333-5Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 1599-1609, 2018.1588-29261388-6150http://hdl.handle.net/11449/18820410.1007/s10973-018-7333-52-s2.0-8505484208384983108918100820000-0002-7984-5908Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Thermal Analysis and Calorimetryinfo:eu-repo/semantics/openAccess2022-03-04T14:10:11Zoai:repositorio.unesp.br:11449/188204Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:56:44.124413Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
title |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
spellingShingle |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles Cassimiro, Douglas L. [UNESP] Double bond Fatty acids Meglumine Molecular design factors Supramolecular amphiphiles Supramolecular gelation |
title_short |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
title_full |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
title_fullStr |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
title_full_unstemmed |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
title_sort |
On the influence of fatty acid chain unsaturation on supramolecular gelation of aminocarbohydrate-based supra-amphiphiles |
author |
Cassimiro, Douglas L. [UNESP] |
author_facet |
Cassimiro, Douglas L. [UNESP] Ferreira, Leonardo M. B. [UNESP] de Souza, Ana Luiza R. [UNESP] Fonseca, Mariana [UNESP] Kurokawa, Suzy S. S. [UNESP] Alonso, Jovan D. [UNESP] Sarmento, Victor Hugo V. Ribeiro, Clovis Augusto [UNESP] |
author_role |
author |
author2 |
Ferreira, Leonardo M. B. [UNESP] de Souza, Ana Luiza R. [UNESP] Fonseca, Mariana [UNESP] Kurokawa, Suzy S. S. [UNESP] Alonso, Jovan D. [UNESP] Sarmento, Victor Hugo V. Ribeiro, Clovis Augusto [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de Sergipe (UFS) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Cassimiro, Douglas L. [UNESP] Ferreira, Leonardo M. B. [UNESP] de Souza, Ana Luiza R. [UNESP] Fonseca, Mariana [UNESP] Kurokawa, Suzy S. S. [UNESP] Alonso, Jovan D. [UNESP] Sarmento, Victor Hugo V. Ribeiro, Clovis Augusto [UNESP] |
dc.subject.por.fl_str_mv |
Double bond Fatty acids Meglumine Molecular design factors Supramolecular amphiphiles Supramolecular gelation |
topic |
Double bond Fatty acids Meglumine Molecular design factors Supramolecular amphiphiles Supramolecular gelation |
description |
Supramolecular gels are soft materials formed mainly by low molecular weight units held together by intermolecular interactions. Stabilizing these kinds of materials is quite a challenge due to the influence of multiple factors interfering with the integrity of the supramolecular structure. In our previous studies, we have shown that the aminocarbohydrate meglumine (MEG) interacts with organic acids by ion-pairing leading to the formation of MEG–carboxylate adducts. These adducts undergo supramolecular polymerization by heat treatment, but the macromolecular assembly was stable for a short period due to hydrogen bond (H-bond) breakup. Herein, we attempt to study the influence of hydrophobic building blocks on the formation of these compounds aiming to stabilize H-bonds to produce polymerizable supra-amphiphiles in water. Oleic acid and stearic acid are two analogous fatty acids differing only in the presence of unsaturation that were used in our studies. Results demonstrated that the presence of unsaturation hinders gelation in water by interfering with the self-assembly behavior of supra-amphiphiles. Thus, unsaturated supra-amphiphiles behave like traditional surfactants and gelify water at high concentrations (above 30% w/w). On the other hand, supramolecular gels with a polymer-like behavior could be produced with a saturated supra-amphiphile in water (above 4% w/w). The material was characterized by a lamellar arrangement that facilitates the alignment of H-bonds necessary to stabilize the self-assembled structure. These results have pivotal importance on the design of polymerizable supra-amphiphiles and demonstrate that the double bond of hydrophobic building blocks is an important design factor to be considered by scientists studying similar materials. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 2019-10-06T16:00:36Z 2019-10-06T16:00:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s10973-018-7333-5 Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 1599-1609, 2018. 1588-2926 1388-6150 http://hdl.handle.net/11449/188204 10.1007/s10973-018-7333-5 2-s2.0-85054842083 8498310891810082 0000-0002-7984-5908 |
url |
http://dx.doi.org/10.1007/s10973-018-7333-5 http://hdl.handle.net/11449/188204 |
identifier_str_mv |
Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 1599-1609, 2018. 1588-2926 1388-6150 10.1007/s10973-018-7333-5 2-s2.0-85054842083 8498310891810082 0000-0002-7984-5908 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Thermal Analysis and Calorimetry |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1599-1609 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129376660750336 |