Impact of Aromatic Stacking on Glycoside Reactivity: Balancing CH/π and Cation/π Interactions for the Stabilization of Glycosyl-Oxocarbenium Ions-Reference-Cited by-同舟云学术

Impact of Aromatic Stacking on Glycoside Reactivity: Balancing CH/π and Cation/π Interactions for the Stabilization of Glycosyl-Oxocarbenium Ions

Published:2019-08-07 Issue:34 Volume:141 Page:13372-13384
ISSN:0002-7863
Container-title:Journal of the American Chemical Society
language:en
Short-container-title:J. Am. Chem. Soc.

Author:

Montalvillo-Jiménez Laura¹,Santana Andrés G.¹^ORCID,Corzana Francisco²^ORCID,Jiménez-Osés Gonzalo³^ORCID,Jiménez-Barbero Jesús³⁴^ORCID,Gómez Ana M.¹^ORCID,Asensio Juan Luis¹^ORCID

Affiliation:

1. Instituto de Química Orgánica (IQOG-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

2. Departamento Quı́mica and Centro de Investigación en Sı́ntesis Quı́mica, Universidad de La Rioja, 26006 Logroño, Spain

3. Center for Cooperative Research in Biosciences (CIC-bioGUNE), 48160 Derio, Spain

4. Basque Foundation for Science, Ikerbasque, 48013 Bilbo, Spain

Funder

Ministerio de Econom?a y Competitividad

Mizutani Foundation for Glycoscience

Ministerio de Ciencia, Innovaci?n y Universidades

Publisher

American Chemical Society (ACS)

Subject

Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis

Link

https://pubs.acs.org/doi/pdf/10.1021/jacs.9b03285

Reference60 articles.

1. Carbohydrate–Aromatic Interactions

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

4. Enthalpic Nature of the CH/π Interaction Involved in the Recognition of Carbohydrates by Aromatic Compounds, Confirmed by a Novel Interplay of NMR, Calorimetry, and Theoretical Calculations

5. On the Importance of Carbohydrate-Aromatic Interactions for the Molecular Recognition of Oligosaccharides by Proteins: NMR Studies of the Structure and Binding Affinity of AcAMP2-like Peptides with Non-Natural Naphthyl and Fluoroaromatic Residues

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