Structure and function of gamma-polyglutamate gene in Bacillus subtilis(natto)

枯草芽孢杆菌（纳豆）γ-聚谷氨酸基因的结构与功能

基本信息

批准号：
04660123
负责人：
HARA Toshio
金额：
$ 1.34万
依托单位：
KYUSHU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1992
资助国家：
日本
起止时间：
1992 至 1993
项目状态：
已结题

项目摘要

Natto, or non-salty fermented soybeans, is an aging product by the biological action of Bacillus subtilis(natto)grown on the steamed soybeans. Natto is covered with a viscous, sticky polymer that formed long, thin threads when touched. The main component of the viscous material is gamma-polyglutamate(gamma-PGA). The genetic character of high gamma-PGA productivity in B.subtilis(natto)was transferred to B.subtilis Marburg 168, which cannot produce gamma-PGA.Treatment of B.subtilis(natto)with acridine orange resulted designated pUH1 was detected in B.subtilis(natto)strain, but the stgderivatives were missing the 5.8-kb plasmid. The specific gene of natto plasmid pUH1, which is responsible for gamma-PGA production, has been cloned and the nucleotide sequence determined.There are many kinds of natto-like non-salty fermented soybean foods in Monsoon Asia. These natto-like fermented foods are considered to have streamed from the same cultural roots, which may be termed as "Natto Triangle". We might probably consider the center of this area as the roots of "Biotechnology" of our region. The natto plasmids were detected from the essential organisms for fermentation isolated from these natto-like fermented soybeans the natto plasmids, and by constructing the genealogical tree of these plasmids.Moreover, the unbalanced consumptions of natto in Japan would be discussed, including the origin of the Japanese.

纳托（Natto）或非盐分发酵大豆是枯草芽孢杆菌（Natto）在蒸的大豆上生长的生物学作用的老化产物。纳托（Natto）覆盖有粘性的粘性聚合物，在触摸时形成长而细的线。粘性材料的主要组成部分是伽马 - 聚谷氨酸（伽玛PGA）。 B.subtilis（natto）中高γ-PGA生产率的遗传特征被转移到B.subtilis Marburg 168中，该B.Subtilis（Natto）无法产生gamma-pga。在B.sububtilis（Natto）菌株中检测到了aCubtilis（Natto），但缺少Stgderivitions，在B.sububtilis（Natto）菌株中检测到了PUH1。负责γ-PGA产生的纳托质粒PUH1的特定基因已被克隆并确定核苷酸序列。这些类似纳托的发酵食品被认为是从同一文化根源流过的，可以称为“纳托三角形”。我们可能可能将该地区的中心视为我们地区“生物技术”的根源。从基本生物中检测到纳托质粒，以从这些纳托般的发酵大豆分离出纳托质粒的发酵，并通过构造这些质粒的谱系树的谱系树。此外，将讨论日本Natto的不平衡消费，包括日本的日本，包括日本的起源。