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Molecular Analysis of Maltotriose Transport and Utilization by Saccharomyces cerevisiae

机译:酿酒酵母运输和利用麦芽三糖的分子分析

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Efficient fermentation of maltotriose is a desired property of Saccharomyces cerevisiae for brewing. In a standard wort, maltotriose is the second most abundant sugar, and slower uptake leads to residual maltotriose in the finished product. The limiting factor of sugar metabolism is its transport, and there are conflicting reports on whether a specific maltotriose permease exists or whether the mechanisms responsible for maltose uptake also carry out maltotriose transport. In this study, radiolabeled maltotriose was used to show that overexpression of the maltose permease gene, MAL61, in an industrial yeast strain resulted in an increase in the rate of transport of maltotriose as well as maltose. A strain derived from W303-1A and lacking any maltose or maltotriose transporter but carrying a functional maltose transport activator (MAL63) was developed. By complementing this strain with permeases encoded by MAL31, MAL61, and AGT1, it was possible to measure their specific transport kinetics by using maltotriose and maltose. All three permeases were capable of high-affinity transport of maltotriose and of allowing growth of the strain on the sugar. Maltotriose utilization from the permease encoded by AGT1 was regulated by the same genetic mechanisms as those involving the maltose transcriptional activator. Competition studies carried out with two industrial strains, one not containing any homologue of AGT1, showed that maltose uptake and maltotriose uptake were competitive and that maltose was the preferred substrate. These results indicate that the presence of residual maltotriose in beer is not due to a genetic or physiological inability of yeast cells to utilize the sugar but rather to the lower affinity for maltotriose uptake in conjunction with deteriorating conditions present at the later stages of fermentation. Here we identify molecular mechanisms regulating the uptake of maltotriose and determine the role of each of the transporter genes in the cells.
机译:麦芽三糖的高效发酵是酿酒酵母的理想特性。在标准的麦芽汁中,麦芽三糖是第二高含量的糖,吸收速度较慢会导致最终产品中残留麦芽三糖。糖代谢的限制因素是糖的运输,关于是否存在特定的麦芽三糖通透酶或负责麦芽糖摄取的机制是否也进行麦芽三糖运输的报道相互矛盾。在这项研究中,使用放射性标记的麦芽三糖表明,在工业酵母菌株中麦芽糖通透酶基因 MAL61 的过表达导致麦芽三糖和麦芽糖的转运速率增加。开发了一种源自W303-1A的菌株,该菌株不含任何麦芽糖或麦芽三糖转运蛋白,但带有功能性麦芽糖转运激活剂( MAL63 )。通过用 MAL31 MAL61 AGT1 编码的通透酶补充该菌株,可以使用麦芽三糖和麦芽糖测量其比转运动力学。 。所有这三种通透酶都能够高亲和力地运输麦芽三糖,并允许菌株在糖上生长。 AGT1 编码的通透酶中麦芽三糖的利用受到与涉及麦芽糖转录激活因子的遗传机制相同的遗传机制的调节。对两种工业菌株进行了竞争研究,其中一种不包含任何 AGT1 的同源物,表明麦芽糖的摄取和麦芽三糖的摄取具有竞争性,麦芽糖是首选的底物。这些结果表明啤酒中残留的麦芽三糖的存在不是由于酵母细胞遗传或生理上不能利用糖,而是由于麦芽三糖摄取的较低亲和力以及发酵后期阶段恶化的条件。在这里,我们确定了调节麦芽三糖摄取的分子机制,并确定了细胞中每个转运蛋白基因的作用。

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