Issue 54, 2015

Sugar chain-binding specificity and native folding state of lectins preserved in hydrated ionic liquids

Abstract

Lectins, dissolved and stored in hydrated cholinium dihydrogen phosphate, maintained recognition and binding affinity to specific sugar chains even after thermal treatment or long-term storage. Additionally, the dissolved lectin recovered its native folding state after thermal treatment.

Graphical abstract: Sugar chain-binding specificity and native folding state of lectins preserved in hydrated ionic liquids

Supplementary files

Article information

Article type
Communication
Submitted
16 Apr 2015
Accepted
21 May 2015
First published
21 May 2015

Chem. Commun., 2015,51, 10883-10886

Sugar chain-binding specificity and native folding state of lectins preserved in hydrated ionic liquids

K. Fujita, M. Sanada and H. Ohno, Chem. Commun., 2015, 51, 10883 DOI: 10.1039/C5CC03142G

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