Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco.
نویسندگان
چکیده
Lactobacillus sanfrancisco LTH 2581 can use only glucose and maltose as sources of metabolic energy. In maltose-metabolizing cells of L. sanfrancisco, approximately half of the internally generated glucose appears in the medium. The mechanisms of maltose (and glucose) uptake and glucose excretion have been investigated in cells and in membrane vesicles of L. sanfrancisco in which beef heart cytochrome c oxidase had been incorporated as a proton-motive-force-generating system. In the presence of ascorbate, N,N,N',N'-tetramethyl-p-phenylenediamine (TMPD), and cytochrome c, the hybrid membranes facilitated maltose uptake against a concentration gradient, but accumulation of glucose could not be detected. Similarly, in intact cells of L. sanfrancisco, the nonmetabolizable glucose analog alpha-methylglucoside was taken up only to the equilibration level. Selective dissipation of the components of the proton and sodium motive force in the hybrid membranes indicated that maltose is transported by a proton symport mechanism. Internal [14C]maltose could be chased with external unlabeled maltose (homologous exchange), but heterologous maltose/glucose exchange could not be detected. Membrane vesicles of L. sanfrancisco also catalyzed glucose efflux and homologous glucose exchange. These activities could not be detected in membrane vesicles of glucose-grown cells. The results indicate that maltose-grown cells of L. sanfrancisco express a maltose-H+ symport and glucose uniport system. When maltose is the substrate, the formation of intracellular glucose can be more rapid than the subsequent metabolism, which leads to excretion of glucose via the uniport system.
منابع مشابه
Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review
Sourdough may be considered a traditional product with a great future. Studies on the sourdough microflora have recently been improved. In this paper, research on Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium, is reviewed. The physiology, trophic relationships with sourdough related organisms and the genetics are considered in order to explain and improve the biotechnologica...
متن کاملSeparation Efficiency of Glucose and Maltose from Industrial Effluent by Granular Activated Carbon
This paper describes the performance of Granular Activated Carbon (GAC) to adsorb and separate glucose and maltose solutes from the industrial effluents by adsorption process. In this study, the capability of Granular Activated Carbon (GAC) to adsorb glucose and maltose were experimentally examined. Commercial GAC (mesh 12-20), supplied by Sigma Aldrich company in...
متن کاملMaltose uptake by the novel ABC transport system MusEFGK2I causes increased expression of ptsG in Corynebacterium glutamicum.
The Gram-positive Corynebacterium glutamicum efficiently metabolizes maltose by a pathway involving maltodextrin and glucose formation by 4-α-glucanotransferase, glucose phosphorylation by glucose kinases, and maltodextrin degradation via maltodextrin phosphorylase and α-phosphoglucomutase. However, maltose uptake in C. glutamicum has not been investigated. Interestingly, the presence of maltos...
متن کاملRole of orFD Pseudomonas aeruginosa H103 Gene in Glucose Uptake
Background:Pseudomonas aeruginosa is a gram negative non facultative bacterium and one of the members of normal flora in different sites of body in healthy humans.this bacterium can resist in fluids and hospital environments for a long time.Pseudomonas aeruginosa has two systems for glucose uptake:a low affinity oxidative pathway and a high affinity phosohorylative pathway.Although the role of ...
متن کاملIdentification of a Growth Stimulant for Lactobacillus sanfranciscot
The starter sponge, or inoculum, used in the production of San Francisco sourdough French bread contains a unique heterofermentative Lactobacillus species that was first isolated by Kline and Sugihara (4). Based on the exacting nutritional requirements and genetic composition of this organism, these authors proposed the new species name Lactobacillus sanfrancisco for the sourdough bacterium. Su...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of bacteriology
دوره 176 10 شماره
صفحات -
تاریخ انتشار 1994