Biography
Biography: IMAD M. MOHAMED TAHIR
Abstract
Since 1968, BODIPY dyes have been widely used as fluorescence compounds in many applications due to their high absorption coefficient, fluorescence quantum yield, and good photochemical stability as well as other beneficial properties, such as the ability to be unaffected by the pH and polarity of the environment in which they are placed, which enables them to remain stable for long periods of time. However, BODIPY cores are hydrophobic; thus, they impede labeling in biological situations. Solubility in water is critical if fluorescent probes are to be used in biological conditions. The application of probes in molecular situations is also deterred by quenching or aggressiveness in water. Thus, it is important to develop a new water-soluble BODIPY dye using spectroscopic methods. The study aimed to synthesize a new water-soluble BODIPY dye by introducing quaternary ammonium groups into the BODIPY core. The water-soluble BODIPY dye containing quaternary ammonium groups was created by introducing the water-solubilizing groups onto the meso position followed by formation of the quaternary ammonium groups using methyl iodide or 1,3-propanesultone. new and competent technique was extended and optimized for the successful synthesis of water-soluble BODIPY dyes via introducing hydrophilic groups. Moreover, with the aid of this new methodology, various derivatives of water-soluble BODIPY dyes were synthesized in moderate to good yields under mild reactions conditions. In addition, the proposed dye was verified to be soluble in water. The BODIPY water-soluble dyes present application potentials in cell imaging, labelling of bio-macromolecules, chemosensors, pH indicators, and photodynamic therapy. It is a general feeling that for them to be effective in application their optical properties and biocompatibility need to be enhanced and optimized by robust molecular design. In addition, we believe that our target BODIPY dye can also offer future application potential in the determination generally used to avert foods browning and as antioxidant and antibacterial in beverages (wine).