Survival strategy of the salt-tolerant lactic acid bacterium, <i>Tetragenococcus halophilus</i>, to counteract koji mold, <i>Aspergillus oryzae</i>, in soy sauce brewing

Nishimura, Ikuya; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

doi:10.1080/09168451.2018.1460574

Cited by 18 publications

(11 citation statements)

References 15 publications

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“…It was also isolated from the bacterial culture of T. koningii as a glyceraldehyde 3-phosphate dehydrogenase (GAPDH) inhibitor, suppressing ATP generation in mouse carcinoma FM3A cells 27 . Several groups have shown that A. oryzae produce heptelidic acid and biogenesis-related gene clusters 24 , 28 , 29 . Recently, Liberti et al revealed that heptelidic acid exerted anti-tumor effects in cells that depended on the Warburg effect (WE) 30 .…”

Section: Discussionmentioning

confidence: 99%

Probiotic Aspergillus oryzae produces anti-tumor mediator and exerts anti-tumor effects in pancreatic cancer through the p38 MAPK signaling pathway

Konishi

Isozaki

Kashima

et al. 2021

Sci Rep

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Intake of probiotics or fermented food produced by some probiotic bacteria is believed to exert anti-tumor functions in various cancers, including pancreatic cancer, because several studies have demonstrated the anti-tumor effects of probiotic bacteria in vitro and in vivo in animal carcinogenesis models. However, the mechanisms underlying the anticancer effects of probiotics on pancreatic cancer have not been clarified. In this study, we assessed the anti-tumor effects of probiotic bacteria against pancreatic cancer cells. Among the known probiotic bacteria, Aspergillus oryzae exhibited a strong pancreatic tumor suppression effect. The culture supernatant of A. oryzae was separated by HPLC. Heptelidic acid was identified as an anti-tumor molecule derived from A. oryzae by LC–MS and NMR analysis. The anti-tumor effect of heptelidic acid was exhibited in vitro and in vivo in a xenograft model of pancreatic cancer cells. The anti-tumor effect of heptelidic acid was exerted by the p38 MAPK signaling pathway. Heptelidic acid traverses the intestinal mucosa and exerts anti-tumor effects on pancreatic cancer cells. This is a novel anti-tumor mechanism induced by beneficial bacteria against pancreatic cancer in which bacterial molecules pass through the intestinal tract, reach the extra-intestinal organs, and then induce apoptosis via an inducible signaling pathway.

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Section: Discussionmentioning

confidence: 99%

Probiotic Aspergillus oryzae produces anti-tumor mediator and exerts anti-tumor effects in pancreatic cancer through the p38 MAPK signaling pathway

Konishi

Isozaki

Kashima

et al. 2021

Sci Rep

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“…Lactic acid fermentation sometimes occurs at insufficient levels in soy sauce prepared with A. oryzae . This is attributed to the production of heptelidic acid (HA), an antibacterial compound, by A. oryzae [ 17 ]. T. halophilus requires a large amount of ATP to maintain salt tolerance; however, HA inhibits the glyceraldehyde-3-phosphate dehydrogenase (GAPDH) activity of T. halophilus , leading to intracellular ATP depletion and growth inhibition.…”

Section: Koji Mold Speciesmentioning

confidence: 99%

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Ito

Matsuyama

2021

JoF

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Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.

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“…Aspergillus species, as important environmental microorganisms, play important roles not only in the traditional food fermentation industries but also in the growth and development of plants and animals because of their strong capacity for the decomposition of organic matter and pathogenicity. Some Aspergillus species, such as Aspergillus niger, Aspergillus awamori, and Aspergillus oryzae, are used to produce a variety of fermented products, which are mostly related to liquor, vinegar, and soy sauce [35,38,39]. Among them, A. oryzae is an industrially important filamentous fungus, which could utilize the cereal grain to produce traditional fermented foods such as liquor [40,41].…”

Section: The Fungi and Their Potential In The Utilization Of Plant Pomentioning

confidence: 99%

“…The major amyloid polysaccharide is starch, which consists of multiple glucose units that are linked by α-1,4-glycosidic bonds and branched by α-1,6-glycosidic bonds. As an important plant storage polysaccharide, the main sources of starch are cereal grains, which are widely used in traditional food fermentation production, such as liquor and soy sauce, for example [35,36]. Recent studies have shown that starch granules can also be used to prepare nanoscale starch particles, which have unique physical properties.…”

Section: Introductionmentioning

confidence: 99%

Studies of Cellulose and Starch Utilization and the Regulatory Mechanisms of Related Enzymes in Fungi

Wang

et al. 2020

Polymers

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Polysaccharides are biopolymers made up of a large number of monosaccharides joined together by glycosidic bonds. Polysaccharides are widely distributed in nature: Some, such as peptidoglycan and cellulose, are the components that make up the cell walls of bacteria and plants, and some, such as starch and glycogen, are used as carbohydrate storage in plants and animals. Fungi exist in a variety of natural environments and can exploit a wide range of carbon sources. They play a crucial role in the global carbon cycle because of their ability to break down plant biomass, which is composed primarily of cell wall polysaccharides, including cellulose, hemicellulose, and pectin. Fungi produce a variety of enzymes that in combination degrade cell wall polysaccharides into different monosaccharides. Starch, the main component of grain, is also a polysaccharide that can be broken down into monosaccharides by fungi. These monosaccharides can be used for energy or as precursors for the biosynthesis of biomolecules through a series of enzymatic reactions. Industrial fermentation by microbes has been widely used to produce traditional foods, beverages, and biofuels from starch and to a lesser extent plant biomass. This review focuses on the degradation and utilization of plant homopolysaccharides, cellulose and starch; summarizes the activities of the enzymes involved and the regulation of the induction of the enzymes in well-studied filamentous fungi.

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Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing

Cited by 18 publications

References 15 publications

Probiotic Aspergillus oryzae produces anti-tumor mediator and exerts anti-tumor effects in pancreatic cancer through the p38 MAPK signaling pathway

Probiotic Aspergillus oryzae produces anti-tumor mediator and exerts anti-tumor effects in pancreatic cancer through the p38 MAPK signaling pathway

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Studies of Cellulose and Starch Utilization and the Regulatory Mechanisms of Related Enzymes in Fungi

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