Fluorinated carbohydrates as chemical probes for molecular recognition studies. Current status and perspectives
Bruno Linclau, Ana Ardá, Niels‐Christian Reichardt, Matthieu Sollogoub, Luca Unione, Stéphane P. Vincent, Jesús Jiménez‐Barbero
Abstract
This review provides an extensive summary of the effects of carbohydrate fluorination with regard to changes in physical, chemical and biological properties with respect to regular saccharides. The specific structural, conformational, stability, reactivity and interaction features of fluorinated sugars are described, as well as their applications as probes and in chemical biology.
Topics & Concepts
ChemistryFluorineNanotechnologyBiochemical engineeringOrganic chemistryMaterials scienceEngineeringCarbohydrate Chemistry and SynthesisFluorine in Organic ChemistryGlycosylation and Glycoproteins Research