Issue 21, 2017

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

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

Supplementary files

Article information

Article type
Paper
Submitted
01 Apr. 2017
Accepted
03 Maijs 2017
First published
03 Maijs 2017

Org. Biomol. Chem., 2017,15, 4595-4600

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, 15, 4595 DOI: 10.1039/C7OB00816C

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