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Invertase

Invertase, also known as β-fructofuranosidase (EC 3.2.1.26), is an enzyme that catalyzes the hydrolysis of sucrose into its constituent monosaccharides, glucose and fructose, by cleaving the α-1,2-glycosidic bond between them.^[1] This process produces an equimolar mixture known as invert sugar, which is sweeter and less prone to crystallization than sucrose.^[2] Distinct from sucrase (EC 3.2.1.48) found in animals, which cleaves sucrose from the glucose side, invertase acts as a retaining β-fructosidase, employing a catalytic mechanism involving key residues such as aspartate and glutamate to facilitate the reaction without inverting the anomeric configuration of the fructose product.^[3] Invertase is widespread in microorganisms (e.g., extracellular in yeast Saccharomyces cerevisiae cell walls), plants (in cell walls, cytoplasm, and vacuoles), and bacteria (e.g., Thermotoga maritima), with microbial forms contributing to animal microbiomes, such as bacterial invertase in human saliva from oral bacteria like Streptococcus mutans.^[2]^[1] In plants, it exists in acid (optimal pH ~5.0, localized in vacuoles or apoplast) and neutral/alkaline (optimal pH ~7.0, cytoplasmic) isoforms, playing essential roles in sucrose metabolism, osmoregulation, seed germination, fruit ripening, and signaling pathways for growth and development.^[1] In microorganisms, it supports carbon and energy acquisition from sucrose, aiding fermentation processes and osmotic balance.^[3] Structurally, invertase is typically a glycoprotein with molecular masses ranging from 47 to 430 kDa, depending on the source and glycosylation extent; for instance, yeast invertase from S. cerevisiae forms a 270 kDa dimer with extensive mannan glycosylation (up to 50% of its mass) linked to asparagine residues, enhancing stability and secretion.^[2]^[1] The core fold often features a five-bladed β-propeller domain housing the active site in a funnel-shaped pocket, as seen in the bacterial invertase from T. maritima, which includes a C-terminal β-sandwich domain and catalytic triad (Asp-17, Asp-138, Glu-190) for substrate binding and hydrolysis.^[3] Enzymatic properties vary by isoform and origin, with optimal pH between 2.9 and 7.0, temperatures of 30–75°C, and kinetic parameters like K<sub>m</sub> values of 0.063–470 mM, reflecting adaptations to diverse physiological environments.^[1] Invertase holds significant industrial value, primarily sourced from S. cerevisiae via fermentation or extraction from brewing yeast residues, and is used to produce invert sugar syrup for confectionery, baking, and beverages due to its anti-crystallizing properties.^[2] Immobilized forms enable applications in biosensors for sucrose detection, production of fructooligosaccharides (prebiotics), and synthesis of gluconic acid, while soluble variants support molasses preservation and potential therapeutic uses in immune boosting and cancer adjunct therapy.^[2]^[1]

Discovery and Nomenclature

Historical Discovery

The enzymatic hydrolysis of sucrose, known as inversion, was noted in the early 19th century during investigations into fermentation processes involving yeast, but the specific catalyst was not identified until later. In 1860, French chemist Pierre Berthelot isolated invertase for the first time from an aqueous extract of baker's yeast through alcohol precipitation, demonstrating its ability to catalyze the breakdown of sucrose into glucose and fructose independent of living cells. This marked a pivotal step in recognizing invertase as an "unorganized ferment," distinct from vitalistic theories of the time.^[4] Throughout the 19th century, researchers refined the isolation of invertase from yeast sources, solidifying its identification as the key catalyst for sucrose inversion. Early extractions involved simple mechanical disruption of yeast cells combined with precipitation techniques, allowing consistent demonstration of its hydrolytic activity on sucrose solutions. These efforts laid the groundwork for understanding enzymes as non-vital chemical agents, influencing broader biochemical research.^[5] Advancements in the late 19th century included quantitative measurements of invertase activity. In 1890, Irish chemist Cornelius O'Sullivan and Frederick W. Tompson conducted detailed kinetic studies, employing polarimetry to monitor the rotation of polarized light as sucrose was inverted, thereby establishing a reliable assay for enzyme activity and contributing to the historical documentation of invertase as a distinct enzyme.^[6] In the early 20th century, purification techniques progressed significantly, with Richard Willstätter introducing adsorption methods using aluminum hydroxide and other agents in the 1910s and 1920s to achieve up to 3,000-fold enrichment of invertase from yeast extracts. These efforts, though not resulting in crystallization, enabled higher-purity preparations for kinetic and property studies, setting the stage for later chromatographic and electrophoretic refinements in enzyme isolation.^[7]

Nomenclature and Classification

Invertase is systematically named β-fructofuranosidase according to the International Union of Biochemistry and Molecular Biology (IUBMB) nomenclature, reflecting its specific hydrolysis of the β-D-fructofuranoside residues in sucrose.^[8] This enzyme is classified under the Enzyme Commission (EC) number 3.2.1.26, which denotes its role as a glycoside hydrolase acting on O-glycosyl compounds. It employs a retaining catalytic mechanism involving a nucleophilic aspartate residue.^[8]^[9] Common synonyms include invertase, sucrase, saccharase, invertin, glucosucrase, and β-fructosidase, with "invertase" originating from its historical discovery in yeast extracts where it inverts the optical rotation of sucrose to produce an equimolar mixture of glucose and fructose, known as invert sugar.^[10]^[11] In the Carbohydrate-Active enZymes (CAZy) database, invertase belongs to glycoside hydrolase family 32 (GH32), a clan that encompasses enzymes catalyzing the hydrolysis of β-fructofuranoside bonds in various fructans and sucrose, often through a retaining mechanism involving a nucleophilic aspartate residue.^[9] This family classification highlights its evolutionary and structural relatedness to other fructosidases, such as inulinases (EC 3.2.1.7), but distinguishes invertase by its primary exohydrolase activity on the terminal non-reducing β-D-fructofuranosyl residue of sucrose.^[12] Invertase must be differentiated from α-glucosidase (also known as maltase, EC 3.2.1.20), which hydrolyzes α-1,4-glucosidic bonds in maltose and other α-glucans, whereas invertase specifically targets the α-1,2-glycosidic linkage in sucrose by cleaving the O-C(fructose) bond, yielding β-D-fructofuranose and α-D-glucopyranose without affecting α-glucosidic substrates.^[8]^[13] The nomenclature of invertase has evolved from early descriptive terms like "invertin" and occasional conflation with "inulinase" in the late 19th century—due to shared fructan-hydrolyzing capabilities—to the modern standardized IUPAC/IUBMB systematic naming, which emphasizes its substrate specificity and catalytic mechanism as established in the mid-20th century through enzymatic assays and structural studies.^[11]^[12] This progression aligns with broader advancements in enzyme classification, shifting from functional observations to molecular and phylogenetic criteria.^[8]

Biological Roles

Role in Microorganisms

In Saccharomyces cerevisiae, commonly known as baker's yeast, invertase is encoded by the SUC2 gene and functions primarily as an extracellular enzyme that hydrolyzes sucrose into glucose and fructose, facilitating the uptake of these monosaccharides into the cell for energy metabolism.^[14] This secreted form of invertase is crucial for the yeast's ability to utilize sucrose as a carbon source in environments where it is abundant, such as in plant-derived substrates or fermentation media.^[15] The expression of SUC2 invertase in S. cerevisiae is tightly regulated by glucose repression and derepression mechanisms, where high glucose levels suppress invertase synthesis to prioritize direct glucose utilization, while low glucose or alternative sugars like sucrose trigger derepression and rapid enzyme production.^[16] This regulatory pathway involves the SNF1 protein kinase complex, which activates transcription factors upon glucose depletion, ensuring efficient resource allocation during nutrient shifts.^[17] Such control is essential for the yeast's metabolic flexibility in fluctuating carbon environments. In fungal pathogens such as Candida albicans, invertase enables sucrose hydrolysis and utilization, supporting growth in host niches rich in this disaccharide and contributing to virulence by enhancing nutrient acquisition during infection.^[18] A sucrose-inducible invertase activity in C. albicans allows the pathogen to exploit dietary or host-derived sucrose, promoting colonization and persistence in the gastrointestinal tract or mucosal surfaces.^[19] Bacterial invertases, particularly in genera like Lactobacillus, play a key role in carbohydrate fermentation by breaking down sucrose into fermentable monosaccharides, which supports lactic acid production in probiotic strains and contributes to food processing or spoilage dynamics.^[20] For instance, Lactobacillus brevis and L. fermentum exhibit significant invertase activity that enhances sucrose metabolism during fermentation of dairy or plant-based substrates, aiding in the probiotic benefits of acid production and flavor development while preventing excessive spoilage in uncontrolled settings.^[21]

Role in Plants and Animals

In plants, invertase plays a pivotal role in sucrose metabolism, particularly through its acid isoforms localized in vacuoles and cell walls, which facilitate the unloading of sucrose into sink tissues such as fruits and roots.^[22] These acid invertases hydrolyze sucrose into glucose and fructose in the apoplastic space or vacuoles, maintaining a concentration gradient that drives phloem unloading and supports sink strength during developmental processes like fruit growth and root expansion.^[23] For instance, in tomato fruits, vacuolar acid invertase activity increases during ripening, regulating the accumulation of hexoses and influencing fruit quality by altering sugar composition and softening.^[24] This process is essential for carbon partitioning, ensuring that photoassimilates from source leaves are efficiently directed to growing sinks.^[25] Neutral invertases, operating at cytoplasmic pH optima, contribute to intracellular sucrose breakdown in plant cells, providing hexoses for metabolic pathways such as glycolysis and biosynthesis without relying on apoplastic unloading.^[26] These enzymes are particularly active in non-photosynthetic tissues, where they help maintain cellular energy balance by cleaving sucrose derived from symplastic transport or starch mobilization.^[27] Unlike their acid counterparts, neutral invertases are involved in finer metabolic control within the cytosol, supporting processes like seed germination and stress responses by generating readily available sugars for growth and repair.^[28] In animals, invertase activity is prominent in digestive and specialized metabolic contexts, notably in insects and mammals. In honeybees (Apis mellifera), invertase—secreted by the hypopharyngeal glands—is added to nectar during foraging and processing, catalyzing the hydrolysis of sucrose into glucose and fructose to form the high-hexose syrup characteristic of honey.^[29] This enzymatic action not only reduces water content for preservation but also enhances the nectar's digestibility and antimicrobial properties, enabling long-term storage in the hive.^[30] Historically termed invertase, this activity is now classified under α-glucosidase (EC 3.2.1.20), underscoring its role in bee nutrition and honey production.^[31] In humans, invertase function is integrated into the sucrase-isomaltase (SI) complex, a brush-border enzyme in the small intestine that hydrolyzes dietary sucrose into absorbable glucose and fructose, alongside isomaltose and maltose breakdown.^[32] The sucrase subunit provides the primary invertase activity, enabling efficient carbohydrate digestion and preventing osmotic diarrhea from undigested sugars. Deficiency in this complex, known as congenital sucrase-isomaltase deficiency (CSID), is a rare autosomal recessive genetic disorder affecting approximately 0.2% (1 in 500) of North Americans, with higher rates in certain indigenous populations such as up to 10% in Greenland and Canadian Inuit, leading to symptoms like chronic diarrhea, abdominal pain, and failure to thrive upon sucrose ingestion.^[33] CSID arises from mutations in the SI gene, impairing enzyme maturation or stability in the endoplasmic reticulum, and is diagnosed via genetic testing or breath hydrogen analysis.^[34]

Structural Features

Overall Structure

Invertase exhibits a modular molecular architecture typical of glycoside hydrolase family 32 (GH32) enzymes, consisting of a catalytic domain and, in some cases, accessory domains influencing quaternary structure. The monomer of yeast invertase from Saccharomyces cerevisiae (encoded by the SUC2 gene) comprises a mature polypeptide of 513 amino acids, following cleavage of an N-terminal signal peptide from the 532-residue preproenzyme, with an unglycosylated molecular mass of approximately 60 kDa.^[35]^[36] The cytoplasmic form remains unglycosylated, while the secreted periplasmic isoform is a glycoprotein featuring multiple N-linked glycosylation sites, contributing up to 50% of the total molecular weight and resulting in apparent masses of 100–130 kDa under denaturing conditions.^[37] The core catalytic domain adopts a five-bladed β-propeller fold, a hallmark of the GH32 family, where each blade consists of four antiparallel β-strands arranged around a central tunnel, providing structural stability and positioning key functional elements.^[12] This fold is conserved across eukaryotic invertases, including those from plants and fungi, and is appended to a β-sandwich domain in many isoforms that may influence substrate binding or stability. The active site residues, including the catalytic nucleophile and acid/base, are embedded within the β-propeller at the interface with the β-sandwich.^[12] At the quaternary level, invertase can exist as monomers, but dimerization or higher-order oligomerization occurs in various isoforms, such as certain plant vacuolar invertases, where non-covalent interactions between β-sandwich domains promote assembly into dimers or tetramers that enhance stability or regulate activity.^[3] In yeast, the secreted form predominantly forms octamers through sequential dimerization, though the functional significance of these assemblies varies by organism and localization.^[38]

Active Site Architecture

The active site of invertase, a member of the glycoside hydrolase family 32 (GH32) in eukaryotes such as yeast, features a conserved catalytic triad consisting of Asp-23 as the nucleophile, Glu-204 as the general acid/base catalyst, and Asp-151 as the transition state stabilizer, based on numbering from Saccharomyces cerevisiae Suc2 invertase.^[39]^[40] These residues are essential for the retaining glycosidic hydrolysis mechanism and are invariantly positioned within the enzyme's five-bladed β-propeller domain to facilitate substrate interaction.^[41] Surrounding the catalytic triad is a substrate binding pocket characterized by hydrophobic residues, including tryptophan (e.g., Trp-19) and phenylalanine (e.g., Phe-82), which position the sucrose molecule by stacking against its aromatic components and stabilizing the fructosyl moiety in the -1 subsite.^[42] This hydrophobic environment enhances specificity for β-fructofuranosides while excluding water to promote covalent intermediate formation. Glycosylation, particularly N-linked mannose chains on asparagine residues near the active site periphery, plays a crucial role in stabilizing the catalytic pocket by shielding it from proteolytic degradation and preventing protein aggregation during secretion in eukaryotic hosts.^[43] Variations in active site architecture occur across species, notably between invertases of the GH68 family (typically bacterial enzymes acting on levan and some on sucrose) and those of the GH32 family (prevalent in eukaryotes and many bacteria), where differences in flexible loops (e.g., L1–L4) modulate substrate access and specificity; bacterial versions often exhibit more open loops for polymer substrates like levan, contrasting with the tighter eukaryotic loops that favor disaccharides.^[44] Despite these structural divergences, the core catalytic triad remains conserved, underscoring evolutionary adaptation within the GH-J clan.^[41]

Catalytic Mechanism

Reaction Catalyzed

Invertase, also known as β-fructofuranosidase (EC 3.2.1.26), catalyzes the hydrolysis of the disaccharide sucrose into its monosaccharide components, D-glucose and β-D-fructose. Sucrose, chemically α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside, serves as the primary substrate, with the enzyme cleaving the glycosidic bond at the fructose moiety. The overall reaction can be represented as:

\text{Sucrose} + \text{H}_2\text{O} \rightarrow \text{D-glucose} + \beta\text{-D-fructose}

This enzymatic process is highly specific, functioning as an exo-hydrolase that targets the terminal non-reducing β-D-fructofuranoside residue in sucrose, but exhibits no significant activity on longer-chain fructans such as inulin, distinguishing it from inulinase (EC 3.2.1.7 or EC 3.2.1.80).^[45]^[46] For the yeast-derived invertase from Saccharomyces cerevisiae, optimal activity occurs at pH 4.5–5.5 and temperatures of 50–60°C.^[47] This reaction plays a key role in sucrose breakdown within microbial cells, facilitating energy acquisition.^[45]

Detailed Reaction Pathway

Invertase operates via a retaining glycoside hydrolase mechanism classified within family GH32, characterized by a double-displacement process that preserves the β-anomeric configuration of the fructose product. The pathway begins with the glycosylation step, where the catalytic nucleophile Asp23 launches a nucleophilic attack on the anomeric C2 carbon of the β-fructofuranosyl unit in sucrose, displacing the glucose leaving group and forming a covalent β-fructosyl-enzyme intermediate. Concurrently, Glu204 serves as the acid catalyst, protonating the interglycosidic oxygen to facilitate bond cleavage.^[48]^[39] This first transition state exhibits oxocarbenium ion-like character at the anomeric carbon, electrostatically stabilized primarily by the nearby Glu204 and other active site residues. In the subsequent deglycosylation step, the now deprotonated Glu204 acts as a general base to activate a water molecule, which performs a nucleophilic attack on the anomeric carbon of the covalent intermediate, hydrolyzing the ester linkage and releasing β-D-fructose while regenerating the active site. The second transition state similarly features oxocarbenium ion mimicry, with stabilization provided by the catalytic dyad.^[48]^[3] The active site architecture, involving Asp23 and Glu204 as key residues, supports this mechanism through site-directed mutagenesis studies showing drastic reductions in activity upon their alteration. For yeast invertase, kinetic parameters reflect efficient catalysis, with a Michaelis constant (Km) of approximately 26 mM and turnover number (kcat) of about 9400 s⁻¹ for sucrose hydrolysis under optimal conditions.^[48]^[39] Confirmation of the pathway comes from affinity labeling experiments using conduritol B epoxide, which covalently modifies Asp23, verifying its role in forming the glycosyl-enzyme intermediate, and from oxygen-18 isotope incorporation studies, where hydrolysis in H₂¹⁸O results in ¹⁸O enrichment specifically in the fructose product, consistent with water addition during deglycosylation.^[49]^[3]

Industrial and Practical Applications

Food and Beverage Processing

Invertase plays a crucial role in food and beverage processing by catalyzing the hydrolysis of sucrose into glucose and fructose, producing invert sugar that enhances texture, prevents crystallization, and improves sweetness in various products.^[50] This enzymatic inversion has been utilized industrially since the 1920s to address challenges in sugar-based formulations, such as grainy textures in confections and inefficient fermentation in beverages. In the confectionery industry, invertase is widely added to soft candies and fondants to create liquid centers and prevent sugar crystallization, resulting in smoother, more appealing products. For instance, yeast-derived invertase is incorporated into the fondant filling of chocolate-coated cherries, such as cherry cordials, where it gradually liquefies the sucrose-based center over time, yielding the characteristic gooey texture without compromising shelf stability. Studies have shown that optimal invertase concentrations soften fondants, enhance sensory attributes like creaminess, and improve machinability while minimizing crystal formation.^[51] In brewing and winemaking, invertase facilitates the conversion of non-fermentable sucrose into readily fermentable monosaccharides, enabling yeast to produce ethanol and carbon dioxide more efficiently. Brewing yeasts naturally secrete invertase to hydrolyze sucrose prior to uptake, a process critical for utilizing sucrose-rich adjuncts like molasses in beer production.^[52] Similarly, in winemaking, added or microbial invertase supports fermentation of sucrose-containing musts, contributing to consistent alcohol yields and flavor profiles.^[53] Industrial production of invert sugar syrups using invertase mimics the composition of natural honey, which is primarily glucose and fructose, for applications in syrups and preserves. This enzymatic method produces hygroscopic syrups that resist crystallization and serve as honey alternatives in baking and confectionery, offering similar humectant properties and sweetness.^[1] Since the early 20th century, such syrups have been manufactured to improve product stability and texture in foods where honey-like qualities are desired.

Pharmaceutical and Biotechnology Uses

Invertase has found significant application in diagnostics through its immobilization in biosensors designed for the detection of sucrose levels, where the enzyme hydrolyzes sucrose into glucose and fructose, enabling subsequent measurement of these products via electrochemical or optical methods. For instance, amperometric biosensors incorporating immobilized invertase and glucose oxidase have demonstrated high sensitivity for sucrose quantification in complex samples like fruit juices, with detection limits as low as 0.1 mM and linear ranges up to 20 mM. Similarly, hybrid systems combining invertase with yeast cells or nanogold clusters on plant membranes have been developed for real-time sucrose monitoring, achieving rapid response times under 30 seconds and selectivity over interferents like glucose. As of 2025, novel biosensors achieve detection limits of 100 µM sucrose.^[54] These biosensors are particularly valuable in clinical and food safety contexts for assessing sucrose-related metabolic disorders or contamination. In pharmaceutical applications, invertase serves as a key component in enzyme replacement therapy for congenital sucrase-isomaltase deficiency (CSID), a genetic condition impairing sucrose digestion and leading to gastrointestinal symptoms. Derived from yeast sources, invertase (or its analog sacrosidase) is administered orally to hydrolyze dietary sucrose in the intestine, alleviating symptoms in pediatric patients with response rates exceeding 80% in clinical evaluations. As a cost-efficient alternative to proprietary formulations like Sucraid, invertase has shown comparable efficacy in hydrolyzing sucrose at physiological pH, with dosing regimens of 1-2 mL per meal reducing osmotic diarrhea. Recombinant production of invertase enhances its pharmaceutical viability; expression in Pichia pastoris yields higher soluble, glycosylated protein compared to Escherichia coli systems, ensuring proper activity for therapeutic use, while E. coli offers rapid production for preliminary formulations. In biotechnology, invertase facilitates biofuel production by hydrolyzing sucrose from sugarcane or molasses feedstocks, improving ethanol yields during fermentation through enhanced sugar availability for yeast metabolism. Fungal-derived invertase variants are particularly effective in consolidated bioprocessing of sugarcane bagasse, where enzymatic pretreatment breaks down sucrose polymers prior to microbial conversion. Genetic engineering has further optimized invertase for these processes, with post-2010 site-directed mutagenesis yielding thermostable mutants with improved half-life at 60°C. Tomato studies have similarly disrupted SlINVINH1 genes, elevating hexose levels by 36% and soluble solids by 37% in edited fruits, demonstrating transgene-free improvements in metabolic flux for agricultural biotechnology.^[55] These edits prioritize sucrose partitioning toward storage organs, supporting sustainable bioenergy and food production.

Inhibition and Regulation

Inhibitory Mechanisms

Invertase, a β-fructofuranosidase, is subject to inhibition through various molecular mechanisms that target its active site or overall structure, thereby modulating its hydrolytic activity on sucrose. Competitive inhibitors, such as structural analogs of the substrate, bind directly to the active site, preventing sucrose access without altering the enzyme's catalytic residues. Similarly, 1-thiosucrose, a thio-substituted sucrose analog, competitively inhibits yeast invertase with a Ki value of 20 mM, binding to the active site via its modified glycosidic linkage that resembles the natural substrate but resists hydrolysis.^[56] Non-competitive inhibitors bind to sites distinct from the active site, reducing enzyme efficiency by inducing conformational changes or disrupting essential structural elements like disulfide bonds. Heavy metals, particularly Hg²⁺, exemplify this mechanism by coordinating with sulfhydryl groups on cysteine residues, which destabilizes disulfide bridges critical for invertase's tertiary structure and leads to partial unfolding. This inhibition is non-competitive, as evidenced by unchanged Km values in kinetic assays, with IC50 values for Hg²⁺ in the micromolar to nanomolar range (e.g., 0.06-1.7 μM) depending on the source organism, such as in yeast invertase where activity drops significantly at micromolar concentrations.^[57] Other heavy metals like Cu²⁺ and Ag⁺ follow similar patterns, with Cu²⁺ exhibiting an IC50 of approximately 33.6 mM for recombinant invertase.^[58] Irreversible inhibition occurs via covalent modification of key catalytic residues, often employing mechanism-based inactivators that exploit the enzyme's hydrolytic machinery. Epoxides like conduritol B epoxide (CBE) serve as such inactivators for invertase, forming a stable covalent adduct with the nucleophilic aspartate residue (Asp-23 in yeast invertase) in the active site, thereby permanently blocking catalysis. This site-directed alkylation mimics the enzyme's normal nucleophilic attack on the substrate, leading to irreversible inactivation with second-order rate constants on the order of 10-100 M⁻¹ min⁻¹, as determined through affinity labeling and mutagenesis studies confirming Asp-23's essential role.^[59] Mechanism-based inactivators targeting this aspartate thus provide insights into the retaining glycosidase mechanism of invertase. Environmental factors like pH and temperature also induce inhibitory effects through denaturation, altering the enzyme's native conformation without direct chemical modification. Invertase exhibits optimal activity at pH 4.5-5.5, with activity declining sharply outside this range due to protonation or deprotonation of active site residues, leading to reversible inhibition at mild deviations but irreversible denaturation at extremes (e.g., pH <3 or >7). Thermally, yeast invertase maintains stability up to 50°C but undergoes denaturation above 55-70°C, resulting in loss of activity via unfolding of its β-propeller structure, with half-life at 60°C around 10-30 minutes depending on glycosylation status.^[60]

Physiological Regulation

In yeast, such as Saccharomyces cerevisiae, the expression of the SUC2 gene encoding invertase is primarily regulated at the transcriptional level through glucose repression mediated by the Snf1 kinase pathway. Under high glucose conditions, the Mig1 repressor binds to the SUC2 promoter, inhibiting transcription; upon glucose depletion, Snf1 activation leads to Mig1 phosphorylation and derepression, allowing invertase synthesis to support alternative carbon source utilization.^[17] This pathway ensures that invertase production is tightly coupled to nutrient availability, preventing unnecessary energy expenditure. Post-translationally, invertase maturation involves secretion signals directing the protein to the endoplasmic reticulum, followed by extensive N-linked glycosylation in the ER and Golgi, which stabilizes the enzyme and facilitates its extracellular release as the active, octameric form essential for sucrose hydrolysis in the periplasmic space.^[38] In plants, invertase activity exhibits isoform-specific regulation, with distinct expression patterns for cell wall-bound (apoplastic, acidic), vacuolar (soluble, acidic), and cytosolic (neutral) forms that influence sink strength and development. For instance, auxin signaling elevates cell wall invertase activity by promoting its transcription and inhibiting proteinaceous suppressors, thereby enhancing hexose supply for cell expansion in growing tissues like roots and fruits.^[61] Feedback inhibition by fructose, a reaction product, modulates enzyme kinetics in various plant systems, reducing activity to prevent excessive sucrose breakdown and maintain metabolic balance.^[62] Additionally, invertase plays a role in plant stress responses, particularly under drought conditions in crops such as chickpea and maize, where upregulation of specific isoforms—often vacuolar or cell wall types—increases hexose accumulation to maintain osmotic potential and protect cellular integrity. This induction helps sustain growth and yield by redirecting carbon resources toward stress adaptation.^[63]

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Invertase (beta-fructofuranosidase) enzyme is a globular protein which hydrolyzes sucrose in living organisms. Invertase widely distributed in the biosphere ...Carbohydrate Metabolism... · (b) Invertase · (i) The Enzymes<|control11|><|separator|>
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[31]
The multiple roles of sucrase-isomaltase in the intestinal physiology
Jan 26, 2016 · This review focuses on sucrase-isomaltase as the most abundant intestinal disaccharidase and the primary or induced pathological conditions that affect its ...
[32]
Congenital Sucrase-Isomaltase Deficiency - Symptoms, Causes ...
Feb 7, 2018 · Congenital sucrase-isomaltase deficiency (CSID) is a rare inherited metabolic disorder characterized by the deficiency or absence of the enzymes sucrase and ...
[33]
Entry - SUCRASE-ISOMALTASE DEFICIENCY, CONGENITAL; CSID
Congenital sucrose-isomaltase deficiency (CSID) is an autosomal recessive disorder characterized by absence of sucrase and most of the maltase digestive ...<|control11|><|separator|>
[34]
SUC2 - Invertase 2 - Saccharomyces cerevisiae (strain ... - UniProt
Invertase 2 (SUC2) is a protein from Baker's yeast that hydrolyzes beta-D-fructofuranoside residues and has beta-fructofuranosidase activity.Missing: size | Show results with:size
[35]
https://www.uniprot.org/uniprotkb/P00724/entry
[36]
Three-dimensional Structure of Saccharomyces Invertase
In 1860, for the first time, Berthelot carried out the isolation of invertase (see Ref. 1). Some years later, the whole theory of enzyme kinetics was based on ...
[37]
Studies on identifying the catalytic role of Glu-204 in the active site of ...
Jun 14, 1996 · Mutagenizing Glu-204 to Ala resulted in a 3, 000-fold reduction in the kcat of invertase indicating that Glu-204 plays a major role in catalysis.Missing: triad Asp121
[38]
Fructo-Oligosaccharide Synthesis by Mutant Versions of ... - NIH
The contiguous Cys residue (C204), which forms a putative hydrogen bond with the Asp acting as a transition state stabilizer (D151) and a peptidic bond with the ...
[39]
Structural insights into glycoside hydrolase family 32 and 68 enzymes
It has been shown that these three residues, two aspartates and one glutamate, also referred to as 'the catalytic triad', are indispensable for binding and ...
[40]
Fructo-Oligosaccharide Synthesis by Mutant Versions of ...
We have engineered the Saccharomyces cerevisiae invertase (Suc2) to improve its transferase activity and to identify the enzymatic determinants for product ...<|control11|><|separator|>
[41]
Stability, quaternary structure, and folding of internal, external ... - NIH
The maximum yield (approximately 80%) is obtained at pH 6-8 and protein concentrations < or = 4 micrograms/mL for the nonglycosylated and < or = 40 for the ...Missing: percentage | Show results with:percentage
[42]
[PDF] The Three-dimensional Structure of Invertase - HAL
Jun 19, 2018 · Here we report the three-dimensional crystal structure of Thermotoga mari- tima invertase.
[43]
3.2.1.26 - Brenda-enzymes.org
No information is available for this page. · Learn whyMissing: specificity substrate
[44]
Sucrose | C12H22O11 | CID 5988 - PubChem - NIH
Sucrose is a glycosyl glycoside formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the ...
[45]
Solid-state fermentation enhances inulinase and invertase ...
... exo-inulinase acts on the fructose terminal unit, producing fructose as the main product [6]. In contrast, invertase (EC 3.2.1.26) hydrolyses the fructose ...
[46]
Characterization of an Invertase with pH Tolerance and Truncation ...
Apr 19, 2013 · The temperature dependence of the enzymes' activity was measured between 20°C and 60°C under the optimum pH condition (pH 4.5 or 6.0 for uninv2 ...
[47]
https://pmc.ncbi.nlm.nih.gov/articles/PMC10539294/
[48]
Identification of an Active-Site Residue in Yeast Invertase by Affinity ...
Sequence analyses of these peptides revealed that Asp-23 is the modified residue. The role of Asp-23 in the catalytic process was investigated by changing ...Missing: triad Glu180 Asp121
[49]
Enzyme Kinetics of Invertase - University of Maryland
Invertase is mainly used in the food (confectionery) industry where fructose is preferred over sucrose because it is sweeter and does not crystallize as easily.<|separator|>
[50]
The effect of invertase concentration on quality parameters of fondant
Invertase enzyme can be used to soften the product improving the sensory characteristics and machinability and reducing or eliminating the crystallization of ...
[51]
sucrose, | The Oxford Companion to Beer | Craft Beer & Brewing
Brewing yeast hydrolyses sucrose using the enzyme invertase prior to transportation of the products glucose and fructose across the cell membrane.<|separator|>
[52]
Biochemical Pathways in Food Fermentation: A Detailed Overview
Nov 27, 2023 · During fermentation, fermentable sugars like sucrose are converted into ethanol and carbon dioxide. The enzyme invertase splits sucrose into ...
[53]
Effect of seven inhibitors on invertases in homogenates of human ...
The inhibitors used were acarbose, Trestatin, nojirimycin, 1 ... inhibition of invertases increased from 35% to 61%. This observation supported the ...
[54]
Synthesis of 1-thiosucrose and anomers, and the behavior of ...
1-Thiosucrose is an inducer of the ... It is a competitive inhibitor for this enzyme with a Ki of 10mm and likewise for yeast invertase (Ki 20 mm).
[55]
comparative studies on the two forms of yeast invertase - j-stage
Slight stimulation of the S-II activity by EDTA might reflect the presence of inhibitory heavy metals in the reaction system. Effect of sodium dodecyl sulfate.
[56]
Protective effect of the thiol compound DTT on heavy metal‐inhibited...
Copper ion was demonstrated to inhibit the invertase activity with IC50 of 33.61 mM. Applicability in high-throughput screening for inhibitor was demonstrated.
[57]
Identification of an active-site residue in yeast invertase by affinity ...
The active form of external invertase is a homodimer con- sisting of 513 amino acid residues/subunit, which was deduced from the DNA sequence of the SUC2 gene ( ...
[58]
Effect of temperature and pressure on yeast invertase stability
Kinetics of the temperature- or pressure-induced denaturation of invertase from Saccharomyces cerevisiae were obtained in the temperature range 45–70°C and in ...
[59]
Posttranslational Elevation of Cell Wall Invertase Activity by ...
Invertase (EC 3.2.1.26) hydrolyzes sucrose into glucose and fructose and plays a major role in plant development and in response to biotic and abiotic ...
[60]
Modulation of potato invertase activity by fructose - ScienceDirect.com
The invertase from Solanum tuberosum is inhibited by its reaction products, fructose and glucose. The inhibition by fructose fits well with a case of ...
[61]
Functional Characterization of a Drought-Responsive Invertase ...
Aug 21, 2019 · Invertases (INVs) play essential roles in plant growth in response to environmental cues. Previous work showed that plant invertases can be post ...