Long-Term Oral Polyamine Intake Increases Blood Polyamine Concentrations

Abstract

Summary Although the intracellular de novo synthesis of the polyamines decreases with age, there is no similar trend in blood polyamine levels, but rather there is wide individual variability. We hypothesized that dietary polyamines attenuate a decrease in blood polyamine levels with age and augment the previously observed individual variability. The effect of a polyamine rich diet, in both mice and humans, on blood polyamine concentrations was examined in this study. Jc1:ICR male mice were fed test diets containing 3 different polyamine concentrations. Healthy human male volunteers added 50 to 100 g of the polyamine-rich fermented soybean product, natto, to their daily intake. After 26 wk, the mean blood spermine concentration in mice receiving the test diet with high polyamine concentrations was 10.1 Ϯ 2.4 mol/L, while the mean concentrations found in mice fed with a diet with normal or low polyamine concentrations were 5.2 Ϯ 0.9 and 4.7 Ϯ 0.5 mol/L, respectively ( p Ͻ 0.05). A mean daily intake of 66.4 Ϯ 3.7 g (range ϭ 46.4-89.3 g) of natto for 2 mo by human volunteers increased the mean blood spermine concentration by a factor of 1.39 ( n ϭ 10) ( p Ͻ 0.01), while in control volunteers ( n ϭ 7), asked to exclude polyamine-rich foods from their diet, blood spermine concentration remained unchanged. The individual variability of blood polyamine levels was enhanced after polyamine intake in mice and, to a lesser extent, in humans. The long-term oral intake of enhanced polyamine diets increases blood polyamine levels in both mice and humans.

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

“…In Japan, fermented soybean is called "natto". It is reported that the long-term intake of natto increases levels of Spm in the blood of human volunteers (Soda et al, 2009). Our previous studies have shown that polyamines persist throughout the natto production processes (Kobayashi et al, 2016(Kobayashi et al, , 2017 and additional Spd was produced by B. subtilis (natto).…”

Amelioration by the Natural Polyamine Spermine of Cartilage and Bone Destruction in Rats With Collagen-Induced Arthritis

“…A long-term intake of polyamine-rich foods is shown to gradually increase blood polyamine levels in humans and animals (11). By taking into consideration the average daily intake (35 mL per day) of drinking water containing 3 mM SPM, rats are supposed to be daily given 100 μmol of SPM for 28 consecutive days under our experimental protocols.…”

Polyamines - The Principal Candidate Substance of Soybean-Induced Health

“…In our studies, we have shown that polyamines contained abundantly in soybeans inhibit the progression of age-associated pathological changes and prolong mouse lifespan. Importantly, we found that the favorable effects of food polyamines on murine health and longevity were not due to differences in food intake or changes in body weight, but rather considered due to the polyamine-mediated suppression of inflammatory mediators (Soda et al, 2005(Soda et al, , 2009a(Soda et al, , 2009b. In this chapter, I discuss the possible contributions to human health of polyamines present in dietary soybeans.…”