Chain conformational analysis of beijeran by n-h map calculations

X-ray structure analysis of the sodium salt of beijeran

The three-dimensional structure of the sodium salt of beijeran has been determined by X-ray fiber diffraction analysis. The acidic polysaccharide forms an extended twofold helix. Two chains are nestled tightly in a monoclinic unit cell of dimensions a=12.72, b=11.41, c (fiber axis)=24.62 A and gamma=123.7 degree in an antiparallel fashion. In the crystalline lattice, helices are stacked tightly to form a thick sheet along the vertical plane passing through the short diagonal of the basal net. Adjacent sheets associate via a network of sodium ions and water molecules embedded between them. The morphology of sodium beijeran in the solid state is consistent with its observed rheological properties.

Molecular modeling study of highly branching (1-->3)-alpha-D-glucan, a model polysaccharide for cariogenic glucan, using the N-H mapping method

A systematic search for possible regular helical structures of a highly branching (1-->3)-alpha-D-glucan was done using the n-h mapping technique, combined with MM3-generated relaxed-residue energy map calculations with respect to the conformations of the backbone glycosidic linkages. The alpha-D-glucan, consisting of a (1-->3)-alpha-linked backbone with alpha-D-glucose side residues attaching to an O6 atom of every second backbone residue, was considered as a model polysaccharide of a branching part of the glucan produced by oral bacteria, which was known to be related to dental plaque formation and to contribute to dental caries. The potential energy surfaces of the trisaccharide repeating unit of the branching alpha-D-glucan indicated that (1-->6)-alpha-linked side residues did not appear to interfere significantly with the backbone stereochemistry, probably due to a further separation of the three-bond-linked side residue compared with an ordinary two-bond-linked residue. Based on the n-h maps of the branching alpha-D-glucan, the side residues, when involved in a complete helix, mostly contributed additional stabilizations to particular helical structures. It was found by checking the typical helix models that formation of hydrogen bonds involving side residues was probably a major cause of the stabilization. This hydrogen bonding was expected to increase insolubility for the glucan chain--a typical, physical property observed for the bacterial alpha-D-glucan--by introducing its backbone stereochemistry as an additional stiff feature.