Hydrogen Peroxide Resistance of Acetobacter pasteurianus NBRC3283 and Its Relationship to Acetic Acid Fermentation
スポンサーリンク
概要
- 論文の詳細を見る
The bacterium Acetobacter pasteurianus can ferment acetic acid, a process that proceeds at the risk of oxidative stress. To understand the stress response, we investigated catalase and OxyR in A. pasteurianus NBRC3283. This strain expresses only a KatE homolog as catalase, which is monofunctional and growth dependent. Disruption of the oxyR gene increased KatE activity, but both the katE and oxyR mutant strains showed greater sensitivity to hydrogen peroxide as compared to the parental strain. These mutant strains showed growth similar to the parental strain in the ethanol oxidizing phase, but their growth was delayed when cultured in the presence of acetic acid and of glycerol and during the acetic acid peroxidation phase. The results suggest that A. pasteurianus cells show different oxidative stress responses between the metabolism via the membrane oxidizing pathway and that via the general aerobic pathway during acetic acid fermentation.
- 社団法人 日本農芸化学会の論文
- 2008-10-23
著者
-
Ishikawa Morio
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Kaga Takayuki
Central Research Institute, Mitsukan Group Corporation
-
Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Kaga Takayuki
Central Research Institute Mitsukan Group Corporation
-
Ikeda Manami
Department of Cardiovascular Medicine, Kyushu University Graduate School of Medical Sciences
-
Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Ikeda Manami
Department Of Cardiovascular Medicine Kyushu University Graduate School Of Medical Sciences
-
Okamoto-kainuma Akiko
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Okamoto Kainuma
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Ishikawa Morio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
EHATA Yasunori
Department of Fermentation Science, Tokyo University of Agriculture
-
OSONO Takemasa
Department of Fermentation Science, Tokyo University of Agriculture
-
Ishikawa Morio
Department Of Fermentation Science Tokyo University Of Agriculture
-
Ikeda Manami
Department Of Fermentation Science Tokyo University Of Agriculture
-
Ehata Yasunori
Department Of Fermentation Science Tokyo University Of Agriculture
-
Osono Takemasa
Department Of Fermentation Science Tokyo University Of Agriculture
関連論文
- Cloning and Characterization of clpB in Acetobacter pasteurianus NBRC3283(BREWING AND FOOD TECHNOLOGY)
- Effect of Oral Intake of Ceramide-Containing Acetic Acid Bcteria on Skin Barrier Function
- Cloning and characterization of grpE in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects
- Bioavailability of Acetate from Two Vinegar Supplements : Capsule and Drink
- Substantially Complete Removal of Three Major Allergenic Soybean Proteins (Gly m Bd 30K, Gly m Bd 28K, and the α-Subunit of Conglycinin) from Soy Protein by Using a Mutant Soybean, Tohoku 124
- Vasospastic Angina and Microvascular Angina are Differentially Influenced by PON1 A632G Polymorphism in the Japanese
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- Development of Free Radical Products during the Greening Reaction of Caffeic Acid Esters (or Chlorogenic Acid) and a Primary Amino Compound(Food & Nutrition Science)
- Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound(Food & Nutrition Science)
- A Gene Encoding Phosphatidylethanolamine N-Methyltransferase from Acetobacter aceti and Some Properties of its Disruptant(Microbiology & Fermentation Technology)
- MUP1,High Affinity Methionine Permease, is Involved in Cysteine Uptake by Saccharomyces cerevisiae
- The est1 Regulation Depends on the Oxygen Concentration in Acetobacter pasteurianus
- A Permease Exhibiting a Dual Role for Lysine and Biotin Uptake in Saccharomyces cerevisiae
- High Effeciency Transformation of Bacillus brevis by Electroporation
- Protein Disulfide Isomerase Activity of Some Plant Seeds
- Substantially Complete Removal of the 34 kDa Allergenic Soybean Protein, Gly m Bd 30 K, from Soy Milk of a Mutant Lacking the α- and α'-Subunits of Conglycinin
- Purification and Characterizationof Protein Disulfide Isomerase from Soybeam
- Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Cloning and Characterization of groESL Operon in Acetobacter aceti
- Role of Intracellular Esterases in the Production of Esters by Acetobacter pasteurianus
- Cloning and Characterization of Ethanol-Regulated Esterase Genes in Acetobacter pasteurianus
- Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- Purification and Characterization of Intracellular Esterases Related to Ethylacetate Formation in Acetobacter pasteurianus
- Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods
- Elevation of ceramide in Acetobacter malorum S24 by low pH stress and high temperature stress(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Hydrogen Peroxide Resistance of Acetobacter pasteurianus NBRC3283 and Its Relationship to Acetic Acid Fermentation
- Effect of Continuous Ingestion of Acetic Acid Bacteria on Memory Retention and the Synaptic Function in Aged Rats
- Vinegar Intake Enhances Flow-Mediated Vasodilatation via Upregulation of Endothelial Nitric Oxide Synthase Activity
- Characterization of rpoH in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation
- Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects
- Effects of Acetic Acid Bacteria Supplementation on Muscle Damage After Moderate-Intensity Exercise
- Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.