Glycoscience 2008
DOI: 10.1007/978-3-540-30429-6_1
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Structure and Conformation of Carbohydrates

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Cited by 15 publications
(5 citation statements)
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References 430 publications
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“…The flip-flop interpretation now reasonably explains the strong differences in the sugar and fatty alcohol conformations, deduced by the multiple NMR signals attributed to chemically equivalent groups. The existence of various low-energy conformations, each having specific NMR signature, for sugars in solution and solid state , further supports our interpretation.…”
Section: Resultssupporting
confidence: 81%
See 1 more Smart Citation
“…The flip-flop interpretation now reasonably explains the strong differences in the sugar and fatty alcohol conformations, deduced by the multiple NMR signals attributed to chemically equivalent groups. The existence of various low-energy conformations, each having specific NMR signature, for sugars in solution and solid state , further supports our interpretation.…”
Section: Resultssupporting
confidence: 81%
“…In the specific case of glycolipids, specific self-assembled structures (monolayer crystal, bilayer crystal, or micellar fiber) have been associated to conformational changes in the linear gluconamide headgroup by means of 13 C ssNMR. It was found that gauche effects, in some cases up to the γ position, in the sugar chain induce upfield chemical shifts, while anti and trans conformations result in downfield shifts. Each structure (monolayer crystal, bilayer crystal, or micellar fiber) was then characterized by a given organization of the gluconamide and a characteristic 13 C ssNMR fingerprint, which could be explained by gauche , γ- gauche , anti , and trans conformations of the headgroup. Similar structural–spectroscopic correlations have been collected over the years for much simpler cyclic sugars including glucose, whereas pyranoses can undergo important conformational changes when the appropriate energy barriers are crossed. …”
Section: Resultsmentioning
confidence: 80%
“…270e290). The difference in amount of furan formed from fructose and glucose may be because glucose is more stable than fructose when heated (Grindley, 2008).…”
Section: Formation Of Furan and Organic Acids In Unbuffered Solutionmentioning
confidence: 99%
“…Finally, the 1 J C1,H1 was determined for each glucosyl of B in D 2 O. It is well-known for D-glucopyranosides that for an α-linked anomer the 1 J C1,H1 ≈170 Hz and for a β-linked anomer the 1 J C1,H1 ≈160 Hz (Tvaroska and Taravel, 1995;Grindley, 2008). The observed values for 3-O-(161 Hz), 7-O-(162 Hz), and 4′-O-glucosyls (161 Hz) in B confirmed that they all are β-linked to the aglycone.…”
Section: Flavonoids In Hemolymphmentioning
confidence: 99%