Source: https://secure.megazyme.com/Alpha-Galactosidase-Guar
Timestamp: 2019-04-24 01:58:12+00:00

Document:
High purity α-Galactosidase (Guar) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
Highly purified. From guar seed.
~ 50 U/mg (40oC, pH 4.5 on p-nitrophenyl-α-D-galactopyranoside, before addition of BSA).
One Unit of activity is the amount of enzyme required to release one μmole of p-nitrophenol (pNP) per minute from p-nitrophenyl-α-D-galactopyranoside per min at pH 4.5 and 40oC.
Hydrolysis of legume seed D-galacto-D-mannans by α-D-galactosidases and β-D-mannanases.
McCleary, B. V. (1980). “Mechanisms of Saccharide Polymerization and Depolymerization”, (J. John. Marshall, Ed.), Academic Press Inc., pp. 285-300.
D-Galacto-D-mannans occur in the endosperms of a wide range of leguminous seeds in amounts varying from 0.1% (soybean) to 45% (Cassia brewsterii) of seed weight (1). The polysaccharides from different species have different proportions of D-galactose and D-mannose, but essentially always consist of a β-1,4-linked mannan backbone with single D-galactose branches lined α-1,6 (2).
α-D-Galactosidase from lucerne and guar seed.
McCleary, B. V. (1988). “Methods in Enzymology”, Volume 160, (H. Gilbert, Ed.), Elsevier Inc., pp. 627-632.
α-Galactosidase has been shown to occur in a wide range of plants and animals and to be synthesized by microorganisms. This enzyme has been purified from several sources using conventional chromatographic procedures and a range of affinity supports. Of the affinity procedures, that employing N-ɛ-aminocaproyl-α-D-galactopyranosylamine coupled to Sepharose 4B as described by Harpaz et al. is effective and reliable and can be used to purify α-galactosidase from a wide range of biological materials. The affinity technique described by Harpaz et al. was employed to purify α-galactosidase from green coffee beans and from soybean seed. However, neither of these materials is a good source of this activity. This chapter describes the large-scale purification of α-galactosidases with high activity on galactomannan from germinated seeds of lucerne and guar employing the affinity matrix.
Enzymes metabolizing polysaccharides and their application to the analysis of structure and function of glycans.
Matheson, N. K. & McCleary, B. V. (1985). “The Polysaccharides”, Volume 3, (G. O. Aspinall, Ed.), Academic Press Inc., pp. 1-105.
Enzymes metabolizing polysaccharides were used in such processes as baking and brewing for countless centuries before the relationship between the chemical structure of the polysaccharides and their modification by enzymes was known. In the past two centuries, studies of the structures and functions of polysaccharides involved in the storage of chemical energy, in the structural parts of tissues, and as information carriers, as well as the enzymes that metabolize them, have been carried out.
Effect of galactose content on the solution and interaction properties of guar and carob galactomannans.
McCleary, B. V., Amado, R., Waibel, R. & Neukom, H. (1981). Carbohydrate Research, 92(2), 269-285.
Guar galactomannan has been modified by treatment with an α-D-galactosidase A preparation from lucerne seeds. This enzyme was purified by affinity chromatography on N-ϵ-aminocaproyl-α-D-galactopyranosylamine linked to Sepharose 4B, had a high activity towards galactomannans, and was completely devoid of β-D-mannanase. On incubation for 2 h, this enzyme removed > 75% of the galactose from guar galactomannan with no concurrent decrease in viscosity. Eventual decrease in viscosity was associated with the formation of insoluble, mannan-type precipitates. This phenomenon, although directly related to the galactose content of the galactomannan, was also time-dependent. The limiting viscosity numbers calculated for the “mannan backbones” of α-D-galactosidase-treated, guar galactomannan having galactose-mannose ratios of 38:62 to 15:85 were the same. Modified, guar galactomannan (at 0.4% w/v) having a galactose-mannose ratio of 20:80, or less, forms a gel on storage at 4° over several weeks. Also, gel particles form when solutions of these galactomannans are passed through a freeze-thaw cycle. Samples containing < 10% of galactose rapidly precipitate from solution even at 30°. The interaction of guar galactomannan with xanthan is greatly increased by removal of galactose residues. Samples having galactose-mannose ratios of ~19:81 interact with xanthan to essentially the same degree as carob galactomannan (Gal/Man = 23:77).
Enzymic analysis of the fine structure of galactomannans.
McCleary, B. V. (1994). “Methods in Carbohydrate Chemistry”, Vol. X, (J. N. BeMiller, D. J. Manners and R. J. Sturgeon, Eds.), John Wiley & Sons Inc., pp. 175-182.
A number of methods have been described for the analysis of the fine structure of galactomannans, i.e., the distribution of D-galactosyl units along the D-mannan backbone (1). Such studies include the analysis of x-ray diffraction data of stretched fibers of galactomannans (2,3), 1H- and 13C-nmr (nuclear magnetic resonance) of native and partially depolymerized galacto¬mannans (4) and a range of chemical procedures (5-7), including those employing a detailed theoretical analysis of the kinetics of reaction (8). An alternative approach involves the characterization and quantification of the oligosaccharides produced on hydrolysis of galactomannans by highly purified and well-characterized β-mannanases (EC 3.2.1.78) (9,10). The β-mannanases employed were purified to homogeneity by affinity chromatography on gIucornannan-AH-Sepharose 4B. They were characterized by a range of physicochemicai procedures by determining the kinetics of their action on β-mannooligosaccharides, and by characterizing the structures of oligosaccharides produced on hydrolysis of galactomannans and glucomannans (11). From these studies, a basic model describing the subsite binding requirements of all the β-mannanases examined was proposed (Fig. 1). This model was then modified to account for the slight differences noted in the types of oligosaccharides produced by β-mannanases from different sources. The β-mannanases which differ most significantly in their action patterns on galactomannans are those from Aspergillus niger culture filtrates and from germinated guar seed.
Scigelova, M., Singh, S. & Crout, D. H. G. (1999). Journal of Molecular Catalysis B: Enzymatic, 6(5), 483-494.
Glycosidases were used to prepare oligosaccharide structures of physiological and medicinal relevance. The study included an extensive screening of crude enzymatic preparations for α- and β-galactosidase, α- and β-mannosidase, β- N-acetylglucosaminidase, β- N-acetylgalactosaminidase and α-L-fucosidase activities. The enzymes were assessed with respect to regioselectivity of glycosyl transfer on to carbohydrate acceptors. The purification procedures for individual biocatalysts are described in detail.
Diffusion of macromolecules in polymer solutions and gels: a laser scanning confocal microscopy study.
Burke, M. D., Park, J. O., Srinivasarao, M. & Khan, S. A. (2000). Macromolecules, 33(20), 7500-7507.
Laser scanning confocal microscopy combined with fluorescence recovery after photobleaching is an effective tool to measure the diffusion coefficients of macromolecules in cross-linked hydrogels and polymer solutions. In this study, the effects of enzyme treatment on the diffusion of macromolecules (FITC-dextran) in guar solutions and titanium-guar hydrogels are examined. Enzyme treatment with β-mannanase, a polymer backbone cleaving enzyme, quickly increases the diffusion coefficient of the probe molecules in both solutions and hydrogels to that in water. Enzyme treatment of guar solutions and hydrogels with α-galactosidase, a side chain cleaving enzyme, displays a unique behavior due to changes in the fine structure of guar. The removal of galactose branches from the mannan backbone of guar creates additional hyperentanglements (i.e., cross-links), which reduce the water holding capacity of guar and induce syneresis. If the depth at which the diffusion coefficient is measured remains constant, a minimum is observed in the diffusion coefficient as α-galactosidase enzyme treatment time increases. At the site of measurement, the sample changes from a homogeneous guar system to a phase-separated polymer-rich hydrogel and finally to a dilute polymer phase as the polymer-rich hydrogel phase precipitates below the site of measurement. The diffusion coefficient in the dilute polymer phase increases to that in water, while the diffusion coefficient in the hydrogel phase continues to decrease to a value of approximately 6 × 10-8 cm2/s.
Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.
Meyer, K., Rosa, C., Hischenhuber, C. & Meyer, R. (2001). Journal of AOAC International, 84(1), 89-99.
A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3’ (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.
Gelation and rheology of xanthan/enzyme-modified guar blends.
Pai, V. B. & Khan, S. A. (2002). Carbohydrate Polymers, 49(2), 207-216.
The rheological behavior and synergistic character of mixed polysaccharide systems are examined for blends of xanthan with enzymatically-modified guar. In particular, the enzyme α-galactosidase is used to selectively cleave off the galactose side chains of guar in order to obtain galactomannans with tailored molecular architecture: EMG1 with a relatively high galactose content of 33.6% and a mannose (M) to galactose (G) ratio of 1.85, and EMG2 with a lower galactose content (25.2%) and an M/G ratio of 2.86. Blends of xanthan with enzymatically-modified guar gum samples are examined in terms of their dynamic rheological properties and compared to those of xanthan — locust bean gum blends. The extent of synergism, illustrated by the gel elastic modulus G′ and yield stress τc, is found to increase with increasing extent of enzymatic modification. At constant ionic strength, the EMG2 and locust bean blends behave similarly, with increasing extent of synergy as the temperature of mixing is increased. Additionally, at a fixed mixing temperature, the blends made in water have a higher elastic modulus than those made in salt. In contrast, the EMG1 blends are weaker and the dynamic moduli are unaffected by changes in the mixing temperature or ionic strength. These results are consistent with those of other researchers and are directly related to both the level of disorder in the xanthan molecule as well as the galactose content and fine structure of the galactomannan.
A novel enzymatic technique for limiting drug mobility in a hydrogel matrix.
Burke, M. D., Park, J. O., Srinivasarao, M. & Khan, S. A. (2005). Journal of Controlled Release, 104(1), 141-153.
An oral colon specific drug delivery platform has been developed to facilitate targetted release of therapeutic proteins as well as small molecule drugs. A simple enzymatic procedure is used to modify the molecular architecture of a lightly chemically crosslinked galactomannan hydrogel as well as a model drug–galactomannan oligomer conjugate, fluoroisocynate (FITC) tagged guar oligomer, to entrap the model drug. The enzyme-modified hydrogel retains the drug until it reaches the colonic environment where bacteria secrete enzymes (namely β-mannanase) to degrade the gel and release the drug molecule. Laser scanning confocal microscopy combined with fluorescence recovery after photobleaching is used to quantify the diffusion of the drug conjugate. The diffusion coefficient of solutes in the lightly crosslinked galactomannan hydrogel is approximately equal to the diffusion coefficient in the guar solution for simple diffusional drug loading. After drug loading, α-galactosidase treatment generates additional physical crosslinks in the hydrogel matrix as well as between the drug–oligomer conjugate and the hydrogel, which reduces diffusion of the drug–oligomer conjugate significantly. Degradation of the hydrogel by β-mannanase results in a slow and controlled rate of FITC–guar oligomer diffusion, which generates an extended release profile for the model drug.
Evolution of microstructure and rheology in mixed polysaccharide systems.
Pai, V., Srinivasarao, M. & Khan, S. A. (2002). Macromolecules, 35(5), 1699-1707.
Synergistic biopolymer blends composed of xanthan and enzymatically modified guar galactomannan are investigated in terms of their time-dependent properties. In particular, a side-chain cleaving enzyme, α-galactosidase, is used to cleave off galactose sugar units from guar to produce modified galactomannans with varying galactose contents of 25.2 and 16.2%. Laser scanning confocal microscopy and dynamic rheology are used to monitor the properties of each of these two modified guar gum in solution as well as in blends with xanthan as they are allowed to age over a period of 3 weeks. Our results indicate that solutions of guar with a higher galactose (25.2%) content undergo no rheological change over the period of observation and show a constant gel elastic modulus (G‘) in blends with xanthan. Confocal images of the solutions and the blends also indicate that the systems are stable over a period of 3 weeks. In contrast, guar gum with a lower galactose content (16.2%) forms interchain associations in solution, developing aggregates that convert it from a macromolecular solution to a gel. This is reflected in its dynamic moduli which increase significantly with time and show a transition from frequency-dependent behavior with G‘ ‘ (viscous modulus) > G‘ (elastic modulus) to a frequency-independent character with G‘ > G‘ ‘. This process of association and phase separation is directly observed in confocal images of the modified guar as well as in its blend, though not to the same extent in the latter. The presence of a second component thus seems to retard the association process. Interestingly, the blend moduli remain unchanged in magnitude and show gellike features even though the mode of association and concomitant microstructure changes.
Does the branching degree of galactomannans influence their effect on whey protein gelation?
Tavares, C., Monteiro, S. R., Moreno, N. & Lopes da Silva, J. A. (2005). Colloids and Surfaces A: Physicochemical and Engineering Aspects, 270, 213-219.
The influence of the degree of branching of galactomannans on the heat-induced gelation of whey proteins was investigated, using oscillatory rheological measurements at low strain amplitude and microstructural analysis by confocal laser scanning microscopy. Galactomannans were from different origins and/or enzymatically modified, with mannose-to-galactose ratios ranging from 1.5 to 3.7. Whey protein gels were formed at 13% protein, pH 7 and low ionic strength. Galactomannan concentration ranged from 0 to 0.6%. Within the range of concentrations used, the presence of the galactomannan decreased the gelling temperature and had a positive effect on the gel strength of the whey protein gel. These effects are more pronounced as the degree of branching decreases. The effect of the original guar sample was quite different from all the other samples, either in terms of rheology or microstructure, particularly for the higher galactomannan concentration. The mixed gels appeared as biphasic systems, with the polysaccharide enriched phase dispersed on the protein matrix at low polysaccharide concentrations, but progressing to a phase inversion at higher polysaccharide concentrations, especially for the lower branched samples. The linear viscoelasticity seems to be insensitive to some of the microstructural changes observed within the mixed gels. The branching degree of the galactomannan does have an effect on microstructure and viscoelasticity of the WPI gels, but this effect is limited to a short range of mannose-to-galactose ratios, above which this effect is insignificant.
Enzymatic Modification of Guar Solutions.
Tayal, A., Pai, V., Kelly, R. M. & Khan, S. A. (2002). Water Soluble Polymers, (pp. 41-49), Springer US.
Structurally modified guar galactomannans find application in food and petroleum industries as rheology modifiers. Enzymes provide a powerful and convenient method to modify guar structure. In this study, the kinetics of enzymatic degradation of guar solutions were investigated using SEC and rheology. Molecular information from SEC reveals the degradation reaction to be zeroth order in guar concentration. Further, the rate constant was proportional to enzyme concentration, demonstrating that the enzyme acts as a true catalyst. The zero shear viscosity was very sensitive to degradation, with several orders of magnitude change being observed over the course of polymer chain scission. A unique correlation was developed between degradation time, guar molecular weight and viscosity. This enables superposition of the viscosity-time profiles for different enzyme concentrations to a master curve; providing for a priori prediction of guar solution viscosity as a function of degradation time and enzyme concentration.
Rheology and microstructural changes during enzymatic degradation of a guar-borax hydrogel.
Tayal, A., Pai, V. B. & Khan, S. A. (1999). Macromolecules, 32(17), 5567-5574.
Hydrogels composed of borax cross-linked guar galactomannans are enzymatically degraded using endo-β-mannanase, an enzyme which cleaves the polymer chain backbone. Dynamic rheological measurements show the elastic (G‘) and viscous (G‘ ‘) moduli to be sensitive to gel structure and to reduce significantly during the enzymatic hydrolysis process. The reduction in rheological properties shows three distinct regimes: an initial large decrease, a slower reduction rate at intermediate times, and an accelerated reduction at longer degradation times. In contrast, the polymer chain molecular weight, obtained from gel permeation chromatography, reduces rapidly at short times and at a slower rate subsequently. We therefore find the kinetics of moduli reduction to be dictated by the relationship between gel structure and rheological properties, rather than purely the rates of chain scission. At short times, the large decrease in moduli is analogous to changes in molecular weight and can directly be attributed to chain scission. At long times, corresponding to when the product of polymer concentration and intrinsic viscosity, c[η], reaches a critical value (≤2.5), the chains are too short to overlap and the long range network breaks down rapidly, leading to accelerated moduli reduction. Additionally, a synergistic increase in the degradation rate is observed on using a combination of backbone-cleaving β-mannanase enzyme and a side-chain-cleaving α-galactosidase enzyme, as compared to using only β-mannanase. This can be attributed to an enhancement of mannanase activity due to removal of the sterically hindering galactose side chains. Finally, a comparison of gel and solution degradation reveals very similar behavior in molecular weight changes for both but contrasting trends in rheology.
Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade model.
Mao, C. F., Zeng, Y. C. & Chen, C. H. (2012). Food Hydrocolloids, 27(1), 50-59.
The gel properties of a mixture of enzymatically-modified guar gum (EMG) and xanthan (XG) were investigated. The guar gum sample treated with α-galactosidase to remove galactose residues had a mannose/galactose ratio of 3.02, and was capable of forming a synergistic gel with xanthan. The concentration-dependent and temperature-dependent modulus data for the EMG/XG gel were analyzed by the two-component cascade model which assumed a heterotypic association between segments of EMG and XG. The optimal functionalities (number of cross-linking sites per chain), fEMG and fXG, were found to be 300 and 30, respectively. The former is equal to the number of segment size with more than six unsubstituted mannose residues in a galactomannan backbone, while the latter corresponds to a cross-link density of one per 37 repeating units in a xanthan molecule. The cascade analysis of the composition dependence of critical gelling concentration was performed by introducing the effect of the homotypic association of XG or EMG, which became significant in the gel point measurement. The enthalpy change per cross-link for the heterotypic association was found to be two times higher than that for the homotypic association.

References: V. 
 V. 
 V. 
 V. 
 V. 
 V.