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Effects of Noncovalent Interactions on High-Spin Fe(IV)–Oxido Complexes

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journal contribution
posted on 24.06.2020, 18:35 by Victoria F. Oswald, Justin L. Lee, Saborni Biswas, Andrew C. Weitz, Kaustuv Mittra, Ruixi Fan, Jikun Li, Jiyong Zhao, Michael Y. Hu, Esen E. Alp, Emile L. Bominaar, Yisong Guo, Michael T. Green, Michael P. Hendrich, A. S. Borovik
High-valent nonheme FeIV–oxido species are key intermediates in biological oxidation, and their properties are proposed to be influenced by the unique microenvironments present in protein active sites. Microenvironments are regulated by noncovalent interactions, such as hydrogen bonds (H-bonds) and electrostatic interactions; however, there is little quantitative information about how these interactions affect crucial properties of high valent metal–oxido complexes. To address this knowledge gap, we introduced a series of FeIV–oxido complexes that have the same S = 2 spin ground state as those found in nature and then systematically probed the effects of noncovalent interactions on their electronic, structural, and vibrational properties. The key design feature that provides access to these complexes is the new tripodal ligand [poat]3–, which contains phosphinic amido groups. An important structural aspect of [FeIVpoat­(O)] is the inclusion of an auxiliary site capable of binding a Lewis acid (LAII); we used this unique feature to further modulate the electrostatic environment around the Fe–oxido unit. Experimentally, studies confirmed that H-bonds and LAII s can interact directly with the oxido ligand in FeIV–oxido complexes, which weakens the FeO bond and has an impact on the electronic structure. We found that relatively large vibrational changes in the Fe–oxido unit correlate with small structural changes that could be difficult to measure, especially within a protein active site. Our work demonstrates the important role of noncovalent interactions on the properties of metal complexes, and that these interactions need to be considered when developing effective oxidants.