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Alba K, Bingham RJ, Gunning PA, Wilde PJ, Kontogiorgos V. Pectin Conformation in Solution. J Phys Chem B 2018; 122:7286-7294. [DOI: 10.1021/acs.jpcb.8b04790] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- K. Alba
- Department of Biological Sciences, University of Huddersfield, Huddersfield HD1 3DH, U.K
| | - R. J. Bingham
- Department of Biological Sciences, University of Huddersfield, Huddersfield HD1 3DH, U.K
| | - P. A. Gunning
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, U.K
| | - P. J. Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, U.K
| | - V. Kontogiorgos
- Department of Biological Sciences, University of Huddersfield, Huddersfield HD1 3DH, U.K
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Yang Z, Yang H, Yang H. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures. Food Res Int 2018; 107:738-746. [DOI: 10.1016/j.foodres.2018.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
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Yang Z, Yang H, Yang H. Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.032] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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A novel approach to determine the molecular overlap of polyelectrolyte using an ultrafiltration membrane. Colloids Surf A Physicochem Eng Asp 2008. [DOI: 10.1016/j.colsurfa.2007.06.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Janaswamy S, Chandrasekaran R. Sodium ι-Carrageenan: A Paradigm of Polymorphism and Pseudopolymorphism. Macromolecules 2006. [DOI: 10.1021/ma060024b] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009
| | - Rengaswami Chandrasekaran
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009
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van de Velde F, Antipova AS, Rollema HS, Burova TV, Grinberg NV, Pereira L, Gilsenan PM, Tromp RH, Rudolph B, Grinberg VY. The structure of kappa/iota-hybrid carrageenans II. Coil-helix transition as a function of chain composition. Carbohydr Res 2005; 340:1113-29. [PMID: 15797127 DOI: 10.1016/j.carres.2005.02.015] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2004] [Accepted: 02/14/2005] [Indexed: 11/19/2022]
Abstract
This paper describes the effect of the kappa/iota-ratio on the physical properties of kappa/iota-hybrid carrageenans (synonyms: kappa-2, kappa-2, weak kappa, weak gelling kappa). To this end, a series of kappa/iota-hybrid carrageenans ranging from almost homopolymeric kappa-carrageenan (98 mol-% kappa-units) to almost homopolymeric-carrageenan (99 mol-% iota-units) have been extracted from selected species of marine red algae (Rhodophyta). The kappa/iota-ratio of these kappa/iota-hybrids was determined by NMR spectroscopy. Their rheological properties were determined by small deformation oscillatory rheology. The gel strength (storage modulus, G') of the kappa/iota-hybrids decreases with decreasing kappa-content. On the other hand, the gelation temperature of the kappa-rich kappa/iota-hybrids is independent of their composition. This allows one to control the gel strength independent of the gelation or melting temperature. The conformational order-disorder transition of the kappa/iota-hybrids was studied using optical rotation and high-sensitivity differential scanning calorimetry. High-sensitivity DSC showed that the total transition enthalpy of the kappa/iota-hybrids goes through a minimum at 60 mol-% kappa-units, whereas for the mixture of kappa- and iota-carrageenan, the total transition enthalpy is a linear function of the composition. With respect to the ordering capability, the kappa/iota-hybrid carrageenans seem to behave as random block copolymers with length sequence distributions truncated from the side of the small lengths. Intrinsic thermodynamic properties (e.g., transition temperature and enthalpy) of kappa- and iota-sequences in these copolymers are close to those of their parent homopolymers. The critical sequence length for kappa-sequences is 2-fold of that for iota-sequences.
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Affiliation(s)
- Fred van de Velde
- Wageningen Centre for Food Sciences, PO Box 557, 6700 AN Wageningen, The Netherlands.
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Janaswamy S, Chandrasekaran R. Effect of calcium ions on the organization of iota-carrageenan helices: an X-ray investigation. Carbohydr Res 2002; 337:523-35. [PMID: 11890890 DOI: 10.1016/s0008-6215(02)00017-4] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
X-ray fiber diffraction analysis confirms that calcium iota-carrageenan forms a threefold, right-handed, half-staggered, parallel, double helix of pitch 26.42 A stabilized by interchain hydrogen bonds. According to the detailed structural results, three helices are packed in a trigonal unit cell (a=23.61 and c=13.21 A). Strong interactions between the sulfate groups of neighboring helices, mediated by calcium ions and water molecules, are responsible for stabilizing the three-dimensional structure.
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Food Science Building, Purdue University, West Lafayette, IN 47907-1160, USA
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Grinberg VY, Grinberg NV, Usov AI, Shusharina NP, Khokhlov AR, de Kruif KG. Thermodynamics of conformational ordering of iota-carrageenan in KCl solutions using high-sensitivity differential scanning calorimetry. Biomacromolecules 2002; 2:864-73. [PMID: 11710043 DOI: 10.1021/bm0100460] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Thermodynamic properties of aqueous solutions of iota-carrageenan as affected by KCl (0.15-1.2 M) or iota-carrageenan (0.5-6 mg/mL) content were studied by high-sensitivity differential scanning calorimetry. The polysaccharide was found to undergo two consecutive cooperative conformational transitions, which can be represented by the scheme: [H2]2<-->2H2<-->4C where C is the random coil, H2 is the double helix, and [H2]2 is the double helix dimer. The first transition follows by the "all or none" mechanism. The profile of the second transition resembles that of a second-order phase transition. The parameter sigma (of order 1), estimated for this latter transition, suggests that the stacking effect in helices of iota-carrageenan is rather small. The cooperativity of the transition is mainly defined by the loop factor. Free energies of both transitions at 273 K were calculated as a function of salt concentration. These experimental data were found to agree with Manning's theory.
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Affiliation(s)
- V Y Grinberg
- Institute of Biochemical Physics, Russian Academy of Sciences, Vavilov St. 28, 117813 Moscow GSP-1, Russia.
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Girod S, Cara L, Maillols H, Salles JP, Devoisselle JM. Relationship between conformation of polysaccharides -in the dilute regime and their interaction with a phospholipid bilayer. LUMINESCENCE 2001; 16:109-16. [PMID: 11312536 DOI: 10.1002/bio.642] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Interactions between polysaccharides and phospholipid bilayers have already been demonstrated in the literature but little is known about the influence of macromolecule conformations related to the solvent characteristics (pH, ions, ionic strength). In this study we have investigated the conformation of iono- and thermo-sensitive polysaccharides, iota- and kappa-carrageenans, and their interaction with a dimyristoylphosphatidylcholine (DMPC) model bilayer. The study was performed in two different media (NaCl 150 mmol/L, pH 6.5, and NaCl 300 mmol/L, pH 6.5). In the first part, the iota- and kappa-carrageenan samples have been characterized by size exclusion chromatography (SEC) coupled with a multi-angle laser light-scattering detector (MALLS). The SEC-MALLS results clearly show polysaccharide chain association at high ionic strength. In the second part, the polysaccharide-membrane interaction has been studied, using fluorescent probes embedded in the membrane. The thermotropic properties of the membrane were investigated by fluorescence depolarization of 1-(4-trimethylammonium-phenyl)-6-phenyl-1,3,5-hexatriene (TMA-DPH). The membrane surface accessibility was evaluated by fluorescence quenching of 2-(9-anthroyloxy) stearic acid (2-AS). Whatever the ionic strength tested, the polysaccharide presence notably enhances the membrane fluidity below the T(m). This sign of an interaction in the polar level of the membrane is more marked at low NaCl concentration. In contrast, the liposomes bilayer accessibility is drastically lowered when increasing the ionic strength. This is induced by macromolecular chain adsorption on the liposome surface, enhanced by the polysaccharide chain association. An ionic strength enhancement induces a conformational modification of the polysaccharide chains which modifies their ability to interact with the bilayer.
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Affiliation(s)
- S Girod
- Laboratoire LAPHAL, R&D, Avenue de Provence, 13 190 Allauch, France.
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Evmenenko G, Theunissen E, Mortensen K, Reynaers H. SANS study of surfactant ordering in κ-carrageenan/cetylpyridinium chloride complexes. POLYMER 2001. [DOI: 10.1016/s0032-3861(00)00674-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Evmenenko G, Budtova T. Structural changes in hydrogels immersed in a linear polymer solution, studied by SANS. POLYMER 2000. [DOI: 10.1016/s0032-3861(99)00759-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Evmenenko G, Theunissen E, Reynaers H. Structural investigations of carrageenan-surfactant systems by synchrotron X-ray scattering. ACTA ACUST UNITED AC 2000. [DOI: 10.1002/1099-0488(20001101)38:21<2851::aid-polb140>3.0.co;2-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Denef B, Gamini A, Delben F, Paoletti S, Reynaers H, Vanneste K. Thermodynamics of conformational transition and chain association of ι-carrageenan in aqueous solution: Calorimetric and chirooptical data. Biopolymers 1998. [DOI: 10.1002/(sici)1097-0282(199802)45:2<105::aid-bip2>3.0.co;2-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Mischenko N, Denef B, Koch MH, Reynaers H. Influence of ionic effects on the ordering and association phenomena in dilute and semidilute carrageenan solutions. Int J Biol Macromol 1996; 19:185-94. [PMID: 8910059 DOI: 10.1016/0141-8130(96)01126-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
A small angle X-ray scattering (SAXS) study was made on Na(+)-kappa- and Na(+)- or Li(+)-iota-carrageenan in aqueous solutions with and without added salt in the dilute (approximately 6 mg/ml) and semidilute (approximately 16 mg/ml) regime close to the critical concentration (approximately 9-11 mg/ml). This concentration should be understood to be determined by contacts between blobs rather than between isolated molecules. The SAXS data of carrageenan solutions are described in terms of the fluctuation model of Borue-Erukhimovich rather than by a particle-type model, although the latter form of scattering appears when aggregates of ordered fragments are formed. According to current models of carrageenan the ordered fragments are single or double chain helices. In conditions favorable for the appearance of the ordered conformation, two polymer subsystems with a different characteristic screening scale of Coulombic interaction for the ideal Gaussian chain are detected. The system with the larger characteristic screening scale corresponds to molecular fragments with an ordered conformation. The contribution of both systems to the scattering can be separated which allows for discussion of their behaviour in the framework of the fluctuation theory. The SAXS results suggest that in all dilute and in the semidilute solutions with added NaCl or LiCl for both kappa- and iota-carrageenans there is a transformation from short-length correlated (disordered) to longer-length correlated (ordered) molecular fragments followed by the association of the ordered fragments, whereas a transformation from an association of disordered fragments to a structure with ordered fragments is detected in semidilute solutions of Li(+)-iota-carrageenan in Li(+)-iota-carrageenan in LiI and Na(+)-kappa-carrageenan in NaI. In the semidilute solutions of Na(+)-iota-carrageenan in NaI the formation of ordered fragments seems to follow an intermediate sequence.
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Affiliation(s)
- N Mischenko
- Laboratory of Macromolecular Structural Chemistry, Catholic University of Leuven, Heverlee, Belgium
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