Global structures of high methoxyl pectin from solution and in gels

Images of high methoxyl orange pectin deposited from solution and high methoxyl sugar acid gels (HMSAG) were obtained by atomic force microscopy (AFM) in the tapping mode. For the first time, images of pectin deposited from water revealed that the transition from pectin networks to individual molecules or aggregates thereof occurred at concentrations between 6.5 and 13.1 microg/mL. At 6.5 microg/mL, shapes included rods, segmented rods, kinked rods, rings, branched molecules, and dense circular areas. At 13.1 microg/mL, all of these shapes were integrated into networks. These same structures were discernible in pectin high methoxyl sugar acid gels. Thus one might consider pectin networks in water at concentrations in excess of 10 microg/mL to be separate fluid precursors of networks in high methoxyl sugar acid gels. Examination of AFM images revealed that gels with "uniform" distribution of strands and pores between strands had higher gel strengths as measured by a penetrometer than gels in which strands were nonuniformly distributed and were separated by large and small spaces.     

Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy

Height and phase shift images of high methoxyl sugar acid gels (HMSAG) of pectin were obtained by atomic force microscopy in the tapping mode. Images revealed that pores in these gels were fluid and flattened out when measured as a function of time. These images revealed for the first time the structure of adsorbed sugar on pectin in the hydrated native gels and how the pectin framework is organized within these gels. Segmentation of images revealed that the underlying pectin framework contained combinations of rods, segmented rods, and kinked rods connected end to end and laterally. The open network of strands was similar to pectin aggregates from 5 mM NaCl solution imaged earlier by electron microscopy (Fishman et al., Arch. Biochem. Biophys. 1992, 294, 253). Area measurements revealed that the ratio of bound sugar to pectin was in excess of 100 to 1 (w/w). Furthermore, images indicated relatively small differences in the organization of native commercial citrus pectin, orange albedo pectin, and lime albedo pectin gels at optimal pH as determined in this study. The findings are consistent with earlier gel strength measurements of these gels. In addition, values of gel strength were consistent with values of molar mass and viscosity of the constituent pectins in that they increased in the same order. Finally, we demonstrated the advantage of simultaneous visualization of height and phase shift images for observing and quantitating the nanostructure of relatively soft gels which are fully hydrated with a buffer.     

Microstructure and rheological behavior of pure and mixed pectin gels

The microstructure and the rheological properties of pure HM (high methoxyl) and LM (low methoxyl) pectin gels and of mixed HM/LM pectin gels have been investigated. Gel formation of either the HM or LM pectin, or both, was initiated in the mixed gels by varying the sucrose and Ca(2+) content. The microstructure was characterized by transmission electron microscopy, light microscopy, and confocal laser scanning microscopy. HM and LM pectin gels showed aggregated networks with large pores around 500 nm and network strands of similar character. Small differences could be found, such as a more inhomogeneous LM pectin network with shorter and more branched strands of flexible appearance. LM pectin also formed a weak gel in 60% sucrose in the absence of calcium. A highly inhomogeneous mixed gel structure was formed in the presence of 60% sucrose and Ca(2+) ions, which showed large synergistic effects in rheological properties. Its formation was explained by the behavior of the corresponding pure gels. In the presence of 60% sucrose alone, a homogeneous, fine-stranded mixed network was formed, which showed weak synergistic effects. It is suggested that LM pectin interacts with HM pectin during gel formation, thereby hindering secondary aggregation leading to the aggregated networks observed for the pure gels.     

Sugar Beet Pectin–Protein Complexes

The physical structure of pectin extracted from fresh sugar beet has been examined by atomic force microscopy (AFM). The images obtained reveal that these extracts contain a mixture of pectin polysaccharides and protein–pectin complexes. The AFM data demonstrate, for the first time, that these protein–pectin complexes consist of pectin molecules with protein attached to one end of the pectin chain.     

Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis

Atomic force microscopy (AFM) has been used to investigate the nature of the long branches attached to pectin which were described in a previous report [Round, A. N.; MacDougall, A. J.; Ring, S. G.; Morris, V. J. Carbohydr. Res. 1997, 303, 251-253]. Analysis of the AFM images and comparison with neutral sugar and linkage analyses of the two pectin fractions suggest that the distribution and total amount of branches observed do not correspond with the pattern of neutral sugar distribution. It is thus postulated that the long chains consist of polygalacturonic acid, attached via an as yet undetermined linkage to the pectin backbone, with the neutral sugars present as short, undetected branches. This explanation would have important implications for the nature of 'in situ' pectin networks within plant cell walls and models of gelation in commercial extracted pectin, and the existence of significant branching will markedly influence the viscosity of extracted pectins.     

Using SAXS to reveal the degree of bundling in the polysaccharide junction zones of microrheologically distinct pectin gels

The results of microrheological studies carried out on ionotropic pectin gels, particularly the manifest power law behavior observed at high frequencies, indicate that by using different assembly conditions gels can be formed in which the elementary network strands have different stiffnesses. It has been hypothesized that these differences reflect different network architectures, the extreme cases of which might be described as (i) dimeric calcium-chelating junction-zones of limited extent, linked by considerably longer, flexible, single-chain sections, or (ii) semiflexible bundles consisting of extensively aggregated dimeric junction zones that latterly become entangled and cross-linked. To test this hypothesis directly, microrheologically distinct pectin gels have been generated using different assembly modalities, in particular by using different concentrations of polymer and cross-linking ions and by contrasting the controlled-release of ions or ion-binding groups, and the resulting systems have been studied by small-angle X-ray scattering. The results straightforwardly reveal that gels that are clearly more semiflexible from a microrheological point-of-view contain larger scattering entities than those with a more flexible character. Furthermore, a more detailed interpretation of the scattering data with the aid of molecular modeling suggests that for the gels formed here those with a semiflexible microrheological signature consist predominantly of network filaments consisting of four or more chains, whereas those with a more flexible signature are predominantly single-chain sections linked by dimeric associations with no more that a few percent of the chains bundled to any higher extent. The ability to generate differing network architectures from the same polymer that fulfill different functional requirements, either in vivo in the plant cell wall, where pectin plays a crucial structural and mechanical role, or in vitro in a myriad of applications, makes these biomimetic biopolymer networks of considerable interest.     

Study on the mucoadhesion mechanism of pectin by atomic force microscopy and mucin-particle method

Atomic force microscopy (AFM) has been used to probe the interaction between porcine stomach mucin and a mucoadhesive polymer, pectin, with different chemical characteristics. Images were produced detailing the structures of mucin, pectin and the mixtures of pectin and mucin, in either 0.1 N hydrochloric acid or deionized water. The AFM images of the pectin–mucin mixture in acidic medium showed no association between pectin and mucin. The large aggregates observed after mixing pectin and mucin in deionized water revealed the association between pectin and mucin, probably by the H-bonding. Increasing of pectin in the mixture with mucin resulted in a shift of zeta potential of the mixture to a higher negative value. The electrostatic repulsion with the same charges of pectin and mucin may cause an uncoiling of polymer chains, which facilitated chain entanglement and bond formation. The particle size of the mixtures of pectin and mucin depended on the proportion of either pectin or mucin in the mixture. The results suggested that the mucoadhesion of pectin could be due to the adsorption mechanism on the mucin molecules or electrostatic repulsion between pectin and mucin.     

The Three-Dimensional Structure of Aspergillus niger Pectin Lyase B at 1.7-? Resolution

The three-dimensional structure of Aspergillus niger pectin lyase B (PLB) has been determined by crystallographic techniques at a resolution of 1.7 Å. The model, with all 359 amino acids and 339 water molecules, refines to a final crystallographic R factor of 16.5%. The polypeptide backbone folds into a large right-handed cylinder, termed a parallel β helix. Loops of various sizes and conformations protrude from the central helix and probably confer function. The largest loop of 53 residues folds into a small domain consisting of three antiparallel β strands, one turn of an α helix, and one turn of a 3₁₀ helix. By comparison with the structure of Erwinia chrysanthemi pectate lyase C (PelC), the primary sequence alignment between the pectate and pectin lyase subfamilies has been corrected and the active site region for the pectin lyases deduced. The substrate-binding site in PLB is considerably less hydrophilic than the comparable PelC region and consists of an extensive network of highly conserved Trp and His residues. The PLB structure provides an atomic explanation for the lack of a catalytic requirement for Ca²⁺ in the pectin lyase family, in contrast to that found in the pectate lyase enzymes. Surprisingly, however, the PLB site analogous to the Ca²⁺ site in PelC is filled with a positive charge provided by a conserved Arg in the pectin lyases. The significance of the finding with regard to the enzymatic mechanism is discussed.     

Microrheological investigations give insights into the microstructure and functionality of pectin gels

Many of the functional attributes of pectin, whether in the plant cell wall or in engineered food materials, are linked to its gelling properties and in particular to its ability to assemble in the presence of calcium. Pectin’s fine structure and local concentration relative to that of its cross-linking ion play a major role in determining resultant gel micro-structures, and consequently the mechanical and transport properties of pectin matrices. Recent studies have sought to probe the basic properties of such calcium-induced matrices, using a light scattering technique called diffusing wave spectroscopy (DWS). In addition to the low frequency mechanical behaviour, which provides information about the nature and density of cross-links, microrheological measurements carried out with DWS are able to determine the high frequency behaviour, which is closely linked to the response of the basic strands of the network. By using these microrheological measurements, two distinct regimes have been identified into which pectin gels appear to fall: one corresponding to the presence of semi-flexible networks, a generally accepted paradigm in biological gels, and another where flexible networks dominate. In order to explain the origin of these dramatically different networks, distinct assembly pathways have been proposed in which the relative importance of the free energy gained by association and the frictional barrier to polymeric re-arrangement during network formation can differ significantly. By manipulating the local environment in the plant cell wall it is possible that Nature makes full use of both of these network types for fulfilling different tasks; such as providing strain-hardening, maximizing local elastic properties or controlling macromolecular transport.     

Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel

Sugarbeet pectin is shown to form gels in the presence of calcium using an enzyme preparation extracted from orange peel. The gels were transparent and exhibited no syneresis. The mechanism of gelation is chain association arising from both lowered pectin solubility and from formation of a limited network of calcium-linked junction zones. The gelation reaction involves limited pectin demethoxylation, the release of acetate presumably from C-2 or C-3 of galacturonyl residues, and a decrease in pH. The enzymes responsible are pectinesterase (EC 3.1.1.11) and pectin acetylesterase. We suggest that the latter is a novel activity associated with triacetin acetylesterase (EC 3.1.1.6). The gels are compared to citrus pectin gels made in the same way.     

A morphological analysis of growth cones of DRG neurons combining Atomic Force and Confocal Microscopy

We have analyzed the morphology of growth cones of differentiating neurons from rat dorsal root ganglia (DRG) with conventional Laser Scanning Confocal Microscopy (LSCM) and Atomic Force Microscopy (AFM). Images of immunofluorescent DRG growth cones colabeled for actin and tubulin were superimposed to images obtained with AFM at different scanning forces. In order to reduce changes of the image surface caused by the pressure of the AFM tip, we have developed a procedure to obtain 0 pN AFM images. Further analysis of these images revealed topographical structures with nanoscale dimensions, referred to as “invaginations” or “holes”. These holes had an area varying from 0.01 to 3.5 μm² with a depth varying from 2 to 178 nm. Comparative analysis with LSCM images showed that these holes correspond to regions where staining of both actin and tubulin was negligible. Filopodia height varied from 40 to 270 nm and their diameter from 113 to 887 nm. These results show that the combination of LSCM and AFM reveal structural details with a nanoscale dimension of DRG growth cones, difficult to resolve with conventional microscopy.     

Spatial organization of cellulose microfibrils and matrix polysaccharides in primary plant cell walls as imaged by multichannel atomic force microscopy

We used atomic force microscopy (AFM), complemented with electron microscopy, to characterize the nanoscale and mesoscale structure of the outer (periclinal) cell wall of onion scale epidermis – a model system for relating wall structure to cell wall mechanics. The epidermal wall contains ~100 lamellae, each ~40 nm thick, containing 3.5‐nm wide cellulose microfibrils oriented in a common direction within a lamella but varying by ~30 to 90° between adjacent lamellae. The wall thus has a crossed polylamellate, not helicoidal, wall structure. Montages of high‐resolution AFM images of the newly deposited wall surface showed that single microfibrils merge into and out of short regions of microfibril bundles, thereby forming a reticulated network. Microfibril direction within a lamella did not change gradually or abruptly across the whole face of the cell, indicating continuity of the lamella across the outer wall. A layer of pectin at the wall surface obscured the underlying cellulose microfibrils when imaged by FESEM, but not by AFM. The AFM thus preferentially detects cellulose microfibrils by probing through the soft matrix in these hydrated walls. AFM‐based nanomechanical maps revealed significant heterogeneity in cell wall stiffness and adhesiveness at the nm scale. By color coding and merging these maps, the spatial distribution of soft and rigid matrix polymers could be visualized in the context of the stiffer microfibrils. Without chemical extraction and dehydration, our results provide multiscale structural details of the primary cell wall in its near‐native state, with implications for microfibrils motions in different lamellae during uniaxial and biaxial extensions.     

Imaging polysaccharides by atomic force microscopy

Techniques have been developed for the routine reliable imaging of polysaccharides by atomic force microscopy (AFM). The polysaccharides are deposited from aqueous solution onto the surface of freshly cleaved mica, air dried, and then imaged under alcohols. The rationale behind the development of the methodology is described and data is presented for the bacterial polysaccharides xanthan, acetan, and the plant polysaccharides 1-carrageenan and pectin. Studies on uncoated polysaccharides have demonstrated the improved resolution achievable when compared to more traditional metal-coated samples or replicas. For acetan the present methodology has permitted imaging of the helical structure. Finally, in addition to data obtained on individual polysaccharides, AFM images have also been obtained of the network structures formed by κ-carrageenan and gellan gum. © 1996 John Wiley & Sons, Inc.     

Effect of sugar and sorbitol on the formation of low methoxyl pectin gels

Pectin gels were made with amidated low methoxyl pectin using sucrose, glucose, fructose and sorbitol as sweetening agents. The adsorption of water at controlled activity was measured by determining sorption isotherms and by differential scanning calorimetry. These results were correlated with the gel formation mechanism. ¹H NMR spectra were measured for sugar with and without Ca²⁺ or La³⁺ cations. Results demonstrated no correlation between water adsorption on sugars and gel rigidity. The effects of the different sugars appear to be associated with the competition between each sugar and the pectin for calcium cations.     

Separation of 1–23-kb complementary DNA strands by urea–agarose gel electrophoresis

Double-stranded (ds), as well as denatured, single-stranded (ss) DNA samples can be analyzed on urea–agarose gels. Here we report that after denaturation by heat in the presence of 8 M urea, the two strands of the same ds DNA fragment of ∼1–20-kb size migrate differently in 1 M urea containing agarose gels. The two strands are readily distinguished on Southern blots by ss-specific probes. The different migration of the two strands could be attributed to their different, base composition-dependent conformation impinging on the electrophoretic mobility of the ss molecules. This phenomenon can be exploited for the efficient preparation of strand-specific probes and for the separation of the complementary DNA strands for subsequent analysis, offering a new tool for various cell biological research areas.     

Effects of Ca, Cu, Al and La on pectin gel strength: implications for plant cell walls

Rheology of Ca-pectate gels is widely studied, but the behaviour of pectate gels formed by Cu, Al and La is largely unknown. It is well known that gel strength increases with increasing Ca concentration, and it is hypothesised that this would also be the case for other cations. Pectins are a critical component of plant cell walls, imparting various physicochemical properties. Furthermore, the mechanism of metal toxicity in plants is hypothesised to be, in the short term, related to metal interactions with cell wall pectin. This study investigated the influence of Ca, Cu, Al and La ion concentrations at pH 4 on the storage modulus as a function of frequency for metal-pectin gels prepared from pectin (1%) with a degree of esterification of 30%. Gels were formed in situ over 6 d in metal chloride solution adjusted daily to pH 4. Cation concentration was varied to develop a relationship between gel strength and cation concentration. At similar levels of cation saturation, gel strength increased in the order of La < Ca ? Al ? Cu. The swelling of the gels also varied between cations with Ca gels being the most swollen.     

Action of β-galactosidase in medium on the Lemna minor (L.) callus polysaccharides

The callus culture of duckweed cultivated on medium containing different concentrations of β-galactosidase was shown to produce the following polysaccharides: pectin lemnan LMC, intracellular AG1, and extracellular AG2 arabinogalactans. The samples of lemnan with 46% galactose residue reduction and 9-46% increased galacturonic acid residue content were obtained at β-galactosidase concentrations of 10⁻³-10⁻¹ mg/mL. The most substantial alterations in the sugar composition of pectin were found to occur in the fraction with a molecular mass of 100-300 kDa. Low concentrations of enzyme failed to influence the sugar composition of intracellular arabinogalactan, whereas high concentrations were shown to decrease the amount of arabinose residues in AG1 and to cause galactan formation. Extracellular galactan was found to be produced on the medium with 10⁻¹ and 1 mg/mL β-galactosidase whereas extracellular arabinogalactan AG2 was shown to be biosynthesized without β-galactosidase or at a β-galactosidase concentration of 10⁻³ mg/mL. Alterations in the sugar composition of polysaccharides were shown to be connected with the increasing activity of α-l-arabinofuranosidase and β-galactosidase, and with the decreasing activity of intracellular polygalacturonase.     

A simple and effective sample preparation method for atomic force microscopy visualization of individual DNA molecules in situ

A simple, controllable and effective sample preparation method was established for atomic force microscopy (AFM) imaging of individual DNA molecules in aqueous solution. Firstly, magnesium ion (Mg²⁺) at a concentration of 5.0–10.0 mM as a positively charged bridge was transferred onto mica to immobilize DNA molecules. Then Mg²⁺-modified mica was used to investigate DNA molecules in any buffer without magnesium ion by AFM. AFM images demonstrated that DNA molecules can be successfully observed in solution with good resolution, reproducibility, and stability. Further, this DNA sample preparation method makes AFM successful to investigate DNA molecular interaction in situ and DNA/chitosan complex in gene delivery.     

Characterization of hop pectins shows the presence of an arabinogalactan-protein

Hop pectins were extracted from spent hops using acid extraction conditions and were characterized chemically. The acid extraction of spent hops resulted in a yield of 2%, containing 59% of polysaccharides. The hop pectins under investigation had a relatively high molecular weight and an intrinsic viscosity comparable to that of commercially available apple and citrus pectins. The low degree of methyl esterification of these pectins implicates that they are mainly suitable for use in calcium gels. The degree of acetylation and the neutral sugar content were relatively high.

A high molecular weight fraction which contained arabinogalactan-proteins was shown to be present in the hop pectin extract after preparative size-exclusion chromatography. Additionally, a fraction with a lower molecular weight was present containing mainly homogalacturonans. The arabinogalactans in the high molecular weight population consisted of (1→3)- and (1→3,6)-linked galactans highly branched with arabinose and galactose side-chains. The protein part of the arabinogalactan-protein (13%) was found to be rich in cystein, threonin, serinin, alanin, and hydroxyprolin. The molecular weight distribution of the hop pectin after degradation with the enzymes endopolygalacturonase plus pectin methyl esterase suggested that the arabinogalactan-protein present in the hop pectin extract was linked to the pectin and that the arabinogalactan-protein itself had a fairly low molecular weight.     

Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties

Previously reported results obtained for the elastoviscous properties of some thermoreversible gels formed from anionic polysaccharides (high methoxyl pectin, furcellaran and κ-carrageenan) and also gelatin and maltodextrin are discussed and some conclusions about the structure of the gels are presented.The rate at which the relaxation processes take place in the gel is independent of the polymer concentration suggesting that the gels are structurally inhomogeneous.If the helical conformation of the individual macromolecule is stable the standard enthalpy change on crosslink breakdown is less than 45 kJ mol^?1. A relatively small decrease in standard enthalpy is sufficient for network stability because of the low standard entropy loss on gelation which is typical of semi-rigid chain polymers. If, however, the helical conformation is unstable the gelation process is cooperative and the standard enthalpy change on crosslink breakdown exceeds 200 kJ mol^?1.