PubMed · 6069177
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E Merdinger, P Kohn. 1967. Isolation and identification of trehalose from Pullularia pullulans.. https://doi.org/10.1139/m67-154
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This work presents quasi-elastic neutron scattering (QENS) and neutron spin echo (NSE) findings on homologous disaccharide (i.e. trehalose, maltose and sucrose)/water solutions as a function of temperature. The dynamical properties of these systems are investigated by QENS, which, on the picosecond scale, allows for the characterisation of the diffusion of both solutes and solvent. On the other hand, NSE investigates the dynamics on the nanosecond scale, allowing for the relaxation times of the disaccharide/water systems to be evaluated. The experimental data highlight a strong slowing down of water in the presence of disaccharides. The whole set of findings indicates, therefore, a noticeable disaccharide-water interaction, which is more intense in the case of trehalose. This feature can justify its higher bioprotective effectiveness.
Crystal structures of peanut lectin complexed with Galbeta1-3Gal, methyl-T-antigen, Galbeta1-6GalNAc, Galalpha1-3Gal and Galalpha1-6Glc and that of a crystal grown in the presence of Galalpha1-3Galbeta1-4Gal have been determined using data collected at 100 K. The use of water bridges as a strategy for generating carbohydrate specificity was previously deduced from the complexes of the lectin with lactose (Galbeta1-4Glc) and T-antigen (Galbeta1-3GalNAc). This has been confirmed by the analysis of the complexes with Galbeta1-3Gal and methyl-T-antigen (Galbeta1-3GalNAc-alpha-OMe). A detailed analysis of lectin-sugar interactions in the complexes shows that they are more extensive when the beta-anomer is involved in the linkage. As expected, the second sugar residue is ill-defined when the linkage is 1-->6. There are more than two dozen water molecules which occur in the hydration shells of all structures determined at resolutions better than 2.5 A. Most of them are involved in stabilizing the structure, particularly loops. Water molecules involved in lectin-sugar interactions are also substantially conserved. The lectin molecule is fairly rigid and does not appear to be affected by changes in temperature.
1-Deoxy-1,1-bis(3-indolyl)alditols were synthesized by reacting 2.5equiv of indole with 1equiv of the following seven monosaccharides (D-galactose, D-mannose, D-allose, 2-deoxy-D-arabinohexose (2-deoxy-D-glucose), D-arabinose, L-arabinose, D-xylose), two disaccharides (D-lactose, D-maltose), and a trisaccharide (D-maltotriose) in 1:1 EtOH-H(2)O at room temperature, or at 40 or 50 degrees C, in the presence of 5 mol% scandium(III) trifluoromethanesulfonate [Sc(OTf)(3)], in a one-pot reaction, in 36-95% yields.