Molecular Recognition of Saccharides by Proteins. Insights on the Origin of the Carbohydrate−Aromatic Interactions-Reference-Cited by-同舟云学术

Molecular Recognition of Saccharides by Proteins. Insights on the Origin of the Carbohydrate−Aromatic Interactions

Published:2005-04-29 Issue:20 Volume:127 Page:7379-7386
ISSN:0002-7863
Container-title:Journal of the American Chemical Society
language:en
Short-container-title:J. Am. Chem. Soc.

Author:

Fernández-Alonso María del Carmen¹,Cañada Francisco Javier¹,Jiménez-Barbero Jesús¹,Cuevas Gabriel¹

Affiliation:

1. Contribution from the Centro de Investigaciones Biológicas, Consejo Superior de Investigaciones Científicas, Ramiro de Maeztu 9, 28040 Madrid, Spain, and Instituto de Química, Universidad Nacional Autónoma de México, Apdo. Postal 70213, 04510, Coyoacán, Circuito Exterior, México DF

Publisher

American Chemical Society (ACS)

Subject

Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis

Link

https://pubs.acs.org/doi/pdf/10.1021/ja051020%2B

Reference38 articles.

1. Chemical Biology of the Sugar Code

2. Multivalency and the Mode of Action of Bacterial Sialidases

Cited by 214 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CH−π Interactions Are Required for Human Galectin-3 Function;JACS Au;2024-07-18

2. A Computational and Chemical Design Strategy for Manipulating Glycan‐Protein Recognition;Advanced Science;2024-04-06

3. Elucidation of the structure of carbohydrates and their interactions by nuclear magnetic resonance spectroscopy;Translational Glycobiology in Human Health and Disease;2024

4. Fractal nature of benzene stacking interactions;2023-07-10

5. Martini 3 Coarse-Grained Force Field for Carbohydrates;Journal of Chemical Theory and Computation;2022-11-07