Faz-Cortez Oscar A, García-García Jorge H, Carrizales-Sánchez Ana K, Fonseca-Peralta Hector M, Herrera-Gamboa Jessica G, Perez-Ortega Esmeralda R, Hernández-Vásquez César I, Pereyra-Alférez Benito
Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León, Cd. Universitaria, San Nicolás de los Garza 66455, Nuevo León, Mexico.
Department of Research and Development, Cervecería Cuauhtémoc Moctezuma, Monterrey 64410, Nuevo León, Mexico.
Int J Mol Sci. 2025 Jun 20;26(13):5943. doi: 10.3390/ijms26135943.
Maltose and maltotriose are the most abundant sugars in brewing wort, and their transport represent a critical bottleneck in the fermentation process. This transport relies on specific transmembrane proteins; however, many yeast strains exhibit inefficient uptake of these sugars, particularly maltotriose. Addressing this limitation requires a comprehensive understanding of the factors influencing the transport of maltose and maltotriose. This review provides a detailed synthesis of the key characteristics and functions of the maltose and maltotriose transmembrane transporters identified in brewer's yeasts. Critical amino acid residues involved in transporter activity are also highlighted, and the impact of specific polymorphisms and sequence variations on sugar preference and uptake efficiency is examined. Furthermore, a thorough discussion of the most important reported residues is presented, underscoring the need to closely examine their amino acid composition to better understand transporter mechanisms, optimize their performance, and enhance fermentation outcomes.
麦芽糖和麦芽三糖是酿造麦芽汁中含量最丰富的糖类，它们的转运是发酵过程中的一个关键瓶颈。这种转运依赖于特定的跨膜蛋白；然而，许多酵母菌株对这些糖类的摄取效率低下，尤其是麦芽三糖。解决这一限制需要全面了解影响麦芽糖和麦芽三糖转运的因素。本综述详细综合了在酿酒酵母中鉴定出的麦芽糖和麦芽三糖跨膜转运蛋白的关键特征和功能。还强调了参与转运蛋白活性的关键氨基酸残基，并研究了特定多态性和序列变异对糖类偏好和摄取效率的影响。此外，还对最重要的已报道残基进行了深入讨论，强调需要仔细研究它们的氨基酸组成，以更好地理解转运机制、优化其性能并提高发酵效果。
