Glycan interactions on glycocalyx mimetic surfaces: general discussion.
Glycan interactions on glycocalyx mimetic surfaces: general discussion.
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糖萼模拟表面上的聚糖相互作用：一般讨论。
DOI：
10.1039/c9fd90063b
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发表时间：
2019
影响因子：
3.4
通讯作者：
Azevedo HS
中科院分区：
文献类型：
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作者：
Azevedo HS
Adam Braunschweig开始了对Yoshiko Miura的论文的讨论：碳水化合物-碳水化合物的相互作用知之甚少，甚至被一些人认为是一个神话，因为它们太弱了。我想知道你们的材料是否可以利用或检查碳水化合物-碳水化合物的相互作用，将它们用于碳水化合物的分离，这仍然是一个主要的挑战。Yoshiko Miura回答：多价化合物也应用于碳水化合物-碳水化合物的相互作用。首先，碳水化合物-碳水化合物的相互作用比糖-蛋白质的相互作用弱得多。碳水化合物-碳水化合物相互作用的定量结合常数仍然很难获得。碳水化合物-碳水化合物的相互作用被多价糖聚合物和碳水化合物-蛋白质相互作用所放大()。1我认为，从定量测量结果来看，碳水化合物-碳水化合物的相互作用太弱，不能作为功能材料使用。(糖共聚物和碳水化合物的结合常数约为104Mà1，太弱了。)然而，连续ow体系是估算碳水化合物-碳水化合物相互作用的有效方法。2糖共聚物整体(多孔材料)的研究仍处于初级阶段，应扩展到包括碳水化合物-碳水化合物相互作用在内的新领域。
Adam Braunschweig opened discussion of the paper by Yoshiko Miura: Carbohydrate–carbohydrate interactions are poorly understood, even considered by some to be a myth because they are so weak. I was wondering if your materials could exploit or examine carbohydrate–carbohydrate interactions by using them for separations of carbohydrates, which still remain a major challenge.Yoshiko Miura answered: The multivalent compounds are also applied to the carbohydrate–carbohydrate interaction. First of all, the carbohydrate–carbohydrate interactions are much weaker than sugar–protein interactions. It is still difficult to obtain quantitative binding constants of carbohydrate–carbohydrate interactions. The carbohydrate–carbohydrate interactions are ampli ed by multivalent glycopolymer compounds and carbohydrate–protein interactions. 1 In my opinion, from the quantitative measurement results, the carbohydrate–carbohydrate interactions are too weak to apply it as a functional material.(The binding constants of the glycopolymer and carbohydrate are in the order of 104 Mà1, which are too weak.) However, the continuous ow system is a useful method to estimate the carbohydrate–carbohydrate interaction. 2 Investigation of the glycopolymer monolith (porous materials) is still its infancy and should be expanded to new areas including carbohydrate–carbohydrate interactions.