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

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.

Effects of the Probiotic, Lactobacillus delbrueckii subsp. bulgaricus, as a Substitute for Antibiotics on the Gastrointestinal Tract Microbiota and Metabolomics Profile of Female Growing-Finishing Pigs

“…Lactobacillus fermentation significantly increases pyroglutamic acid content [ 68 ]. The Latilactobacillus curvatus KP 3–4 increases putrescine concentration in the feces of germ-free mice [ 69 ]. Probiotics substantially increase the concentration of 5-hydroxyindole-3-acetic acid [ 70 ].…”

“…Previous studies have reported that dietary supplementation with Lactobacillus spp. influences amino acid metabolism [ 67 , 68 , 69 , 72 ]. The energy metabolism was substantially enhanced, and glycolysis/gluconeogenesis pathways were inhibited in G0D30 compared to those in G1D30 in the microbiota.…”

Metagenomic Analysis of Liquor Starter Culture Revealed Beneficial Microbes’ Presence

“…There has been no such study where the investigation focused on the presence of beneficial microbes in liquor, where mainly we have focused on environment-related branded liquor starters. Previous studies have demonstrated the role of Weisslia cibaria, Weissella paramesenteroides, Pediococcus acidilactici, and Lactobacillus curvatus probiotic functions [28][29][30][31][32], which provides a base for our current study focus on the identification of the beneficial microbes in environment-related branded liquor starter. The present study identified various bacterial and fungal species which are beneficial.…”

Production of Putrescine in Metabolic Engineering Corynebacterium crenatum by Mixed Sugar Fermentation

“…glutamicum. , In addition, through multilevel metabolic engineering strategies, the putrescine titer of the engineered Bacillus amyloliquefaciens increased to 6.76 g/L from biomass hydrolysate Latilactobacillus curvatus KP 3–4 isolated from Kabura-zushi produced 94 mM putrescine by adding ornithine as a precursor . Putrescine production by engineered Aureobasidium melanogenum has also been reported, and 33.4 g/L putrescine was produced from glucose and glutamate after 120 h fed-batch fermentation …”

“…19 Latilactobacillus curvatus KP 3−4 isolated from Kaburazushi produced 94 mM putrescine by adding ornithine as a precursor. 20 Putrescine production by engineered Aureobasidium melanogenum has also been reported, and 33.4 g/L putrescine was produced from glucose and glutamate after 120 h fed-batch fermentation. 21 Traditionally, D-glucose was used as an industrial raw material for a wide range of chemicals production by C. glutamicum.…”