The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
Shunsuke Furuyama - One of the best experts on this subject based on the ideXlab platform.
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ribose 1 5 bisphosphate is a putative regulator of Fructose 6 phosphate Fructose 1 6 bisphosphate cycle in liver
The International Journal of Biochemistry & Cell Biology, 2000Co-Authors: Masaru Sawada, Yuka Mitsui, Hiroshi Sugiya, Shunsuke FuruyamaAbstract:Abstract 6-Phosphofructo-1-kinase and Fructose-1,6-bisphosphatase are rate-limiting enzymes for glycolysis and gluconeogenesis respectively, in the Fructose 6-phosphate/Fructose 1,6-bisphosphate cycle in the liver. The effect of ribose 1,5-bisphosphate on the enzymes was investigated. Ribose 1,5-bisphosphate synergistically relieved the ATP inhibition and increased the affinity of liver 6-phosphofructo-1-kinase for Fructose 6-phosphate in the presence of AMP. Ribose 1,5-bisphosphate synergistically inhibited Fructose-1,6-bisphosphatase in the presence of AMP. The activating effect on 6-phosphofructo-1-kinase and the inhibitory effect on Fructose-1,6-bisphosphatase suggest ribose 1,5-bisphosphate is a potent regulator of the Fructose 6-phosphate/Fructose 1,6-bisphosphate cycle in the liver.
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Ribose 1,5-bisphosphate inhibits Fructose-1,6-bisphosphatase in rat kidney cortex.
Comparative Biochemistry and Physiology B, 2000Co-Authors: Isamu Ozaki, Yuka Mitsui, Hiroshi Sugiya, Shunsuke FuruyamaAbstract:Abstract Fructose-1,6-bisphosphatase is one of the regulatory enzymes of gluconeogenesis in kidney cortex. The effect of ribose 1,5-bisphosphate on Fructose-1,6-bisphosphatase purified from rat kidney cortex was studied. Rat kidney cortex, Fructose-1,6-bisphosphatase exhibited hyperbolic kinetics with regard to its substrate, but the activity was inhibited by ribose 1,5-bisphosphate at nanomolar concentrations. The inhibitory effect of ribose 1,5-bisphosphate on the Fructose-1,6-bisphosphatase was enhanced in the presence of AMP, one of the inhibitors of Fructose-1,6-bisphosphatase. Fructose-2,6-bisphosphate, which is an inhibitor of Fructose-1,6-bisphosphatase, inhibited rat kidney cortex Fructose-1,6-bisphosphatase activities at a low concentration of Fructose-1,6-bisphosphate but a high concentration of Fructose-1,6-bisphosphate relieved Fructose-1,6-bisphosphatase from Fructose-2,6-bisphosphate-dependent inhibition. On the contrary, Fructose-1,6-bisphosphate was not effective for the recovery of Fructose-1,6-bisphosphatase from ribose 1,5-bisphosphate-dependent inhibition. These results suggest that ribose 1,5-bisphosphate is a potent inhibitor and is involved in the regulation of Fructose-1,6-bisphosphatase in rat kidney cortex.
Johan M Thevelein - One of the best experts on this subject based on the ideXlab platform.
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Correlation between glucose/Fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Ricardo R. Cordero Otero, Florian F. Bauer, Isak S. Pretorius, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303-1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation. © 2007 Springer-Verlag.
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correlation between glucose Fructose discrepancy and hexokinase kinetic properties in different saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Isak S. Pretorius, Ricardo Cordero R Otero, F Bauer, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303–1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation.
Nele J. Berthels - One of the best experts on this subject based on the ideXlab platform.
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Correlation between glucose/Fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Ricardo R. Cordero Otero, Florian F. Bauer, Isak S. Pretorius, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303-1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation. © 2007 Springer-Verlag.
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correlation between glucose Fructose discrepancy and hexokinase kinetic properties in different saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Isak S. Pretorius, Ricardo Cordero R Otero, F Bauer, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303–1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation.
Isak S. Pretorius - One of the best experts on this subject based on the ideXlab platform.
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Correlation between glucose/Fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Ricardo R. Cordero Otero, Florian F. Bauer, Isak S. Pretorius, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303-1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation. © 2007 Springer-Verlag.
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correlation between glucose Fructose discrepancy and hexokinase kinetic properties in different saccharomyces cerevisiae wine yeast strains
Applied Microbiology and Biotechnology, 2008Co-Authors: Nele J. Berthels, Isak S. Pretorius, Ricardo Cordero R Otero, F Bauer, Johan M TheveleinAbstract:Grape juice contains about equal amounts of glucose and Fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than Fructose, leading to Fructose concentrations that exceed glucose concentrations in the fermenting must. A high Fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the global wine industry. We evaluated wine yeast strains with different glucose and Fructose consumption rates to show that a lower glucose preference correlates with a higher Fructose/glucose phosphorylation ratio in cell extracts and a lower K m for both sugars. Hxk1 has a threefold higher V max with Fructose than with glucose, whereas Hxk2 has only a slightly higher V max with glucose than with Fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303–1A) accelerated Fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13) reduced Fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed that total hexokinase activity is inversely correlated with the glucose/Fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and Fructose fermentation. We conclude that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A higher Fructose/glucose phosphorylation ratio and a lower K m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish Fructose fermentation.
Masaru Sawada - One of the best experts on this subject based on the ideXlab platform.
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ribose 1 5 bisphosphate is a putative regulator of Fructose 6 phosphate Fructose 1 6 bisphosphate cycle in liver
The International Journal of Biochemistry & Cell Biology, 2000Co-Authors: Masaru Sawada, Yuka Mitsui, Hiroshi Sugiya, Shunsuke FuruyamaAbstract:Abstract 6-Phosphofructo-1-kinase and Fructose-1,6-bisphosphatase are rate-limiting enzymes for glycolysis and gluconeogenesis respectively, in the Fructose 6-phosphate/Fructose 1,6-bisphosphate cycle in the liver. The effect of ribose 1,5-bisphosphate on the enzymes was investigated. Ribose 1,5-bisphosphate synergistically relieved the ATP inhibition and increased the affinity of liver 6-phosphofructo-1-kinase for Fructose 6-phosphate in the presence of AMP. Ribose 1,5-bisphosphate synergistically inhibited Fructose-1,6-bisphosphatase in the presence of AMP. The activating effect on 6-phosphofructo-1-kinase and the inhibitory effect on Fructose-1,6-bisphosphatase suggest ribose 1,5-bisphosphate is a potent regulator of the Fructose 6-phosphate/Fructose 1,6-bisphosphate cycle in the liver.
