Bacterial degradation of spermine and expression of spermidine/spermine acetyltransferase in &lt;i&gt;Bacillus subtilis&lt;/i&gt; (natto) under liquid cultivation

Kobayashi, Kazuya; Kubo, Yuji; Horii, Yuichiro; Nishiwaki, Toshikazu; Kamiyama, Shin; Sone, Hideyuki; Watanabe, Satoshi

doi:10.2323/jgam.2017.02.007

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…These results are consistent with previous findings that the levels of SPD and SPM are often not increased after fermentation [59]. In fact, the induction of degradation and expression of enzymes catalyzing the conversion of SPM and SPM during bacterial degradation was found [60]. In order to increase the SPM and SPD content, the application of specific cultures is required [61,62].…”

Section: Spermidine (Spd) and Spermine (Spm)supporting

confidence: 91%

Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Polak

Mejaš

Jamnik

et al. 2021

Foods

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In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.

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Section: Spermidine (Spd) and Spermine (Spm)supporting

confidence: 91%

Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Polak

Mejaš

Jamnik

et al. 2021

Foods

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“…A similar phenomenon was also found in the soybean sample HB, and germination for 48 h also resulted in a onefold increase of the spermidine content up to 368.22 mg/kg (Figure B). The further decrease of spermidine during 48–96 h might be attributed to the oxidation or acetylation of spermidine to other substances. , Transcriptional levels of speE5 at 48 h were compared with that of the control (0 h). After germination for 48 h, transcription levels of speE5 in samples SHX and HB were improved by 26-fold and 18-fold compared with the control without germination (Figure C).…”

Section: Resultsmentioning

confidence: 99%

Identification of a Spermidine Synthase Gene from Soybean by Recombinant Expression, Transcriptional Verification, and Sequence Analysis

Zou

Liu

et al. 2020

J. Agric. Food Chem.

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Spermidine possesses multiple healthy functions, and soybeans contain the most abundant spermidine. In this study, spermidine contents of soybeans from different varieties and production regions in China were evaluated, and a spermidine synthase gene (speE) was identified by recombinant expression, transcriptional verification, and sequence analysis. Spermidine contents of soybean samples from 18 varieties ranged 72.38–228.82 mg/kg, and those from 19 production regions ranged 134.64–242.32 mg/kg. The highest-spermidine sample GZ was used to clone four predicted speE genes. Expressing the gene speE5 improved the spermidine titer by 54% in Bacillus amyloliquefaciens, confirming that speE5 was involved in spermidine synthesis. Transcriptional verification was performed through a soybean germination model. Germination for 48 h led to a onefold increase of spermidine in samples SHX and HB, and corresponding speE5 transcriptional levels were improved by 26-fold and 18-fold, respectively, further verifying the function of speE5. Finally, the sequences of the speE5 gene and deduced amino acids were analyzed, and the conserved sites and catalysis mechanisms were presented. This study identified an active spermidine synthase gene from soybean for the first time, which provided an important gene resource for genetic breeding of spermidine-rich soybean or microbial cell factory.

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Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits

Qiao

Zhang

et al. 2022

Food Research International

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Bacterial degradation of spermine and expression of spermidine/spermine acetyltransferase in <i>Bacillus subtilis</i> (natto) under liquid cultivation

Cited by 3 publications

References 17 publications

Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Identification of a Spermidine Synthase Gene from Soybean by Recombinant Expression, Transcriptional Verification, and Sequence Analysis

Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits

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