Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application

Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of...

Descripción completa

Detalles Bibliográficos
Autores principales: Ami, Yuta, Kodama, Narumi, Umeda, Masahiro, Nakamura, Hanae, Shirasawa, Hideto, Koyanagi, Takashi, Kurihara, Shin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253434/
https://www.ncbi.nlm.nih.gov/pubmed/37298617
http://dx.doi.org/10.3390/ijms24119668
_version_ 1785056404996882432
author Ami, Yuta
Kodama, Narumi
Umeda, Masahiro
Nakamura, Hanae
Shirasawa, Hideto
Koyanagi, Takashi
Kurihara, Shin
author_facet Ami, Yuta
Kodama, Narumi
Umeda, Masahiro
Nakamura, Hanae
Shirasawa, Hideto
Koyanagi, Takashi
Kurihara, Shin
author_sort Ami, Yuta
collection PubMed
description Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, L. brevis FB215 grew to OD(600) = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans.
format Online
Article
Text
id pubmed-10253434
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-102534342023-06-10 Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application Ami, Yuta Kodama, Narumi Umeda, Masahiro Nakamura, Hanae Shirasawa, Hideto Koyanagi, Takashi Kurihara, Shin Int J Mol Sci Article Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, L. brevis FB215 grew to OD(600) = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans. MDPI 2023-06-02 /pmc/articles/PMC10253434/ /pubmed/37298617 http://dx.doi.org/10.3390/ijms24119668 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ami, Yuta
Kodama, Narumi
Umeda, Masahiro
Nakamura, Hanae
Shirasawa, Hideto
Koyanagi, Takashi
Kurihara, Shin
Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title_full Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title_fullStr Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title_full_unstemmed Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title_short Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
title_sort levilactobacillus brevis with high production of putrescine isolated from blue cheese and its application
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253434/
https://www.ncbi.nlm.nih.gov/pubmed/37298617
http://dx.doi.org/10.3390/ijms24119668
work_keys_str_mv AT amiyuta levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT kodamanarumi levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT umedamasahiro levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT nakamurahanae levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT shirasawahideto levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT koyanagitakashi levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication
AT kuriharashin levilactobacillusbreviswithhighproductionofputrescineisolatedfrombluecheeseanditsapplication