Cyclodextrin–monosaccharide interactions in water

Abstract

Stability constants and derived Gibbs energies, enthalpies and entropies of complexation of D-monosaccharides with 2-and /I-cyclodextrinll in water at 298.1 5 < obtained by titration microcalorimetry are reported. The results show that x-cyclodextrin interacts with D-glucose. o-fructose, D-xylose, D-mannose and o-galactose. No heat was evolved with D-arabinose. However, /I-cyclodextrin is able to recognise aldopentoses (o-xylose and D-arabinose) but not aldohexoses. 13C NMR studies on these systems are discussed.

Spacer directed metallo-supramolecular assemblies of pyridine carboxylates

“…More common are those donors that have similar characteristics (such as hardness) but show sufficient selectivity to differentiate metals of related properties, such as the isoelectronic Rh(I)/Pd(II) and Pt(II)/Au (III). Typical examples of such are the N,O donors such as amino acids [46][47][48], amino-alkoxides [49], carboxyimidazoles [50][51][52], pyrazine carboxylates [53][54][55][56][57], pyridine alkoxides [58][59][60], pyridine ketones [61,62], pyridine esters [63], pyrimidine carboxylates [64,65], pyridine carboxylates [31,[35][36][37][38][39][40][41][42][43][44][45][66][67][68][69][70][71][72][73][74][75][76][77][78][79] and pyrazole carboxylates …”

Polymer sequencing by molecular machines: a framework for predicting the resolving power of a sliding contact force spectroscopy sequencing method

“…4a). We then compared values of the same binding constant K for each of the monomers used in the present work, ( presented in Table 1, and derived from literature reports, [33][34][35][36] and/or measured by a UV spectroscopic method, see ESI †), to ΔG sl , and find no clear relationship between ΔG sl and log K, as depicted in Fig. 4b.…”

Complexation of D-Xylose and L-Arabinose with 18-Crown-6 in Aqueous Solutions: Calorimetric, Densimetric, and Viscometric Studies

“…Saccharides also participate in formation of enzyme-substrate complexes [5] and determine the antigen-antibody interactions [5,6]. All these processes include recognition of the reagent structure in the course of complex formation.The selective interactions of mono-and oligosaccharides with compounds of different nature and structure in solutions are of interest today [7][8][9][10][11]. The analysis of the literature data shows that these interactions occur due to noncovalent forces (van der Waals and electrostatic interactions, hydrogen bonds, etc.).…”

“…The selective interactions of mono-and oligosaccharides with compounds of different nature and structure in solutions are of interest today [7][8][9][10][11]. The analysis of the literature data shows that these interactions occur due to noncovalent forces (van der Waals and electrostatic interactions, hydrogen bonds, etc.).…”

“…The analysis of the literature data shows that these interactions occur due to noncovalent forces (van der Waals and electrostatic interactions, hydrogen bonds, etc.). The authors of [7][8][9] concluded that capability of saccharides to form complexes is determined by their structures. However, in many cases, the nature of intermolecular interactions in saccharide complexes, their peculiar features, and the role of a solvent in these processes remain still unclear.…”