“Nematic Ordered Cellulose”:  A Concept of Glucan Chain Association

2001 ◽  
Vol 2 (4) ◽  
pp. 1324-1330 ◽  
Author(s):  
Tetsuo Kondo ◽  
Eiji Togawa ◽  
R. Malcolm Brown
Keyword(s):  

2009 ◽  
Vol 62 (6) ◽  
pp. 575 ◽  
Author(s):  
Emilie Montel ◽  
Maria Hrmova ◽  
Geoffrey B. Fincher ◽  
Hugues Driguez ◽  
Sylvain Cottaz

3II-O-Allyl-α-laminaribiosyl fluoride was prepared as a key synthon for the enzymatic synthesis of β(1→3)-glucan oligosaccharides, catalyzed by a mutated β(1→3)-glucanase (E231G) from barley (Hordeum vulgare L.). A strategy was developed for enzymatic elongation of the β(1→3)-glucan chain from the reducing end, using a single glucoside acceptor. When β-glucoside phenyl disulfide was used as the acceptor, this methodology generated laminari-oligosaccharides conjugatable at both their reducing and non-reducing ends.



1986 ◽  
Vol 41 (4) ◽  
pp. 409-420 ◽  
Author(s):  
Edgar Ingold ◽  
Hanns Ulrich Seitz

Particulate enzymes (14,000 g pellet) from suspension-cultured carrot cells (Daucus carota L.) incorporated glucose from UDP-glucose and GDP-glucose into ethanol-insoluble products which were characterized as glucans or glucoprotein. Based on the test system to assay glucansynthe- tases I and II four different enzymatic activities could be distinguished on the basis of their substrate and divalent cation requirements, the influence of active substances such as nucleotides, nucleotide sugars, cellobiose, and in vivo inhibitors of cell wall glucan synthesis, their distribution in linear sucrose gradient and the nature of their products. The enzymatic activities which incor­porated glucose from UDP-glucose or GDP-glucose at low substrate concentrations (10 -6 ᴍ) were both localized in membranes of a density of 1.129 g em-3 (Golgi membranes) and synthesized a β-1,4-glucan chain. Both showed similar properties in most of the characterization experiments. The glucosyltransferase that catalysed the formation of a β-1,3-glucan from UDP-glucose (0.48 mᴍ) was found in membranes which accumulated at a density of 1.170 g · cm-3 (plasma membrane) and differed in its properties from the Golgi-localized glucosyltransferase activities in many aspects. A soluble glucosyltransferase (175,000 × g supernatant) which was also active at low concentrations of UDP-glucose (10-6 ᴍ) but showed enhanced activity under conditions where the other glucosyltransferases were inactive incorporated glucose into a proteinase-sensi­tive product. In linear sucrose gradients this enzyme migrated to different gradient densities depending on conditions.



2000 ◽  
Vol 66 (5) ◽  
pp. 1923-1927 ◽  
Author(s):  
Vincent Monchois ◽  
Michel Vignon ◽  
Roy R. B. Russell

ABSTRACT Glucansucrases of oral streptococci and Leuconostoc mesenteroides are enzymes of medical and biotechnological interest that synthesize α-glucans. They can also synthesize oligosaccharides in the presence of a sugar acceptor. Previous reports have identified an amino acid residue that may affect the structure of the glucan product; therefore, random mutagenesis of the corresponding Asp-569 of Streptococcus downei glucosyltransferase I (GTF-I) was used to further understanding of its involvement in the catalytic mechanism and to evaluate how different amino acids can modulate glucan and oligosaccharide synthesis. GTF-I variants were obtained where Asp-569 was replaced by each of the different possible classes of amino acids. These were expressed in Escherichia coli and purified by means of a His6 tag. The results showed that the amino acid in position 569 influences the structure of the glucan and the size of the oligosaccharides produced by GTF-I. The results suggest that the amino acid occupying this position is more likely to interact with the acceptor molecules (oligosaccharides or elongating glucan chain) than to be directly involved in glucosyl transfer from sucrose. Engineering of the equivalent position in glucansucrases thus appears to be a good target to expand the range of oligosaccharides synthesized.



Vaccine ◽  
2012 ◽  
Vol 30 (50) ◽  
pp. 7332-7341 ◽  
Author(s):  
Eleonora Altman ◽  
Vandana Chandan ◽  
Blair A. Harrison ◽  
Roberto Veloso-Pita ◽  
Jianjun Li ◽  
...  


2022 ◽  
Author(s):  
Chih-Hui Chang ◽  
Wenjie Cai ◽  
Jer-Horng Lin ◽  
Shing-Jong Huang ◽  
Ying-Chung Jimmy Lin ◽  
...  

Wood cellulose microfibrils (CMFs) are the most abundant organic substance on earth, but their nanostructures are poorly understood. There are controversies regarding the glucan chain number (N) of CMFs during initial synthesis and whether they become fused afterwards. Here, we combined small-angle X-ray scattering (SAXS), solid-state nuclear magnetic resonance (ssNMR) and X-ray diffraction (XRD) analyses to resolve these controversies. We successfully developed SAXS measurement methods for the cross-section aspect ratio and area of the crystalline-ordered CMF core, which showed higher density than the semi-disordered shell. The 1:1 aspect ratio suggested that CMFs remain mostly segregated, not fused. The area measurement revealed the chain number in the core zone (Ncore). The ratio of ordered cellulose over total cellulose, termed Roc, was determined by ssNMR. Using the formula N = Ncore / Roc, we found that the majority of wood CMFs contain 24 chains, conserved between gymnosperm and angiosperm trees. The average wood CMF has a crystalline-ordered core of ~2.2 nm diameter and a semi-disordered shell of ~0.5 nm thickness. In naturally and artificially aged wood, we only observed CMF aggregation (contact without crystalline continuity) but not fusion (forming conjoined crystalline unit). This further argued against the existence of partially fused CMFs in new wood, overturning the recently proposed 18-chain fusion hypothesis. Our findings are important for advancing wood structural knowledge and more efficient utilization of wood resources in sustainable bio-economies.





2009 ◽  
Vol 75 (23) ◽  
pp. 7453-7460 ◽  
Author(s):  
Jens Schneider ◽  
Christin Fricke ◽  
Heike Overwin ◽  
Birgit Hofmann ◽  
Bernd Hofer

ABSTRACT An amylosucrase gene was subjected to high-rate segmental random mutagenesis, which was directed toward a segment encoding amino acids that influence the interaction with substrate molecules in subsites −1 to +3. A screen was used to identify enzyme variants with compromised glucan chain elongation. With an average mutation rate of about one mutation per targeted codon, a considerable fraction (82%) of the clones that retained catalytic activity were deficient in this trait. A detailed characterization of selected variants revealed that elongation terminated when chains reached lengths of only two or three glucose moieties. Sequencing showed that the amylosucrase derivatives had an average of no more than two amino acid substitutions and suggested that predominantly exchanges of Asp394 or Gly396 were crucial for the novel properties. Structural models of the variants indicated that steric interference between the amino acids introduced at these sites and the growing oligosaccharide chain are mainly responsible for the limitation of glucosyl transfers. The variants generated may serve as biocatalysts for limited addition of glucose moieties to acceptor molecules, using sucrose as a readily available donor substrate.





2006 ◽  
Vol 60 (3) ◽  
Author(s):  
D. Zeković ◽  
M. Radulović ◽  
A. Nastasović ◽  
M. Vrvić ◽  
D. Jakovljević ◽  
...  

AbstractThe structure of the cell wall glucan isolated from the industrial strain of Saccharomyces cerevisiae was characterized as to be composed of a linear (1→3)-β-D-glucan chain with single β-D-glucopyranosyl residues attached to every ninth backbone unit by (1→6)-glycosidic linkages. Mild oxidation of this β-D-glucan with a dimethyl sulfoxide—acetic anhydride reagent yielded an “oxidized” glucan with aldehyde groups introduced at C-6 and carbonyl oxygens located at C-2 and C-4 of the glucopyranosyl rings. The conversion of the oxidized glucan into the polyoxime was used to study the progress of oxidation and to establish the carbonyl groups distribution in this new reactive polysaccharide derived from baker’s yeast cell wall.



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