Naslov
Sinteza 1-aminoadamantilnih derivata manoze i galaktoze i termodinamika kompleksiranja s beta-ciklodekstrinom
(Synthesis of 1-adamantamine derivatives of mannose and galactose and thermodynamics of complexation with betha-cyclodextrin)

Autori
Ribić, Rosana ; Car, Željka ; Požar, Josip ; Kovačević, Davor ; Petrović Peroković, Vesna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
XIII. Ružičkini dani "Danas znanost-sutra industrija" : zbornik radova i sažetaka / Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010, 28-28

ISBN
978-953-7005-22-1

Skup
XIII. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
adamantilni glikokonjugati ; sinteza ; betha-ciklodekstrin ; kompleksiranje ; termodinamika
(adamantyl glycoconjugates ; synthesis ; betha-cyclodextrin ; complexation ; thermodynamics)

Sažetak
Protein lectins that specifically bind carbohydrate molecules are key components in cell recognition process and transfer of biological information. It is well known that cyclodextrin molecules are suitable models that contribute to better understanding of the noncovalent interactions. Adamantane derivatives bind well into β-cyclodextrin cavity and adamantyl glycosides also proved to be suitable substrates for further study of these interactions. We present in this work the synthesis of adamantyl glycoconjugates in which adamantyl unit was indirectly connected to monosaccharides mannose or galactose through chiral linkers (methyl esters of (R)- or (S)-3- hydroxypropanoic acid). Linker was connected to monosaccharide molecule through O-glycosidic bond and to 1-adamantamine molecule with amide bond. The complexation of adamantyl glycoconjugates with β-cyclodextrin was studied in water at 25 ºC by means of titration calorimetry. The thermodynamic parameters of complexation, namely reaction enthalpies, standard reaction entropies and binding constants were determined. In the case of all investigated derivates the complexation process was enthalpically controlled. The standard reaction entropy was positive for all examined reactions. In general, the complexation parameters of different adamantyl glycoconjugates and β-cyclodextrin were very similar. It can be concluded that the sugar structure and the configuration of the anomeric carbon and of the stereogenic center of the linker do not influence the complexation thermodynamics significantly.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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