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. Author manuscript; available in PMC: 2022 Oct 15.
Published in final edited form as: ACS Chem Biol. 2021 Oct 6;16(10):1884–1893. doi: 10.1021/acschembio.1c00413

Figure 2. Aromatic residues are enriched in carbohydrate binding sites.

Figure 2.

The horizontal axis is ordered with increasing hydrophobicity to the right,71 while the vertical axis shows the ratio between the occurrence of a given amino acid within 4 Å of a noncovalently bound glycan compared to the frequency in the UniProt database. Reproduced from Hudson, K. L.; Bartlett, G. J.; Diehl, R. C.; Agirre, J.; Gallagher, T.; Kiessling, L. L.; Woolfson, D. N., Carbohydrate-Aromatic Interactions in Proteins. J. Am. Chem. Soc. 2015, 137, 15152-15160. Copyright 2015 American Chemical Society.