Bruni F, Di Mino C, Imberti S, McLain S E, Rhys N H, Ricci M A
Dipartimento di Scienze, Sezione di Nanoscienze , Università degli Studi "Roma Tre" , Via della Vasca Navale 84 , 00146 Roma , Italy.
ISIS Neutron and Muon Source, STFC, Rutherford Appleton Laboratory , Harwell Campus , Didcot , Oxfordshire OX11 0QX , United Kingdom.
J Phys Chem Lett. 2018 Jul 5;9(13):3667-3672. doi: 10.1021/acs.jpclett.8b01280. Epub 2018 Jun 22.
Neutron diffraction experiments have been performed to investigate and compare the structure of the hydration shell of three monosaccharides, namely, fructose, glucose, and mannose. It is found that despite their differences with respect to many thermodynamical quantities, bioprotective properties against environmental stresses, and taste, the influence of these monosaccharides on the bulk water solvent structure is virtually identical. Conversely, these sugars interact with the neighboring water molecules by forming H bonds of different length and strength. Interestingly, the sweetness of these monosaccharides, along with that of the disaccharide trehalose, is correlated with the length of these H bonds. This suggests that the small differences in stereochemistry between the different sugars determine a relevant change in polarity, which has a fundamental impact on the behavior of these molecules in vivo.
已经进行了中子衍射实验，以研究和比较三种单糖（即果糖、葡萄糖和甘露糖）水合壳层的结构。结果发现，尽管它们在许多热力学量、抗环境应激的生物保护特性和味道方面存在差异，但这些单糖对大量水溶剂结构的影响实际上是相同的。相反，这些糖通过形成不同长度和强度的氢键与相邻水分子相互作用。有趣的是，这些单糖以及二糖海藻糖的甜度与这些氢键的长度相关。这表明不同糖之间立体化学的微小差异决定了极性的相关变化，这对这些分子在体内的行为具有根本性影响。
