Effect of growth conditions on sucrose phosphotransferase activity of Streptococcus mutans. 1980

A M Slee, and J M Tanzer

Sucrose and glucose phosphoenolpyruvate-dependent phosphotransferase (PTS) activities were studied in growing cultures of Streptococcus mutans serotype c and d/g cells adapted to either glucose or sucrose. Both acid production and optical absorbance were used to monitor growth in pH-controlled defined growth medium. The sucrose PTS activity appeared to be significant only under conditions of substrate limitation or slow growth as a result of low environmental pH. However, under environmental conditions which permitted rapid growth sucrose PTS activity appeared to be repressed, and only when the cells approached substrate-limited stationary phase after growth on high sucrose-supplemented medium was significant sucrose PTS activity again observed. A mutant apparently defective in sucrose PTS activity grew rapidly and produced acid under conditions of high environmental sucrose level but showed no sucrose PTS activity when the culture approached stationary phase. The mutant, however, after adaptation to glucose, demonstrated significant glucose PTS once the culture had attained the stationary growth phase. During diauxie growth in the presence of glucose and sucrose, there were sequential apparent inductions and repressions of glucose and sucrose PTS activities corresponding to decreases and increases of growth rate on the two substrates. Thus, S. mutans possesses at least two transport mechanisms for each substrate studied. One system (PTS) functions under conditions permitting slow growth and another functions under conditions permitting rapid growth.

UI MeSH Term Description Entries
D007700 Kinetics The rate dynamics in chemical or physical systems.
D010731 Phosphoenolpyruvate Sugar Phosphotransferase System The bacterial sugar phosphotransferase system (PTS) that catalyzes the transfer of the phosphoryl group from phosphoenolpyruvate to its sugar substrates (the PTS sugars) concomitant with the translocation of these sugars across the bacterial membrane. The phosphorylation of a given sugar requires four proteins, two general proteins, Enzyme I and HPr and a pair of sugar-specific proteins designated as the Enzyme II complex. The PTS has also been implicated in the induction of synthesis of some catabolic enzyme systems required for the utilization of sugars that are not substrates of the PTS as well as the regulation of the activity of ADENYLYL CYCLASES. EC 2.7.1.-. Phosphoenolpyruvate Hexose Phosphotransferases,Phosphoenolpyruvate-Glycose Phosphotransferase System,Hexose Phosphotransferases, Phosphoenolpyruvate,Phosphoenolpyruvate Glycose Phosphotransferase System,Phosphotransferase System, Phosphoenolpyruvate-Glycose,Phosphotransferases, Phosphoenolpyruvate Hexose,System, Phosphoenolpyruvate-Glycose Phosphotransferase
D004790 Enzyme Induction An increase in the rate of synthesis of an enzyme due to the presence of an inducer which acts to derepress the gene responsible for enzyme synthesis. Induction, Enzyme
D005947 Glucose A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement. Dextrose,Anhydrous Dextrose,D-Glucose,Glucose Monohydrate,Glucose, (DL)-Isomer,Glucose, (alpha-D)-Isomer,Glucose, (beta-D)-Isomer,D Glucose,Dextrose, Anhydrous,Monohydrate, Glucose
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D013295 Streptococcus mutans A polysaccharide-producing species of STREPTOCOCCUS isolated from human dental plaque.
D013395 Sucrose A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener. Saccharose

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