Macrocyclization of polysaccharides visualized by electron microscopy.
Topological features of the polysaccharides schizophyllan, l-carrageenan and gellan gum were studied using electron microscopy. Electron micrographs of schizophyllan not subjected to any thermal or solvent composition history destabilizing the triple helix, show stiff, linear chains consistent with the structure being triple helical and with contour length proportional to the molecular weight in solution. A blend of linear, cyclic and hairpin topologies and higher molecular weight clusters were observed after renaturation, i.e. return to conditions favouring the triple helical structure, from solvent conditions dissociating the triple helix. Electron micrographs of l-carrageenan in salt-free solution reveal linear extended structures. Addition of 0.15 M LiI to the solution before preparation for electron microscopy, i.e. salt conditions that favour ordering but not gelation, yields a large fraction of cyclic structures with circumference of different lengths. Likewise, adding KCl to aqueous gellan gum changes their appearance from dispersed polymers to suprastrands with several associated chains. Macrocyclic species can also be observed in gellan gum after the addition of a gel-promoting salt. The tendency to form macrocyclic structures in competition with intermolecular aggregates is determined by the three factors: (1) chain stiffness relative to overall length; (2) parallel or antiparallel alignment of interacting chain segments; and (3) polymer concentration. The present study indicates that electron microscopy provides information about the topology adopted by polysaccharides.
Stokke
B T
BT
Norwegian Biopolymer Laboratory, Department of Physics, University of Trondheim, NTH, Norway.
Elgsaeter
A
A
Kitamura
S
S
D002236:Carbohydrate Conformation; D002351:Carrageenan / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D008854:Microscopy, Electron; D011135:Polysaccharides, Bacterial / Q000737:chemistry / Q000648:ultrastructure*; D012566:Sizofiran / Q000737:chemistry*; D012997:Solvents
D011135:Polysaccharides, Bacterial; D012997:Solvents; C048288:gellan gum; D012566:Sizofiran; D002351:Carrageenan