Mode of action of glycogen branching enzyme from Neurospora crassa

Abstract

Neurospora crassa branching enzyme [EC 2.4.1.18] acted on potato amylopectin or amylose to convert them to highly branched glycogen-type molecules which consisted of unit chains of six glucose units. The enzyme also acted on the amylopectin beta-limit dextrin, indicating that the enzyme acted on internal glucose chains as well as outer chains. By the combined action of N. crassa glycogen synthase [EC 2.4.1.11] and the branching enzyme, a glycogen-type molecule was formed from UDP-glucose. In the presence of primer glycogen, the glucose transfer reaction was accelerated by the addition of branching enzyme. On the other hand, the glucose transfer reaction by glycogen synthase did not occur without primers. When the branching enzyme was added, the glucose transfer occurred after a short time lag. This recovery of the glucose transfer reaction did not occur upon addition of the inactivated branching enzyme. The structure of the product formed by the combined action of the two enzymes was different from that of the intact N. crassa glycogen with respect to the distribution patterns of the unit chains.