Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces

Um, In-Seon; Kim, Tae-Ok; Kim, Hee-Dai; Park, Kwon-Sam

doi:10.5657/kfas.2016.0792

Cited by 2 publications

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine (60.50 μ g/mL and 664.86 μ g/mL) in culture broth containing 2.0% L-tryptophan [ 55 ]. Thus, Staphylococcus strains producing high amount of tryptamine can originate from food including Korean fish sauces.…”

Section: Resultsmentioning

confidence: 99%

Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging

Paley

2021

ADR

View full text Add to dashboard Cite

Background: COVID-19 can be related to any diseases caused by microbial infection(s) because 1) co-infection with COVID-19-related virus and other microorganism(s) and 2) because metabolites produced by microorganisms such as bacteria, fungi, and protozoan can be involved in necrotizing pneumonia and other necrotizing medical conditions observed in COVID-19. Objective: By way of illustration, the microbial metabolite of aromatic amino acid tryptophan, a biogenic amine tryptamine inducing neurodegeneration in cell and animal models, also induces necrosis. Methods: This report includes analysis of COVID-19 positivity by zip codes in Florida and relation of the positivity to population density, possible effect of ecological and social factors on spread of COVID-19, autopsy analysis of COVID-19 cases from around the world, serum metabolomics analysis, and evaluation of autoantigenome related to COVID-19. Results: In the present estimations, COVID-19 positivity percent per zip code population varied in Florida from 4.65% to 44.3% (February 2021 data). COVID-19 analysis is partially included in my book Microbial Metabolism and Disease (2021). The autoantigenome related to COVID-19 is characterized by alterations in protein biosynthesis proteins including aminoacyl-tRNA synthetases. Protein biosynthesis alteration is a feature of Alzheimer’s disease. Serum metabolomics of COVID-19 positive patients show alteration in shikimate pathway metabolism, which is associated with the presence of Alzheimer’s disease-associated human gut bacteria. Conclusion: Such alterations in microbial metabolism and protein biosynthesis can lead to toxicity and neurodegeneration as described earlier in my book Protein Biosynthesis Interference in Disease (2020).

show abstract

Section: Resultsmentioning

confidence: 99%

Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging

Paley

2021

ADR

View full text Add to dashboard Cite

show abstract

Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi

Lim¹

2020

Korean J. Food Preserv.

View full text Add to dashboard Cite

The aim of this study was to evaluate biogenic amines (BA)-forming and-degrading abilities of lactic acid bacteria (LAB) and yeasts isolated from over-ripened kimchi and to investigate probiotic characteristics of the BA-degrading and-degrading microorganism. There were significantly more BA-forming LAB and yeasts in over-ripened kimchi prepared with fish sauce or salted fish than sun-dried salt. The BA-forming ability of the microorganisms was highly strain-dependent. Among the isolated microorganisms, the BA degradation ability was found in LAB including Leuconostoc mesenteroides subsp. mesenteroides CML01, Enterococcus faecium KML12, Lactobacillus fermentum MML21, Lactobacillus sakei MML23, Enterococcus faecalis MML26, and Pediococcus pentosaceus SML34. However, all yeast tested did not show the BA degradtion ability. In addition, L. sakei MML23 and P. pentosaceus SML34 exhibited probiotic characteristics including tolerance to gastric acid and bile salt, adhesion capacity to intestinal epithelial cells, and antibiotic susceptibility. Furthermore, the bacteriocin produced by L. sakei MML23 and P. pentosaceus SML34 showed antibacterial activity against E. faecium KML15, Saccharomyces cerevisiae MMY28, and Lactobacillus brevis MML24. Consequently, the bacteriocin produced by probiotic L. sakei MML23 and P. pentosaceus SML34 seemed to be effective in reducing the risk of BA toxicity by inhibiting the growth of histamine, cadaverine, and putrescine-forming bacteria.

show abstract

Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces

Cited by 2 publications

References 17 publications

Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging

Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging

Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi

Contact Info

Product

Resources

About