FINE-STRUCTURAL FEATURES OF OYSTER GLYCOGEN - MODE OF MULTIPLE BRANCHING

The fine structural features of oyster glycogen, especially its mode o f multiple branching, was investigated by repeated enzymic treatment w ith beta-amylase and pullulanase, followed by the precise analysis of the alpha-1,4-linked glucosyl unit-chains by high performance anion ex change chromatography (HPAEC). The purified glycogen (average mol. wt 8.5x10(5), <(CL)over bar> 11) obtained by DMSO-extraction from fresh o ysters (Crassostrea gigas) collected in February (a time when the oyst ers are edible) showed a distribution of alpha-1,4-D-glucosyl unit-cha ins, with degrees of polymerization (dp) in the range 2-35 (dp 6, domi nant), as measured by HPAEC after complete enzymic debranching. The oy ster glycogen was subjected to stepwise degradations with beta-amylase and pullulanase, and this procedure was repeated until complete hydro lysis was achieved (extent and degradation of 98% after five treatment s). The yield of the limit dextrin formed at each trimming step and qu antitative analysis of the unit-chain distributions indicated that the oyster glycogen has a highly branched structure (A:B-chain, 0.7:1), i nvolving five or six times interlinkings of the chains (B-chains). Ass uming that B1 chain carrying only A-chains, attaches by alpha-1,6-bond s to another B-chain (B2 chain), which in turn attaches to a B3-chain, and so on, the molar ratios of the unit-chains (A, B1, B2-) of the de xtrins during successive enzymic trimming showed that the ratio of A:B 1:B2:B3:B4:B5-chain was 34:25:11:5:5:1, confirming the multiple ramifi ed molecule. In connection with the digestion of oyster glycogen in th e mammalian digestive tract, the glycogen was hydrolyzed by salivary a nd pancreatic alpha-amylase, and several branched maltosaccharides in the digestion product were fractionated, and their structures determin ed using HPAEC. (C) 1997 Elsevier Science Ltd.