Investigation of the factors affecting the carbohydrate–lectin interaction by ITC and QCM-D

Although the carbohydrate–lectin interactions have been intensively investigated, there is little report concerning the factors that affect the carbohydrate–lectin interaction. The interactions between concanavalin A (Con A) and glycopolymers, namely poly(2-(methacrylamido)-glucopyranose) and poly(2-methacrylamido-2-deoxy-glucitol) containing pyranose ring form and open form of glucosamine, respectively, have been investigated by a combination of isothermal titration calorimetry and quartz crystal microbalance-dissipation. Our results show that not only the pyranose ring form of glucosamine but also the open form can bind to Con A. Moreover, we investigate the influence of temperature on the carbohydrate–lectin interaction. As the temperature increases, the carbohydrate–lectin interaction is enhanced.