Experimental measurement of carbohydrate-aromatic stacking in water by using a dangling-ended DNA model system

Chemistry - A European Journal

Volumn 14, Issue 26, 2008, Pages 7828-7835

  Morales, Juan C ^a   Reina, José J ^a   Díaz, Irene ^a   Aviñó, Anna ^b   Nieto, Pedro M ^a   Eritja, Ramón ^b  

^a CSIC   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Carbohydrate aromatic stacking; Carbohydrates; DNA; Molecular recognition; Stacking interactions

Indexed keywords

AROMATIC COMPOUNDS; BENZENE; BIOMOLECULES; DNA; GENES; GLUCOSE; HYDROCARBONS; NUCLEIC ACIDS; ORGANIC ACIDS; ORGANIC COMPOUNDS; STEREOCHEMISTRY; SYSTEM STABILITY;

AROMATIC INTERACTIONS; BIOLOGICAL PROCESSING; CARBOHYDRATE-AROMATIC STACKING; DNA MODELING; EXPERIMENTAL MEASUREMENTS; HYDROXY GROUPS; METHYL GROUPS; MOLECULAR RECOGNITION; PROTEIN-CARBOHYDRATE; PYRANOSE; STACKING INTERACTIONS; STRUCTURAL MOTIFS;

CARBOHYDRATES;

CARBOHYDRATE; DNA; OLIGONUCLEOTIDE; WATER;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TEMPERATURE; THERMODYNAMICS;

CARBOHYDRATES; DNA; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, GENETIC; OLIGONUCLEOTIDES; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 53849145719     PISSN: 09476539     EISSN: 15213765     Source Type: Journal    
DOI: 10.1002/chem.200800335     Document Type: Article

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