Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto

2005 ◽  
Vol 11 (3) ◽  
pp. 308-310 ◽  
Author(s):  
Tadanori OHSUGI ◽  
Shiori IKEDA ◽  
Hiroyuki SUMI
Keyword(s):  
Bacillus Subtilis ◽  
Platelet Aggregation ◽  
Blood Coagulation ◽  
Dipicolinic Acid ◽  
Bacillus Subtilis Natto

scholarly journals Natto and miso: an overview on their preparation, bioactive components and health-promoting effects

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 446-452
Author(s):  
E.W.C. Chan ◽  
S.K. Wong ◽  
M. Kezuka ◽  
N. Oshiro ◽  
H.T. Chan
Keyword(s):  
Bacillus Subtilis ◽  
Dipicolinic Acid ◽  
Vitamin K2 ◽  
Polyglutamic Acid ◽  
Sources Of Information ◽  
Bioactive Components ◽  
Pubmed Central ◽  
Soybean Paste ◽  
Bacillus Subtilis Natto ◽  
Health Promoting

Natto and miso are two major traditional fermented soy foods in Japan. Natto is prepared by fermenting cooked soybeans with Bacillus subtilis natto. The beans of natto have a sticky outlook, slippery texture, sour aroma and nutty flavour. Bioactive components of natto are nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid and γ-polyglutamic acid. Miso is a fermented soybean paste widely used to make miso soup. The paste is produced by fermenting cooked soybeans with koji (steamed rice inoculated with Aspergillus oryzae). Bioactive compounds of miso include isoflavones and phenolic acids. In this review, the preparation, bioactive components, and health-promoting properties of natto and miso are highlighted. Sources of information referred were from Google Scholar, J-Stage, Science Direct, PubMed, PubMed Central and PubChem

scholarly journals Molecular Physiological Characterization of a High Heat Resistant Spore Forming Bacillus subtilis Food Isolate

2021 ◽  
Vol 9 (3) ◽  
pp. 667
Author(s):  
Zhiwei Tu ◽  
Peter Setlow ◽  
Stanley Brul ◽  
Gertjan Kramer
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Dipicolinic Acid ◽  
Laboratory Strain ◽  
High Heat ◽  
High Heat Resistance ◽  
Vegetative Cells ◽  
Heat Resistant ◽  
Food Isolate ◽  
Wet Heat

Bacterial endospores (spores) are among the most resistant living forms on earth. Spores of Bacillus subtilis A163 show extremely high resistance to wet heat compared to spores of laboratory strains. In this study, we found that spores of B. subtilis A163 were indeed very wet heat resistant and released dipicolinic acid (DPA) very slowly during heat treatment. We also determined the proteome of vegetative cells and spores of B. subtilis A163 and the differences in these proteomes from those of the laboratory strain PY79, spores of which are much less heat resistant. This proteomic characterization identified 2011 proteins in spores and 1901 proteins in vegetative cells of B. subtilis A163. Surprisingly, spore morphogenic protein SpoVM had no homologs in B. subtilis A163. Comparing protein expression between these two strains uncovered 108 proteins that were differentially present in spores and 93 proteins differentially present in cells. In addition, five of the seven proteins on an operon in strain A163, which is thought to be primarily responsible for this strain’s spores high heat resistance, were also identified. These findings reveal proteomic differences of the two strains exhibiting different resistance to heat and form a basis for further mechanistic analysis of the high heat resistance of B. subtilis A163 spores.

scholarly journals Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria

AMB Express ◽  
2013 ◽  
Vol 3 (1) ◽  
pp. 36 ◽  
Author(s):  
Aditya R Bhat ◽  
Victor U Irorere ◽  
Terry Bartlett ◽  
David Hill ◽  
Gopal Kedia ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Glutamic Acid ◽  
Probiotic Bacteria ◽  
Bacillus Subtilis Natto

scholarly journals Role of SpoVA Proteins in Release of Dipicolinic Acid during Germination of Bacillus subtilis Spores Triggered by Dodecylamine or Lysozyme

2006 ◽  
Vol 189 (5) ◽  
pp. 1565-1572 ◽  
Author(s):  
Venkata Ramana Vepachedu ◽  
Peter Setlow
Keyword(s):  
Bacillus Subtilis ◽  
Small Molecules ◽  
Spore Germination ◽  
Dipicolinic Acid ◽  
Temperature Sensitive ◽  
Wild Type ◽  
Ph Optimum ◽  
Inner Membrane ◽  
Temperature Sensitive Mutants

ABSTRACT The release of dipicolinic acid (DPA) during the germination of Bacillus subtilis spores by the cationic surfactant dodecylamine exhibited a pH optimum of ∼9 and a temperature optimum of 60°C. DPA release during dodecylamine germination of B. subtilis spores with fourfold-elevated levels of the SpoVA proteins that have been suggested to be involved in the release of DPA during nutrient germination was about fourfold faster than DPA release during dodecylamine germination of wild-type spores and was inhibited by HgCl2. Spores carrying temperature-sensitive mutants in the spoVA operon were also temperature sensitive in DPA release during dodecylamine germination as well as in lysozyme germination of decoated spores. In addition to DPA, dodecylamine triggered the release of amounts of Ca2+ almost equivalent to those of DPA, and at least one other abundant spore small molecule, glutamic acid, was released in parallel with Ca2+ and DPA. These data indicate that (i) dodecylamine triggers spore germination by opening a channel in the inner membrane for Ca2+-DPA and other small molecules, (ii) this channel is composed at least in part of proteins, and (iii) SpoVA proteins are involved in the release of Ca2+-DPA and other small molecules during spore germination, perhaps by being a part of a channel in the spore's inner membrane.

Effects of Cold Atmospheric Pressure Plasma Jeton the Viability of Bacillus subtilis Endospores

2013 ◽  
Vol 647 ◽  
pp. 524-531
Author(s):  
Vinita Sharma ◽  
Katsuhiko Hosoi ◽  
Tamio Mori ◽  
Shin-ichi Kuroda
Keyword(s):  
Bacillus Subtilis ◽  
Atmospheric Pressure ◽  
Dipicolinic Acid ◽  
Atmospheric Pressure Plasma ◽  
Dilution Method ◽  
Pressure Plasma ◽  
Agar Disc ◽  
Bacterial Endospores ◽  
Cold Atmospheric Pressure Plasma ◽  
Ar Gas

In this study, we conducted experiments to investigate the effectiveness of a non-equilibrium Ar-N2 plasma jet generated by a Cold Atmospheric Pressure Plasma Torch (CAPPLAT) at a sinusoidal voltage of 20 kV, frequency of 30 kHz with 10 slm of Ar gas and 100 sccm of N2 gas. Highly environmental stress resistant bacterial endospores of Bacillus subtilis, dried on an agar disc were exposed to the plasma discharge from the CAPPLAT for different durations. The viability of spores after plasma exposure was checked by counting CFUs by serial dilution method. We also measured the amount of released DPA (dipicolinic acid, pyridine-2, 6-dicarboxylic acid), which is exclusively found in endospore protoplast (cortex), to confirm the disintegration of the cortex. We could successfully inactivate a population of Bacillus endospores of about 1.0 × 107 to 4.0 × 107 spores/ml.

scholarly journals Live Bacillus subtilis natto Promotes Rumen Fermentation by Modulating Rumen Microbiota In Vitro

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1519
Author(s):  
Meinan Chang ◽  
Fengtao Ma ◽  
Jingya Wei ◽  
Junhao Liu ◽  
Xuemei Nan ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
16S Rrna ◽  
Rumen Fluid ◽  
Gene Sequencing ◽  
16S Rrna Gene Sequencing ◽  
Rumen Fermentation ◽  
Rrna Gene ◽  
Bacillus Subtilis Natto ◽  
Rrna Gene Sequencing

Previous studies have shown that Bacillus subtilis natto affects rumen fermentation and rumen microbial community structure, which are limited to detect a few microbial abundances using traditional methods. However, the regulation of B. subtilis natto on rumen microorganisms and the mechanisms of microbiota that affect rumen fermentation is still unclear. This study explored the effects of live and autoclaved B. subtilis natto on ruminal microbial composition and diversity in vitro using 16S rRNA gene sequencing and the underlying mechanisms. Rumen fluid was collected, allocated to thirty-six bottles, and divided into three treatments: CTR, blank control group without B. subtilis natto; LBS, CTR with 109 cfu of live B. subtilis natto; and ABS, CTR with 109 cfu of autoclaved B. subtilis natto. The rumen fluid was collected after 0, 6, 12, and 24 h of fermentation, and pH, ammonia nitrogen (NH3-N), microbial protein (MCP), and volatile fatty acids (VFAs) were determined. The diversity and composition of rumen microbiota were assessed by 16S rRNA gene sequencing. The results revealed LBS affected the concentrations of NH3-N, MCP, and VFAs (p < 0.05), especially after 12 h, which might be attributed to changes in 18 genera. Whereas ABS only enhanced pH and NH3-N concentration compared with the CTR group (p < 0.05), which might be associated with changes in six genera. Supplementation with live B. subtilis natto improved ruminal NH3-N and propionate concentrations, indicating that live bacteria were better than autoclaved ones. This study advances our understanding of B. subtilis natto in promoting ruminal fermentation, providing a new perspective for the precise utilization of B. subtilis natto in dairy rations.

Amniotic fluid as a potent activator of blood coagulation and platelet aggregation: Study with rotational thromboelastometry

2018 ◽  
Vol 172 ◽  
pp. 142-149 ◽  
Author(s):  
Tomoaki Oda ◽  
Naoaki Tamura ◽  
Yi Shen ◽  
Yukiko Kohmura-Kobayashi ◽  
Naomi Furuta-Isomura ◽  
...  
Keyword(s):  
Platelet Aggregation ◽  
Amniotic Fluid ◽  
Blood Coagulation ◽  
Rotational Thromboelastometry

Co-production of Fructooligosaccharides and Levan by Levansucrase from Bacillus subtilis natto with Potential Application in the Food Industry

2017 ◽  
Vol 184 (3) ◽  
pp. 838-851 ◽  
Author(s):  
Gabrielly Terassi Bersaneti ◽  
Nicole Caldas Pan ◽  
Cristiani Baldo ◽  
Maria Antonia Pedrine Colabone Celligoi
Keyword(s):  
Bacillus Subtilis ◽  
Potential Application ◽  
Food Industry ◽  
Bacillus Subtilis Natto
Sign in / Sign up

Export Citation Format

Share Document