JP6454052B2 - ポリアミン高生産新菌株バチルス・サブチリスee5菌株 - Google Patents
ポリアミン高生産新菌株バチルス・サブチリスee5菌株 Download PDFInfo
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- 229920000768 polyamine Polymers 0.000 title claims description 63
- 244000063299 Bacillus subtilis Species 0.000 title claims description 27
- 235000014469 Bacillus subtilis Nutrition 0.000 title claims description 27
- 235000013557 nattō Nutrition 0.000 claims description 43
- ATHGHQPFGPMSJY-UHFFFAOYSA-N spermidine Chemical compound NCCCCNCCCN ATHGHQPFGPMSJY-UHFFFAOYSA-N 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 229940063673 spermidine Drugs 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
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- 235000013305 food Nutrition 0.000 claims description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 claims description 4
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- 150000002500 ions Chemical class 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
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- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
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- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
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- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/205—Bacterial isolates
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- C12P13/00—Preparation of nitrogen-containing organic compounds
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/001—Amines; Imines
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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Description
培養済の5%大豆培地1mlに5%HClO4 1mlを加え、6時間振盪した後、遠心分離した。上澄み液1mlを取って、飽和Na2HCO3 2ml、1%ダンシルクロリド(dansyl chloride)2mlを加え、70℃で1時間反応させた。これに1%プロリン(proline)2mlを添加し、70℃で30分間反応させた。反応液0.5mlにトルエン0.5mlを加えて渦流撹拌(voltex)した後、遠心分離して上澄み液をTLC分析試料とした。TLC(固定相:シリカゲル(silica gel)を利用した分析は、展開溶媒としてシクロヘキサン(cyclohexane):酢酸エチル(ethylacetate)(3:2v/v)を使用し、ダンシル処理した試料1〜3μlとスペルミジン標準物質(standard)1〜3μlとをローディングして展開した後、紫外線下で撮影し、デンシトメータ(densitometer)でスポット(spot)の強度を測定して、検量線(standard curve)からスペルミジンの量を求めた。
−先駆イオン(Parent Ion、M+:846.018
−断片イオン1(Fragment Ion 1):305.00(304.999−305.001)
−断片イオン2(Fragment Ion 2):360.00(359.999−360.001)
大豆を常温で12時間ふやかした後、121℃で40分間煮た。煮た大豆が冷却する前、g当たり103匹の胞子を接種した後、50gずつ納豆製造用発泡スチレン容器に入れ、ビニールカバーを被せた後、37℃で20時間培養した。該培養された納豆を12時間冷蔵保管した後、ポリアミン含量の測定及び官能評価を行った。
前記過程で約100種の細菌をポリアミン高生産菌として1次選抜した後、バージェイズマニュアルによるバチルス属菌株の分類学的特性の分析方法(Bergey’s Manual of Systematic Bacteriology、2002)によってバチルス・サブチリスに分類される菌8種を2次選抜した。該選抜された8種の菌株は、下記表4に記載の通りである。
JR−018菌株をニトロソグアニジン(nitrosoguanidine、NTG、100μg/ml)で死滅率99.9%になるように処理して、突然変異を誘発した後、5mMジシクロヘキシルアミン(dicyclohexylamine)を含有したスピジーゼン(Spizizen)最小培地に1枚当たり105匹を塗抹し、37℃で5日間培養して、生き残った菌を5%大豆培地で培養して、ポリアミン量を測定した。最大に上昇した菌株をバチルス・サブチリスEE5(Bacillus subtilis EE5)と名付け、韓国生命工学研究院生物資源センター(KCTC)に2016年5月3日付で寄託し(寄託番号:KCTC13019BP)、納豆を製造して、ポリアミンの生産量、製造した納豆の官能性を評価した。
(1)分離された菌株の形態学的特性
前記分離されたポリアミン高生産菌株は、LB寒天平板培地で乳白色の菌集落を形成し、菌集落は、縁部が不規則であり、中央に乳白色の大きな点が形成された外形を示した。菌の成長に及ぼす温度の影響と関連しては、25℃以上40℃以下の範囲で成長が良好であり、50℃以上では、菌体成長が確認されていない。LB液体培地を利用した菌体成長の対数期で顕微鏡観察した結果、グラム陽性の短い棒状の外形として比較菌株であるバチルス・サブチリスと類似し、菌株は、グラム陽性であり、細胞のサイズは、ほぼ0.6〜0.7×1.5〜1.7μmであった(図3)。
バージェイズマニュアルによるバチルス属菌株の分類学的特性の分析方法(Bergey’s Manual of Systematic Bacteriology、2002)とAPI50CHBキット(BioMerieux社、France)とを使用して、本発明による菌株の生化学的特性などを調査した。本発明の菌株は、グラム陽性の円筒状であって、胞子は細胞中央に形成され、硝酸塩の還元力があり、インドールを生成しなかった。また、カゼインと澱粉とを分解し、カタラーゼを生産し、好気的条件のみで成長を行うと確認された。本発明による菌株の詳細な形態学的特性及び生化学的特性(API test結果)を下記表6に示し、生化学的特性(API test結果)を下記表7に示した。
受託番号:KCTC13019BP
受託日:20160503
Claims (10)
- ポリアミンを高生産する能力を有するバチルス・サブチリスEE5菌株(Bacillus subtilis EE5、受託番号KCTC13019BP)。
- 前記菌株が、配列番号1の16s RNAを有することを特徴とする請求項1に記載の菌株。
- 前記菌株が、ポリアミンを生産することを特徴とする請求項1に記載の菌株。
- 前記菌株が、スペルミジンを高生産することを特徴とする請求項1に記載の菌株。
- 請求項1〜請求項4のうちいずれか一項に記載の菌株を用いて発酵させた培養物。
- 前記培養物が、納豆であることを特徴とする請求項5に記載の培養物。
- 請求項5に記載の培養物を含む食品組成物。
- 請求項1〜請求項4のうちいずれか一項に記載の菌株を用いて発酵させる段階を含むポリアミンの製造方法。
- 前記発酵が、納豆の発酵であることを特徴とする請求項8に記載の製造方法。
- 前記ポリアミンが、スペルミジンであることを特徴とする請求項8に記載の製造方法。
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