Activation of enzymatically produced chitooligosaccharides by dioxyamines and dihydrazides

Ingrid Vikøren Mo; Yiming Feng; Marianne Øksnes Dalheim; Amalie Solberg; Finn L Aachmann; Christophe Schatz; Bjørn E Christensen

doi:10.1016/j.carbpol.2019.115748

Activation of enzymatically produced chitooligosaccharides by dioxyamines and dihydrazides

Carbohydr Polym. 2020 Mar 15:232:115748. doi: 10.1016/j.carbpol.2019.115748. Epub 2019 Dec 23.

Authors

Ingrid Vikøren Mo¹, Yiming Feng², Marianne Øksnes Dalheim³, Amalie Solberg⁴, Finn L Aachmann⁵, Christophe Schatz⁶, Bjørn E Christensen⁷

Affiliations

¹ NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: ingrid.v.mo@ntnu.no.
² NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: fengym@shanghaitech.edu.cn.
³ NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: marianne.dalheim@rise-pfi.no.
⁴ NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: amalie.solberg@ntnu.no.
⁵ NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: finn.l.aachmann@ntnu.no.
⁶ LCPO, Université de Bordeaux, UMR5629, ENSCBP, 16, Avenue Pey Berland, 33607 Pessac Cedex, France. Electronic address: schatz@enscbp.fr.
⁷ NOBIPOL, Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, NO-7491 Trondheim, Norway. Electronic address: bjorn.e.christensen@ntnu.no.

PMID: 31952580
DOI: 10.1016/j.carbpol.2019.115748

Abstract

Reducing end activation of poly- and oligosaccharides by bifunctional dioxyamines and dihydrazides enables aniline-free and cyanoborohydride-free conjugation to aldehyde-containing molecules, particles and surfaces without compromising the chain structure. Chitosans are due to their polycationic character, biodegradability, and bioactivity important candidates for conjugation. Here, we present a kinetic and structural study of the conjugation of a dioxyamine and a dihydrazide to enzymatically produced chitooligosaccharides ranging from N,N'-diacetylchitobiose to a decamer, all having N-acetyl d-glucosamine at the reducing end. Conjugation of the dioxyamine resulted in mixtures of (E)- and (Z)-oximes and β-N-pyranoside, whereas the dihydrazide yielded cyclic N-glycosides. Reaction kinetics was essentially independent of DP. Stable secondary amines were in both cases obtained by reduction with α-picoline borane, but higher temperatures were needed to obtain acceptable reduction rate. Comparison to dextran oligomers shows that the nature of the reducing end strongly influences the kinetics of both the conjugation and reduction.

Keywords: Carbohydrates; Chitosan; Conjugation; Hydrazides; Oxyamines.