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酿酒酵母中的糖转运

Sugar transport in Saccharomyces cerevisiae.

作者信息

Lagunas R

机构信息

Instituto de Investigaciones Biomédicas, CSIC, Madrid, Spain.

出版信息

FEMS Microbiol Rev. 1993 Apr;10(3-4):229-42. doi: 10.1016/0378-1097(93)90598-v.

Abstract

The yeast Saccharomyces cerevisiae consumes mono- and disaccharides preferentially to any other carbon source. Since sugars do not freely permeate biological membranes, cellular uptake of these compounds requires the action of 'transporters'. The purpose of this review is to summarize the present knowledge on sugar transport in this organism. Yeast cells show two transporters for monosaccharides, the so-called glucose and galactose transporters that act by a facilitated diffusion mechanism. In the case of glucose transport, which also acts upon D-fructose and D-mannose, two components with high- and low-affinity constants have been identified kinetically. Activity of the high-affinity component is dependent on the presence of active kinases whereas activity of the low-affinity component is independent of the presence of these enzymes. Three genes, SNF3, HXT1 and HXT2, encode three different glucose transporters with a high affinity for the substrates and are repressed by high concentrations of glucose in the medium. Kinetic studies suggest that at least one additional gene exists that encodes a transporter with a low affinity and is expressed constitutively. The present view is that there are several additional transporters for glucose that have not yet been identified. Galactose transport has only one natural substrate, D-galactose, and is encoded by the gene GAL2. Expression of this gene is induced by galactose and repressed by glucose. Two transporters for disaccharides have been identified in S. cerevisiae: maltose and alpha-methylglucoside transporters. These transporters are H(+)-symports that depend on the electrochemical proton gradient and are independent of the ATP level. The gene that encodes the maltose transporter is clustered with the other two genes required for maltose utilization in a locus that is found repeated at different chromosomal locations. Its expression is induced by maltose and repressed by glucose. The rate of sugar uptake in yeast cells is controlled by changes in affinity of the corresponding transporters as well as by an irreversible inactivation that affects their Vmax. The mechanisms involved in these regulatory processes are unknown at present.

摘要

酿酒酵母优先消耗单糖和双糖,而非其他任何碳源。由于糖类不能自由透过生物膜,细胞摄取这些化合物需要“转运蛋白”的作用。本综述的目的是总结目前关于该生物体中糖转运的知识。酵母细胞显示出两种单糖转运蛋白,即所谓的葡萄糖和半乳糖转运蛋白,它们通过易化扩散机制发挥作用。在葡萄糖转运的情况下,其对D-果糖和D-甘露糖也起作用,动力学上已鉴定出具有高亲和力和低亲和力常数的两个组分。高亲和力组分的活性取决于活性激酶的存在,而低亲和力组分的活性则与这些酶的存在无关。三个基因,SNF3、HXT1和HXT2,编码对底物具有高亲和力的三种不同葡萄糖转运蛋白,并在培养基中高浓度葡萄糖的作用下受到抑制。动力学研究表明,至少存在一个额外的基因,其编码具有低亲和力的转运蛋白并组成性表达。目前的观点是,还有几种尚未鉴定的葡萄糖转运蛋白。半乳糖转运只有一种天然底物D-半乳糖,由基因GAL2编码。该基因的表达由半乳糖诱导,并被葡萄糖抑制。在酿酒酵母中已鉴定出两种双糖转运蛋白:麦芽糖和α-甲基葡萄糖苷转运蛋白。这些转运蛋白是H⁺同向转运体,依赖于电化学质子梯度,且与ATP水平无关。编码麦芽糖转运蛋白的基因与麦芽糖利用所需的其他两个基因聚集在一个位点,该位点在不同染色体位置重复出现。其表达由麦芽糖诱导,并被葡萄糖抑制。酵母细胞中糖的摄取速率由相应转运蛋白亲和力的变化以及影响其Vmax的不可逆失活所控制。目前尚不清楚这些调节过程中涉及的机制。

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