1. Experimental measurement of carbohydrate-aromatic stacking in water by using a dangling-ended DNA model system.
- Author
-
Morales JC, Reina JJ, Díaz I, Aviñó A, Nieto PM, and Eritja R
- Subjects
- Magnetic Resonance Spectroscopy, Oligonucleotides chemistry, Temperature, Thermodynamics, Carbohydrates chemistry, DNA chemistry, Models, Genetic, Water chemistry
- Abstract
Protein-carbohydrate recognition is of fundamental importance for a large number of biological processes; carbohydrate-aromatic stacking is a widespread, but poorly understood, structural motif in this recognition. We describe, for the first time, the measurement of carbohydrate-aromatic interactions from their contribution to the stability of a dangling-ended DNA model system. We observe clear differences in the energetics of the interactions of several monosaccharides with a benzene moiety depending on the number of hydroxy groups, the stereochemistry, and the presence of a methyl group in the pyranose ring. A fucose-benzene pair is the most stabilizing of the studied series (-0.4 Kcal mol(-1)) and this interaction can be placed in the same range as other more studied interactions with aromatic residues of proteins, such as Phe-Phe, Phe-Met, or Phe-His. The noncovalent forces involved seem to be dispersion forces and nonconventional hydrogen bonds, whereas hydrophobic effects do not seem to drive the interaction.
- Published
- 2008
- Full Text
- View/download PDF