File(s) under permanent embargo
Reason: This item is currently closed access.
Anion binding in water at lanthanide centres: from structure and selectivity to signalling and sensing
journal contribution
posted on 2015-09-15, 12:54 authored by Stephen ButlerStephen Butler, David ParkerReversible anion binding at lanthanide centres in aqueous media has emerged as an effective means of signalling and sensing the presence of selected anions. The constitution and configuration of a wide range of anion adducts has been defined by X-ray analyses and NMR methods, and both chelating and monodentate binding modes characterised. Variation of the lanthanide ion modulates charge density, and ligand modification allows alteration of both the peripheral electrostatic gradient and the local steric demand at the metal centre. Thus, selectivity for a target anion can be engineered, and the affinity constant modulated to target the desired concentration range. Changes in anion concentration can be monitored rapidly, accurately and with high spatial resolution using optical emission spectroscopy and microscopy, facilitating the measurement of anions such as bicarbonate, lactate, citrate and urate in a variety of bio-fluids.
Funding
We thank the ERC for support (FCC 266804)
History
School
- Science
Department
- Chemistry
Published in
CHEMICAL SOCIETY REVIEWSVolume
42Issue
4Pages
1652 - 1666 (15)Citation
BUTLER, S.J. and PARKER, D., 2013. Anion binding in water at lanthanide centres: from structure and selectivity to signalling and sensing. Chemical Society Reviews, 42 (4), pp. 1652 - 1666.Publisher
© The Royal Society of ChemistryVersion
- VoR (Version of Record)
Publisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
2013Notes
This article is closed access.ISSN
0306-0012Publisher version
Language
- en