Carbohydrate hydrogen-bonding cooperativity -: Intramolecular hydrogen bonds and their cooperative effect on intermolecular processes binding to a hydrogen-bond acceptor molecule

被引:1
作者
de la Paz, ML
Ellis, G
Pérez, M
Perkins, J
Jiménez-Barbero, J
Vicent, C
机构
[1] CSIC, Inst Quim Organ Gen, E-28006 Madrid, Spain
[2] CSIC, Inst Ciencia & Tecnol Polimeros, E-28006 Madrid, Spain
关键词
carbohydrates; cooperative effects; hydrogen bonds; supramolecular chemistry;
D O I
暂无
中图分类号
O62 [有机化学];
学科分类号
070303 ; 081704 ;
摘要
The high hydroxy (OH) group content in carbohydrates makes the, study of carbohydrate OH... XH and OH... X H-bond energetics fundamental to understanding of carbohydrate recognition. There is, however, a relative lack of knowledge concerning the factors that allow a carbohydrate to Participate in recognition events stabilised by intermolecular H bonds. We therefore present here a systematic study on the factors that determine the formation of a well-defined intramolecular H-bonding network between carbohydrate hydroxy groups, and its cooperative or anti-cooperative influence on selected intermolecular processes mediated by H bonds, With this in mind, we first determined the H-bonding networks of a series Of Carbohydrate derivatives-monoalcohols, 1,2- and 1,3-diols and amidoalcohols - by H-1 NMR and FT-IR spectroscopy, The hydroxy groups of these compounds showed different abilities to form intramolecular H bonds, depending on their relative positions and configurations on the pyranose ring, and on the nature of the adjacent functional groups. It has also been shown that both the directionality and strength of the intermolecular H-bonding network Of d Carbohydrate govern the formation of cooperative or anti-cooperative H-bond centres, with consequent repercussions on the thermodynamics of the intramolecular bonding interactions Of the Carbohydrate in question. From this study, some general rules for tire prediction of the intramolecular H-bonding network characteristics of d given carbohydrdte and its influence on the energetics of intended intermolecular recognition procosses have been inferred, The results presented here. give a new perspective over understanding of the rule of the H-bonding interactions in carbohydrdte recognition and have fundamental implications for the rational design of glycoconjugates incorporating H-bonding motifs with geometrical and electronic complementarity to given receptor molecules.
引用
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页码:840 / 855
页数:16
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