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Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods

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 bacteri...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026525/
https://www.ncbi.nlm.nih.gov/pubmed/35456748
http://dx.doi.org/10.3390/microorganisms10040697
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author 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
author_facet 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
author_sort Hirano, Rika
collection PubMed
description 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.
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spelling pubmed-90265252022-04-23 Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods 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 Microorganisms Article 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. MDPI 2022-03-24 /pmc/articles/PMC9026525/ /pubmed/35456748 http://dx.doi.org/10.3390/microorganisms10040697 Text en © 2022 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
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
Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title_full Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title_fullStr Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title_full_unstemmed Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title_short Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods
title_sort putrescine production by latilactobacillus curvatus kp 3-4 isolated from fermented foods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026525/
https://www.ncbi.nlm.nih.gov/pubmed/35456748
http://dx.doi.org/10.3390/microorganisms10040697
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