Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa 649-6493, Wakayama, Japan.
Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi 921-8836, Ishikawa, Japan.
Int J Mol Sci. 2023 Jun 2;24(11):9668. doi: 10.3390/ijms24119668.
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, FB215 grew to OD = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans.
多胺的摄入已被报道有助于延长动物的寿命。发酵食品含有高浓度的多胺，这些多胺是由发酵细菌产生的。因此，从产生大量多胺的发酵食品中分离出的细菌，有可能被用作人类多胺的来源。在这项研究中，从发酵食品（特别是蓝纹奶酪）中分离出的 FB215 菌株具有在培养上清液中积累约 200µM 腐胺的能力。此外，FB215 能够从精胺和鸟氨酸这两种已知的多胺前体合成腐胺。当在含有大量精胺和鸟氨酸的日本米酒酿造副产物清酒粕提取物中培养时，FB215 在 83 小时的培养后生长到 OD = 1.7，并且在培养上清液中积累了高浓度（约 1mM）的腐胺。发酵产物也不含组胺或酪胺。本研究中从食品来源的乳酸菌中获得的清酒粕衍生成分，可能有助于增加人体多胺的摄入。
