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Structure-activity relationships in carbohydrates revealed by their hydration

Author
Maugeri, L.; Busch, S.; McLain, S.; Pardo, L.; Ricci, M.; Bruni, F.
Type of activity
Journal article
Journal
Biochimica et biophysica acta. General subjects
Date of publication
2016-12-21
First page
1
Last page
8
DOI
https://doi.org/10.1016/j.bbagen.2016.12.017 Open in new window
URL
http://www.sciencedirect.com/science/article/pii/S0304416516305116 Open in new window
Abstract
One of the more intriguing aspects of carbohydrate chemistry is that despite having very similar molecular structures, sugars have very different properties. For instance, there is a sensible difference in sweet taste between glucose and trehalose, even though trehalose is a disaccharide that comprised two glucose units, suggesting a different ability of these two carbohydrates to bind to sweet receptors. Here we have looked at the hydration of specific sites and at the three-dimensional configu...
Keywords
Computer modelling, Neutron diffraction, Structure-function relationship, Sweet taste, Water, Water-carbohydrates interactions
Group of research
CRnE - Barcelona Research Center in Multiscale Science and Engineering
GCM - Group of Characterization of Materials

Participants

  • Maugeri, Laura  (author)
  • Busch, Sebastian  (author)
  • McLain, Sylvia E.  (author)
  • Pardo Soto, Luis Carlos  (author)
  • Ricci, Maria Antonieta  (author)
  • Bruni, Fabio  (author)