Interaction of structural isomers of sucrose in the reaction between sucrose and glucosyltransferases from mutans streptococci

Oral Microbiol Immunol. 1990 Aug;5(4):189-94. doi: 10.1111/j.1399-302x.1990.tb00644.x.


Structural isomers of sucrose, i.e. disaccharides composed of glucose and fructose molecules with different glucosidic linkages, were examined for their effect on the reaction between sucrose and various glucosyltransferases (GTases) from Streptococcus mutans MT8148 and Streptococcus sobrinus 6715. Trehalulose (alpha 1-1), turanose (alpha 1-3), maltulose (alpha 1-4), and palatinose (alpha 1-6) were used as the sucrose analogues. Mutans streptococci were found not to utilize these sucrose analogues. Analysis of enzymatic products of GTase and sucrose with thin layer chromatography clearly revealed that glucan synthesis from [14C]sucrose by the various purified GTase preparations from S. mutans and S. sobrinus was inhibited in the presence of these sucrose analogues except turanose, resulting in the release of increased amounts of [14C]fructose and [14C]oligosaccharides. It was also found that the fructose residues in the oligosaccharides were derived from those of sucrose analogues but not sucrose itself. The Lineweaver-Burk plots of the substrate saturation kinetics of GTase vs sucrose indicated increased Km and Vmax in the presence of sucrose analogue, as compared with sucrose alone. Finally, these sucrose analogues except turanose inhibited sucrose dependent cellular adherence of S. sobrinus 6715 to a glass surface, while they scarcely inhibited the adherence of S. mutans MT8148. Among the analogues, maltulose appeared the most effective inhibitor against GTases in general.

MeSH terms

  • Chromatography, Thin Layer
  • Fructose / chemistry
  • Glucans / biosynthesis
  • Glucosyltransferases / antagonists & inhibitors
  • Glucosyltransferases / metabolism*
  • Molecular Structure
  • Oligosaccharides / chemistry
  • Streptococcus mutans / enzymology*
  • Sucrose / chemistry
  • Sucrose / metabolism*


  • Glucans
  • Oligosaccharides
  • Fructose
  • Sucrose
  • Glucosyltransferases