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J-GLOBAL ID：201802212231346489   Reference number：18A0318929

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

液体培養下でのBacillus subtilis(納豆菌)におけるスペルミジンの細菌分解とスペルミジン/スペルミンアセチルトランスフェラーゼの発現

Author (7)： Kobayashi Kazuya (Food Research Center, Niigata Agricultural Research Institute) ,  Kubo Yuji (Industrial Technology Institute of Ibaraki Prefecture) ,  Horii Yuichiro (Food Research Center, Niigata Agricultural Research Institute) ,  Nishiwaki Toshikazu (Food Research Center, Niigata Agricultural Research Institute) ,  Kamiyama Shin (Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture) ,  Sone Hideyuki (Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture) ,  Watanabe Satoshi (Food Research Center, Niigata Agricultural Research Institute)
Material： Journal of General and Applied Microbiology  (J Gen Appl Microbiol)
Volume： 63  Issue： 6  Page： 373-376(J-STAGE)  Publication year： 2017 
JST Material Number： G0463A  ISSN： 0022-1260  CODEN： JGAMA9  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： culture(biology) ,...
Semi thesaurus term： fluid culture ,...

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Author keywords (4)： Bacillus subtilis (natto) ,  polyamine ,  spermidine/spermine acetyltransferase ,  spermine

JST classification (2)： Microorganism physiology in general  (EG03051L) ,  Metabolism in general  (EB02030C)

Substance index (2)： Spermidine ,  Spermine

Reference (17)：

• Birrer, G. A., Cromwick, A. M., and Gross, R. A. (1994) γ-Poly(glutamic acid) formation by Bacillus liqueniformis 9945a: physiological and biochemical studies. Int. J. Biol. Macromol., 16, 265-275.
• Forouhar, F., Lee, I.-S., Vujcic, J., Vujcic, S., Shen, J. et al. (2005) Structural and functional evidences for Bacillus subtilis PaiA as a novel N¹-spermidine/spermine acetyltransferase. J. Biol. Chem., 280, 40328-40336.
• Kalač, P. (2014) Health effects and occurrence of dietary polyamines: A review for the period 2005-mid 2013. Food Chem., 161, 27-39.
• Kobayashi, K., Shimojo, S., and Watanabe, S. (2016) Contribution of a fermentation process using Bacillus subtilis (natto) to high polyamine contents of natto, a traditional Japanese fermented soy food. Food Sci. Technol. Res., 22, 153-157.
• Kobayashi, K., Horii, Y., Watanabe, S., Kubo, Y., Koguchi, K. et al. (2017) Comparison of soybean cultivars for enhancement of the polyamine contents of the fermented soybean natto using Bacillus subtilis (natto). Biosci. Biotechnol. Biochem., 81, 587-594.

Terms in the title (7)： 液体培養 ,  Bacillus ,  納豆菌 ,  スペルミジン ,  細菌 ,  分解 ,  発現