dc.creator | Morales, Juan C. | es |
dc.creator | Reina, José J. | es |
dc.creator | Díaz Contreras, Irene | es |
dc.creator | Aviñó, Anna | es |
dc.creator | Nieto, Pedro M. | es |
dc.creator | Eritja Casadellà, Ramón | es |
dc.date.accessioned | 2018-04-30T15:37:45Z | |
dc.date.available | 2018-04-30T15:37:45Z | |
dc.date.issued | 2008 | |
dc.identifier.citation | Morales, J.C., Reina, J.J., Díaz Contreras, I., Aviñó, A., Nieto, P.M. y Eritja Casadellà, R. (2008). Experimental Measurement of Carbohydrate–Aromatic Stacking in Water by Using a Dangling-Ended DNA Model System. Chemistry - a European Journal, 14 (26), 7828-7835. | |
dc.identifier.issn | 0947-6539 (impreso) | es |
dc.identifier.issn | 1521-3765 (electrónico) | es |
dc.identifier.uri | https://hdl.handle.net/11441/73810 | |
dc.description.abstract | Protein–carbohydrate recognition is of fundamental importance for a large
number of biological processes; carbohydrate–aromatic stacking is a widespread, but
poorly understood, structural motif in this recognition. We describe, for the first time, the
measurement of carbohydrate–aromatic interactions from their contribution to the stability
of a dangling-ended DNA model system. We observe clear differences in the energetics of
the interactions of several monosaccharides with a benzene moiety depending on the
number of hydroxy groups, the stereochemistry, and the presence of a methyl group in the
pyranose ring. A fucose–benzene pair is the most stabilizing of the studied series (-0.4
Kcal mol-1) and this interaction can be placed in the same range as other more studied
interactions with aromatic residues of proteins, such as Phe–Phe, Phe–Met, or Phe–His. The
noncovalent forces involved seem to be dispersion forces and nonconventional hydrogen
bonds, whereas hydrophobic effects do not seem to drive the interaction. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Wiley-VCH | es |
dc.relation.ispartof | Chemistry - a European Journal, 14 (26), 7828-7835. | |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Estados Unidos de América | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Carbohydrate–aromatic stacking | es |
dc.subject | Carbohydrates | es |
dc.subject | DNA | es |
dc.subject | Molecular recognition | es |
dc.subject | Stacking interactions | es |
dc.title | Experimental Measurement of Carbohydrate–Aromatic Stacking in Water by Using a Dangling-Ended DNA Model System | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/submittedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.relation.publisherversion | http://dx.doi.org/10.1002/chem.200800335 | es |
dc.identifier.doi | 10.1002/chem.200800335 | es |
idus.format.extent | 8 p. | es |
dc.journaltitle | Chemistry - a European Journal | es |
dc.publication.volumen | 14 | es |
dc.publication.issue | 26 | es |
dc.publication.initialPage | 7828 | es |
dc.publication.endPage | 7835 | es |