Glycoscience - Fraser-Reid, Bertram O. / Tatsuta, Kuniaki / Thiem, Joachim (eds.)
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As a reflection of the quantum leap that has been made in the study of glycostructures, the first edition of this book has been completely revised and updated. The editors give up-to-date information on glycostructures, their chemistry and chemical biology in the form of a completely comprehensive survey. Glycostructures play highly diverse and crucial roles in a myriad of organisms and important systems in biology, physiology, medicine, bioengineering and technology. Only in recent years have the tools been developed to partly understand the highly complex functions and the chemistry behind…mehr

Produktbeschreibung
As a reflection of the quantum leap that has been made in the study of glycostructures, the first edition of this book has been completely revised and updated. The editors give up-to-date information on glycostructures, their chemistry and chemical biology in the form of a completely comprehensive survey. Glycostructures play highly diverse and crucial roles in a myriad of organisms and important systems in biology, physiology, medicine, bioengineering and technology. Only in recent years have the tools been developed to partly understand the highly complex functions and the chemistry behind them. While many facts remain undiscovered, this MRW has been contributed to by a large number of the world's leading researchers in the field.
Glycostructures play a pivotal and crucial role in a myriad of organisms and important systems in biology, physiology, medicine, bioengineering and technology. Within recent years tools have been developed to promote the understanding of their highly complex functions and the associated chemistry and chemical biology, however, many facts still remain undiscovered. These days the area is experiencing a ""quantum jump"". Therefore the Editors in collaboration with six responsible Section Editors completely revised and updated the 1st edition to give up-to-date information on glycostructures, their chemistry and chemical biology, and present them in the form of a comprehensive and strictly systematic survey. The texts are furnished by more than 2500 figures, chemical structures and reaction schemes (including more than 12,000 individual chemical reactions), and more than 9,000 references. In concept and content this Major Reference Work received an essential improvement and expansion. Whereas chapter 1, 2, 3, 7, 8, and 9 are updated, expanded and rearranged versions of the 1st edition, many new subchapters are included in the chapters on monosaccharides, oligosaccharides and polysaccharides. The importance of the saccharide metabolism as well as the involvement of complex glycostructures in biologically and medically relevant processes are considered by addition of two large totally newly conceived chapters. Further, another novel chapter featuring key technologies and tools for functional glycobiology is incorporated. Responsible for this major update are the Section Editors who solicited a large number of highly reputed new authors to cover the changes in the content and to write the major supplements.
  • Produktdetails
  • Verlag: Springer, Berlin
  • Artikelnr. des Verlages: 11539346
  • 2nd ed.
  • Erscheinungstermin: März 2008
  • Englisch
  • Abmessung: 245mm x 170mm x 129mm
  • Gewicht: 5350g
  • ISBN-13: 9783540361541
  • ISBN-10: 3540361545
  • Artikelnr.: 23165072
Inhaltsangabe
1 General Principles.- 1.1 Structure and Conformation of Carbohydrates.- 1.2 General Occurance and Properties of Carbohydrates.- 2 General Synthetic Methods.- 2.1 Reactions at Oxygen Atoms.- 2.2 Oxidation, Reduction and Deoxygenation.- 2.3 Heteroatom Exchange.- 2.4 Anhydrosugars.- 2.5 C-C Bond Formation.- 2.6 C=C Bond Formation.- 2.7 Degradations and Rearrangement Reactions.- 3 Chemical Glycosylation Reactions.- 3.1 Introduction to Glycosylation Reactions.- 3.2 Glycosyl Halides.- 3.3 Glycosyl Trichloroacid Imidates.- 3.4 Other Anomeric Esters.- 3.5 O-Glycosyl Donors.- 3.6 S-Glycosylation.- 3.7 Glycal Derivatives.- 3.8 Anomeric Anhydro Sugars.- 3.9 C-Glycosylation.- 4 Monosaccharides.- 4.1 Occurance, Significance and Properties.- 4.2 Monosaccharides and Polyols in Foods.- 4.3 De Novo Synthesis of Monosaccharides.- 4.4 Monosaccharides as Chiral Pools for the Synthesis of Complex Natural Compounds.- 4.5 Monosaccharides as Scaffolds for the Synthesis of Novel Compounds.- 4.6 Monosaccharides as Chiral Auxiliaries and Ligands for Asymmetric Synthesis.- 4.7 Carbohydrate Metal Complexes.- 5 Oligosaccharides.- 5.1 Occurrence, Significance and Properties.- 5.2 Sucrose and Related Oligosaccharides.- 5.3 Oligosaccharides in Food and Agriculture.- 5.4 Combinatorial Methods in Oligosaccharide Synthesis.- 5.5 Solid Phase Methods.- 5.6 Stereoselective Synthesis of ß-Manno Glycoside.- 5.7 Silalylation.- 5.8 Enzymatic Glycosylation by Tranferases.- 5.9 Enzymatic Glycosylation by Hydrolases.- 6 Complex Polysaccharides.- 6.1 Occurence, Significance and Properties.- 6.2 Starch.- 6.3 Cellulose and Hemicellulose.- 6.4 Gums and Related Polysaccharides.- 6.5 Bacterial Cell Wall Components.- 6.6 Fungal Cell Wall Components.- 6.7 Structure-Activity Relationship of Glycosaminoglycans.- 7 Glycolipi ds.- 7.1 Occurence, Significance and Properties.- 7.2 Synthesis.- 7.3 Biosynthesis and Degradation.- 7.4 Glycosylphosphatidylinositols.- 8 Glycoproteins.- 8.1 Occurence and Significance.- 8.2 Prope