Hindsgaul O, Ballou C E
Biochemistry. 1984 Jan 31;23(3):577-84. doi: 10.1021/bi00298a028.
Mycobacterial polymethyl polysaccharides, which bind long-chain fatty acids tightly [Ballou, C.E. (1981) Pure Appl. Chem. 53, 107-112], have been purified on a preparative scale by use of an affinity column packing consisting of (palmitoylamino)alkylsilyl silicate. The relatively large amount of material obtained in this way has allowed a study of the polysaccharide-lipid interactions at millimolar concentrations. The anomeric protons for all of the alpha 1----4-linked hexose units in the mycobacterial methylglucose polysaccharide occur in an envelope centered at delta 5.40, and, on titration with hexadecyltrimethylammonium bromide, the majority of these resonances move upfield to about delta 5.15. This shift is consistent with a change in the polysaccharide from a less ordered chain to one that has a significant proportion of helical conformation, and it is probable that the alkyl chain is included in the coiled portion of the polysaccharide in a manner analogous to the interaction of methylmannose polysaccharide with palmitic acid [Yabusaki, K. K., Cohen, R. E., & Ballou, C. E. (1979) J. Biol. Chem. 254, 7282-7286]. The native methylglucose lipopolysaccharide, which contains several short-chain acyl groups as well as an esterified octanoyl group, has an anomeric proton nuclear magnetic resonance spectrum similar to that of the methylglucose polysaccharide-hexadecyltrimethylammonium bromide complex. This suggests that the acylation stabilizes the polysaccharide chain in the same conformation it assumes when complexed to a long-chain lipid. Thus, acylation of the methylglucose polysaccharide could have an important role in regulating its shape and lipid-binding properties.
紧密结合长链脂肪酸的分枝杆菌聚甲基多糖[巴卢,C.E.(1981年)《纯粹与应用化学》53卷,107 - 112页],已通过使用由(棕榈酰氨基)烷基硅烷化硅酸盐组成的亲和柱填料进行了制备规模的纯化。以这种方式获得的相对大量的材料使得能够在毫摩尔浓度下研究多糖 - 脂质相互作用。分枝杆菌甲基葡萄糖多糖中所有α1→4连接的己糖单元的异头质子出现在以δ5.40为中心的包络线中,在用十六烷基三甲基溴化铵滴定后,这些共振中的大多数向上场移动至约δ5.15。这种位移与多糖从较无序的链转变为具有显著比例螺旋构象的链一致,并且烷基链可能以类似于甲基甘露糖多糖与棕榈酸相互作用的方式包含在多糖的盘绕部分中[矢崎,K.K.,科恩,R.E.,& 巴卢,C.E.(1979年)《生物化学杂志》254卷,7282 - 7286页]。天然的甲基葡萄糖脂多糖,其含有几个短链酰基以及一个酯化的辛酰基,具有与甲基葡萄糖多糖 - 十六烷基三甲基溴化铵复合物相似的异头质子核磁共振谱。这表明酰化作用使多糖链稳定在其与长链脂质复合时所呈现的相同构象中。因此,甲基葡萄糖多糖的酰化可能在调节其形状和脂质结合特性方面起重要作用。