scholarly journals Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker’s Yeast

2021 ◽  
Vol 12 ◽  
Author(s):  
Xu Yang ◽  
Lu Meng ◽  
Xue Lin ◽  
Huan-Yuan Jiang ◽  
Xiao-Ping Hu ◽  
...  

Glucose repression is a key regulatory system controlling the metabolism of non-glucose carbon source in yeast. Glucose represses the utilization of maltose, the most abundant fermentable sugar in lean dough and wort, thereby negatively affecting the fermentation efficiency and product quality of pasta products and beer. In this study, the focus was on the role of three kinases, Elm1, Tos3, and Sak1, in the maltose metabolism of baker’s yeast in lean dough. The results suggested that the three kinases played different roles in the regulation of the maltose metabolism of baker’s yeast with differential regulations on MAL genes. Elm1 was necessary for the maltose metabolism of baker’s yeast in maltose and maltose-glucose, and the overexpression of ELM1 could enhance the maltose metabolism and lean dough fermentation ability by upregulating the transcription of MALx1 (x is the locus) in maltose and maltose-glucose and MALx2 in maltose. The native level of TOS3 and SAK1 was essential for yeast cells to adapt glucose repression, but the overexpression of TOS3 and SAK1 alone repressed the expression of MALx1 in maltose-glucose and MALx2 in maltose. Moreover, the three kinases might regulate the maltose metabolism via the Snf1-parallel pathways with a carbon source-dependent manner. These results, for the first time, suggested that Elm1, rather than Tos3 and Sak1, might be the dominant regulator in the maltose metabolism of baker’s yeast. These findings provided knowledge about the glucose repression of maltose and gave a new perspective for breeding industrial yeasts with rapid maltose metabolism.

2011 ◽  
Vol 396-398 ◽  
pp. 1531-1535
Author(s):  
Yan Zhang ◽  
Dong Guang Xiao ◽  
Cui Ying Zhang ◽  
Xi Sun ◽  
Ming Yue Wu

Mig1p, a zinc finger class of DNA-binding protein, plays a critical role in glucose repression for maltose utilization in Baker’s yeast. Maltose is the hydrolyzate of starch, which is the main component of dough. In this study, the recombinant yeast strains with MIG1 gene deletion were constructed, and the maltose metabolism of the parental and mutant strains in batch cultivations were investigated. Our results show that the degree of glucose repression of mutants △MIG1α and △MIG1a are reduced by 49.88% and 41.59% respectively compared to their parental strains, suggesting that MIG1 deletion can partially relieve glucose repression of maltose metabolism.


1981 ◽  
Vol 45 (12) ◽  
pp. 2713-2721
Author(s):  
Youichi Tamai ◽  
Hiroshi Shinmoto ◽  
Masayoshi Takakuwa

2019 ◽  
Vol 143 ◽  
pp. 330-335
Author(s):  
Jonas Daci da Silva Serres ◽  
Pamela Taisline Bandeira ◽  
Paloma Cabral Zappani ◽  
Leandro Piovan ◽  
Marcos Lúcio Corazza

1988 ◽  
Vol 34 (8) ◽  
pp. 241-245 ◽  
Author(s):  
E. ŠTURDÍK ◽  
R. KOLLÁR ◽  
I. BERNÁT ◽  
M. MIKULÁŠOVÁ ◽  
J. FORSTHOFFER ◽  
...  

2014 ◽  
Vol 13 (1) ◽  
Author(s):  
Xue Lin ◽  
Cui-Ying Zhang ◽  
Xiao-Wen Bai ◽  
Hai-Yan Song ◽  
Dong-Guang Xiao

2020 ◽  
Vol 10 (15) ◽  
pp. 5235 ◽  
Author(s):  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Francesca Venturi ◽  
Monica Macaluso ◽  
Angela Zinnai ◽  
...  

Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively.


2011 ◽  
Vol 4 (2) ◽  
pp. 368-376 ◽  
Author(s):  
L. Mikoliunaite ◽  
A. Makaraviciute ◽  
A. Suchodolskis ◽  
A. Ramanaviciene ◽  
Y. Oztekin ◽  
...  

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