Photon transmission study on conformational ordering of iota-carrageenan in CaCl2 solution

Coil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of iota-carrageenan in CaCl(2) solution upon cooling were studied using photon transmission technique. Photon transmission intensity, I(tr) was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T(ch) and T(hd)) and activation energies (DeltaE(ch) and DeltaE(hd)). An extra dimer-to-dimer (d-d) transition was also observed during cooling at low temperature region. However, upon heating dimers disappear to double helices by making dimer-to-double helix (d-h) transition. Further heating resulted double helix-to-coil (h-c) transition at high temperature region. T(dh) and T(ch) temperatures and DeltaE(dh) and DeltaE(hc) activation energies were also determined. It was observed that T(hc) and T(ch) temperatures and DeltaE(dh) and DeltaE(hd) activation energies do not effected by carrageenan content. However, T(hd), T(dh) and T(dd) temperatures and DeltaE(ch) and DeltaE(hc) activation energies were found to be strongly correlated to the carrageenan content in the system.     

Structure of aggregating kappa-carrageenan fractions studied by light scattering

We have studied kappa-carrageenan fractions with varying molar mass, obtained by sonication, using static and dynamic light scattering and polarimetry. The samples were characterised in 0.1 M NaCl and 0.1 M NaI, i.e. in the coil and helix conformation, respectively. We find that the molar mass and size of the untreated sample are the same in the coil and helix conformation. For the sonicated samples, we find larger average molar masses and sizes in the helix conformation. The critical temperature, T(c), below which the coil-helix transition sets in, decreases with decreasing molar mass. Aggregation is induced by lowering the temperature in the presence of 0.01 M KCl, which leads to the formation of locally rigid bundles of kappa-carrageenan chains. The thickness of the bundles increases slowly with time and we have not observed stabilisation, even after 24 h at 10 degrees C below T(c). The local structure of the aggregates is the same for all fractions, but at a given temperature, the rate of aggregation decreases with decreasing molar mass.     

Raman studies of the helix-to-coil transition in poly-L-glutamic acid and poly-L-ornithine

The conformational transitions in water and in the solid state of poly-L -glutamic acid (PGA) and poly-L -ornithine (PO) have been studied by Raman spectroscopy. The Raman spectra of PGA, PO, and the monomer, dimer, and trimer of PGA in aqueous solutions and solid state are presented. The Raman spectral changes of PGA and PO were followed through the helix-to-coil transition induced by p^H, temperature, and solvent composition. A hyperchromic shift in the intensity of the amide III line accompanying the helix-to-coil transition was observed. This hyperchromic intensity shift occurs abruptly as a function of p^H but more slowly with heat denaturation of the alpha helix indicating that the Raman spectrum is sensitive to the transition mechanism. The high-temperature coil and the charged coil may have different conformations as evidenced by different amide III frequencies but similar intensities in these two conformations.     

Coil-helix transition of iota-carrageenan as a function of chain regularity

A series of iota-carrageenans containing different amounts of nu-carrageenan (0-23 monomer %) have been prepared from neutrally extracted carrageenan of Eucheuma denticulatum. nu-Carrageenan is the biochemical precursor of iota-carrageenan. The conformational order-disorder transition and rheological properties of these carrageenans were studied using optical rotation, rheometry, size exclusion chromatography coupled to multiangle laser light scattering, and high-sensitivity differential scanning calorimetry. The helix forming capacity of iota-carrageenan turns out to decrease monotonously with increasing amount of nu-units. In contrast, the rheological properties of iota-carrageenan are remarkably enhanced by the presence of a small amount of nu-units, yielding a maximum twofold increase in G' at 3% nu-units. It is concluded that the structure-forming capacity of iota-carrageenan, containing a small amount of nu-carrageenan, is significantly higher than that of pure iota-carrageenan. This phenomenon is explained in terms of the balance between the helical content and the number of cross-links between chains, taking into consideration the fact that nu-units introduce "kinks" in the chain conformation enabling neighboring chains to connect. Increasing amounts of nu-units increase the number of cross-links in the network, resulting in increased gel strength. On the other hand, a reduced length of the helical strands weakens the cross-links between the different chains and, consequently, the gel.     

Helix nucleation kinetics from molecular simulations in explicit solvent

We study the reversible folding/unfolding of short Ala and Gly-based peptides by molecular dynamics simulations of all-atom models in explicit water solvent. A kinetic analysis shows that the formation of a first alpha-helical turn occurs within 0.1-1 ns, in agreement with the analyses of laser temperature jump experiments. The unfolding times exhibit Arrhenius temperature dependence. For a rapidly nucleating all-Ala peptide, the helix nucleation time depends only weakly on temperature. For a peptide with enthalpically competing turn-like structures, helix nucleation exhibits an Arrhenius temperature dependence, corresponding to the unfolding of enthalpic traps in the coil ensemble. An analysis of structures in a "transition-state ensemble" shows that helix-to-coil transitions occur predominantly through breaking of hydrogen bonds at the helix ends, particularly at the C-terminus. The temperature dependence of the transition-state ensemble and the corresponding folding/unfolding pathways illustrate that folding mechanisms can change with temperature, possibly complicating the interpretation of high-temperature unfolding simulations. The timescale of helix formation is an essential factor in molecular models of protein folding. The rapid helix nucleation observed here suggests that transient helices form early in the folding event.     

Physicochemical characterization of carrageenan fromGigartina teedii (Rooth) Lamouroux (Gigartinales,Rhodophyta)

The phycocolloids of female gametophytes ofGigartina teedii (Roth) Lamouroux harvested in Roscoff (Brittany, France) are a hybrid carrageenan resulting from juxtaposition of fragments of kappa-, iota-and nu-carrageenan. They represent 70% of the dry matter of the alga in summer. After alkaline transformation the proportion of iota-carrageenan increased to 76%, demonstrating the presence of nu-carrageenan. Absence of mu-carrageenan, the precursor of kappa-carrageenan, suggests that iota-carrageenan is desulfated enzymically to kappa-carrageenan.     

Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide: two types of gels

Recent studies on dilute solutions (Borgström et al. (1996), Int. J. Biol. Macromol. 18, 223) have shown that kappa-carrageenan helices associate into superhelical rigid rods in mixed 0.1 M aqueous solutions of NaI and CsI above a critical mole fraction (x_Cs = 0.4) of Cs. This work concerns the temperature-dependent rheology of more concentrated systems in mixed and pure solutions of the same salts. Gels with low moduli were even found in NaI alone, although this salt is known to impede the gelation of kappa-carrageenan, but only above 0.9% (w/w) of carrageenan. These gels were reminiscent of iota-carrageenan gels in two respects: the (low) magnitude of the shear storage modulus (G′), and the absence of hysteresis in the sol-gel transition. On the other hand, both the threshold concentration for gelation and the ratio between the loss and storage moduli were substantially higher for the kappa-carrageenan gels in NaI. In mixed solutions of CsI and NaI, two types of kappa-carrageenan gels could be distinguished, depending on the cesium content. The transition occurred at x_Cs = 0.4, as in the previous studies on dilute solutions. Below x_Cs = 0.4, the gels were similar to those in NaI alone. Above x_Cs = 0.4, the gels were similar to ‘conventional’ kappa-carrageenan gels, formed in salts such as KC1: a pronounced thermal hysteresis appeared in the sol-gel transition, the gels showed tendencies for syneresis, and G′ increased dramatically with increasing cesium content.     

Direct visualization of changes in deacylated Na(+) gellan polymer morphology during the sol-gel transition

Changes in gellan polymer morphology during the sol-gel transition were directly visualized by transmission electron microscopy and a model incorporating these changes and existing physical data is proposed. Our observations suggest that the most thermodynamically stable conformations of gellan polymers in solution, in the absence of added cations, are the double helix and double-helical duplexes. We have demonstrated two forms of lateral aggregation of gellan helices in the presence of Ca(2+) and K(+) ions. One type forms junction zones that lead to network formation and gelation, while the second type leads to the formation of isolated fibers of aggregated helices and inhibition of gelation. The proposed model of gellan gelation is based on these observations where thermoreversibility, gel strength, and endothermic transitions of gellan gels can be explained.     

Lyotropic effects of simple anions on the conformation and interactions of kappa-carrageenan

The effect of different co-anions on the formation and aggregation of the ordered structure of the anionic polysaccharide kappa-carrageenan has been investigated by optical rotation, differential scanning calorimetry, and halide-n.m.r. spectroscopy. The mid-point temperature (T_m) of the disorder—order transition increases systematically with the Hofmeister number for the anion through the lyotropic series SO₄^2? < F^? < Cl^? < Br^? < NO₃^? < I^? < SCN^? when salt concentration and cation (Me₄N⁺ or K⁺) are held constant. A corresponding increase is observed in transition enthalpy (ΔH_cal) and entropy (ΔS_cal). Helix—helix aggregation (as indicated by turbidity, gel formation, and hysteresis between heating and cooling scans) also shows a systematic dependence on the Hofmeister number for the anion, but in the opposite sense. Thus, with tetramethylammonium as the sole counterion present, clear solutions with no thermal hysteresis in the order—disorder transition are observed at all temperatures with I^?, Br^?, NO₃^?, or Cl^? as co-anion, whereas weak, turbid gels with significant thermal hysteresis between melting and setting are formed in the presence of SO₄^2?, and to a lesser degree F^?. With K⁺ as counterion, a similar regular progression is observed through the anion lyotropic series from rapid formation of very turbid gels in the presence of F^?, to very slow development of clear gels with I^? or SCN^?. In agreement with previous studies, an increase in ¹²⁷I-n.m.r. linewidth was observed on conformational ordering of kappa-carrageenan (Me₄N⁺ salt form) in the presence of Me₄NI. However, closely similar behaviour was observed for ³⁵Cl and ⁸¹Br, indicating a simple charge-cloud interaction rather than the specific site-binding of I^? which has previously been suggested.     

Specific aggregation of poly(α-L-glutamic acid) and hysteresis effects in aqueous solutions. I. Influence of temperature-dependent aggregation on the optical rotation of PGA

The instability of aqueous solutions of poly(α-L -glutamic acid) (PGA) at low pH is due to two distinguishable phenomena: precipitation, favored above 40°C., and aggregation, favored below 20°C. The aggregated form of PGA can be isolated by gel permeation chromatography. Both aggregation and precipitation increase with decreasing pH, i.e., with decreasing ionization of the side chain carboxyl groups. Temperature-induced aggregation and disaggregation give rise to a reproducible hysteresis loop which can be followed by optical rotation, light scattering, sedimentation, viscosity, and chromatography. Hysteresis has been observed with different PGA samples, and in several aqueous buffered or unbuffered solvents and organic-aqueous solvent mixtures and in the pH range 4.1–4.5. Aggregation manifests itself as an increase in negative optical rotation in the visible and ultraviolet spectral range. The specific relation at 233 mμ is sensitive to aggregation and also reflects the hysteresis. Measurements of optical rotatory dispersion indicate that a₀ reflects the hysteresis but b₀ does not, the latter revealing only reversible changes with aggregation and disaggregation. The helix-coil equilibrium is apparently unperturbed by aggregation, as is the thermal stability of the helix structure. For fully aggregated PGA it is estimated that a₀ increases by about 300 degrees, which suggests that a₀ may be a sensitive parameter to measure aggregation in other systems. The rate of aggregation increases with decreasing temperature. The disaggregation, upon heating, is more rapid. However, kinetics measurements have not yet been done. The temperature M at which all aggregates are disrupted increases with decreasing pH, but is independent of total PGA concentration, at constant pH. No molecular weight dependence of M was detected in the range 20–100 × 10³. The shape and size of the hysteresis loop depends upon pH and molecular weight, which is interpreted as a dependence on the extent of aggregation. One branch of the loop, representing the helix–coil transition of isolated molecules, is reversible, while the others, representing the formation and disruption of the aggregates, are not. The system exhibits both ascending and descending scanning curves, which are typical of a true hysteresis.     

Spin-labeled polyuridylic acid. Formation of an intermediate structure

Temperature-dependent conformational transitions of spin-labeled poly(U) at low temperature in spermidine and cesium chloride buffer have been measured by electron spin resonance spectroscopy. The Arrhenius plot shows the existence of the order-disorder transition at a temperature close to that obtained from absorbance temperature profiles. However, in addition the formation of an intermediate state is observed during the melting of the ordered poly(U) to its random coil.     

The structure of kappa/iota-hybrid carrageenans II. Coil-helix transition as a function of chain composition

This paper describes the effect of the kappa/iota-ratio on the physical properties of kappa/iota-hybrid carrageenans (synonyms: kappa-2, kappa-2, weak kappa, weak gelling kappa). To this end, a series of kappa/iota-hybrid carrageenans ranging from almost homopolymeric kappa-carrageenan (98 mol-% kappa-units) to almost homopolymeric-carrageenan (99 mol-% iota-units) have been extracted from selected species of marine red algae (Rhodophyta). The kappa/iota-ratio of these kappa/iota-hybrids was determined by NMR spectroscopy. Their rheological properties were determined by small deformation oscillatory rheology. The gel strength (storage modulus, G') of the kappa/iota-hybrids decreases with decreasing kappa-content. On the other hand, the gelation temperature of the kappa-rich kappa/iota-hybrids is independent of their composition. This allows one to control the gel strength independent of the gelation or melting temperature. The conformational order-disorder transition of the kappa/iota-hybrids was studied using optical rotation and high-sensitivity differential scanning calorimetry. High-sensitivity DSC showed that the total transition enthalpy of the kappa/iota-hybrids goes through a minimum at 60 mol-% kappa-units, whereas for the mixture of kappa- and iota-carrageenan, the total transition enthalpy is a linear function of the composition. With respect to the ordering capability, the kappa/iota-hybrid carrageenans seem to behave as random block copolymers with length sequence distributions truncated from the side of the small lengths. Intrinsic thermodynamic properties (e.g., transition temperature and enthalpy) of kappa- and iota-sequences in these copolymers are close to those of their parent homopolymers. The critical sequence length for kappa-sequences is 2-fold of that for iota-sequences.     

Kinetic Hysteresis in Collagen Folding

The triple helix of collagen shows a steep unfolding transition upon heating, whereas less steep and more gradual refolding is observed upon cooling. The shape of the hysteresis loop depends on the rate of temperature change as well as the peptide concentration. Experimental heating and cooling rates are usually much faster than rates of unfolding and refolding. In this work, collagen model peptides were used to study hysteresis quantitatively. Their unfolding and refolding profiles were recorded at different heating and cooling rates, and at different peptide concentrations. Data were fitted assuming kinetic mechanisms in which three chains combine to a helix with or without an intermediate that acts as a nucleus. A quantitative fit was achieved with the same kinetic model for the forward and backward reactions. Transitions of exogenously trimerized collagen models were also analyzed with a simplified kinetic mechanism. It follows that true equilibrium transitions can only be measured at high concentrations of polypeptide chains with slow scanning rates, for example, 0.1°C/h at 0.25 mM peptide concentration of (Gly-Pro-Pro)₁₀. (Gly-Pro-4(R)Hyp)₁₀ folds ∼2000 times faster than (Gly-Pro-Pro)₁₀. This was explained by a more stable nucleus, whereas the rate of propagation was almost equal. The analysis presented here can be used to derive kinetic and thermodynamic data for collagenous and other systems with kinetically controlled hysteresis.     

Spectroscopic origin of conformation-sensitive contributions to polysaccharide optical activity: Vacuum-ultraviolet circular dichroism of agarose

The vacuum-uv CD of agarose solid films has been measured to 145 nm and shows a positive band near 180 nm and a larger negative band at around 152 nm. The positive band remains accessible in aqueous solution and has been used to characterize changes in molecular conformation and interaction during the sol–gel transition. The temperature profile of vacuum-uv CD shows sharp, discontinuous changes around the melting and setting points of the gel, which are interpreted in terms of cooperative intermolecular association through double helices, and pronounced hysteresis, which is discussed in terms of helix–helix aggregation.     

Ionic strength dependence of the hysteresis in the polyriboadenylate-polyribouridylate system.

The hysteresis observed in cyclic acid-base titrations of the three-standed polyribonucleotide helix poly (A)-2 POLY (U) strongly depends on ionic strength. For NaCl and at 25 degrees C, hysteresis occurs in the limited concentration range between 0.03 M and 1.0 M(NaCl). The transition points associated with the cyclic conversions between the triple helix and the poly (A)-poly (A) double helix and (free) poly (U) constitute a (pH ionic strength) phase diagram covering the ranges of stability and metastability of the hysteresis system. Variations with NaCl concentration of some hysteresis parameters can be quantitatively described in terms of polyelectrolyte theories based on the cylinder-cell model for rodlike polyions. The results of this analysis suggest that the metastability is predominantly due to dlectrostatic energy barriers preventing the equilibrium transition of the partially protonated triple helix above a critical pH value. Ultraviolet absorbance and potentiometric titration data of poly (A)in the acidic pH range can be analyzed in terms of two types of double-helical structures. Spectrophotometric titrations reveal isosbestic wavelengths for structural transitions of poly (A). "Time effects" commonly observed in poly (A) titrations are suggested to reflect helix transitions between the two acidic structures.     

Cation specificity of the order—disorder transition in iota carrageenan: effects of kappa carrageenan impurities

The temperature dependence of the optical rotation of carrageenan segments (iota, kappa and iota/kappa mixtures) in different salt solutions (tetramethylammonium or potassium chloride) has been studied. In solutions of pure iota carrageenan (90% iota structure) no evidence of any pronounced cation specificity nor of any thermal hysteresis in the iota carrageenan order-disorder transition was found. However, mixtures of iota and kappa carrageenan displayed a cation specificity similar to that previously observed in iota samples of lesser chemical purity, indicating that kappa impurities in iota samples may be located in regular sequences, rather than randomly in the carrageenan primary structure. Our findings strongly suggest that the order-disorder transitions of iota and kappa sequences in mixed samples occur independently.     

Conformation and association of κ-carrageenan in the presence of locust bean gum in mixed NaI/CsI solutions from rheology and cryo-TEM

Mixtures of locust bean gum (LBG) with κ-carrageenan (KC) in 0.1 M aqueous solutions of the mixed salts NaI/CsI were investigated by cryo-transmission electron microscopy (cryo-TEM) and dynamic viscoelastic measurements. Previous studies have shown that as the cesium content is increased in such mixed salt solutions, a transition occurs from molecularly dispersed helices to ‘superhelical rods’ of KC. We now found that LBG stabilises the superhelical rods, shifting the transition to a lower content of Cs for the mixtures than for KC alone. The formation of superhelical rods was evidenced both by cryo-TEM images and by an onset of thermal hysteresis in the coil–helix transition of KC. In the mixtures, the transition temperatures on cooling and heating were insensitive to the proportions of LBG and KC present at all cesium contents. Under conditions where no helix aggregation occurred (no hysteresis) the mixtures showed high tan δ values and low storage moduli. Under aggregated conditions, gels formed, and gels with added LBG had enhanced moduli compared to gels with KC alone. On the basis of these results we propose that LBG associates to the super-helical rods of KC.     

Imaging of carrageenan macrocycles and amylose using noncontact atomic force microscopy

Samples of kappa-carrageenan, iota-carrageenan, and synthetic amylose have been examined by atomic force microscopy (AFM). All samples were spray deposited from aqueous solutions onto freshly cleaved mica, air dried, and imaged in air using noncontact atomic force microscopy (NCAFM). Images of single stranded amylose and carrageenan are presented. At relatively low polymer concentrations in the presence of NaCl iota-carrageenan formed circles that appear to be predominantly head-to-tail associated unimeric duplex (double stranded) structures. At higher iota-carrageenan concentrations the polymer forms circles and aggregates that appear to involve dimeric duplex structure. Direct comparison of synthetic amylose molecular weights determined from NCAFM images with results from solution measurements showed that NCAFM provides an excellent way to measure amylose molecular weight and molecular weight distribution. It is shown that synthetic amylose is single stranded in aqueous solution and that the chain length distribution is broader than the Poisson distribution anticipated from polymerization theory.     

Insight into the denaturation transition of DNA

DNA undergoes a helix-to-coil transition (also called denaturation transition) upon heating. This transition can also be facilitated by using solvent mixtures (for example water–alcohol). An increase in the hydrophobic tail of the second solvent molecule first decreases then increases the melting temperature appreciably. Measurement on 4% DNA in a series of water–alcohol mixtures shows that the helix-to-coil melting transition is driven by the solvent ability to cross the hydrophobic sugar-rich region. DNA is behaving like a cylindrical micelle.