Loss of fermentative capacity in baker's yeast can partly be explained by reduced glucose uptake capacity.
Initial attempts to increase fermentative capacity of baker's yeast focussed on the overproduction of single enzymes, which proved to be insufficient. Nowadays many components of the system are monitored simultaneously in a search for a correlation with fermentative capacity. However, this strategy has not yet proven fruitful either. Here we investigate an element previously neglected, the glucose transporter, and find that a loss of glucose transport capacity correlates with a decrease of fermentative capacity during nutrient starvation. However the correlation is not unique, suggesting that the loss of fermentative capacity cannot be attributed to an inactivation of glucose transport alone. Our results suggest the necessity to use a detailed kinetic model as an underlying working hypothesis and to use Metabolic Control Analysis to examine the pathway's control properties.
Rossell
Sergio
S
BioCentrum Amsterdam, Faculty of Earth and Life Sciences, Department of Molecular Cell Physiology, The Netherlands.
van der Weijden
Coen C
CC
Kruckeberg
Arthur
A
Bakker
Barbara M
BM
Westerhoff
Hans V
HV
D001692:Biological Transport; D003470:Culture Media; D005285:Fermentation; D005947:Glucose / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*
D003470:Culture Media; D005947:Glucose