ILevilactobacillus brevis/I with High Production of Putrescine Isolated from Blue Cheese and Its Application

• Published in: International journal of molecular sciences Vol. 24; no. 11
• Main Authors: Ami, Yuta, Kodama, Narumi, Umeda, Masahiro, Nakamura, Hanae, Shirasawa, Hideto, Koyanagi, Takashi, Kurihara, Shin
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.06.2023
• Subjects: Bacteria; Electronics industry; Fermentation; Genetic translation; Histamine; International economic relations; Methylation; Polyamines; Japan
• ISSN: 1422-0067; 1422-0067
• DOI: 10.3390/ijms24119668

Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, L. brevis FB215 grew to OD[sub.600] = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans.