Fermentation products of the fungus Monascus spp. impairs the physiological activities of toxin-producing Vibrio cholerae

2021 Fiscal Year Final Research Report

• Project/Area Number: 20K22784
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0803:Pathology, infection/immunology, and related fields
• Research Institution: University of the Ryukyus
• Principal Investigator: XU JUN 琉球大学, 医学(系)研究科(研究院), 助教 (40881735)
• Project Period (FY): 2020-09-11 – 2022-03-31
• Keywords: 紅麹菌 / コレラ菌 / 細菌運動性 / 代謝産物 / 感染抑制 / 予防対策

Outline of Final Research Achievements

Monascus sp are filamentous fungi used in fermented foods. They are also natural colorants and food preservatives. Certain metabolites of Monascus lower cholesterol and have other health-promoting effects in humans. In the present study, we demonstrated that the fermentation products of Monascus inhibited ATP synthesis and motility in toxigenic Vibrio cholerae. Cell tracking and rotation assays on single flagellum showed that Monascus fermentation extract (MFE) significantly impaired V. cholerae swimming by disrupting flagellar rotation. The study revealed that MFE depolarized the V. cholerae cell membrane which, in turn, lowered the membrane potential and, by extension, restricted ATP synthesis and flagellar rotation. MFE also severely hindered the motility of other pathogenic bacteria. The foregoing findings indicate that MFE could potentially preventing infection caused by multiple pathogenic bacteria as the conventional prophylaxes and slow their progression and lower mortality.

Free Research Field

細菌学

Academic Significance and Societal Importance of the Research Achievements

細菌の活動に関するエネルギー源を標的としたコレラ菌感染の新規な予防および治療戦略の開発につながる先進的な研究に発展する可能性がある。紅麹菌発酵抽出物が、予防薬として複数の病原菌によって引き起こされる感染を潜在的に防止し、それらの進行を遅らせ、死亡率および罹患率を低下させる可能性があることを示している。紅麹菌発酵抽出物および関連食品をコレラ流行地域に普及させることによって、低コストでコレラの蔓延阻止と予防対策にも役に立つ。