Recovery and fine structure variability of RGII sub-domains in wine (Vitis vinifera Merlot)

BACKGROUND AND AIMS

Rhamnogalacturonan II (RGII) is a structurally complex pectic sub-domain composed of more than 12 different sugars and 20 different linkages distributed in five side chains along a homogalacturonan backbone. Although RGII has long been described as highly conserved over plant evolution, recent studies have revealed variations in the structure of the polysaccharide. This study examines the fine structure variability of RGII in wine, focusing on the side chains A and B obtained after sequential mild acid hydrolysis. Specifically, this study aims to differentiate intrinsic structural variations in these RGII side chains from structural variations due to acid hydrolysis.

METHODS

RGII from wine (Vitis vinifera Merlot) was sequentially hydrolysed with trifluoroacetic acid (TFA) and the hydrolysis products were separated by anion-exchange chromatography (AEC). AEC fractions or total hydrolysates were analysed by MALDI-TOF mass spectrometry.

KEY RESULTS

The optimal conditions to recover non-degraded side chain B, side chain A and RGII backbone were 0·1 m TFA at 40 °C for 16 h, 0·48 m TFA at 40 °C for 16 h (or 0·1 m TFA at 60 °C for 8 h) and 0·1 m TFA at 60 °C for 16 h, respectively. Side chain B was particularly prone to acid degradation. Side chain A and the RGII GalA backbone were partly degraded by 0·1 m TFA at 80 °C for 1-4 h. AEC allowed separation of side chain B, methyl-esterified side chain A and non-methyl-esterified side chain A. The structure of side chain A and the GalA backbone were highly variable.

CONCLUSIONS

Several modifications to the RGII structure of wine were identified. The observed dearabinosylation and deacetylation were primarily the consequence of acidic treatment, while variation in methyl-esterification, methyl-ether linkages and oxidation reflect natural diversity. The physiological significance of this variability, however, remains to be determined.

Microwave heating for the rapid generation of glycosylhydrazides

Conditions for simple derivatization of reducing carbohydrates via adipic acid dihydrazide microwave-assisted condensation are described. We demonstrate with a diverse set of oligo- and polysaccharides how to improve a restrictive and labor intensive conventional conjugation protocol by using microwave-assisted chemistry. We show that 5 min of microwave heating in basic or acidic conditions are adequate to generate, in increased yields, intact and functional glycosylhydrazides, whereas hours to days and acidic conditions are generally required under conventional methods.

Grafting of aminated oligogalacturonans onto Douglas fir barks. A new route for the enhancement of their lead (II) binding capacities

Chemical modification of Douglas fir bark and its subsequent utilization in adsorption of PbII from aqueous solutions was investigated. A new approach to enhance the natural properties of bark by covalent grafting of oligogalacturonans was developed. The polysaccharidic moiety of barks was functionalized by periodate oxidation and derivatized after reductive amination in presence of aminated oligogalacturonic acid. PbII adsorption isotherms of derivatized barks were then determined and compared with the capabilities of crude barks using the Langmuir adsorption model in terms of affinity (b) and maximum binding capacities (q(max)). Derivatization resulted in significant enhancements of the q(max) values (up to x8), along with little change of the affinity parameter.