Affiliation:
1. Laboratory of Bacterial Polysaccharides, Division of Bacterial, Parasitic and Allergenic Products, Office of Vaccines Research and Review, Center for Biologics Evaluation and Research Food and Drug Administration Silver Spring Maryland USA
2. Department of Chemistry University of California at Davis Davis California USA
Abstract
AbstractHydrogen bonding is a crucial feature of biomolecules, but its characterization in glycans dissolved in aqueous solutions is challenging due to rapid hydrogen exchange between hydroxyl groups and H2O. In principle, the scalar (J) coupling constant can reveal the relative orientation of the atoms in the molecule. In contrast to J‐coupling through H‐bonds reported in proteins and nucleic acids, research on J‐coupling through H‐bonds in glycans dissolved in water is lacking. Here, we use sucrose as a model system for H‐bonding studies; its structure, which consists of glucose (Glc) and fructose (Frc), is well‐studied, and it is readily available. We apply the in‐phase, antiphase‐HSQC‐TOCSY and quantify previously unreported through H‐bond J‐values for Frc–OH1–Glc–OH2 in H2O. While earlier reports of Brown and Levy indicate this H‐bond as having only a single direction, our reported findings indicate the potential presence of two involving these same atoms, namely, G2OH ➔ F1O and F1OH ➔ G2O (where F and G stand for Frc and Glc, respectively). The calculated density functional theory J‐values for the G2OH ➔ F1O agree with the experimental values. Additionally, we detected four other possible H‐bonds in sucrose, which require different phi, psi (ϕ, ψ) torsion angles. The ϕ, ψ values are consistent with previous predictions of du Penhoat et al. and Venable et al. Our results will provide new insights into the molecular structure of sucrose and its interactions with proteins.