Crystal and molecular structure of mannotriose and its relationship to the conformations and packing of mannan and glucomannan chains and mannobiose

Combining Computational Chemistry and Crystallography for a Better Understanding of the Structure of Cellulose

The approaches in this article seek to enhance understanding of cellulose at the molecular level, independent of the source and the particular crystalline form of cellulose. Four main areas of structure research are reviewed. Initially, the molecular shape is inferred from the crystal structures of many small molecules that have β-(1→4) linkages. Then, conformational analyses with potential energy calculations of cellobiose are covered, followed by the use of Atoms-In-Molecules theory to learn about interactions in experimental and theoretical structures. The last section covers models of cellulose nanoparticles. Controversies addressed include the stability of twofold screw-axis conformations, the influence of different computational methods, the predictability of crystalline conformations by studies of isolated molecules, and the twisting of model cellulose crystals.

Establishing Rules for Self-Adhesion and Aggregation of N-Glycan Sugars Using Virus Glycan Shields

The surfaces of cells and pathogens are covered with short polymers of sugars known as glycans. Complex N-glycans have a core of three mannose sugars with distal repeats of N-acetylglucosamine and galactose sugars terminating with sialic acid (SA). Long-range tough and short-range brittle self-adhesions were observed between SA and mannose residues, respectively, in ill-defined artificial monolayers. We investigated if and how these adhesions translate when the residues are presented in N-glycan architecture with SA at the surface and mannose at the core and with other glycan sugars. Two pseudotyped viruses with complex N-glycan shields were brought together in force spectroscopy (FS). At higher ramp rates, slime-like adhesions were observed between the shields, whereas Velcro-like adhesions were observed at lower rates. The higher approach rates compress the virus as a whole, and the self-adhesion between the surface SA is sampled. At the lower ramp rates, however, the complex glycan shield is penetrated and adhesion from the mannose core is accessed. The slime-like and Velcro-like adhesions were lost when SA and mannose were cleaved, respectively. While virus self-adhesion in forced contact was modulated by glycan penetrability, the self-aggregation of the freely diffusing virus was only determined by the surface sugar. Mannose-terminal viruses self-aggregated in solution, and SA-terminal ones required Ca2+ ions to self-aggregate. Viruses with galactose or N-acetylglucosamine surfaces did not self-aggregate, irrespective of whether or not a mannose core was present below the N-acetylglucosamine surface. Well-defined rules appear to govern the self-adhesion and -aggregation of N-glycosylated surfaces, regardless of whether the sugars are presented in an ill-defined monolayer, or N-glycan, or even polymer architecture.

Oligosaccharide-protein interactions: a three-dimensional view

For carbohydrates to serve as recognition elements in cellular function, there must be 'receptors' which are capable of distinguishing between the multitude of oligosaccharide structures generated by a cell. Generally these receptors are assumed to be proteins, and the plant lectins have been used as model systems to examine the molecular basis for specificity in such interactions. Three aspects of the specificity of oligosaccharide-protein interactions will be discussed: (1) the conformational flexibility of oligosaccharides will be demonstrated through a quantitative analysis of nuclear magnetic resonance measurements; (2) a comparison of the measured and calculated values for the entropy barrier to oligosaccharide binding will be used to argue that the barrier arises from a loss of this conformational flexibility upon binding to the lectin (this conclusion is also supported by X-ray crystallographic studies); and (3) the thermodynamic model can be extended to the binding of glycoproteins to receptors and the high affinity of these interactions explained by either multivalency or fixation of the oligosaccharide in the 'correct' three-dimensional structure through interaction with the protein moiety.

Computer modelling of kappa carrageenan-mannan interactions

Molecular modelling has been used as a theoretical approach to investigate the kappa carrageenan structure and its interactions with mannan chains. Calculations revealed the existence of six minima for the kappa carrageenan structure in solution. Two of them were very close to the structure found in the solid state. The methodology allowed the calculation of a theoretical counterpart of the structures based on x-ray fibre diffraction studies. In the second step of this study, we have shown that there is the possibility of interactions between kappa carrageenan double helices and mannan chains. This interacting process is allowed by the flexibility of the mannan chains and structural changes of the kappa carrageenan double helices. The calculations suggest that a disaccharide mannan fragment might be required for recognition. The results of our investigation are in good agreement with a model of gel structure based on experimental data. This approach could be applied to simulate and predict other associations in molecular assemblies.

Molecular and crystal structure of konjac glucomannan in the mannan II polymorphic form

A probable crystal structure of konjac glucomannan (mannose:glucose ratio = 1.6) is proposed based on X-ray data and constrained linked-atom least-squares model refinement. The structure crystallizes in the mannan II polymorphic form, in an orthorhombic unit-cell with a = 9.01 A, b = 16.73 A, c (fiber axis) = 10.40 A, and a probable space group I222. The backbone conformation of the chain is a two-fold helix stabilized by intramolecular O-3-O-5' hydrogen bonds, with the O-6 rotational position gt. The unit cell contains four chains with antiparallel packing polarity and eight water molecules which reside in crystallographic positions. Intermolecular hydrogen bonds occur exclusively between chains and water molecules, establishing a three-dimensional hydrogen-bond network in the crystal structure. The glucose residues replace mannoses in the structure in isomorphous fashion, although some disorder appears possible. A structure having alternating gg-gt O-6 rotational positions and conforming to space group P222 appears to describe the disorder regions of the crystal. The reliability of the structure analysis is indicated by the X-ray residuals R = 0.276 and R" = 0.223.

Computer modeling of polysaccharide-polysaccharide interactions: an approach to the kappa-carrageenan-mannan case

A computer program SAINT has been developed for the investigation of the structure and for the prediction of minimum-energy structure of polysaccharide-polysaccharide complexes. The energy minimization is carried out on internal geometrical parameters--namely bond angles, torsional angles, and five parameters describing the mutual orientations of polysaccharide chains. For this purpose, the nonderivative method of conjugated directions is used. This procedure was applied to computer modeling of an idealized model of the binary gelling kappa-carrageenan and galactomannan system. It is shown that the interaction between two chains influences the structure of the individual polysaccharide molecule and that in the minimum-energy structures of the complex, the conformation of the chains does not correspond to the lowest energy.

Structural features of the cell-wall polysaccharides of Asparagus officinalis seeds

The fine structure of a beta-)1----4)-linked glucomannan from Asparagus officinalis has been determined by n.m.r. analysis of the oligosaccharides obtained by acidic and enzymic hydrolyses. Cleavage of the glucomannan with beta-D-mannase from Aspergillus niger and purification by h.p.l.c. gave oligosaccharide fractions that contained Man (mannose), GlcMan (beta-glucopyranosylmannose), Man2, Glc2Man, and Glc3Man as the major components. Simulated digestion of a polymer composed of randomly distributed monomers with the same Glc:Man ratio as glucomannan from A. officinalis led to the same polysaccharides. The random distribution of the monomers of glucomannan from A. officinalis was corroborated by the diffraction diagram of the raw flour, which indicated that the "in situ" glucomannan was amorphous, whereas both cellulose and mannans are crystalline.