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- Title
Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods.
- Authors
Hirano, Rika; Kume, Aiko; Nishiyama, Chisato; Honda, Ryosuke; Shirasawa, Hideto; Ling, Yiwei; Sugiyama, Yuta; Nara, Misaki; Shimokawa, Hiromi; Kawada, Hiroki; Koyanagi, Takashi; Ashida, Hisashi; Okuda, Shujiro; Matsumoto, Mitsuharu; Takagi, Hiroki; Kurihara, Shin
- Abstract
Polyamines are aliphatic hydrocarbons with terminal amino groups and are essential for biological activities. It has been reported that polyamines have health-promoting effects in animals, such as the extension of lifespan by polyamine intake. The identification of a high polyamine-producing bacterium from foods could lead to the development of a novel probiotic candidate. We aimed to identify high polyamine-producing bacteria from food, and isolated and collected bacteria from vegetables and fermented foods produced in Japan. We successfully acquired Latilactobacillus curvatus KP 3-4 isolated from Kabura-zushi as a putrescine producing lactic acid bacteria. Comparing the polyamine synthesis capability of L. curvatus KP 3-4 with that of typical probiotic lactic acid bacteria and L. curvatus strains available from the Japan Collection of Microorganisms, it was found that only L. curvatus KP 3-4 was capable of exporting high levels of putrescine into the culture supernatant. The enhancement of putrescine production by the addition of ornithine, and whole-genome analysis of L. curvatus KP 3-4, suggest that putrescine is synthesized via ornithine decarboxylase. The administration of L. curvatus KP 3-4 to germ-free mice increased the concentration of putrescine in the feces.
- Subjects
JAPAN; FERMENTED foods; PUTRESCINE; ORNITHINE decarboxylase; LACTIC acid bacteria; POLYAMINES; ALIPHATIC hydrocarbons; AMINO group
- Publication
Microorganisms, 2022, Vol 10, Issue 4, pN.PAG
- ISSN
2076-2607
- Publication type
Article
- DOI
10.3390/microorganisms10040697