Fluorinated carbohydrates as chemical probes for molecular recognition studies. Current status and perspectives

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 sug...

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Bibliographic Details
Published in:Chemical Society reviews 2020-06, Vol.49 (12), p.3863-3888
Main Authors: Linclau, Bruno, Ardá, Ana, Reichardt, Niels-Christian, Sollogoub, Matthieu, Unione, Luca, Vincent, Stéphane P, Jiménez-Barbero, Jesús
Format: Article
Language:English
Subjects:
Animals
Biological properties
Carbohydrates
Carbohydrates - chemistry
Chemical Sciences
Enzyme Inhibitors - chemistry
Enzyme Inhibitors - metabolism
Fluorination
Glycosides - chemistry
Halogenation
Humans
Molecular Probes - chemistry
Neoplasms - diagnostic imaging
Positron-Emission Tomography
Structural stability
Sugar
Vaccines, Synthetic - chemistry
Vaccines, Synthetic - immunology
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Summary: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. Fluorinated carbohydrates have become indispensable in glycosciences. This contribution provides an overview of how fluorine introduction modifies physical and chemical properties of carbohydrates along with selected examples of its applications.
ISSN:0306-0012
1460-4744
DOI:10.1039/c9cs00099b