Functional myo-Inositol Catabolic Genes of Bacillus subtilis Natto Are Involved in Depletion of Pinitol in Natto (Fermented Soybean)

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概要

• 論文の詳細を見る

• Soybeans are rich in pinitol (PI; 3-O-methyl-D-chiro-inositol), which improves health by treating conditions associated with insulin resistance, such as diabetes mellitus and obesity. Natto is a food made from soybeans fermented by strains of Bacillus subtilis natto. In the chromosome of natto strain OK2, there is a putative promoter region almost identical to the iol promoter for myo-inositol (MI) catabolic genes of B. subtilis 168. In the presence of MI, the putative iol promoter functioned to induce inositol dehydrogenase, the enzyme for the first-step reaction in the MI catabolic pathway. PI also induced inositol dehydrogenase and the promoter was indispensable for the utilization of PI as well as MI, suggesting that PI might be an alternative carbon source metabolized in a way involving the MI catabolic genes. Natto fermentation studies have revealed that the parental natto strain consumed PI while a mutant defective in the iol promoter did not do so at all. These results suggest that inactivating the MI catabolic genes might prevent PI consumption, retaining it in natto for enrichment of possible health-promoting properties.

• 社団法人 日本農芸化学会の論文
• 2006-08-23

著者

• Yoshikawa Hirofumi

  Department of Bioscience, Tokyo University of Agriculture

• Yoshida Ken-ichi

  Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University

• ASHIDA Hitoshi

  Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University

• Ashida H

  Department Of Biofunctional Chemistry Faculty Of Agriculture Kobe University

• Ashida Hitoshi

  Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University

• Ashida Hitoshi

  Department Of Agricultural Chemistry Kobe University

• Ashida Hitoshi

  Graduate School Of Science & Technology Division Of Life Science Kobe University

• MORINAGA Tetsuro

  Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University

• YAMAGUCHI Masanori

  Central Research Laboratories, Hokko Chemical Industry Co., Ltd.

• MAKINO Yuki

  Laboratory of Molecular Genetics, College of Science, Rikkyo University

• NANAMIYA Hideaki

  Laboratory of Molecular Genetics, College of Science, Rikkyo University

• TAKAHASHI Kiwamu

  Department of Bioscience, Tokyo University of Agriculture

• KAWAMURA Fujio

  Laboratory of Molecular Genetics, College of Science, Rikkyo University

• Ashida Hitoshi

  Department Of Life Science Graduate School Of Science And Technology Kobe University

• Ashida Hitoshi

  Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University:research Center

• Ashida Hitoshi

  Res. Center For Food Safety And Security Graduate School Of Agricultural Sci. Kobe Univ.

• Makino Yuki

  Laboratory Of Molecular Genetics College Of Science Rikkyo University

• Kawamura F

  Dep. Of Life Sci. Coll. Of Sci. Rikkyo Univ.

• Kawamura F

  Laboratory Of Molecular Genetics College Of Science Rikkyo University

• Yoshida Ken-ichi

  Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.

• Yoshida Ken-ichi

  Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University

• Kawamura Fujio

  Laboratory Of Molecular Genetics And Research Information Center For Extremophiles College Of Scienc

• Nanamiya Hideaki

  Department Of Life Science College Of Science Rikkyo University

• Nanamiya Hideaki

  Laboratory Of Molecular Genetics And Research Information Center For Extremophiles College Of Scienc

• Morinaga Tetsuro

  Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University

• Yamaguchi Masanori

  Central Research Laboratories Hokko Chemical Industry Co. Ltd.

• Takahashi Kiwamu

  Department Of Bioscience Tokyo University Of Agriculture

• Yoshikawa Hirofumi

  Dep. Of Bioscience Tokyo Univ. Of Agriculture

• Yoshikawa Hirofumi

  Department Of Bioscience Tokyo University Of Agriculture

• Yoshikawa Hirofumi

  Department Of Basic Science Graduate School Of Arts And Sciences The University Of Tokyo

• Yamaguchi Masanori

  Central Research Laboratories Hokko Chemical Industry Co.

• Kawamura Fujio

  Lab. Of Molecular Genetics And Res. Information Center For Extremophiles Coll. Of Sci. Rikkyo Univ.

• Yoshida Ken-ichi

  Department Of Biofunctional Chemistry Faculty Of Agriculture Kobe University

• YOSHIKAWA Hirofumi

  Department Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University

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