IR-Spectral Signatures of Aromatic-Sugar Complexes: Probing Carbohydrate-Protein Interactions

Key interactions: Sugar–arene complexes have been created in molecular‐beam experiments and observed by IR ion‐dip spectroscopy in the gas phase. These complexes are powerful models of the selective recognition seen in protein–sugar complexes, for example between the galactose‐specific lectin from A...

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Published inAngewandte Chemie International Edition Vol. 46; no. 20; pp. 3644 - 3648
Main Authors Screen, James, Stanca-Kaposta, E. Cristina, Gamblin, David P., Liu, Bo, Macleod, Neil A., Snoek, Lavina C., Davis, Benjamin G., Simons, John P.
Format Journal Article
LanguageEnglish
Published Weinheim WILEY-VCH Verlag 01.01.2007
WILEY‐VCH Verlag
Subjects
Carbohydrate Conformation
carbohydrates
Carbohydrates - chemistry
Computer Simulation
density functional calculations
Hydrogen Bonding
Models, Chemical
Models, Molecular
molecular recognition
Proteins - chemistry
Sensitivity and Specificity
Spectrophotometry, Infrared - methods
vibrational spectroscopy
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Summary:Key interactions: Sugar–arene complexes have been created in molecular‐beam experiments and observed by IR ion‐dip spectroscopy in the gas phase. These complexes are powerful models of the selective recognition seen in protein–sugar complexes, for example between the galactose‐specific lectin from Artocarpus hirsute and MeGal (see picture).
Bibliography:ark:/67375/WNG-5GNGRGH3-7
Financial support was provided by the EPSRC (Grant GR/T26542), the Leverhulme Trust (Grant F/08788G), and the Royal Society (L.C.S., University Research Fellowship). We also acknowledge support from the CLRC Laser Support Facility, the Physical and Theoretical Chemistry Laboratory, and Corpus Christi College, Oxford (L.C.S.).
Leverhulme Trust - No. F/08788G
EPSRC - No. GR/T26542
Royal Society
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ArticleID:ANIE200605116
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1433-7851
1521-3773
DOI:10.1002/anie.200605116