Cover Feature: Altering the Modular Architecture of Galectins Affects its Binding with Synthetic α-Dystroglycan O-Mannosylated Core M1 Glycoconjugates In situ (ChemBioChem 14/2023)

The multifunctionality of galectins helps regulate a broad range of fundamental cellular processes via cis-binding and trans-bridging activities and has gained widespread attention with respect to the importance of the natural specificity/selectivity of this lectin family to its glycoconjugate receptors. Combining galectin (Gal)-1, −3, −4, and −9 variant test panels, achieved via rational protein engineering, and a synthetic α-dystroglycan (DG) O-Mannosylated core M1 glycopeptide library, a detailed comparative analysis was performed, utilizing microarray experiments to delineate the design-functionality relationships within this lectin family. Enhancement of prototype Gal-1 and chimera-type Gal-3 cis-binding toward the prepared ligands is possible by transforming these lectins into tandem-repeat type and prototypes, respectively. Furthermore, Gal-1 variants demonstrated improved trans-bridging capabilities between core M1 α-DG glycopeptides and laminins in microarray, suggesting the possible translational applications of these galectin variants in the treatment of some forms of α-dystroglycanopathy.     

New Sweet Potato Line having low Gelatinization Temperature and altered Starch Structure

A new sweet potato breeding line, Kanto 116, was developed, featuring low gelatinization temperature and an altered starch fine structure. Starch granules from Kanto 116 showed an abnormal morphology characterized by cracking into granules. Starch content, amylose content and tuberous root appearance of Kanto 116 were similar to those of the control and the parents. Pasting temperatures of Kanto 116 starch determined by the Rapid Visco Analyser were 51.4 — 52.6 °C, approximately 20 °C lower than those of the control and parents starches. Onset, peak, and conclusion temperature of gelatinization, and gelatinization enthalpy of Kanto 116 starch determined by differential scanning calorimetry were 39.0 °C, 46.9 °C, 64.8 °C, and 8.8 J/g, respectively, and much lower than those of the control and parents starches. The chain‐length distribution of the amylopectin molecules, determined by high‐performance anion‐exchange chromatography, showed that Kanto 116 starch had a higher proportion of short chains (DP 6 — 11) and a lower proportion of chains between DP 12 — 28 than control and parent starches. The debranched β‐limit dextrin of Kanto 116 starch also showed that the proportion of both short and long B1 chains was different from those of the control and parents starches.