English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/36808
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorMorales, Juan Carlos-
dc.contributor.authorReina, José J.-
dc.contributor.authorDíaz-Contreras, Irene-
dc.contributor.authorAviñó, Anna-
dc.contributor.authorNieto, Pedro M.-
dc.contributor.authorEritja Casadellà, Ramón-
dc.date.accessioned2011-06-14T13:04:28Z-
dc.date.available2011-06-14T13:04:28Z-
dc.date.issued2008-07-21-
dc.identifier.citationChemistry - a European Journal 14(26): 7828-7835 (2008)es_ES
dc.identifier.issn0947-6539-
dc.identifier.urihttp://hdl.handle.net/10261/36808-
dc.description8 páginas, 3 figuras, 2 tablas, 2 esquemases_ES
dc.description.abstractProtein–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_ES
dc.description.sponsorshipWe thank the Ministry of Science and Education for funding (grant no.: CTQ-2006-01123/BQU) and for a Ramón y Cajal contract (J.C.M.).es_ES
dc.language.isoenges_ES
dc.publisherWiley-VCHes_ES
dc.rightsopenAccesses_ES
dc.subjectCarbohydrate-aromatic stackinges_ES
dc.subjectCarbohydrateses_ES
dc.subjectDNAes_ES
dc.subjectMolecular recognitiones_ES
dc.subjectStacking interactionses_ES
dc.titleExperimental Measurement of Carbohydrate–Aromatic Stacking in Water by Using a Dangling-Ended DNA Model Systemes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1002/chem.200800335-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1002/chem.200800335es_ES
dc.identifier.e-issn1521-3765-
dc.contributor.funderEuropean Commission-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
Appears in Collections:(IIQ) Artículos
(IBMB) Artículos
Files in This Item:
File Description SizeFormat 
carbohydrate-aromatic_stacking_Morales.pdf196,26 kBAdobe PDFThumbnail
View/Open
Show simple item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.