Effects of MAL61 and MAL62 Overexpression on Maltose Fermentation of Baker's Yeast in Lean Dough

Overview

Journal World J Microbiol Biotechnol

Publisher Springer

Specialties Biotechnology
Microbiology

Date 2015 May 25

PMID 26003653

Citations 10

Authors

Cui-Ying Zhang

Xue Lin

Hai-Yan Song

Dong-Guang Xiao

Affiliations

Soon will be listed here.

Abstract

The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker's yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) and maltose permease (encoded by MAL61) are the major factors involved in maltose metabolism. The major rate-limiting factor in maltose metabolism and leavening ability of baker's yeast remains unclear. In this work, MAL61 and/or MAL62 overexpression strains were constructed to investigate the decisive factor for maltose metabolism of industrial baker's yeast in lean dough. Our results show that elevated maltose permease activity by MAL61 overexpression yielded less improvement in maltose fermentation compared to elevated maltase activity by MAL62 overexpression. Significant increase in maltase activity by MAL62 overexpression could result in a 44% increase in leavening ability of industrial baker's yeast in lean dough and a 39% increase in maltose metabolism in a medium containing glucose and maltose. Thus, maltase was the rate-limiting factor in maltose fermentation of industrial baker's yeast in lean dough. This study lays a foundation for breeding of industrial baker's yeast for quick dough leavening.

Citing Articles

Effect of Fold-Promoting Mutation and Signal Peptide Screening on Recombinant Glucan 1,4-Alpha-maltohydrolase Secretion in Pichia pastoris.

Wang S, Zhu K, Liu P Appl Biochem Biotechnol. 2025; .

PMID: 39777640 DOI: 10.1007/s12010-024-05145-5.

Deletion of NTH1 and HSP12 increases the freeze-thaw resistance of baker's yeast in bread dough.

Chen B, Lin H Microb Cell Fact. 2022; 21(1):149.

PMID: 35879798 PMC: 9310457. DOI: 10.1186/s12934-022-01876-4.

Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker's Yeast.

Yang X, Meng L, Lin X, Jiang H, Hu X, Li C Front Microbiol. 2021; 12:665261.

PMID: 34140941 PMC: 8204090. DOI: 10.3389/fmicb.2021.665261.

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.

Chiva R, Celador-Lera L, Una J, Jimenez-Lopez A, Espinosa-Alcantud M, Mateos-Horganero E Microorganisms. 2020; 9(1).

PMID: 33375367 PMC: 7824024. DOI: 10.3390/microorganisms9010047.

Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker's yeast in lean dough.

Lin X, Zhang C, Meng L, Bai X, Xiao D J Ind Microbiol Biotechnol. 2018; 45(9):827-838.

PMID: 29936578 DOI: 10.1007/s10295-018-2058-9.

References

Sun X, Zhang C, Dong J, Wu M, Zhang Y, Xiao D . Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough. J Ind Microbiol Biotechnol. 2012; 39(10):1533-9. DOI: 10.1007/s10295-012-1144-7. View

Cohen J, Goldenthal M, Chow T, Buchferer B, MARMUR J . Organization of the MAL loci of Saccharomyces. Physical identification and functional characterization of three genes at the MAL6 locus. Mol Gen Genet. 1985; 200(1):1-8. DOI: 10.1007/BF00383304. View

Gorts C . Effect of glucose on the activity and the kinetics of the maltose-uptake system and of alpha-glucosidase in Saccharomyces cerevisiae. Biochim Biophys Acta. 1969; 184(2):299-305. DOI: 10.1016/0304-4165(69)90032-4. View

Carlson M . Glucose repression in yeast. Curr Opin Microbiol. 1999; 2(2):202-7. DOI: 10.1016/S1369-5274(99)80035-6. View

Needleman R . Control of maltase synthesis in yeast. Mol Microbiol. 1991; 5(9):2079-84. DOI: 10.1111/j.1365-2958.1991.tb02136.x. View

Naumov G, Naumova E, Michels C . Genetic variation of the repeated MAL loci in natural populations of Saccharomyces cerevisiae and Saccharomyces paradoxus. Genetics. 1994; 136(3):803-12. PMC: 1205886. DOI: 10.1093/genetics/136.3.803. View

Hirasawa R, Yokoigawa K . Leavening ability of baker's yeast exposed to hyperosmotic media. FEMS Microbiol Lett. 2001; 194(2):159-62. DOI: 10.1111/j.1574-6968.2001.tb09462.x. View

Gietz R, Woods R . Transformation of yeast by lithium acetate/single-stranded carrier DNA/polyethylene glycol method. Methods Enzymol. 2002; 350:87-96. DOI: 10.1016/s0076-6879(02)50957-5. View

Lin X, Zhang C, Bai X, Song H, Xiao D . Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. Microb Cell Fact. 2014; 13:93. PMC: 4094228. DOI: 10.1186/s12934-014-0093-4. View

10.

Hazell , Attfield . Enhancement of maltose utilisation by Saccharomyces cerevisiae in medium containing fermentable hexoses. J Ind Microbiol Biotechnol. 1999; 22(6):627-632. DOI: 10.1038/sj.jim.2900672. View

11.

Houghton-Larsen J, Brandt A . Fermentation of high concentrations of maltose by Saccharomyces cerevisiae is limited by the COMPASS methylation complex. Appl Environ Microbiol. 2006; 72(11):7176-82. PMC: 1636176. DOI: 10.1128/AEM.01704-06. View

12.

Dietvorst J, Blieck L, Brandt R, Van Dijck P, Steensma H . Attachment of MAL32-encoded maltase on the outside of yeast cells improves maltotriose utilization. Yeast. 2006; 24(1):27-38. DOI: 10.1002/yea.1436. View

13.

Hauf , ZIMMERMANN , Muller . Simultaneous genomic overexpression of seven glycolytic enzymes in the yeast Saccharomyces cerevisiae. Enzyme Microb Technol. 2000; 26(9-10):688-698. DOI: 10.1016/s0141-0229(00)00160-5. View

14.

Hu Z, Gibson A, Kim J, Wojciechowicz L, Zhang B, Michels C . Functional domain analysis of the Saccharomyces MAL-activator. Curr Genet. 1999; 36(1-2):1-12. DOI: 10.1007/s002940050466. View

15.

Sasano Y, Haitani Y, Hashida K, Oshiro S, Shima J, Takagi H . Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast. Int J Food Microbiol. 2013; 165(3):241-5. DOI: 10.1016/j.ijfoodmicro.2013.05.015. View

16.

Goldenthal M, Vanoni M, Buchferer B, MARMUR J . Regulation of MAL gene expression in yeast: gene dosage effects. Mol Gen Genet. 1987; 209(3):508-17. DOI: 10.1007/BF00331157. View

17.

Medintz I, Jiang H, Han E, Cui W, Michels C . Characterization of the glucose-induced inactivation of maltose permease in Saccharomyces cerevisiae. J Bacteriol. 1996; 178(8):2245-54. PMC: 177932. DOI: 10.1128/jb.178.8.2245-2254.1996. View

18.

Verstrepen K, Iserentant D, Malcorps P, Derdelinckx G, Van Dijck P, Winderickx J . Glucose and sucrose: hazardous fast-food for industrial yeast?. Trends Biotechnol. 2004; 22(10):531-7. DOI: 10.1016/j.tibtech.2004.08.001. View

19.

Lilly M, Lambrechts M, Pretorius I . Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. Appl Environ Microbiol. 2000; 66(2):744-53. PMC: 91891. DOI: 10.1128/AEM.66.2.744-753.2000. View

20.

Wang X, Bali M, Medintz I, Michels C . Intracellular maltose is sufficient to induce MAL gene expression in Saccharomyces cerevisiae. Eukaryot Cell. 2002; 1(5):696-703. PMC: 126750. DOI: 10.1128/EC.1.5.696-703.2002. View