Novel water-soluble porphyrin-based receptors for saccharide recognition

A binding study of porphyrin phosphonates (1,2), porphyrin–oligopeptide conjugates (3–5), porphyrin–fluorescein (6), and porphyrin–methyl red (7) conjugates to saccharides and alkyl pyranosides showed strong interaction in aqueous media and DMSO. The UV–Vis, fluorescence, 1H-, 31P-NMR, and IR spectroscopy were used to study the mechanisms of complexation. Participation of hydrogen bonds in the formation of porphyrin–saccharide complexes was demonstrated.