Recent advances in the field of genetic incorporation of non-canonical amino acids has led to a rapid expansion of fluorinated groups that can be site-specifically incorporated into a protein. Consequently, full exploration into the physical properties of fluorine in a biomolecular context has only just begun.
Fluorine has very similar steric properties to hydrogen: it can only form a single bond, has a short bond length (C-F = 1.35 Å, C-H = 1.10 Å), and the second smallest van der Waals radius (rWF = 1.47 Å, rWH = 1.20 Å). Although the electrostatic properties of fluorine differ significantly from those of hydrogen, local fluorination of an amino acid typically has a negligible effect on the tertiary structure of proteins. Fluorine is naturally absent in biomolecules and therefore its analysis has no background signal. This means fluorine atoms – introduced into the spatial context of a protein with precision – are excellent structural probes for the analysis of proteins using a smorgasbord of experimental techniques and offer new opportunities to design function in proteins.
In this presentation we will focus on the applications of fluorinated aromatic amino acids and their site-specific incorporation into proteins. We introduce the unique absorbance properties of fluorinated indole sidechains, show how 4-, 5-, 6- and 7-fluorotryptophan can be incorporated site-specifically and in high yields, and demonstrate how fluorotryptophan can be used as antenna to excite rare-earth metal ions in lanthanide luminescence studies. In 19F NMR, 2D spectra provide a structural restraint that act as a facile experimental validation of computationally generated models. We further look at the application of fluorinated phenylalanines; pentafluoro-phenylalanine has a reversed aromatic quadrupole observed in the canonical phenylalanine side chain. We demonstrate how we take advantage of this effect by engineering specific protein-protein interactions in vivo through the genetic encoding of phenylalanine and pentafluorophenylalanine.