CH/π Interactions in Carbohydrate Recognition
- PMID: 28644385
- PMCID: PMC6152320
- DOI: 10.3390/molecules22071038
CH/π Interactions in Carbohydrate Recognition
Abstract
Many carbohydrate-binding proteins contain aromatic amino acid residues in their binding sites. These residues interact with carbohydrates in a stacking geometry via CH/π interactions. These interactions can be found in carbohydrate-binding proteins, including lectins, enzymes and carbohydrate transporters. Besides this, many non-protein aromatic molecules (natural as well as artificial) can bind saccharides using these interactions. Recent computational and experimental studies have shown that carbohydrate-aromatic CH/π interactions are dispersion interactions, tuned by electrostatics and partially stabilized by a hydrophobic effect in solvated systems.
Keywords: CH/π interactions; carbohydrate-protein interactions; interaction energy; lectins; non-canonical hydrogen bond.
Conflict of interest statement
The author declares no conflict of interest.
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