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Molecular Recognition of Saccharides by Proteins. Insights on the Origin of the Carbohydrate−Aromatic Interactions

The existence of stabilizing carbohydrate−aromatic interactions is demonstrated from both the theoretical and experimental viewpoints. The geometry of experimentally based galactose-lectin complexes has been properly accounted for by using a MP2/6-31G(d,p) level of theory and by considering a counte...

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Published in:Journal of the American Chemical Society 2005-05, Vol.127 (20), p.7379-7386
Main Authors: Fernández-Alonso, María del Carmen, Cañada, Francisco Javier, Jiménez-Barbero, Jesús, Cuevas, Gabriel
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container_issue 20
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container_title Journal of the American Chemical Society
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creator Fernández-Alonso, María del Carmen
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description The existence of stabilizing carbohydrate−aromatic interactions is demonstrated from both the theoretical and experimental viewpoints. The geometry of experimentally based galactose-lectin complexes has been properly accounted for by using a MP2/6-31G(d,p) level of theory and by considering a counterpoise correction during optimization. In this case, the stabilizing interaction energy of the fucose−benzene complex amounts to 3.0 kcal/mol. The theoretical results obtained herein indicate that the carbohydrate−aromatic interactions are stabilizing interactions with an important dispersive component and that electronic density between the sugar hydrogens and the aromatic ring indeed exists, thus giving rise to three so-called nonconventional hydrogen bonds. Experimental evidence of the intrinsic tendency of aromatic moieties to interact with certain sugars has also been shown by simple NMR experiments in water solution. Benzene and phenol specifically interact with the clusters of C−H bonds of the alpha face of methyl β-galactoside, without requiring the well-defined three-dimensional shape provided by a protein receptor, therefore resembling the molecular recognition features that are frequently observed in many carbohydrate−protein complexes.
doi_str_mv 10.1021/ja051020+
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subjects Benzene - chemistry
Biological and medical sciences
Carbohydrates - chemistry
Fundamental and applied biological sciences. Psychology
Hemagglutinin Glycoproteins, Influenza Virus - chemistry
Interactions. Associations
Intermolecular phenomena
Lectins - chemistry
Mannosides - chemistry
Methylgalactosides - chemistry
Methylmannosides
Models, Molecular
Molecular biophysics
Nuclear Magnetic Resonance, Biomolecular
Oligosaccharides - chemistry
Phenols - chemistry
Proteins - chemistry
Thermodynamics
title Molecular Recognition of Saccharides by Proteins. Insights on the Origin of the Carbohydrate−Aromatic Interactions
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