Model for the Temperature-Induced Conformational Change in Xanthan Polysaccharide

Xanthan is an extracellular bacterial polysaccharide. It is manufactured commercially by fermentation of Xanthomonas campestris and used extensively in food and other industries to control the viscosity and texture of various products. Its useful properties stem from its occurrence both as a relatively rigid double-helical polymer and as a branched polymer network presumably crosslinked by the same noncovalent interactions that stabilize the double-helical form. Interconversion of these two forms can be achieved through heating and cooling processes. This paper describes a model for this thermally induced transformation under conditions of very dilute aqueous polymer concentration, where the characteristics of double-helical and crosslinked aggregates can be studied experimentally using light scattering. Because xanthan is a regularly repeating copolymer, there is no requirement for specific registration of the two strands of the duplex structure as is required in naturally occurring nucleic acid double helices. Here, we demonstrate the important role of the resulting xanthan structural degeneracy in dictating the characteristics of the temperature-induced conformational transition.

Molecular Dynamics Simulations of Aqueous Pullulan Oligomers

Molecular dynamics (MD) simulations have been used to model small-angle X-ray scattering (SAXS) data on aqueous solutions of four oligomeric segments of the glucan pullulan: the trimer G(3) (comprising one polymer repeating unit), the hexamer (G(3))(2), the nonamer (G(3))(3), and the dodecamer (G(3))(4). The AMBER force field was used in conjunction with the GB/SA continuum solvation model to calculate both the mean global dimensions of the oligomers from the limiting small angle scattering behavior and the shorter range structural information implicit in the Debye scattering function at larger scattering angles. This same force field and solvation treatment were employed earlier by Liu et al. (Macromolecules 1999, 32, 8611-8620) with apparent success in a rotational isomeric state (RIS) treatment of the same experimental data. The present work discloses that, despite numerical success in modeling the SAXS data, the RIS treatment, which includes only the interactions within dimeric segments of the polymer chain, fails to account accurately for excluded volume effects at the range of 3-12 sugar residues in the polymer backbone. It is suggested that MD simulations using continuum solvation models can be used to circumvent errors inherent in the computationally efficient RIS treatments of polymer nano- and picosecond dynamics while at the same time avoiding the heavy computational requirements of all-atom methods.

Atomic force microscopy of a hybrid high-molecular-weight glutenin subunit from a transgenic hexaploid wheat

The high-molecular-weight glutenin subunits (HMW-GS) of wheat gluten in their native form are incorporated into an intermolecularly disulfide-linked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits range in molecular weight from about 70 K-90 K and are made up of small N-terminal and C-terminal domains and a large central domain that consists of repeating sequences rich in glutamine, proline, and glycine. The cysteines involved in forming intra- and intermolecular disulfide bonds are found in, or close to, the N- and C-terminal domains. A model has been proposed in which the repeating sequence domain of the HMW-GS forms a rod-like beta-spiral with length near 50 nm and diameter near 2 nm. We have sought to examine this model by using noncontact atomic force microscopy (NCAFM) to image a hybrid HMW-GS in which the N-terminal domain of subunit Dy10 has replaced the N-terminal domain of subunit Dx5. This hybrid subunit, coded by a transgene overexpressed in transgenic wheat, has the unusual characteristic of forming, in vivo, not only polymeric forms, but also a monomer in which a single disulfide bond links the C-terminal domain to the N-terminal domain, replacing the two intermolecular disulfide bonds normally formed by the corresponding cysteine side chains. No such monomeric subunits have been observed in normal wheat lines, only polymeric forms. NCAFM of the native, unreduced 93 K monomer showed fibrils of varying lengths but a length of about 110 nm was particularly noticeable whereas the reduced form showed rod-like structures with a length of about 300 nm or greater. The 110 nm fibrils may represent the length of the disulfide-linked monomer, in which case they would not be in accord with the beta-spiral model, but would favor a more extended conformation for the polypeptide chain, possibly polyproline II.

Rheology of concentrated isotropic and anisotropic xanthan solutions: 3. Temperature dependence

The oscillatory rheology of one rodlike and one semiflexible xanthan sample has been investigated as a function of temperature in the range of xanthan concentrations where the polymer forms a lyotropic liquid crystalline phase in aqueous NaCl solutions. Readily observed changes in the rheological observables at temperatures corresponding to phase boundaries permit construction of the biphasic chimney region of the temperature-composition phase diagram. The chimney region leans toward larger values of the polymer concentration with increasing temperature, presumably as a consequence of a reduction in the effective axial ratio of the helical polymer with increasing temperature. The results permit construction of plots of the rheological observables as a function of polymer concentration at temperatures T in the range 20 <or= T <or= 90 degrees C. Characteristic features of these curves observed at room temperature are preserved at higher temperatures, provided the xanthan double helix remains intact. The temperature dependence of the viscosity of isotropic xanthan solutions can be described with the Arrhenius law. For anisotropic solutions the viscosity increases with T at the higher end of the experimental temperature range, presumably because higher temperatures reduce the order parameter of the liquid crystalline phase with a concomitant increase in viscosity. At low NaCl concentration, and low polymer concentration, the xanthan helix order-disorder transition occurs at temperatures T(m) below 90 degrees C. At temperatures above T(m) the rheological observables reveal the onset of network formation involving xanthan chains released from the ordered helical structure. When these systems are cooled back below T(m), extensive network formation develops with large increases in viscosity and in the storage and loss moduli.

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.

Novel approaches to the analysis of polysaccharide structures

Recently, atomic force microscopy has been used to image a variety of polysaccharides and map their distribution on cell surfaces. The mechanical response of polysaccharides to tensile stress has been investigated in single-molecule force spectroscopy experiments. Small-angle X-ray scattering has provided a probe of polysaccharide structure operating in a size range (2-25 nm) that is intermediate between those accessible using nuclear magnetic resonance and light scattering.

Imaging of individual biopolymers and supramolecular assemblies using noncontact atomic force microscopy

A variety of biopolymers is imaged using noncontact atomic force microscopy. Samples are prepared by aerosol spray deposition of aqueous solutions on freshly cleaved mica followed by air drying. The distributions of contour lengths and chain or fibril thicknesses normal to the mica substrate can be measured for individual polymer molecules or molecular assemblies. In many cases it is possible to conclude that the structures imaged and quantitatively analyzed are representative of those present in solution and not artifacts of the deposition/dessication process. Imaging of linear and cyclic triple helices of the polysaccharide scleroglucan is demonstrated. Measurements of the triple helix thickness normal to the mica surface are analyzed, and successful measurements of the molecular weight distribution and mean molar mass are described. It is demonstrated that the extent of chain association in the polysaccharide xanthan can be modulated by the addition of low molecular weight salts. The contour length and chain thickness distributions in a xanthan fraction are presented. Increases in the extent of chain association with increasing polymer concentration are documented for the gelling polysaccharide gellan, and the formation of stiff fibrillar gellan aggregates in the presence of added low molecular salt is demonstrated. Images are presented of the polysaccharide kappa-carrageenan in its disordered, and presumably single-stranded, state. Biopolymers other than polysaccharides can be imaged by the same technique; this is demonstrated with the fibrous protein collagen. In general it is shown that aerosol spray deposition of biopolymer samples can be used in conjunction with noncontact atomic force microscopy to provide a fast, reliable, and reproducible method for assessing the size and shape distributions of individual biological macromolecules and macromolecular assemblies in solution with a minimum of time and effort devoted to sample preparation.

The dependence of glucan conformational dynamics on linkage position and stereochemistry

The 13C NMR T1 relaxation times for the (1-->4)-linked maltooligomers (Mi) and the (1-->6)-linked isomaltooligomers (IMi) with i = 2, 4, 6, and 8 were measured in aqueous solution at 22 and 65 degrees C at a concentration (3%) low enough to have removed concentration-dependent effects on the measured T1 values. Separate T1 values were measured for each carbon in the residue at the reducing end of the oligosaccharide, in the residue at the non-reducing end, and in the interior, i.e., non-terminal, residue(s). Analogous data for the corresponding high polymers show that at 22 degrees C the relaxation times for the carbons of the interior residues of the oligomers have converged to their high chain length asymptotes at about i = 10. This observation suggests that at room temperature polymeric motions in the frequency domain effective for 13C NMR relaxation at a magnetic field strength of 11.7 T have a "wavelength" of the order of 10 residues. The relaxation times characterizing the two ends of the chain are different, with longer T1 values for the carbons of the reducing end than for those of the non-reducing end. Carbons of alpha-anomeric residues at the reducing end have shorter relaxation times than those of the corresponding beta-anomeric reducing sugars. Carbons of the interior residues have T1 values shorter than the carbons of either type of terminal residue. For oligomers of a given dp there is no T1 difference between oligomers of the Mi and IMi series at room temperature. This observation is seemingly at odds with the great differences in the inherent conformational freedom of the (1-->4)- and (1-->6)-linkages. At elevated temperatures the orientational relaxation behavior of the two series of oligomers measured by 13C T1 values show interesting differences, and in the case of the Mi series, structure develops in the chain length dependence of the T1 values.

Thermal treatment of semi-dilute aqueous xanthan solutions yields weak gels with properties resembling hyaluronic acid

Semi-dilute (ca 2 g/dl) aqueous xanthan (mean molar mass ca 1 x 10(6) g/mol), when heated in the presence of 0.1 M NaCl to a temperature above the order<-->disorder transition temperature, forms highly viscoelastic solutions when returned to room temperature. The steady shear and dynamic rheological behaviour of these solutions discloses a weak gel structure, the viscosity of which is unusually sensitive to the rate of shear. In shear thinning behaviour these heat and salt treated xanthan solutions mimic the properties of the aqueous hyaluronic acid solutions widely used in viscosurgical techniques. The double stranded model of native xanthan is invoked to interpret the observed behaviour of heat and salt treated semi-dilute aqueous xanthan.

Comparison of the conformational dynamics of the (1----4)- and (1----6)-linked alpha-D-glucans using 13C-NMR relaxation

The conformational dynamics of alpha-(1----4)- and alpha-(1----6)-glucan homooligomers in the nanosecond time domain have been compared by measuring the 13C-nmr longitudinal relaxation times T1 for carbons of the terminal and interior sugar residues. Measurements are reported on monomeric glucose and on oligomers containing up to ten glucose residues at room temperature in aqueous solution at concentrations of 3 and 20 g/dL. The carbons of terminal residues display longer relaxation times than do those of interior residues, presumably as a consequence of a greater degree of conformational mobility of the chain ends. The T1s of the reducing terminal residues of all oligomers are significantly longer than those of the corresponding nonreducing termini, a phenomenon that we associate tentatively with the anomeric equilibrium at the reducing end. Carbons of the reducing terminal residues in the beta-anomeric form relax more slowly than their alpha-anomeric counterparts. At 20 g/dL the mean T1s for carbons of the terminal and interior residues attain asymptotic behavior with increasing chain length at a chain length of about six residues, and carbons of the alpha-(1----4)-linked maltooligomers relax significantly more slowly than those of the corresponding alpha-(1----6)-linked isomaltooligomers. The T1s of both glucan series increase with decreasing concentration. This concentration dependence disappears below 3 g/dL, where the T1s of the two series of homoligomers are no longer distinguishable. This suggests that in dilute aqueous solution at room temperature viscous damping effects predominate over contributions to the T1-sensitive conformational dynamics from structural differences in the glycosidic linkage region. At 3 g/dL the approach to long chain-length asymptotic behavior is more protracted than at 20 g/dL, and the T1s of carbons of interior oligomeric residues appear to match the corresponding high-polymer behavior at a chain length of eight and greater.

The reliability of wormlike polysaccharide chain dimensions estimated from electron micrographs

Electron micrographs of alginate, xylinan, xanthan, and scleroglucan were prepared by vacuum-drying aqueous glycerol-containing solutions, and then heavy-metal, low-angle rotary replicated. Quantitative methods for excluding streamlining effects and deformation artifacts were developed and applied to the digitized polymer contours prior to analysis of stiffness. The apparent macromolecular dimensionalities were not obtainable on the basis of the change in the scaling coefficient alpha relating the rms end-to-end distance and the contour length, mean value of r2(1/2) approximately L alpha, for chains subject to the excluded volume effect in two and three dimensions. Using a two-dimensional model, the persistence length of these molecules was estimated to be (9 +/- 1) nm (alginate), (25 +/- 4) nm (xylinan), (30 +/- 4) nm (single-stranded xanthan), (68 +/- 7) nm (double-stranded xanthan), and (80 +/- 10) nm (scleroglucan). Monte Carlo calculations for wormlike chains close to an interacting surface or confined to the region between two surfaces showed that (1) strongly adsorbed molecules are essentially two-dimensional and (2) molecules restricted to the space between two surfaces separated by a distance less than 20% of the persistence length are two-dimensional in their directional correlation. The somewhat low estimates of the persistence lengths obtained from the electron micrographs compared with those reported from solution measurements can be accounted for by the adoption of a strictly two-dimensional model in the analysis, whereas the absorbed polymers are most likely intermediate between the two-and three-dimensional cases. The model calculations and the analysis of the electron micrographs suggest that stiffness parameters are obtainable from the electron micrographs when the proper theoretical description are used in the analysis.

The influence of sidechains on the calculated dimensions of three related bacterial polysaccharides

The effect of van der Waals interactions between sidechain and backbone on the shape of three bacterial polysaccharides in solution has been investigated. The three polymers, namely, gellan, welan, and rhamsan, share the same four-sugar backbone repeating-unit. Gellan is unbranched, whereas welan and rhamsan display comblike branching. Consequently, the effect of chain branching on backbone conformation may be investigated. Van der Waals repulsive interactions of sidechain and backbone serve to limit, somewhat, the range of conformational freedom of the welan backbone in comparison to that of gellan. Attractive side-chain-backbone interactions, which may be as significant as 2-3 kcal/mol, predominate over much of the accessible conformational space of the welan backbone. Despite the strength of these interactions, the unperturbed shape of welan in solution is calculated to be very similar to that of the unbranched gellan. Attractive sidechain-backbone interactions in rhamsan have a modest influence on the conformational characteristics of the rhamsan backbone. The calculated, unperturbed conformation in solution is slightly more extended than that of gellan and welan, but the fundamental shape of the chain is changed only slightly. Significant differences in the physical properties of these polymers seem not to arise from differences in their random-coil conformations provoked by van der Waals interactions of sidechain and backbone. Other contributions to the sidechain-backbone interaction, e.g., hydrogen bonding, could be involved; interchain interactions are also likely to be important.

The sequence statistics and solution conformation of a barley (1----3, 1----4)-beta-D-glucan

The sequence statistics and aqueous solution conformation of the 40 degrees water-soluble (1----3,1----4)-beta-D-glucan isolated from barley (Hordeum vulgare) have been modeled realistically using the known sequence-distributions of (1----3) and (1----4) linkages, theoretical conformational analysis, and the statistical mechanical theory of polymer-chain conformation. This barley beta-glucan fraction consists of (1----4)-beta-glucooligosaccharides, predominantly of d.p. 4 or less, joined by single beta-(1----3) linkages. Approximate treatments of the sequence statistics which do not take into account the small mole fraction (approximately 2%) of (1----4)-beta-glucooligosaccharides of d.p. approximately 10 significantly underestimate the chain extension in solution. A correct prediction of the observed chain extension is achieved when these longer, highly extended (1----4)-beta-glucooligosaccharide blocks are included in a model which randomly incorporates all (1----4)-beta-glucooligosaccharide segments in the proportions observed experimentally. Chain flexibility in the 40 degrees water-soluble beta-glucan fraction is shown to arise principally from the isolated beta-(1----3) linkages; blocks of two or more contiguous beta-(1----3) linkages provide a source of additional flexibility which may influence the properties of barley beta-glucan fractions containing a significant proportion of such sequences.