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Multiple Stimuli-Responsive Supramolecular Gel Formed from Modified Adenosine.

Shinya Kimura1, Sota Mori1, Masashi Yokoya1

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Novel urea derivatives act as low-molecular-weight gelators, forming stable supramolecular gels in halogenated solvents. These gels exhibit remarkable thermal, mechanical, and chemical stimuli-responsive reversible phase transitions, showcasing potential in advanced material applications.

Keywords:
adenosinegelphase transitionself-assemblysupramolecular chemistryurea

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Area of Science:

  • Supramolecular Chemistry
  • Materials Science

Background:

  • Low-molecular-weight gelators are crucial for developing novel materials with tunable properties.
  • Adenosine-based urea derivatives offer a promising scaffold for designing sophisticated gelators.

Purpose of the Study:

  • To synthesize and characterize novel urea derivatives as low-molecular-weight gelators.
  • To investigate the gelation behavior and stimuli-responsive properties of these compounds in various solvents.

Main Methods:

  • Synthesis of adenosine-based urea derivatives with modified ribose moieties.
  • Solubility and gelation studies in halogenated solvents.
  • Rheological analysis to determine viscoelastic properties.
  • Investigation of phase transitions induced by thermal, mechanical, and chemical stimuli.

Main Results:

  • Compound 2 selectively formed thermally stable supramolecular gels in halogenated solvents.
  • The supramolecular gel exhibited reversible gel-sol transitions upon heating-cooling cycles.
  • Multiple mechano-responsive gel-sol transitions were observed.
  • Anion addition (e.g., fluoride) and solvent changes (e.g., methanol) induced gel-to-sol transitions, with subsequent regelation possible.

Conclusions:

  • Adenosine-based urea derivatives can function as effective low-molecular-weight gelators.
  • The designed gelators demonstrate significant thermal and mechanical stability.
  • The supramolecular gels display versatile stimuli-responsive behaviors, opening avenues for smart material development.