Production of UDP-glucose by Torulopsis candida IFO 0768 : Studies on Microbial Metabolism of Sugar Nucleotides (VIII)

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概要

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• The reaction conditions for the production of UDP-glucose from UMP by dried cells of Torulopsis candida IFO 0768 were investigated. The phosphorylation of UMP and formation of UDP-glucose were examined with varying concentrations of glucose and UMP. A fairly large amount of UDP-glucose was accumulated in the absence of glucose, but it decreased gradually on prolonged incubation. On addition of 300 to 500 μmoles/ml of glucose, about 80% of UMP was converted to UDP-glucose. UDP-glucose once accumulated was very stable even after a long period of reaction. The rate of UMP phosphorylation to UDP and UTP was increased in proportion to the amount of UMP added, but the accumulation of UDP-glucose was delayed as UMP concentration increased. About 60μmoles/ml (33.6 mg/ml) of UDP-glucose was formed from 100 μmoles/ml of UMP after 8 hr reaction.The addition of glucose-1-phosphate to the reaction mixture accelerated the formation of UDP-glucose from a high concentration of UMP. On the other hand, fructose-1,6-diphosphate was effective for the phosphorylation of UMP, but not for the formation of UDP-glucose. The activity of UMP phosphorylation of T. candida was as high as tnat of baker's yeast, but a marked difference was observed between the yeasts in the consumption of glucose and formation of fructose-1,6-diphosphate. It was characteristic of T. candida that the phosphorylation of UMP and formation of UDP-glucose proceeded with little consumption of glucose.

• 社団法人日本生物工学会の論文
• 1978-12-25

著者

• YANO Toshihiro

  Department of Material Science, Graduate School of Science, Osaka City University

• TACHIKI TAKASHI

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• KAWAI Hiroyasu

  Department of Food Science and Nutrition, Nara Women's University

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Nakajima Sakiko

  Department Of Food Science And Technology Kyoto University

• Kawai Hiroyasu

  Department Of Food Science And Nutrition Nara Women's University

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Yano Toshihiro

  Department Of Food Science Ishikawa Agricultural College

• OKUDA MASAMI

  Department of Food Science and Technology, Kyoto University

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit

• Yano T

  Research Laboratory Of Higashimaru Shoyu Co. Ltd.

• Okuda Masami

  Department Of Food Science And Technology Kyoto University

• YANO Toshihiro

  Department of Food Science and Technology, Kyoto University

• Okuda Masami

  Department of Chemistry, Faculty of Science and Technology, Keio University

• YANO Toshihiro

  Department of Applied Chemistry, Nagoya Institute of Technology

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