Glykogengehalte, glykolytische Aktivität und Metabolitgehalte im Atrioventricularsystem des Rinderherzens

Aus Geweben des Rindes und des Kaninchens wurden Glykogenpräparationen hergestellt und deren Molekulargewichte mit der analytischen Ultrazentrifuge bestimmt. An den Glykogenen wurde ferner die Bildung der Iodkomplexe verfolgt, der Beginn der Anfärbbarkeit und deren Sättigung ermittelt. Aus der minimalen und der maximalen Iodanlagerung wurde die Anzahl der Glucosidreste/Iodmolekel berechnet, und die Resultate wurden für die Abschätzung der Länge der Zwischenstücke zwischen zwei Seitenketten und der Seitenketten selbst eingesetzt. Weitere Glykogenpräparationen wurden mit β‐Amylase behandelt, und durch Maltoseabspaltung wurden Abbauraten von 40 bis 47% der Glykogeneinwaage erzielt. Die so entstandenen β‐Dextrine wurden ebenfalls zur Messung der β‐Dextrin‐Iodkomplexe herangezogen. Die Abstände zwischen zwei Seitenketten im tierischen Glykogen betragen 4 bis höchstens 6 Glucosidreste, die Seitenketten bestehen im Mittel aus 8 Einheiten. Es bestehen für tierischen Glykogene Unterschiede im Molekulargewicht und in der Struktur, sie sind orientiert an der Funktion der Gewebe.

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Glykogene, Glykogen-Iodkomplexe, β-Dextrine, β-Dextrin-Iodkomplexe aus Geweben des Rindes und des Kaninchens

Thorn

Nobari

Dührssen

et al. 1983

Starch/Stärke

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Molecular Weights, Lengths, and Distribution of Side‐chains in α‐D‐Polyglucanes

Thorn¹,

Mohazzeb²

1990

Starch Stärke

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geM idmetFreshly prepared starch (from potatoes P. from maize M) was separated quantitavely into amyloses and amylopectins under mild conditions. Furthermore. glycogen (G) was extracted from livers of rabbits under observation of physiological provisoes (feeding. rapid removal of the organ under anaesthetic and freezing-stop). The molecular weights. determined by analytical ultracentrifuge*. of the amyloses were 3.274 X lo6 D for P and 0.98 X 10' D for M ; the values for the branched polyglucanes were 7.75 x 10' D for P. 3.53 x 10" D for M , and 38.0 x 10" D for G. The sidc-chain parts of the amylopectins and of the liver glycogen which were checked by partial enzymatic break-down into p-dextrin by 0amylase (EC 3.2. I .2) and into the basic structure by pullulanase (EC 3.2.1.31) is 64% for P, 62.7% for M, and 65.4% for G. The lengths of the side-chains. expressed in glucoside residues. are calculated at 12.0 for P and M. and 8.0for G: the intervals between the side-chains are 7.0 for P and M. and 4.0 for G . Sources of error with respect to the lengths of and to the intervals between the side-chains are, firstly. free-ending. undecomposed hide-chains inside the big molecules which cannot be reached by the two enzymes because fo steric obstruction. and. secondly, the degree of ramification of the basic structures and. consequently, the number of u-1.4 and u-1.6-bound glucoside residues which cannot be split off by pullulanase. $tarch/stiirke 42 (1990) Nr

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α‐D‐Polyglucane‐Iodine Complexes

Thorn

Mohazzeb

1990

Starch Stärke

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The temperature‐dependent dyeability of oligoglucanes and polyglucanes with I2/KI solution is based on the interaction between iodine and the C‐atoms of glucosidic bonds (Vetter and Thorn [1, 2]). Only when the helix is compressed, the expansion of the lumen that is necessary for the attachment of iodine bands is achieved as suggested by Freudenberg et al. in 1939 [3]. The development of colour starts with the maltododecaosis (just over two spirals) within a temperature range of 20 to 25°C adsorbing one pentaiodide and bringing about a pale shade of pink. The rich blue tone is achieved with pure amyloses forming a maximum of about 610 to 620 nm. Unramified polysaccharides which had been synthesised by our team from 30 glucoside residues, still showed a purple colour with a maximum of 510 nm at temperatures from 20 to 25°C. Defined polysaccharides from 40 residues are bluish‐purple (just 7 spirals of a tension‐free helix) with a maximum absorption of about 550 nm. According to our knowledge, the rich blue tone requires at least 50 glucoside residues linked in an unramified chain [1, 2]. Amylopectin from potatoes has a maximum of 575 to 580 nm which shifts to 555 to 560 nm after partial break‐down into β‐dextrin by β‐amylase (EC 3.2.1.2) and does a long‐wave re‐shift to 570 nm after splitting off of the side‐chain stumps in the basic structure by pullulanase (EC 3.2.1.41). In the case of maize, the maximum is 535 nm for amylopectin, 520 nm for β‐dextrin, and 555 nm for the basic structure. This means that in amylopectin from potatoes the helical sections available for the adsorption of iodine bands are longer than those in amylopectin from maize [4]. In glycogen iodine accumulates in a diffuse manner without forming any long bands. For this reason, an absorption shoulder of merely 400 to 500 nm is found by photometry [4]. A treatment with β‐amylase makes the situation even worse; only when the side‐chain stumps are separated by pullulanase does the formation of iodine bands in the basic structure of the glycogen improve to a maximum of 500 nm. This maximum corresponds to unramified sections of less than 30 glucoside residues [4, 2, 6].

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Glykogengehalte, glykolytische Aktivität und Metabolitgehalte im Atrioventricularsystem des Rinderherzens

Cited by 3 publications

References 22 publications

Glykogene, Glykogen-Iodkomplexe, β-Dextrine, β-Dextrin-Iodkomplexe aus Geweben des Rindes und des Kaninchens

Glykogene, Glykogen-Iodkomplexe, β-Dextrine, β-Dextrin-Iodkomplexe aus Geweben des Rindes und des Kaninchens

Molecular Weights, Lengths, and Distribution of Side‐chains in α‐D‐Polyglucanes

α‐D‐Polyglucane‐Iodine Complexes

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