β-Glucoside Activators of Mung Bean UDP-Glucose: β-Glucan Synthase

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Abstract
Heat-stable activators of membranous β-glucan synthase have been isolated from the supernatant fraction of crude mung bean (Vigna radiata) extracts by DEAE-cellulose and silica-gel chromatography. One of the activators has been partially purified and characterized on the basis of susceptibility to various enzymes and by analysis of the products formed upon total acid hydrolysis, alkaline-methanolysis, and β-glucosidase digestion. This activator has the characteristics of a 1,2-dioleoyl diglyceride containing β-linked glucose residue(s) at the C-3 position. When expressed per mole of glucosyl residues, the maximal Ka value of the activator is estimated to be 25 micromolar. Both the intact glucosyl and fatty acid moiety are essential to the stimulatory effect of the activator.