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Twenty-five sugars have been compared as inhibitors of l-sorbose or d-xylose transport by the constitutive, monosaccharide transport system in bakers' yeast. d-Glucose showed the highest activity (i.e., apparent K(i) = 5 mm). Since all sugars except 2-deoxyglucose showed a decrease in activity relative to glucose (i.e., apparent K(i) = 25 - &gt;2,000 mm), an attempt was made to relate the activity of each sugar with the way its structure differs from that of d-glucose. Assuming that the inhibition was the result of sugar-carrier complex formation, the analysis showed that the transport system has a rather broad specificity for pyranoses. Single changes at each of the five carbons of d-glucose (except for the 2-deoxy derivative) result in variable decreases in activity depending upon the carbon number and the alteration. The largest decrease in activity effected by a single change is the methylation or glucosylation of the anomeric hydroxyl. The combination of two or more changes leads to a decrease which is greater than the decrease in activity resulting from the individual changes occurring alone.

Relationship Between Sugar Structure and Competition for the Sugar Transport System in Bakers' Yeast