4.7 Article

Substituent Effects in Synthetic Lectins - Exploring the Role of CH-π Interactions in Carbohydrate Recognition

Journal

JOURNAL OF ORGANIC CHEMISTRY
Volume 76, Issue 16, Pages 6548-6557

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/jo200755z

Keywords

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Funding

  1. EPSRC [EP/D060192/1]
  2. DTA
  3. Engineering and Physical Sciences Research Council [EP/D060192/1] Funding Source: researchfish
  4. EPSRC [EP/D060192/1] Funding Source: UKRI

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Contacts between aromatic surfaces and saccharide CH groups are common motifs in natural carbohydrate recognition. These CH-pi interactions are modeled in synthetic lectins which employ oligophenyl units as apolar surfaces. Here we report the synthesis and study of new synthetic lectins with fluoro- and hydroxy-substituted biphenyl units, designed to explore the role of pi-electron density in carbohydrate CH-pi interactions. We find evidence that recognition can be moderated through electronic effects but that other factors such as cavity hydration are also important and sometimes predominant in determining binding strengths.

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