Expression and regulation of glucoamylase from the yeast Schwanniomyces castellii

Dowhanick, Terrance M.; Russell, Inge; Scherer, Siegfried; Stewart, Graham G.; Seligy, Verner L.

doi:10.1128/jb.172.5.2360-2366.1990

Cited by 16 publications

(7 citation statements)

References 42 publications

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“…Several of its amylolytic enzymes have been characterized, including amylases and glucoamylase (1,9), as well as an invertase (17). In addition, we also characterized an extracellular ␤-fructofuranosidase (Ffase) from this yeast that hydrolyzes sucrose, 1-kestose, and nystose (5).…”

mentioning

confidence: 99%

New Insights into the Fructosyltransferase Activity ofSchwanniomyces occidentalisβ-Fructofuranosidase, Emerging from Nonconventional Codon Usage and Directed Mutation

Álvaro-Benito

Abreu

Portillo

et al. 2010

Appl Environ Microbiol

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Schwanniomyces occidentalis ␤-fructofuranosidase (Ffase) releases ␤-fructose from the nonreducing ends of ␤-fructans and synthesizes 6-kestose and 1-kestose, both considered prebiotic fructooligosaccharides. Analyzing the amino acid sequence of this protein revealed that it includes a serine instead of a leucine at position 196, caused by a nonuniversal decoding of the unique mRNA leucine codon CUG. Substitution of leucine for Ser196 dramatically lowers the apparent catalytic efficiency (k cat /K m ) of the enzyme (approximately 1,000-fold), but surprisingly, its transferase activity is enhanced by almost 3-fold, as is the enzymes' specificity for 6-kestose synthesis. The influence of 6 Ffase residues on enzyme activity was analyzed on both the Leu196/Ser196 backgrounds (Trp47, Asn49, Asn52, Ser111, Lys181, and Pro232). Only N52S and P232V mutations improved the transferase activity of the wild-type enzyme (about 1.6-fold). Modeling the transfructosylation products into the active site, in combination with an analysis of the kinetics and transfructosylation reactions, defined a new region responsible for the transferase specificity of the enzyme.

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mentioning

confidence: 99%

New Insights into the Fructosyltransferase Activity ofSchwanniomyces occidentalisβ-Fructofuranosidase, Emerging from Nonconventional Codon Usage and Directed Mutation

Álvaro-Benito

Abreu

Portillo

et al. 2010

Appl Environ Microbiol

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“…Northern analysis revealed that maltase mRNA was induced twice as much in maltoseversus sucrose-grown cells (Fig. 4) (25), Schwanniomyces castellii (8,9), Candida tsukubaensis (18,19), and Candida tropicalis (32). Little information regarding the substrate specificity and regulation of the C. albicans glucoamylase is available (5,26), and a role for this enzyme in sucrose utilization cannot be excluded.…”

Section: Resultsmentioning

confidence: 99%

Cloning and characterization of a Candida albicans maltase gene involved in sucrose utilization

et al. 1992

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In order to isolate the structural gene involved in sucrose utilization, we screened a sucrose-induced Candida albicans cDNA library for clones expressing at-glucosidase activity. The C. albicans maltase structural gene (CAMAL2) was isolated. No other clones expressing cx-glucosidase activity were detected. A genomic CAMAL2 clone was obtained by screening a size-selected genomic library with the cDNA clone. DNA sequence analysis reveals that CAMAL2 encodes a 570-amino-acid protein which shares 50%o identity with the maltase structural gene (MAL62) of Saccharomyces carlsbergensis. The substrate specificity of the recombinant protein purified from Escherichia cofi identifies the enzyme as a maltase. Northern (RNA) analysis reveals that transcription of C4M4L2 is induced by maltose and sucrose and repressed by glucose. These results suggest that assimilation of sucrose in C. albicans relies on an inducible maltase enzyme. The family of genes controlling sucrose utilization in C. albicans shares similarities with the MA4L gene family ofSaccharomyces cerevisiae and provides a model system for studying gene regulation in this pathogenic yeast.

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“…α-amylase and amyloglucosidase enzymes may be used for low-caloric beer production (Dowhanick et al, 1990;Stewart a Sills, 1984).…”

Section: Other Non-saccharomyces Yeastsmentioning

confidence: 99%

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Kochláňová¹,

Kij²,

Kopecká³

et al. 2016

Kvasny Prum

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■ 1 ÚVODKvasinky non-Saccharomyces nacházejí uplatnění v různých oblastech průmyslové výroby. V pivovarství, mimo výrobu piva lambik a gueuze, kde je využíváno spontánní fermentace mladiny, s hlavním podílem kvasinek Brettanomyces, mohou být některé non-Saccharomyces kvasinky využívány např. při výrobě nízkoalkoholic-kých nebo nealkoholických piv (Johnson, 2013).Nealkoholické pivo se vyrábí dvěma základními přístupy -buď je alkohol odstraňován fyzikálními metodami z hotového piva, nebo jsou uplatněny speciální, biologické postupy kvašení, při kterých se mění podmínky kvašení a další faktory (Kosař a Procházka, 2000). Fyzikální metody se vyznačují změnou senzorických vlastností výsledné-ho produktu způsobenou ztrátou vyšších alkoholů a esterů, které se musí později doplnit (Brányik et al., 2012). Technologie přímé výroby nealkoholického piva zahrnují použití mladiny s nižším obsahem jednoduchých cukrů, předčasné zastavení fermentace, snížení teploty kvašení nebo omezení metabolismu imobilizací kvasinek. Používají se speciální kmeny kvasinek (Saccharomyces cerevisiae, Saccharomycodes ludwigii a Zygosaccharomyces rouxii), které mají omezenou schopnost fermentovat přítomné cukry a vytvoří méně alkoholu (Sohrabvandi et al., 2011). Bylo popsáno i použití kvasinek rodu Pichia, Candida shehatae (De Francesco, 2014) a Torulaspora delbrueckii (Canonico et al., 2016). Takto vyrobená piva mohou chutnat po mladině, bývají sladší a ovocnější než piva alkoholická, vyrobená tradič-ním způsobem nebo zbavená alkoholu fyzikálními metodami.Dalšími oblastmi pivovarství, kde mohou být využity non-Saccharomyces kvasinky, je např. biologická kontrola plísní při výro-

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Expression and regulation of glucoamylase from the yeast Schwanniomyces castellii

Cited by 16 publications

References 42 publications

New Insights into the Fructosyltransferase Activity ofSchwanniomyces occidentalisβ-Fructofuranosidase, Emerging from Nonconventional Codon Usage and Directed Mutation

New Insights into the Fructosyltransferase Activity ofSchwanniomyces occidentalisβ-Fructofuranosidase, Emerging from Nonconventional Codon Usage and Directed Mutation

Cloning and characterization of a Candida albicans maltase gene involved in sucrose utilization

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

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