Effect of β-O-Glucosylation onL-Ser andL-Thr Diamides: A Bias toward α-Helical Conformations
作者:Francisco Corzana、Jesús H. Busto、Søren B. Engelsen、Jesús Jiménez-Barbero、Juan L. Asensio、Jesús M. Peregrina、A. Avenoza
DOI:10.1002/chem.200600128
日期:2006.10.16
Beta-D-O-glucosylation produces a remarkable effect on the peptide backbone of the model peptides derived from serine and threonine. Consequently, this type of glycosylation is responsible for the experimentally observed shift from extended conformations (model peptides) towards the folded conformations (model glycopeptides). The conclusion has been solidly assessed by a combined NMR/MD protocol. Interestingly
β-DO-葡萄糖基化对衍生自丝氨酸和苏氨酸的模型肽的肽主链产生显着影响。因此,这种类型的糖基化负责实验上观察到的从延伸构象(模型肽)向折叠构象(模型糖肽)的转变。该结论已经通过NMR / MD组合方案进行了可靠的评估。有趣的是,糖肽的MD(分子动力学)结果表明糖和肽部分之间存在水桥分子,这可以解释水溶液中折叠构象异构体的稳定性。