Experimental Measurement of Carbohydrate-Aromatic Stacking in Water by Using a Dangling-Ended DNA Model System
作者:Juan C. Morales、José J. Reina、Irene Díaz、Anna Aviñó、Pedro M. Nieto、Ramón Eritja
DOI:10.1002/chem.200800335
日期:2008.9.8
fundamental importance for a large number of biological processes; carbohydrate-aromaticstacking is a widespread, but poorly understood, structural motif in this recognition. We describe, for the first time, the measurement of carbohydrate-aromatic interactions from their contribution to the stability of a dangling-endedDNAmodelsystem. We observe clear differences in the energetics of the interactions