Solvent effects in carbohydrate binding by synthetic receptors: Implications for the role of water in natural carbohydrate recognition

被引：75

作者：

Klein, Emmanuel ^{[1
]}

Ferrand, Yann ^{[1
]}

Barwell, Nicholas P. ^{[1
]}

Davis, Anthony P. ^{[1
]}

机构：

[1] Univ Bristol, Sch Chem, Bristol BS8 1TS, Avon, England

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION | 2008年 / 47卷 / 14期

基金：

英国工程与自然科学研究理事会;

关键词：

carbohydrates; hydrogen bonds; hydrophobic effect; molecular recognition; solvent effects;

D O I：

10.1002/anie.200704733

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

(Chemical Equation Presented) How do they do it? Carbohydrates are intrinsically difficult to bind in water. Lectins and other proteins succeed, but do they use polar or hydrophobic interactions? Studies of synthetic lectins in mixed solvent systems shed new light onto this contentious issue (see scheme; X=hydrophobic or hydrophilic solubilizing groups; R=H or alkyl group). © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.

引用

页码：2693 / 2696

页数：4

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