Genetic control of maltase synthesis in yeast

Summary A new series of maltase negative mutants have been isolated from yeast strains carrying the MAL4 gene. These mutants are allelic to the MAL4 gene and fail to ferment maltose, sucrose, and alphamethylglucoside. Most revertants isolated from these mutants restore the ability to ferment above sugars, and also produce the same levels of maltase as the parental strains. One of the revertants (NA-520-R1), however, ferments maltose slowly, and produces 24 fold less enzyme than the parental strain. Genetic studies revealed that revertant (NA-520-R1), is not a truc back mutation but is carrying an extra-genic suppressor, which suppresses the mal4 allele in mutant (NA-520). Since several lines of published evidence indicate that the MAL4 gene is a regulatory gene, it is suggested that the MAL4 gene codes for a regulatory protein, which acts as positive regulatory element in maltase synthesis.     

Genetic and biochemical evidence of sucrose fermentation by maltase in yeast

Summary Strain 1403-7A, which carries the MAL4 gene responsible for constitutive maltase synthesis, can ferment sucrose in the absence of sucrose genes. Sucrose fermentation cannot be separated from maltose fermentation either by genetic recombination or by mutation. Crude extracts of strain 1403-7A also lack the classical invertase, and fractionation of such extracts by gel filtration results in a peak of maltase activity which corresponds exactly to the activity with respect to sucrose hydrolysis. Moreover, in vitro, both of these disaccharides are hydrolyzed maximally at pH 6.4 to 6.8. It is suggested that, as long as sucrose can penetrate the cell, maltase, if present at high level in any strain, should be able to hydrolyze sucrose and therefore permit its fermentation. We have, however, identified in one of our yeast stocks a single recessive gene (ssf gene) which specifically interferes with sucrose fermentation in strain 1403-7A, probably by limiting the penetration of sucrose.     

The Effects of Molecular Crowding on the Amyloid Fibril Formation of α-Lactalbumin and the Chaperone Action of α-Casein

Amyloid fibrils arise from the slow aggregation of intermediately folded protein states. In this study the kinetics of the protein fibril formation of α-lactalbumin and its prevention by αS-casein in the presence and absence of the crowding agent, dextran (68 kDa), have been compared using a thioflavin T binding assay. It was found that αS-casein, a molecular chaperone found in bovine milk, is a potent in vitro inhibitor of α-lactalbumin fibrillization. The effect of αS-casein in preventing fibril formation was significant, although less than it is in the absence of the crowding agent, dextran. The interaction between the chaperone and the α-lactalbumin and structural change in the target protein are also shown using intrinsic fluorescence intensity, an ANS binding assay, CD spectroscopy and size-exclusion HPLC. In summary, α-casein interacts with α-lactalbumin and prevents amyloid formation but not as well as it does when the crowding agent, dextran, not present.     

Glucanase gene diversity in prokaryotic and eukaryotic organisms

A number of bacteria and eukaryotes produce extracellular enzymes that degrade various types of polysaccharides including the glucans starch, cellulose and hemicellulose (xylan). The similarities in the modes of expression and specificity of enzyme classes, such as amylase, cellulose and xylanase, suggest common genetic origins for particular activities. Our determination of the extent of similarity between these glucanases suggests that such data may be of very limited use in describing the early evolution of these proteins. The great diversity of these proteins does allow identification of their most highly conserved (and presumably functionally important) regions.     

Direct and quantitative conversion of starch to ethanol by the yeast Schwanniomyces alluvius

Summary The yeast Schwanniomyces alluvius ferments soluble starch to ethanol at a conversion efficiency of greater than 95%. Only trace amounts of side products are detectable.NRCC publication no. 20435.