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2022 Fiscal Year Final Research Report

Optimization of polyamine levels in the intestinal tract by controlling gut microbiota using lactic acid bacteria from traditional fermented foods

Research Project

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Project/Area Number 20H02908
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Review Section Basic Section 38020:Applied microbiology-related
Research InstitutionKindai University

Principal Investigator

Kurihara Shin  近畿大学, 生物理工学部, 准教授 (20630966)

Co-Investigator(Kenkyū-buntansha) 小柳 喬  石川県立大学, 生物資源環境学部, 准教授 (20535041)
芦田 久  近畿大学, 生物理工学部, 教授 (40379087)
松本 光晴  協同乳業株式会社研究所, 研究所, 主幹研究員 (50505972)
Project Period (FY) 2020-04-01 – 2023-03-31
Keywordsポリアミン / 発酵食品 / Latilacto. curvatus / Staphy. epidermidis / かぶらずし / みそ
Outline of Final Research Achievements

Polyamines are aliphatic hydrocarbons with terminal amino groups, and their consumption has been reported to extend the healthy life span of animals. In this study, two fermentation food-derived bacteria were isolated using our newly developed simple colourimetric determination method for polyamines. We then confirmed polyamine production in the host intestinal tract using gnotobiotic mice in which the isolated bacteria were colonized, and developed a drink containing high concentrations of putrescine by fermenting Sakekasu by the isolated bacteria. In addition, a culture method capable of culturing a wide range of predominant species of intestinal bacteria was improved, and and a polyamine biosynthesis pathway of Bacteroides thetaiotaomicron, an endogenous human gut bacterium, was analyzed.

Free Research Field

応用微生物学

Academic Significance and Societal Importance of the Research Achievements

近年世界中の研究者がポリアミン摂取の健康寿命延伸効果を報告しているが、ヒトにおいてはポリアミンを高濃度で含む食品素材が存在しないために、十分な摂取量を確保できていない。本研究で分離した食品由来細菌は、ノトバイオートマウス腸管内でポリアミン産生に寄与することが明らかとなったことから、上記課題の解決に繋がると考えられる。また、未解明の腸内細菌によるポリアミンの合成系について培養を伴う研究により、遺伝学的・生化学的な知見を得た。さらに、培養が困難なことが知られているヒト腸内常在細菌を網羅的に培養できる培養法を開発した。

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Published: 2024-01-30  

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