Structural analysis of galactomannans by NMR spectroscopy

The structure of naturally occurring galactomannans was characterized by high resolution NMR spectroscopy involving two-dimensional (2D) NMR measurements of the field gradient DQF-COSY, HMQC, HMBC, and ROESY experiments. Four galactomannans with different proportions of galactose (G) and mannose (M), from fenugreek gum (FG), guar gum (GG), tara gum (TG), and locust bean gum (LG), were investigated. Because these galactomannans had very high molecular weights. hydrolysis by dilute H2SO4 was carried out to give the corresponding low molecular weight galactomannans, the structural identities of which were established by comparison of the specific rotations, shape of the GPC profiles, and NMR spectra with those of higher molecular weight galactomannans. The correlation signals GH1-GC4, -GC5, and -MC6 in HMBC and GH1-GH6 in ROESY spectra of FG showed that more than two galactopyranose units with the 1 -> 4 linkage were connected at C6 of the mannopyranose main chain. The coupling constant (J(H1,2)) of galactose was 3.4 Hz, indicating that galactose has an alpha-linkage. The main chain mannose was found to connect through the 1 -> 4 linkage, because of the appearance of the correlation signals MH1-MC4, and MC1-MH4 in the HMBC spectrum due to the long-range correlation signals between two neighboring mannopyranose residues through the M4-O-M1 bond. Although the main chain mannose J(H1,2) was not observed, probably because of the high molecular weight, the specific rotation of LG with a higher proportion of mannose was low, [alpha](D)(25) = +10.8 degrees, compared with that of FG with a lower proportion of mannose, [alpha](D)(25) = +90.5 degrees, suggesting that the mannose in the main chain had a a-linkage. These results suggest that the galactomannans comprise a (1 -> 4)-beta-mannopyranosidic main chain connected with more than two (1 -> 4)-alpha-galactopyranosidic side chains, in addition to the single galactopyranose side chain, at C6 of the mannopyranose main chain. (C) 2011 Elsevier Ltd. All rights reserved.