Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods.

Journal: Microorganisms
Published:
Abstract

Polyamines are aliphatic hydrocarbons with terminal amino groups and are essential for biological activities. It has been reported that polyamines have health-promoting effects in animals, such as the extension of lifespan by polyamine intake. The identification of a high polyamine-producing bacterium from foods could lead to the development of a novel probiotic candidate. We aimed to identify high polyamine-producing bacteria from food, and isolated and collected bacteria from vegetables and fermented foods produced in Japan. We successfully acquired Latilactobacillus curvatus KP 3-4 isolated from Kabura-zushi as a putrescine producing lactic acid bacteria. Comparing the polyamine synthesis capability of L. curvatus KP 3-4 with that of typical probiotic lactic acid bacteria and L. curvatus strains available from the Japan Collection of Microorganisms, it was found that only L. curvatus KP 3-4 was capable of exporting high levels of putrescine into the culture supernatant. The enhancement of putrescine production by the addition of ornithine, and whole-genome analysis of L. curvatus KP 3-4, suggest that putrescine is synthesized via ornithine decarboxylase. The administration of L. curvatus KP 3-4 to germ-free mice increased the concentration of putrescine in the feces.

Authors
Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara

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