Premium
Solvent Effects in Carbohydrate Binding by Synthetic Receptors: Implications for the Role of Water in Natural Carbohydrate Recognition
Author(s) -
Klein Emmanuel,
Ferrand Yann,
Barwell Nicholas P.,
Davis Anthony P.
Publication year - 2008
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.200704733
Subject(s) - chemistry , carbohydrate , solvent , molecular recognition , carbohydrate chemistry , polar , organic chemistry , biochemistry , combinatorial chemistry , molecule , physics , astronomy
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).