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The effect of carbohydrate structures on the hydrogelation ability and morphology of self-assembled structures of peptide–carbohydrate conjugates in water

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Abstract

We describe the construction of peptide–carbohydrate conjugates, namely glycopeptides, capable of self-assembling in water. We found that disaccharide structures (epimer or glycosidic-bond geometry) appended to the glycopeptides have a noticeable effect on the hydrogel formation ability as well as the morphology of the self-assembled structures. The soft materials consisting of self-assembled structures with carbohydrates on their surface and various types of morphologies might be useful as matrices to investigate the function of carbohydrates in biological events.

Graphical abstract: The effect of carbohydrate structures on the hydrogelation ability and morphology of self-assembled structures of peptide–carbohydrate conjugates in water

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Publication details

The article was received on 01 Apr 2017, accepted on 03 May 2017 and first published on 03 May 2017


Article type: Paper
DOI: 10.1039/C7OB00816C
Citation: Org. Biomol. Chem., 2017, Advance Article
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    The effect of carbohydrate structures on the hydrogelation ability and morphology of self-assembled structures of peptide–carbohydrate conjugates in water

    T. Tsuzuki, M. Kabumoto, H. Arakawa and M. Ikeda, Org. Biomol. Chem., 2017, Advance Article , DOI: 10.1039/C7OB00816C

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