Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods.
Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods.
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DOI：
10.3390/microorganisms10040697
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发表时间：
2022-03-24
期刊：
影响因子：
4.5
通讯作者：
中科院分区：
文献类型：
--
作者：
多胺是具有末端氨基的脂肪族烃，并且是生物活性所必需的。据报道，多胺对动物有促进健康的作用，如通过摄入多胺延长寿命。从食物中鉴定出一种高产多胺的细菌可能会导致开发一种新的益生菌候选物。我们的目的是从食品中鉴定高聚胺产生菌，并从日本生产的蔬菜和发酵食品中分离和收集细菌。我们成功地获得了从Kabura-zushi中分离出的一株产腐胺乳酸菌--弯曲孢菌KP 3-4。比较了L. curvatus KP 3-4与典型益生乳酸菌和L. curvatus菌株，发现只有L. curvatus KP 3-4能够将高水平的腐胺输出到培养上清液中。通过添加鸟氨酸提高腐胺的产量，并对L。curvatus KP 3-4的研究表明腐胺是通过鸟氨酸脱羧酶合成的。L.弯曲KP 3-4对无菌小鼠的粪便中腐胺的浓度增加。
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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影响因子：
5.4
作者：
Bover-Cid, S;Holzapfel, WH
通讯作者：
Holzapfel, WH
影响因子：
3.3
作者：
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通讯作者：
Yngve, Agneta
影响因子：
5.2
作者：
Li, Lu;Zou, Dian;Wei, Xuetuan
通讯作者：
Wei, Xuetuan
影响因子：
3.6
作者：
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通讯作者：
Rather, PN
影响因子：
3.5
作者：
Sakanaka, Mikiyasu;Sugiyama, Yuta;Kurihara, Shin
通讯作者：
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