Studies on carbohydrate-metabolising enzymes

Starch granules: structure and biosynthesis

The emphasis of this review is on starch structure and its biosynthesis. Improvements in understanding have been brought about during the last decade through the development of new physicochemical and biological techniques, leading to real scientific progress. All this literature needs to be kept inside the general literature about biopolymers, despite some confusing results or discrepancies arising from the biological variability of starch. However, a coherent picture of starch over all the different structural levels can be presented, in order to obtain some generalizations about its structure. In this review we will focus first on our present understanding of the structures of amylose and amylopectin and their organization within the granule, and we will then give insights on the biosynthetic mechanisms explaining the biogenesis of starch in plants.

Structures of the amylopectins of waxy, normal, amylose-extender, and wx:ae genotypes and of the phytoglycogen of maize

Average chain lengths and beta-amylolysis limits have been determined for the waxy and ae/wx genotypes of mature maize starch, and for the amylopectin fractions of normal and amylose-extender starches (prepared by precipitation with concanavalin A), rabbit-liver glycogen, phytoglycogen, and waxy rice starch. All amylopectin samples had similar A:B chain ratios of > 1 and the two glycogens had ratios of < 1. This finding led to average frequencies of substitution of B chains over the whole molecule of > 2 for the amylopectins and < 2 for the glycogens. An equation for the number of tiers for a molecule with various frequencies of substitution of B chains and chain lengths has been used to determine the effect of variation in average frequency of branching and average chain length on structure.

Molecular and metabolic aspects of lysosomal glycogen

The high molecular weight glycogen associated with the lysosomal compartment in glycogen storage disease type VIII is more resistant to degradation by proteinase than normal glycogen. The assembly of large glycogen particles on disulphide-linked protein backbones has been confirmed and the disulphide-reducing nature of the lysosome appears to confer an advantage in the amylolytic degradation of glycogen. Experiments utilising acarbose, a lysosomal (1----4)-alpha-D-glucosidase inhibitor, show that some blood glucose could arise in normal mammals from extra-hepatic tissue, by degradation of the glycogen in the lysosomal compartment.

Action patterns of amylolytic enzymes as determined by the [1-14C]malto-oligosaccharide mapping method

A valuable technique for oligosaccharide mapping, utilizing radioactive malto-oligosaccharides, multiple-ascent p.c., and radioautography, has been developed for identifying the action patterns of the glucoamylase isozymes, alpha-amylases, beta-amylase, glucosyltransferase, and glucanosyltransferase. The glucoamylase isozymes act by multi-chain mechanisms on malto-oligosaccharides and most likely on starch and glycogen. The alpha-amylases act endo-wise and randomly hydrolyze alpha-(1----4)- but not alpha-(1----6)-glucosidic bonds. These amylases may act by single-chain and/or multi-chain mechanisms, depending on the number of hydrolytic attacks per single encounter of the enzyme and the substrate. The beta-amylases hydrolyze malto-oligosaccharides by a multi-chain mechanism. A fungal glucosyltransferase from Aspergillus niger transfers glucose units by a single-chain mechanism from maltose to glucosyl acceptors to yield new gluco-oligosaccharides with alpha-(1----4) and alpha-(1----6) linkages. A novel type of transferase isolated from Bacillus subtilis acts by a multi-chain mechanism and transfers segments of 2 to 5 glucose residues from malto-oligosaccharides to acceptor co-substrates. An alpha-amylase from the same organism removes maltotriose units from the non-reducing ends of oligosaccharides by a multi-chain mechanism.

[The effect of phospholipids on starch metabolism]

The presence of phospholipids reduces the breakdown of amylose catalyzed by β-amylase, phosphorylase and α-amylase. The activities of the β-amylases of sweet potato (Ipomoea batatas) and barley (Hordeum vulgare L.) disminish to less than 10% of the activity in the control without the phospholipids. When the amylose was complexed with phospholipids the activity of the α-amylase of Bacillus subtilis was reduced to about 25% of the control value. A similar effect was observed for the amylases of Zea mays leaves. The phosphorylase effected almost no phosphorolysis of the complexed amylose, but starch synthesis from glucose-1-phosphate proceeded at a rate that was about 60% of that with pure amylose. The activity of the synthetase from bundle sheath cells of maize leaves was not influenced much by the presence of phospholipids, whereas the "branching enzyme" of maize endosperm did not produce any amylopectin from the complexed amylose. -These facts could explain the simultaneous deposition of amylose and amylopectin in the starch granules. Some of the newly formed glucan chains may be protected by formation of a complex with the phospholipids. This protected amylose can not undergo branching or breakdown, but it can be elongated owing to the activity of synthetase or phosphorylase. Amylopectin is formed from the chains that are not complexed.

Purification and properties of potato 1,4-alpha-D-glucan:1,4-alpha-D-glucan 6-alpha-(1,4-alpha-glucano)-transferase. Evidence against a dual catalytic function in amylose-branching enzyme

Q-Enzyme, the enzyme that synthesizes the 1,6-alpha-glucosidic branch linkages of amylopectin, has been purified from potato to near homogeneity. The molecular weight of the enzyme is 85000. The active enzyme is a monomer, with a molar activity at pH 7.0 and 24 degrees C of 15. The energy of activation is 25 kJ/mol below 15 degrees C, changing sharply to 63 kJ/mol above that temperature. Enzyme activity is not affected by Mg2+ or ATP. There are about 11 readily titratable sulfhydryl groups per molecule. The evidence that the enzyme is a single protein entity, without hydrolytic activity towards amylose, contrasts with an earlier report that Q-enzyme consists of two components, a hydrolase with molecular weight 70000, and a transferase with molecular weight 20000. Q-enzyme acts on native and synthetic amyloses to give products resembling amylopectin in terms of average unit chain length, degress of beta-amylolysis and iodine stain. The profiles of the unit chains of these synthetic products are, however, different from that of native amylopectin. Additional branch linkages are introduced by Q-enzyme into potato amylopectin, but the product bears no resemblance to phytoglycogen.