{"title":"Research on the safety of genetically modified foods led to the development of oral mucosal vaccines of Lactic Acid Bacteria.","authors":"S. Igimi","doi":"10.4109/jslab.32.7","DOIUrl":"https://doi.org/10.4109/jslab.32.7","url":null,"abstract":"","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130255609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Toshihiro Suzuki, Ryosuke Unno, Kazuhide Yamazato, Y. Koizumi, M. Ishikawa
Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as Marinilactibacillus and Alkalibacterium, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus Alkalibacterium were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as Alkalibacterium putridalgicola originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt. Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.
{"title":"Isolation and characterization of halophilic and alkaliphilic lactic acid bacteria from solar sea-salt","authors":"Toshihiro Suzuki, Ryosuke Unno, Kazuhide Yamazato, Y. Koizumi, M. Ishikawa","doi":"10.4109/jslab.31.129","DOIUrl":"https://doi.org/10.4109/jslab.31.129","url":null,"abstract":"Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as Marinilactibacillus and Alkalibacterium, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus Alkalibacterium were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as Alkalibacterium putridalgicola originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt. Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124264366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The colonization characteristics of gut bacteria in the intestinal tract are important to understand their potential survival strategies. Bacterial surface adhesion factors are known to be the predominant bacterial molecules involved in host-microbe interaction. Moonlighting refers to the ability of proteins to exert multiple biologically important functions in gut bacteria. The moonlighting proteins have canonical functions in essential cellular processes, such as glycolysis, chaperone activity, and protein synthesis, whereas in their cytoplasmic form, following secretion and localization to the cell surface, they often exert additional functions as an adhesion factor. Here we review the moonlighting protein-mediated colonization process of the gut bacteria, with a focus on the elongation factor Tu (EF-Tu). In addition, we will introduce a new experimental method for evaluating the behavior of moonlighting proteins
{"title":"Role of moonlighting proteins in gut bacteria","authors":"Keita Nishiyama","doi":"10.4109/jslab.31.77","DOIUrl":"https://doi.org/10.4109/jslab.31.77","url":null,"abstract":"The colonization characteristics of gut bacteria in the intestinal tract are important to understand their potential survival strategies. Bacterial surface adhesion factors are known to be the predominant bacterial molecules involved in host-microbe interaction. Moonlighting refers to the ability of proteins to exert multiple biologically important functions in gut bacteria. The moonlighting proteins have canonical functions in essential cellular processes, such as glycolysis, chaperone activity, and protein synthesis, whereas in their cytoplasmic form, following secretion and localization to the cell surface, they often exert additional functions as an adhesion factor. Here we review the moonlighting protein-mediated colonization process of the gut bacteria, with a focus on the elongation factor Tu (EF-Tu). In addition, we will introduce a new experimental method for evaluating the behavior of moonlighting proteins","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126861908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Takehiro Yokoo, Mariko Takeda, T. Ishida, A. Koizumi, K. Kimura, Y. Asami, M. Hatano
{"title":"The effect of tea fermented with Lactobacillus pentosus OLL203984 on gastrointestinal transit time and gut microbiota in Ncx/Hox11L.1-deficient mice.","authors":"Takehiro Yokoo, Mariko Takeda, T. Ishida, A. Koizumi, K. Kimura, Y. Asami, M. Hatano","doi":"10.4109/jslab.31.99","DOIUrl":"https://doi.org/10.4109/jslab.31.99","url":null,"abstract":"","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129199105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The terms “Probiotics” and “Prebiotics” which represent beneficial microbes and beneficial food substances for human health, respectively, have been used for several decades since they were firstly developed. The original ideas showing the importance of the gut microbiota for health were already argued more than a hundred years ago, and since then many efforts to demonstrate and practice the actual beneficial effects of certain microbes and substances have been implemented by a huge number of investigators. In this review article, I would like to summarize the history of argument of the concepts and definitions for “Probiotics” and “Prebiotics”, and see how we can find appropriate ways to reach future consensus.
{"title":"History of development of the concept and definition for “Probiotics” and “Prebiotics” and their perspective for future consensus","authors":"T. Sako","doi":"10.4109/jslab.31.84","DOIUrl":"https://doi.org/10.4109/jslab.31.84","url":null,"abstract":"The terms “Probiotics” and “Prebiotics” which represent beneficial microbes and beneficial food substances for human health, respectively, have been used for several decades since they were firstly developed. The original ideas showing the importance of the gut microbiota for health were already argued more than a hundred years ago, and since then many efforts to demonstrate and practice the actual beneficial effects of certain microbes and substances have been implemented by a huge number of investigators. In this review article, I would like to summarize the history of argument of the concepts and definitions for “Probiotics” and “Prebiotics”, and see how we can find appropriate ways to reach future consensus.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133006576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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