The Peptide Can Influence Sugar Conformation in Small Asn Glycopeptides

Hindley, M.; Lee, Kwun-Chi; Davis, Jeffery T.

doi:10.1081/car-200060393

Cited by 5 publications

(2 citation statements)

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“…Recently, an attention has been paid, in particular, to the rich conformational variety of carbohydrates. , As part of glycoproteins, glycolipids, and other biomolecules, carbohydrates, due to their conformational flexibility, offer an additional “alphabet” in many biological processes, such as signaling, cell−cell recognition, and molecular and cellular communication …”

Section: Introductionmentioning

confidence: 99%

“…Recently, an attention has been paid, in particular, to the rich conformational variety of carbohydrates. 18,19 As part of glycoproteins, glycolipids, and other biomolecules, carbohydrates, due to their conformational flexibility, offer an additional "alphabet" in many biological processes, such as signaling, cell-cell recognition, and molecular and cellular communication. 20 In our previous work, [21][22][23][24][25][26][27] thermodynamic studies of some ternary electrolyte + saccharide + water systems have been carried out using galvanic cells and densimeter.…”

Section: Introductionmentioning

confidence: 99%

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Volumetric and Viscosity Properties of Monosaccharides in Aqueous Amino Acid Solutions at 298.15 K

et al. 2006

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Apparent molar volumes V Φ,S and viscosity B-coefficients for D-(+)-glucose, D-(+)-galactose, D-(+)-xylose, and D-(-)-ribose in aqueous amino acid (glycine or L-alanine) solutions have been determined respectively from density and viscosity measurements at 298.15 K. Infinite-dilution apparent molar volumes for the saccharides V Φ,S 0 in aqueous glycine or L-alanine solutions have been evaluated, together with the standard transfer volumes ∆ t V Φ,S 0 of the saccharides from water to aqueous amino acid solutions. It is shown that values of transfer volumes and viscosity B-coefficients are positive and increase with increasing amino acid contents. Volumetric parameters indicating the interactions of saccharides with amino acids in water have been obtained from the transfer volumes of the saccharides. The interactions between saccharides and amino acids are discussed in terms of the structural interaction model and the stereo structure of monosaccharide molecules.

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Section: Introductionmentioning

confidence: 99%