Molecular configuration of amylose and its complexes in aqueous solutions. Part III. Investigation of the DP distribution of helical segments in amylose–iodine complexes

The equilibrium normality [I_f] of free iodine in amylose-iodine complex formation is a function of the length of the polyiodine chains. This length depends on the DP of helical segments of amylose (sDP _n). Values of [I_f] and of the concentration of the bound iodine [I_b] were determined by the continuous photometric titration with automatic recording. Plots of [I_b] versus [I_f] give an integral distribution curve. Since the relation between [I_f] and sDP _n is known, the graphic differentiation of the [I_b] versus [l_f] curve furnishes the differential distribution curve, representing the mass distribution of the helical segments according to their DP . The peak of this curve is characteristic of the percentage and DP of those helical segments, which occur in the largest amount. On the basis of the differential distribution curve the polymolecularity of the investigated sample may be judged. The titration of amylose samples degraded by various methods gives different distribution curves. Titrating mixtures of samples with widely differing average DP values results in differential curves having more than one maximum.     

Molecular configuration of amylose and its complexes in aqueous solutions. Part II. Relation between the DP of helical segments of the amylose–iodine complex and the equilibrium concentration of free iodine

The iodine which is added to an aqueous amylose solution is bound only partly by the amylose while forming the blue complex and partly remains free. The equilibrium normality of the free and the bound iodine at half-saturation of amylose by iodine is designated as [I_f]_v and [I_b]_w, respectively. The stability of the poly iodine chain formed within the axis of amylose helices depends on its length, i.e., indirectly on the DP of the amylose helices: the greater this stability, the lower the [I_f]_v value. The amylose molecule consists of helical segments. Such a molecule may behave as a random coil. The average length of the helical segments in freshly prepared amylose-iodine complexes depends on temperature, pH, iodide concentration, the presence of other complex-forming agents, and the DP of the amylose. This latter factor is investigated in the present paper. By the aid of an automatically recording photometrictitrating device the coherent values of [I_b] and [I_f] were determined. Plotting these values against DP _n for mechanochemically degraded as well as for periodateo-xidized amyloses resulted in curves consisting of two linear sections. The break of the curves occurred between DP _n 110 and 130. It was concluded that below DP _n = 100 the DP of helical segments (= sDP _n) is identical to the DP _n of the total molecule, i.e., the molecule consists of only a single, relatively stiff helix. Above this limit the molecule contains several helical segments. The DP of these helical segments can be calculated as follows: sDP _n = 141.1 ? 10.2 × 10⁵[I_f]_v. This equation is considered to be valid for 0.5–0.6 mg. amylose in 100 ml. 0.1N HCl at 20°C., λ = 650 mμ, euuvet diameter 3.4 cm., the feed rate of the iodate-iodide titrating solution (in acid medium resulting in a 5 × 10^?3N I₂ solution with a molar iodide to iodine ratio of 1.5) is 0.4ml./min. Amylose molecules of, e.g., DP ⁿ = 1380 consist of an average of 11.4 segments having a DP of about 120 and consisting of an average of 15–18 helical turns.     

Heterologous expression and characterization of a novel branching enzyme from the thermoalkaliphilic anaerobic bacterium Anaerobranca gottschalkii

The gene encoding the branching enzyme (BE) from the thermoalkaliphilic, anaerobic bacterium Anaerobranca gottschalkii was fused with a twin arginine translocation protein secretory-pathway-dependent signal sequence from Escherichia coli and expressed in Staphylococcus carnosus. The secreted BE was purified using hydrophobic interaction and gel filtration chromatography. The monomeric enzyme (72 kDa) shows maximal activity at 50°C and pH 7.0. With amylose the BE displays high transglycosylation and extremely low hydrolytic activity. The conversion of amylose and linear dextrins was analysed by applying high-performance anion exchange chromatography and quantitative size-exclusion chromatography. Amylose (10⁴–4×10⁷ g/mol) was converted to a major extent to products displaying molecular masses of 10⁴–4×10⁵ g/mol, indicating that the enzyme could be applicable for the production of starch or dextrins with narrow molecular mass distributions. The majority of the transferred oligosaccharides, determined after enzymatic hydrolysis of the newly synthesized α-1,6 linkages, ranged between 10³ and 10⁴ g/mol, which corresponds to a degree of polymerisation (DP) of 6–60. The minimal donor chain length is DP 16. Furthermore, the obtained results support the hypotheses of a random endocleavage mechanism of BE and the occurrence of interchain branching.     

Amylose–lipid complexation: a new fractionation method

Amylose fractions of different peak Degree of Polymerisation (DP) (DP20, DP60, DP400, DP950) were complexed with docosanoic acid (C22) and glyceryl monostearate (GMS) at 60 and 90 °C. Complexation yields, relative crystallinities, dissociation temperatures and enthalpies increased with amylose chain lengths (DP20–DP60–DP400). Relative crystallinities and thermal stabilities of the DP950-complexes were slightly lower than those of the other amylose fractions, probably due to increased conformational disorders, resulting in crystal defaults. Molecular weight distributions of the complexes revealed that, irrespective to the complexation temperature, the critical DP for complex formation and precipitation was 35 and 40 for complexes with GMS and C22, respectively, corresponding to the length needed to accommodate two GMS- or C22-molecules within an amylose helix. Complexation of dextrins with a well-chosen lipid, allows to separate starch derived dextrins with a predictable critical chain length as border. Dextrins, of sufficient DP will complex and precipitate, while the shorter dextrins will remain in solution.     

Amperometric Titration of Starch with Iodine

The action pattern of β-amylase on amylose was studied by the amperometric titration with iodine. Partially hydrolyzed amylose with the degree of polymerization about 150 was hydrolyzed by crystalline sweet potato β-amylase at 35°C and pH 4.8. Aliquots of the reaction mixture were taken at various time intervals during β-amylolysis, and subjected to amperometric titration. Amperograms showed that electric currents at the horizontal segments in titration curves were increased as the substrate was hydrolyzed by the enzyme. Results indicated that the β-amylase is operating by a multi-chain mechanism.     

Kinetic studies of the complex formation in the ternary system of amylose,SDS, and iodine

Complex formation in the ternary system of amylose (degree of polymerization, DP, 1100), SDS, and iodine was studied statically by spectrophotometry and amperometric titration and kinetically by the pressure-jump method. It was clarified that (1) iodine (I₃^?) to some extent binds to amylose saturated with SDS to form an inclusion complex (ASI system); (2) the binding of SDS apparently transforms amylose of DP 1100 to that of much lower DP (less than 60) from the viewpoint of iodine binding; and (3) iodine binds to sites unoccupied by SDS in the center of the helical segment of amylose. Pressure-jump relaxation phenomenon was not observed in solutions in which iodine was dissolved prior to SDS (AIS system), but it was observed in the ASI system; it is ascribed to the association and dissociation of three molecules of iodine in the center of the amylose helix. Comparison of the rate constants in the ASI system with those in the amylose (DP 32) and iodine system indicates that iodine runs to and from the helical segment of amylose perpendicularly to the axial plane in the former, while it runs horizontally in the latter. We discuss the order of ligand mixing on the resulting structure of the ternary complexes of amylose, SDS, and iodine.     

Reaction pattern of a novel thermostable α-amylase

A novel thermostable α-amylase, D45 was studied for its reaction pattern on starch hydrolysis. Fine structures of the dextrins and oligosaccharides produced by D45 were determined and compared with those produced by other thermostable α-amylases, Termamyl^®LC (LC) and Termamyl^®SC (SC). Waxy maize starch dispersion was hydrolyzed with LC, SC and D45 at different concentrations to obtain hydrolysates with the same dextrose equivalent value (DE). At DE 13, molecular weight distribution of dextrins produced by D45 displayed a mono-distribution with a peak centered at degree of polymerization (DP) of 7, whereas LC and SC hydrolysates displayed a bimodal-distribution of the molecular weight profiles with one peak centered at DP 5 and the other at DP 34. Thin-layer chromatograms (TLC) showed that DP 2, 3, 5, 6 and 7 were the primary oligosaccharides produced in LC hydrolysate, DP 4–7 in SC hydrolysate, and DP 6–9 in D45 hydrolysate. Comparison of the decrease in the blue color of amylose-iodine complex at 620 nm (blue value) with the increase in reducing value for the hydrolysis of amylose by LC, SC and D45 showed that for an equivalent decrease in blue value, LC and SC produced a higher percentage of reducing sugar than did D45. The results suggest that D45 has a greater degree of random attack (multichain) reaction, whereas LC and SC have more multiple-attack reactions.     

The molecular structure of waxy maize starch nanocrystals

The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules. The present investigation is a detailed characterization of their molecular composition. Two major groups of dextrins were found in the nanocrystals and were isolated. Each group was then structurally characterized using β-amylase and debranching enzymes (isoamylase and pullulanase) in combination with anion-exchange chromatography. The chain lengths of the dextrins in both groups corresponded with the thickness of the crystalline lamellae in the starch granules. Only 62 mol % of the group of smaller dextrins with an average degree of polymerization () 12.2 was linear, whereas the rest consisted of branched dextrins. The group of larger dextrins ( 31.7) apparently only consisted of branched dextrins, several of which were multiply branched molecules. It was shown that many of the branch linkages were resistant to the action of the debranching enzymes. The distribution of branched molecules in the two populations of dextrins suggested that the nanocrystals possessed a regular and principally homogeneous molecular structure.     

Characterization of the trehalosyl dextrin-forming enzyme from the thermophilic archaeon <Emphasis Type="Italic">Sulfolobus solfataricus</Emphasis> ATCC 35092

The trehalosyl dextrin-forming enzyme (TDFE) mainly catalyzes an intramolecular transglycosyl reaction to form trehalosyl dextrins from dextrins by converting the -1,4-glucosidic linkage at the reducing end to an -1,1-glucosidic linkage. In this study, the treY gene encoding TDFE was PCR cloned from the genomic DNA of Sulfolobus solfataricus ATCC 35092 to an expression vector with a T7 lac promoter and then expressed in Escherichia coli. The recombinant TDFE was purified sequentially by using heat treatment, ultrafiltration, and gel filtration. The obtained recombinant TDFE showed an apparent optimal pH of 5 and an optimal temperature of 75°C. The enzyme was stable in a pH range of 4.5–11, and the activity remained unchanged after a 2-h incubation at 80°C. The transglycosylation activity of TDFE was higher when using maltoheptaose as substrate than maltooligosaccharides with a low degree of polymerization (DP). However, the hydrolysis activity of TDFE became stronger when low DP maltooligosaccharides, such as maltotriose, were used as substrate. The ratios of hydrolysis activity to transglycosylation activity were in the range of 0.2–14% and increased when the DP of substrate decreased. The recombinant TDFE was found to exhibit different substrate specificity, such as its preferred substrates for the transglycosylation reaction and the ratio of hydrolysis to transglycosylation of the enzyme reacting with maltotriose, when compared with other natural or recombinant TDFEs from Sulfolobus.     

Sulfhydryl Groups in Crystalline Sweet Potato β-Amylase

By means of amperometric mercurimetric titration, the –SH groups of native and oxidized sweet potato ²-amylase have been determined.

Although eight titratable –SH groups were found in the native enzyme molecule, no distinction between essential and non-essential –SH groups was observed. A partially active enzyme after treatment with o-iodosobenzoate was crystallized by salting out with ammonium sulfate, and only an extensively oxidized one from water upon dialysis. The oxidized enzyme did not restore its activity upon treatment with sodium thioglycolate. Oxidation by iodine was also carried out from which it was presumed that the oxidation of the enzyme either by o-iodosobenzoate or by iodine does not proceed through the “ all or none ” mechanism, and also that the essentiality of –SH groups would rather be indirect.     

Molecular configuration of amylose and its complexes in aqueous solutions. Part IV. Determination of DP of amylose by measuring the concentration of free iodine in solution of amylose–iodine complex

In aqueous solutions of the amylase–iodine complex the concentration of free iodine [I_f]_v after reaching equilibrium (or closely approximating it) is determined by the following factors: temperature, pH, concentration of iodide ions and amylose, and DP of amylose. In the present paper the role of temperature, amylose concentration, and DP has been investigated. At half-saturation of amylose by iodine, the reciprocal value of free iodine defines the equilibrium constant: 1/[I_f]_v = K. The relation between [I_f]_v, in normality and temperature is the following: 5 + log [I_f]_v = ?(2.132/T) + 8.52, for DP _n = 1290, 0.4 mg. amylose in 100 ml. 0.1N HCl. The value of the energy of activation E_a between 2 and 52°C. is 9.72 kcal./mole. The influence of amylose concentration [Am] on photometrically determined [I_f]_v, at 20°C, in the range of 0.1–1.2 mg./100 ml. 0.1 N HCl for DP _n = 1290 is: 5 + log [I_f]_v = 0.209 ? 0.047 log [Am]. At [Am] = 0.6 mg. amylose/ 100 ml. 0.1 N HCl and 20°C, the value of [I_f]_v depends on DP _n as follows: 5 + log [I_f]_v = 0.085 = + 0.222 log (10⁴/DP _n). These above equations are summarized by the relation: [I_f]_v = exp {16.865 ? (E_a/RT)}[Am]^0.047(10⁴/DP _n)^0.222 ×10^?5 Considering that the determination of [I_f]_v by automatic photometric titration can be performed quickly and with appropriate reproducibility, this method is convenient for a rapid empirical and approximate determination of DP of amylose on a microscale. The iodine-binding capacity [IBC] as well as the value of λ_max, have been also investigated as functions of DP _n, by photometric and by amperometric titration.     

Dicarboxyamylose and dicarboxycellulose,stereoregular polyelectrolytes: physicochemical characterization and interaction with divalent cations

2,3-Dicarboxyamylose (DCA) and 2,3-dicarboxycellulose (DCC) have been obtained by splitting with periodate of all the C(2)C(3) bonds of amylose and cellulose, and further oxidation (with chlorite) of the corresponding polydialdehydes. Small, but reproducible, differences of ¹³C chemical shifts in dicate that DCA and DCC retained the different configuration at C-1 of the original polysaccharides, therefore being stereoisomers. The potentiometric and conductimetric titration curves of DCA and DCC and the pH-dependence of their ¹H n.m.r. spectra are those of typical polydicarboxylates. Interaction of DCA and DCC (Na salts) with divalent cations is clearly indicated by inflexions in conductimetric titration curves with Ca²⁺, Mg²⁺, Cu²⁺ and Fe²⁺, and by variation in specific optical rotation.     

Reproductive compatibility between populations of the citrus red mite,Panonychus citri (McGregor) (Acarina: Tetranychidae)

Reproductive compatibility was studied among populations of different types of the citrus red mite, Panonychus citri (McGregor ), i.e., the diapausing type from pear (DP), the non-diapausing type from citrus (C) and that from pear (NP). Copulation was also observed between mates of different types (DP and C). Only in crosses between C ♀ and DP ♂, was copulation occasionally broken off prematurely; duration of copulation varied considerably between pairs and the average duration was much shorter than that between DP ♀ and C ♂ and than that in crosses between mates of the same types. No F₁ adult females were produced at all from crosses between DP and C, showing that there was a complete reproductive isolation between the two types. There was a significant reciprocal difference in the egg hatchability and survival rate of immatures in the F₁ progeny; mortality in the eggs and that in the immature stage were significantly higher in crosses between DP ♀ and C ♂, as compared to those in the reciprocal cross. This suggested that fertilization may have occurred in the former cross, whereas it seemed that eggs were not fertilized in crosses between the C ♀ and DP ♂. The NP was compatible with the C, whereas it was completely incompatible with the DP. Thus, there was a complete reproductive incompatibility between the diapausing and non-diapausing type of P. citri.     

Reactions Between Dipeptidyl Peptidase Iv and Diacyl Hydroxylamines: Mechanistic Investigations

Abstract

Kinetics of inactivation of dipeptidyl peptidase IV (DP IV, EC 3.4.14.5) by N-peptidyl-O-(4-nitrobenzoyl) hydroxylamines and their enzyme-catalyzed hydrolysis were followed using independent monitoring methods, all giving similar efficiency ratios of K_cat/K_Inact

Different temperature dependences of the DP IV-inactivation and enzyme-catalyzed hydrolysis provide evidence of independent rate determining steps for both reactions. Activation parameters of inactivation are similar to those of spontaneous decomposition of the compounds, suggesting a mechanistic relationship.

Investigation of DP IV-inactivation, DP IV-catalyzed hydrolysis of N-Ala-Pro-O-Bz(4-NO₂) and the decomposition of the suicide substrate in H₂O and D₂O gave solvent isotope effects of 4.65, 2.54 and 1.02, respectively. A proton inventory of the inactivation reaction indicates involvement of more than one proton in the formation or breakdown of its transition state. The linear proton inventory found for the hydrolytic reaction is consistent with one proton transition in the rate determining step and resembles the rate limiting deacylation of Ala-Pro-DP IV. The hypothetical reaction model now locates splitting in both reactions prior to formation of a covalent intermediate during the catalytic cycle.     

Hydrolysis of amylopectin by the alpha-amylase of B. subtilis

The mixture of oligosaccharides obtained after initial hydrolysis of waxy-maize amylopectin by the alpha-amylase from Bacillus subtilis was fractionated on a Sepharose CL 6B column. The molecular-weight-distribution curves indicated that intermediate products of defined molecular weights were formed as the reaction proceeded towards smaller dextrins. The results can be explained in terms of the cluster model for the fine structure of the amylopectin molecules, assuming that the intermediate products represent one or more unit clusters or cluster residues. Simultaneously with the formation of the intermediate products of molecular weights ⩾30,000, small dextrins were also produced, most probably representing the residues from outer chains in the macromolecule. Thus, alpha-amylase does not hydrolyse amylopectin molecules in a random manner, but, in the initial stages, preferentially attacks the glucosidic bonds between the unit clusters, which in turn are of defined sizes.     

Thermodynamic fingerprints of ligand binding to human telomeric G-quadruplexes

Thermodynamic studies of ligand binding to human telomere (ht) DNA quadruplexes, as a rule, neglect the involvement of various ht-DNA conformations in the binding process. Therefore, the thermodynamic driving forces and the mechanisms of ht-DNA G-quadruplex-ligand recognition remain poorly understood. In this work we characterize thermodynamically and structurally binding of netropsin (Net), dibenzotetraaza[14]annulene derivatives (DP77, DP78), cationic porphyrin (TMPyP4) and two bisquinolinium ligands (Phen-DC3, 360A-Br) to the ht-DNA fragment (Tel22) AGGG(TTAGGG)₃ using isothermal titration calorimetry, CD and fluorescence spectroscopy, gel electrophoresis and molecular modeling. By global thermodynamic analysis of experimental data we show that the driving forces characterized by contributions of specific interactions, changes in solvation and conformation differ significantly for binding of ligands with low quadruplex selectivity over duplexes (Net, DP77, DP78, TMPyP4; K_Tel22 ≈ <K_dsDNA) and for highly selective quadruplex-specific ligands (Phen-DC3, 360A-Br; K_Tel22 > K_dsDNA). These contributions are in accordance with the observed structural features (changes) and suggest that upon binding Net, DP77, DP78 and TMPyP4 select hybrid-1 and/or hybrid-2 conformation while Phen-DC3 and 360A-Br induce the transition of hybrid-1 and hybrid-2 to the structure with characteristics of antiparallel or hybrid-3 type conformation.     

Cyclodextrin glycosyltransferase from Bacillus circulans DF 9R: Activity and kinetic studies

Activity characteristics and kinetic aspects of a cyclodextrin glycosyltransferase (CGTase) from Bacillus circulans DF 9R were studied. A mixture of α-, β- and γ-cyclodextrins (CDs), glucose, maltose and negligible amounts of longer linear dextrins were produced from gelatinized amylose, amylopectin and starch from different sources. In the coupling reaction, CDs were the substrates in the presence of acceptors such as maltose and/or longer oligosaccharides. From oligosaccharides formed by three or more glucose units, this enzyme produced linear chains of several lengths which were then cyclized. CGTase catalytic efficiency was compared employing an analytical grade starch and cassava starch for food use. Since the results obtained were similar for both starches, the use of an economic starch is an advantage. CGTase was inhibited by the substrate and its own products. Starch concentrations over 20 mg/mL inhibited the cyclizing activity. CDs behaved as competitive inhibitors and maltose as an uncompetitive inhibitor while maltotriose showed a mixed inhibition pattern. Limit dextrins showed a scarce inhibitory effect on enzyme activity. CD production could be improved with an ultrafiltration membrane reactor for continuous removal of the products; the starch concentration should be maintained below an inhibitory concentration and limit dextrins would remain in the reactor without affecting enzyme activity.     

Study of the formation and properties of the amylolytic system ofCandida japonica

In the logarithmic phase of growth,Candida japonica produced into media containing soluble starch, maltose or glucose, an amylase hydrolysing starch to glucose, oligosaccharides of the maltose series and dextrins which coloured red with iodine. The presence of calcium carbonate in the medium promoted growth of the culture, but markedly lowered the amylolytic activity of the culture fluid. Paper electrophoretic separation, ionex chromatography on DEAE cellulose and study of substrate specificity and the relationship of activity to the temperature and pH of the medium showed only one enzyme in the crude enzyme preparation. This was a dextrinogenic amylase of the α-amylase type, with greater capacity for breaking down lower homologues of substances of the amylose series, including maltose, than other known α-amylases. The optimum temperature was 55°C, with 20 minutes’ incubation, and the optimal pH was between 5 and 6. The reaction rate of hydrolytic reactions rose with the length of the chain of the substrate. Isomaltotetraose was hydrolysed about 20 times more slowly than maltotetraose. No formation of isomaltose or panose transglucosidation products was found.     

Starch degradation by the mould Trichoderma viride I. The mechanism of starch degradation

The mechanism of starch degradation by the fungus Trichoderma viride was studied in strain CBS 354.44, which utilizes glucose, starch and dextrins but is unable to assimilate maltose. It was shown that the amylolytic enzyme system is completely extracellular, equally well induced by starch, amylose or amylopectin and that it consists mainly of enzymes of the glucoamylase type which yield glucose as the main product of starch hydrolysis. Small amounts of -amylase are produced also. The enzymes produced in starch cultures degrade starch, amylose and amylopectin equally well.Enzyme synthesis in starch media takes place to a considerable extent after exhaustion of the carbon source when maximum growth has been attained.Low-molecular dextrins are degraded by extracellular enzymes of the glucoamylase type. These enzymes are produced in media containing starch or dextrins. Maltotriose is consumed for only one third leaving maltose in the culture filtrate. Maltose is hardly attacked and hardly induces any amylolytic enzyme activity. No stable -glucosidase appears to be produced.