Carbohydrate-protein interaction hydrophobic interactions

Polymer adsorption has also been adapted to QCM sensing whereby biofunctional thin films are adsorbed on the crystal surface with non-specific binding controlled by tuning of polymer composition. This approach proved successful as applied to carbohydrate-protein interaction by Matsuura et al. through adsorption of lactose bearing amphiphilic polymers on hydrophobic surfaces which then showed RCA12o and peanut lectin (PNA) affinity [33]. Carbohydrate surfaces prepared by photo insertion into an adsorbed polymer were tested by QCM and showed the predicted affinities [34] while in another example a covalently bound glycopolymer demonstrated Concanavalin A detection ability [35]. 

Biomolecules interact with one another through molecular surfaces that are structurally complementary. How can various proteins interact with molecules as different as simple ions, hydrophobic lipids, polar but uncharged carbohydrates, and even nucleic acids ... 

Initial solid phase synthesis25 was carried out on Merrifield s resin (1 % crosslinked chloromethylated styrene/divinylbenzene copolymer, 200-400 mesh) because of its track record in solid-phase peptide synthesis.26 Unfortunately, the Merrifield resin has limitations as a carbohydrate carrier to study interactions between the carbohydrates and relevant binding proteins. The hydrophobic nature of the resin leads to nonspecific, irreversible protein adsorption.27 Later work utilized Rapp s TentaGel, an amphiphilic, polyethylene glycol resin.28... 

The precise chemical interactions between an adhesin and its receptor are also important. For example, direct- and water-mediated hydrogen bonds are the most important interactions within the carbohydrate-recognition domain in carbohydrate-binding adhesins on the host cell surface (Weis and Drickamer, 1996). Nonpolar van der Waals interactions and hydrophobic "stacking of the receptor oligosaccharide rings with aromatic amino acid side chains of the bacterial adhesin protein also contribute to oligosaccharide-protein interactions. X-ray structural... 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

Lipids can best be defined as biomolecules which are soluble to a great extent in nonpolar solvents. In contrast to carbohydrates, proteins and nucleic acids, lipids do not have polymeric forms. By virtue of their hydrophobic nature they aggregate into large complexes, held together to a significant degree by nonpolar interactions. 

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