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Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes
It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be iso...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BMFH Press
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816048/ https://www.ncbi.nlm.nih.gov/pubmed/36660601 http://dx.doi.org/10.12938/bmfh.2022-011 |
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author | SHIRASAWA, Hideto NISHIYAMA, Chisato HIRANO, Rika KOYANAGI, Takashi OKUDA, Shujiro TAKAGI, Hiroki KURIHARA, Shin |
author_facet | SHIRASAWA, Hideto NISHIYAMA, Chisato HIRANO, Rika KOYANAGI, Takashi OKUDA, Shujiro TAKAGI, Hiroki KURIHARA, Shin |
author_sort | SHIRASAWA, Hideto |
collection | PubMed |
description | It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be isolated from fermented foods and utilized as a source of polyamines for human nutrition. In this study, Staphylococcus epidermidis FB146 was isolated from miso, a Japanese fermented bean paste, and found to have a high concentration of putrescine in its culture supernatant (452 μM). We analyzed the presence of polyamines in the culture supernatants and cells of the type strains of 21 representative Staphylococcus species in addition to S. epidermidis FB146, and only S. epidermidis FB146 showed high putrescine productivity. Furthermore, whole-genome sequencing of S. epidermidis FB146 was performed, and the ornithine decarboxylase gene (odc), which is involved in putrescine synthesis, and the putrescine:ornithine antiporter gene (potE), which is thought to contribute to the release of putrescine into the culture supernatant, were present on plasmid DNA harbored by S. epidermidis FB146. |
format | Online Article Text |
id | pubmed-9816048 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | BMFH Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-98160482023-01-18 Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes SHIRASAWA, Hideto NISHIYAMA, Chisato HIRANO, Rika KOYANAGI, Takashi OKUDA, Shujiro TAKAGI, Hiroki KURIHARA, Shin Biosci Microbiota Food Health Full Paper It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be isolated from fermented foods and utilized as a source of polyamines for human nutrition. In this study, Staphylococcus epidermidis FB146 was isolated from miso, a Japanese fermented bean paste, and found to have a high concentration of putrescine in its culture supernatant (452 μM). We analyzed the presence of polyamines in the culture supernatants and cells of the type strains of 21 representative Staphylococcus species in addition to S. epidermidis FB146, and only S. epidermidis FB146 showed high putrescine productivity. Furthermore, whole-genome sequencing of S. epidermidis FB146 was performed, and the ornithine decarboxylase gene (odc), which is involved in putrescine synthesis, and the putrescine:ornithine antiporter gene (potE), which is thought to contribute to the release of putrescine into the culture supernatant, were present on plasmid DNA harbored by S. epidermidis FB146. BMFH Press 2022-06-23 2023 /pmc/articles/PMC9816048/ /pubmed/36660601 http://dx.doi.org/10.12938/bmfh.2022-011 Text en ©2023 BMFH Press https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial No Derivatives (by-nc-nd) License. (CC-BY-NC-ND 4.0: https://creativecommons.org/licenses/by-nc-nd/4.0/) |
spellingShingle | Full Paper SHIRASAWA, Hideto NISHIYAMA, Chisato HIRANO, Rika KOYANAGI, Takashi OKUDA, Shujiro TAKAGI, Hiroki KURIHARA, Shin Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title | Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title_full | Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title_fullStr | Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title_full_unstemmed | Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title_short | Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes |
title_sort | isolation of the high polyamine-producing bacterium staphylococcus epidermidis fb146 from fermented foods and identification of polyamine-related genes |
topic | Full Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816048/ https://www.ncbi.nlm.nih.gov/pubmed/36660601 http://dx.doi.org/10.12938/bmfh.2022-011 |
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