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For many ionic polysaccharides, the ability to form gels in the presence of divalent cations such as calcium is the key to biological functions and technological applications. This is particularly true for alginates and pectins, where the regular occurrence of respectively alpha-L-(1-4)-guluronate residues and alpha-D-galacturonate residues generates ordered templates for polymer chain associations that are involved in physical gels. The molecular basis responsible for the strength and the stereospecificity of calcium interactions for the two polysaccharides were investigated in a previous paper (Braccini; et al. Carbohydr. Res. 1999, 119). In the present work, a novel molecular modeling procedure has been developed; it involves a pairing procedure that evaluates all the possible associations of the ordered polyuronate chains with calcium ions to form dimers. Starting from the stable ordered forms of polygalacturonate and polyguluronate, all possible ways to form Ca(2+)-bridged dimers were computed; the parallel and antiparallel relative arrangements of the chains were also considered. Despite the structural analogy between polyguluronate and polygalacturonate chains, significant differences at the level of chain-chain associations are found. The popular "egg box model" can still be referred to in the case of polyguluronate. However, it cannot be used to describe a pectate junction zone as the unique feature of two consecutive chelation site per repeat, that provides a favorable entropic contribution to the interchain association is not reproduced by this pioneering model. The body of these results corroborates the two-stage process in the mechanism of calcium gelation, where the formation of strongly linked dimer associations is followed by the formation of weak inter-dimer associations mainly governed by electrostatic interactions.

Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findings for the structure of amylose and amylopectin are reported. The organization of different types of chains in amylopectin is discussed with a critical review of the ‘cluster’ model leading to the presentation of alternative models. The locations of molecular components in the starch granule are described according to a progress structural order. The description of the crystalline components is followed by a presentation of their supramolecular arrangements. The crystalline components comprise platelet nanocrystals which have already been identified and characterized, and other less well characterized ‘blocklet components’. The location and state of amylose within the granule is also presented. This comprehensive review aims at distinguishing between those structural features that have received widespread acceptance and those that are still under debate, with the ambition of being educational and to provide stimulation for further fundamental investigation into the starch granule as a macromolecular assembly.

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SynopsisA new three-dimensional structure of B-starch is proposed in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel register; 36 water molecules are located between these helices. Chains are crystallized in the hexagonal space group P6,, with lattice parameters a = b = 1.85 nm, c = 1.04 nm. The space group symmetry was derived from an exhaustive analysis of the large body of structural studies published so far. Diffraction data used in this work were taken from the previously reported x-ray fiber diffractogram [H.C. Wu and A. Sarko (1978), Carbohydrate Research, 61, 7-25] after adequate reindexing. The final R factor is 0.145 for the three-dimensional data. The repeating unit consists of a maltose molecule where the glucose residues have the 4C, pyranose conformation and are a(1 + 4) linked. The conformation of the glycosidic linkage is characterized by torsion angles (a, 'k) that take the values (83.8", -144.6') and ( 8 4 . 3 O , -144.l0), whereas the valence angles at the glycosidic bridge have a magnitude of 115.8' and 116.5", respectively. The primary hydroxyl groups exist in a gauche-gauche conformation. There is no intramolecular hydrogen bond. Within the double helix, interstrand stabilization is achieved without any steric conflict and through the occurrence of O(2). . . O(6) type of hydrogen bonds. The model presented here, with an hydration around 278 w/w, corresponds to a well-ordered crystalline sample, since all the water molecules could be located with no apparent sign of a disorder. Half of the water molecules are tightly bound to the double helices; the remainder forms a complex network centered around the sixfold screw axis of the unit cell. The consistency of the present structural model, with both physicochemical and biochemical aspects of the crystalline component of tuber starch granules, is analyzed.

Pseudomonas aeruginosa galactose- and fucose-binding lectins (PA-IL and PA-IIL) contribute to the virulence of this pathogenic bacterium, which is a major cause of morbidity and mortality in cystic fibrosis patients. The crystal structure of PA-IIL in complex with fucose reveals a tetrameric structure. Each monomer displays a nine-stranded, antiparallel b-sandwich arrangement and contains two close calcium cations that mediate the binding of fucose in a recognition mode unique among carbohydrate-protein interactions. Experimental binding studies, together with theoretical docking of fucose-containing oligosaccharides, are consistent with the assumption that antigens of the Lewis a (Le(a)) series may be the preferred ligands of this lectin. Precise knowledge of the lectin-binding site should allow a better design of new antibacterial-adhesion prophylactics.

Abstract The Symbol Nomenclature for Glycans (SNFG) is a community-curated standard for the depiction of monosaccharides and complex glycans using various colored-coded, geometric shapes, along with defined text additions. It is hosted by the National Center for Biotechnology Information (NCBI) at the NCBI-Glycans Page (www.ncbi.nlm.nih.gov/glycans/snfg.html). Several changes have been made to the SNFG page in the past year to update the rules for depicting glycans using the SNFG, to include more examples of use, particularly for non-mammalian organisms, and to provide guidelines for the depiction of ambiguous glycan structures. This Glycoforum article summarizes these recent changes.

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