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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...

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Autores principales: SHIRASAWA, Hideto, NISHIYAMA, Chisato, HIRANO, Rika, KOYANAGI, Takashi, OKUDA, Shujiro, TAKAGI, Hiroki, KURIHARA, Shin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMFH Press 2022
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.
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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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