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.

Bruni, F., Di Mino, C., Imberti, S., Mclain, S.E., Rhys, N.H., Ricci, M.A. (2018). Hydrogen Bond Length as a Key to Understanding Sweetness. THE JOURNAL OF PHYSICAL CHEMISTRY LETTERS, 9(13), 3667-3672 [10.1021/acs.jpclett.8b01280].

Hydrogen Bond Length as a Key to Understanding Sweetness

Bruni, F.
Membro del Collaboration Group
;
Di Mino, Camilla
Membro del Collaboration Group
;
Ricci, M. A.
Membro del Collaboration Group
2018-01-01

Abstract

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.
Bruni, F., Di Mino, C., Imberti, S., Mclain, S.E., Rhys, N.H., Ricci, M.A. (2018). Hydrogen Bond Length as a Key to Understanding Sweetness. THE JOURNAL OF PHYSICAL CHEMISTRY LETTERS, 9(13), 3667-3672 [10.1021/acs.jpclett.8b01280].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11590/337319
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