Effects of Sugar Functional Groups, Hydrophobicity, and Fluorination on Carbohydrate–DNA Stacking Interactions in Water-Reference-Cited by-同舟云学术

Effects of Sugar Functional Groups, Hydrophobicity, and Fluorination on Carbohydrate–DNA Stacking Interactions in Water

Published:2014-03-05 Issue:6 Volume:79 Page:2419-2429
ISSN:0022-3263
Container-title:The Journal of Organic Chemistry
language:en
Short-container-title:J. Org. Chem.

Author:

Lucas Ricardo¹,Peñalver Pablo¹,Gómez-Pinto Irene²,Vengut-Climent Empar¹,Mtashobya Lewis³,Cousin Jonathan³,Maldonado Olivia S.¹,Perez Violaine¹,Reynes Virginie¹,Aviñó Anna⁴,Eritja Ramón⁴,González Carlos²,Linclau Bruno³,Morales Juan C.¹

Affiliation:

1. Department of Bioorganic Chemistry, Instituto de Investigaciones Químicas, CSIC−Universidad de Sevilla, 49 Américo Vespucio, 41092, Sevilla, Spain

2. Instituto de Química Física “Rocasolano”, CSIC, C. Serrano 119, 28006 Madrid, Spain

3. Chemistry, University of Southampton, Highfield, Southampton SO17 1BJ, United Kingdom

4. Instituto de Química Avanzada de Cataluña (IQAC), CSIC, CIBER−BBN Networking Centre on Bioengineering, Biomaterials and Nanomedicine, Jordi Girona 18-26, E-08034 Barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jo402700y

Reference46 articles.

1. Carbohydrate–Aromatic Interactions

2. The CH/π hydrogen bond in chemistry. Conformation, supramolecules, optical resolution and interactions involving carbohydrates

3. Chemical Biology of the Sugar Code

4. Lectins: Carbohydrate-Specific Proteins That Mediate Cellular Recognition

5. History of lectins: from hemagglutinins to biological recognition molecules

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