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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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 |
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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 |
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