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Effect of D ‐glucose on induction of xylose reductase and xylitol dehydrogenase in Candida tropicalis in the presence of NaCl
Author(s) -
Ikeuchi Tomohiko,
Kiritani Rie,
Azuma Masayuki,
Ooshima Hiroshi
Publication year - 2000
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/1521-4028(200007)40:3<167::aid-jobm167>3.0.co;2-y
Subject(s) - xylitol , xylose , chemistry , candida tropicalis , biochemistry , enzyme , dehydrogenase , aldose reductase , yeast , fermentation
Abstract Xylitol production is suppressed by D ‐glucose. We previously reported that the suppression was abrogated in the presence of NaCl. This was explained in part by high levels of xylose reductase (XR) activity. In this study, we investigated the effects of D ‐glucose on XR and xylitol dehydrogenase (XDH) induction in Candida tropicalis in the presence of NaCl. We examined the time courses of these activities under the following conditions: 50 mg/ml D ‐xylose, 20–80 mg/ml D ‐glucose and 40 mg/ml NaCl. The level of XR increased in the presence of 40 mg/ml NaCl, whereas that of XDH was not affected by NaCl. The effects of NaCl upon XR and XDH induction suggest that the synthesis of both enzymes is not under a coordinate control. The expression of XR is suppressed by D ‐glucose. In the absence of NaCl, suppression continued even after D ‐glucose was completely consumed, while in the presence of 40 mg/ml NaCl, suppression stopped after the consumption of D ‐glucose.