Action of Azotobacter vinelandii poly-beta-D-mannuronic acid C-5-epimerase on synthetic D-glucuronans.

Eleven different glucans (wheat starch, potato amylopectin, potato amylose, pullulan, alternan, regular comb dextran, alpha-cellulose, microcrystalline cellulose, CM-cellulose, chitin, and chitosan) that had their C-6 primary alcohol groups oxidized to carboxyl groups by reaction with 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO), were reacted with Azotobacter vinelandii poly-beta-(1-->4)-D-mannuronic acid C-5-epimerase. All of the oxidized polysaccharides reacted with the C-5-epimerase, as evidenced by comparing: (1) differences in the relative viscosities; (2) differences in the carbazole reaction; (3) differences in their susceptibility to acid hydrolysis, and (4) differences in their ability to form calcium gels, before and after reaction. We further show the formation of L-iduronic acid from D-glucuronic acid for oxidized and epimerized amylose by 2D NOESY and COSY + 1H NMR.

Measurement of the activity of polyuronic acid C-5 epimerases.

A relatively simple assay procedure for measuring the reactions catalyzed by polyuronic acid C-5 epimerases has been developed. Action of C-5 epimerases inverts the C-6 carboxyl group of polyuronic acids converting beta-linked residues into alpha-linked residues or vice versa. The assay takes advantage of the greater susceptibility of the acid hydrolysis of alpha-glycosidic linkages than beta-glycosidic linkages. The method involves the partial acid hydrolysis of the polyuronic acid before and after reaction with the C-5 epimerase. The greater or lesser amounts of uronic acid released (solubilized) before and after reaction of the C-5 epimerase are a measure of the amount of alpha- or beta-glycosidic linkages that are formed and a measure of the amount of catalysis by the enzyme.