Complexation of L-histidine with pyridine carboxylic acid isomers in aqueous buffer solution at 298.15 K: a calorimetric study

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The peculiarities of interaction of heterocyclic amino acid of L-histidine (His) with structural isomers of pyridine carboxylic acid: picolinic (PA), nicotinic (NA), and isonicotinic (INA) acids in the phosphate buffer, pH 7.4 at T = 298.15 K, are studied by the method of solution calorimetry. Thermodynamic parameters, viz. binding constants, enthalpies of complexation, Gibbs energies and entropies, are determined. For His and pyridine monocarboxylic acids, the formation of hydrogen bonds and electrostatic interactions is found to be the main force determining the formation of complexes between them in the buffer solution, as evidenced by large negative enthalpy values and positive entropy values. The stability of the obtained complexes depends on the structural isomerism of pyridine carboxylic acid and increases in the series: PA < NA < INA. The main contribution to the stabilization of the formed complexes is shown to be made by the enthalpic component of the Gibbs free energy of complexation.

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Е. Tyunina

G. A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences

编辑信件的主要联系方式.
Email: tey@isc-ras.ru
俄罗斯联邦, Ivanovo, 153045

I. Mezhevoi

G. A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences

Email: tey@isc-ras.ru
俄罗斯联邦, Ivanovo, 153045

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2. Fig. 1. Structure of the studied compounds.

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3. Fig. 2. Dependences of enthalpies of transfer of L-histidine (His) from buffer to buffer solution of pyridinecarboxylic acid isomers (1 - INA, 2 - NA, 3 - PA) on PyCOOH concentration at T = 298.15 K. The molality of amino acid mHis=0.0064 mol kg-1.

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