Natto mucilage containing poly-gamma-glutamic acid increases soluble calcium in the rat small intestine

Production of polyglutamic acid-like mucilage protein by Peribacillus simplex strain 8h

Polyglutamic acid (PGA), a protein in the mucilage of PGA-producing Bacillus spp., has expected applications in medical and biotechnological industries. Although the Bacillaceae family contains over 100 genera, research on bacterial PGA has exclusively focused on the genus Bacillus, especially B. subtilis var. natto and B. licheniformis. In the present study, indigenous Bacillaceae family strains were isolated from withered leaves and soil samples and screened for PGA production. As a result of the screening, the strain 8h was found to produce a mucilage possessing greater viscosity than PGA of B. subtilis var. natto (natto PGA). Biochemical analyses revealed that the 8h mucilage contains 63% protein and 37% polysaccharide, while mucilage of B. subtilis var. natto is composed of 61% protein and 39% polysaccharide. The most plentiful amino acid in 8h mucilage protein was glutamate (43%, mol/mol), which is similar to that of natto PGA, suggesting that it possesses characteristics of PGA. Although natto mucilage contains fructan, glucan was found as the polysaccharide of 8h mucilage. While phylogenetic studies indicated that the strain 8h belongs to Peribacillus simplex, the yield of the viscous mucilage by strain 8h was significantly higher than P. simplex type strain, suggesting that 8h is a mucilage-overproducing strain of P. simplex. Interestingly, 8h mucilage protein was found to contain more hydrophobic amino acid residues than natto PGA, suggesting that its amphiphilicity is suitable as a drug carrier and adjuvant. The present study is the first report of viscous mucilage and PGA-like protein produced by the genus Peribacillus.

Microbial Poly-γ-Glutamic Acid (γ-PGA) as an Effective Tooth Enamel Protectant

Poly-γ-glutamic acid (γ-PGA) is a bio-derived water-soluble, edible, non-immunogenic nylon-like polymer with the biochemical characteristics of a polypeptide. This Bacillus-derived material has great potential for a wide range of applications, from bioremediation to tunable drug delivery systems. In the context of oral care, γ-PGA holds great promise in enamel demineralisation prevention. The salivary protein statherin has previously been shown to protect tooth enamel from acid dissolution and act as a reservoir for free calcium ions within oral cavities. Its superb enamel-binding capacity is attributed to the L-glutamic acid residues of this 5380 Da protein. In this study, γ-PGA was successfully synthesised from Bacillus subtilis natto cultivated on supplemented algae media and standard commercial media. The polymers obtained were tested for their potential to inhibit demineralisation of hydroxyapatite (HAp) when exposed to caries simulating acidic conditions. Formulations presenting 0.1, 0.25, 0.5, 0.75, 1, 2, 3 and 4% (w/v) γ-PGA concentration were assessed to determine the optimal conditions. Our data suggests that both the concentration and the molar mass of the γ-PGA were significant in enamel protection (p = 0.028 and p < 0.01 respectively). Ion Selective Electrode, combined with Fourier Transform Infra-Red studies, were employed to quantify enamel protection capacity of γ-PGA. All concentrations tested showed an inhibitory effect on the dissolution rate of calcium ions from hydroxyapatite, with 1% (wt) and 2% (wt) concentrations being the most effective. The impact of the average molar mass (M) on enamel dissolution was also investigated by employing commercial 66 kDa, 166 kDa, 440 kDa and 520 kDa γ-PGA fractions. All γ-PGA solutions adhered to the surface of HAp with evidence that this remained after 60 min of continuous acidic challenge. Inductively Coupled Plasma analysis showed a significant abundance of calcium ions associated with γ-PGA, which suggests that this material could also act as a responsive calcium delivery system. We have concluded that all γ-PGA samples tested (commercial and algae derived) display enamel protection capacity regardless of their concentration or average molar mass. However, we believe that γ-PGA D/L ratios might affect the binding more than its molar mass.

Dietary interventions for better management of osteoporosis: An overview

Osteoporosis is a public health concern and a cause of bone loss, increased risk of skeletal fracture, and a heavy economic burden. It is common in postmenopausal women and the elderly and is impacted by dietary factors, lifestyle and some secondary factors. Although many drugs are available for the treatment of osteoporosis, these therapies are accompanied by subsequent side effects. Hence, dietary interventions are highly important to prevent osteoporosis. This review was aimed to provide a comprehensive understanding of the roles of dietary nutrients derived from natural foods and of common dietary patterns in the regulation of osteoporosis. Nutrients from daily diets, such as unsaturated fatty acids, proteins, minerals, peptides, phytoestrogens, and prebiotics, can regulate bone metabolism and reverse bone loss. Meanwhile, these nutrients generally existed in food groups and certain dietary patterns also play critical roles in skeletal health. Appropriate dietary interventions (nutrients and dietary patterns) could be primary and effective strategies to prevent and treat osteoporosis across the lifespan for the consumers and food enterprises.

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.

The Possibility of Suppression of Increased Postprandial Blood Glucose Levels by Gamma-Polyglutamic Acid-Rich Natto in the Early Phase after Eating: A Randomized Crossover Pilot Study

The natto containing high levels of gamma-polyglutamic acid (γ-PGA) was recently developed. We investigated the effect of γ-PGA-rich natto consumption on postprandial glycemic excursion in humans. A randomized crossover meal test study was performed on healthy volunteers aged 20-64 years using the following test meals: (1) white rice (WR), (2) low-γ-PGA natto meal (WR + low-γ-PGA natto), and (3) high-γ-PGA natto meal (WR + high-γ-PGA natto). Blood samples were obtained at each visit before and for 120 min after loading. The incremental area under the curve (IAUC) of blood glucose and insulin levels was calculated and compared among the test meals. The blood glucose's IAUC at 0-120 min, the primary endpoint, was 20.1% and 15.4% lower for the high- and low-γ-PGA natto meal than for the WR, with a significant difference only between the high-γ-PGA natto meal and WR (p < 0.05). The blood glucose's IAUC at 0-15, 0-30, and 0-45 min was lower for the high-γ-PGA natto meal than for the low-γ-PGA natto meal (all p < 0.05). The possibility that high-γ-PGA natto might suppress blood glucose elevations in the early phase after eating is indicated.

Preparation and Evaluation of Poly-γ-glutamic Acid Hydrogel Mixtures with Amlodipine Besylate: Effect on Ease of Swallowing and Taste Masking

The purpose of the study was to prepare a poly-γ-glutamic acid hydrogel (PGA gel), to evaluate physicochemical properties, its ease of swallowing using texture profile analysis (TPA) and its taste-masking effects on amlodipine besylate (AML) using the artificial taste sensor and human gustatory sensation testing. Using TPA, 0.5 and 1.0% (w/v) PGA gels in the absence of drug were within the range of acceptability for use in people with difficulty swallowing according to permission criteria published by the Japanese Consumers Affairs Agency. The elution of AML from prepared PGA gels was complete within an hour and the gel did not appear to influence the bioavailability of AML. The sensor output of the basic bitterness sensor AN0 in response to AML mixed with 0.5 and 1.0% PGA gels was suppressed to a significantly greater degree than AML mixed with 0.5 and 1.0% agar. In human gustatory sensation testing, 0.5 and 1.0% PGA gels containing AML showed a potent bitterness-suppressing effect. Finally, ¹H-NMR spectroscopic analysis was carried out to examine the mechanism of bitterness suppression when AML was mixed with PGA gel. The signals of the proton nearest to the nitrogen atom of AML shifted clearly upfield, suggesting an interaction between the amino group of AML and the carboxyl group of PGA gel. In conclusion, PGA gel is expected to be a useful excipient in formulations of AML, not only increasing ease of swallowing but also masking the bitterness of the basic drug.

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

Bioactivity of soy-based fermented foods: A review

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.

Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168

Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are dominant bacteria and produce highly viscous poly-γ-glutamic acid (γ-PGA), which improves human health functions. The purpose of this experiment was to find maximum production condition for the γ-PGA content during fermentation of cheongguk-jang with Bacillus subtilis 168. The most viscous cheongguk-jang was produced when soybean was cooked at 121 °C for 60 min in the presence of 50%(w/w) added water, followed by fermentation at 40 °C for 2 days. Additional conditions for maximum production of γ-PGA were the addition of 0.1%(w/w) FeCl₃·6H₂O, 3.0%(w/w) lactose and 3.0%(w/w) yeast extract as nutrients of inorganic salts, carbon source and nitrogen source, respectively. The three conditions did not show cumulative effect on the γ-PGA production and the addition of iron salt induced the most γ-PGA (0.97 ± 0.05%(w/w)), which corresponded to 2.7 times of the content in control cheongguk-jang.

Exogenously applied poly-γ-glutamic acid alleviates salt stress in wheat seedlings by modulating ion balance and the antioxidant system

Salt stress is a main abiotic stress that limits agricultural productivity in many parts of the world. To investigate whether poly-γ-glutamic acid (γ-PGA) can alleviate the negative effects of salt stress on wheat, a foliar application of 400 mg/L γ-PGA was applied to wheat seedlings, which were then subjected to 150 mM NaCl. Our results showed that after application of γ-PGA, the plant height, the plant weight, and the antioxidant enzymes including superoxide dismutase, peroxidase, and catalase were significantly increased compared with the treatment of 150 mM NaCl alone. Meanwhile, γ-PGA application also resulted in high accumulation of K⁺ and decreased storage of Na⁺ in wheat leaves. These results suggest that γ-PGA treatment may improve salt tolerance of wheat by diminishing ionic imbalances and enhancing antioxidant capacity. Our results indicate that exogenous γ-PGA could alleviate the damage caused by salt stress.

Adsorption capacities of poly-γ-glutamic acid and its sodium salt for cesium removal from radioactive wastewaters

Cesium removal from radioactive wastewaters was examined using water-insoluble poly-γ-glutamic acid (γ-PGA) and water-soluble sodium salt form poly-γ-L-glutamic acid (γ-PGANa) as biosorbents. The maximum adsorption capacities at equilibrium of γ-PGA and γ-PGANa for Cs were 345 mg-Cs(g-γ-PGA)^-1 at pH 6.0 and 290 mg-Cs(g-γ-PGANa)^-1 at pH 9.0, respectively. At lower pH < pK_a, the carboxyl groups of γ-PGA primarily remained in the protonated form and adsorption of Cs only slightly occurred. At higher pH > pK_a, the adsorption of Cs was significantly facilitated due to ionization of carboxyl groups to carboxylate ion. Adsorption of Cs at pH > 9.0 was inhibited due to the hydrolysis of Cs. The Langmuir model could successfully describe the isotherm data. For γ-PGA and γ-PGANa, the maximum adsorption capacities at equilibrium in the Langmuir model were 446 and 333 mg-Cs(g-adsorbent)^-1, respectively. The high adsorption capacities confirmed a potential utilization of γ-PGA and γ-PGANa for Cs removal. The adsorption of Cs by both γ-PGA and γ-PGANa attained the equilibrium within 0.5 min. The very quick equilibration is a benefit from the viewpoint of practical application. The spectra of FT-IR and XPS before and after adsorption confirmed the adsorption of Cs onto γ-PGA and γ-PGANa via electrostatic interaction with carboxylate anions.

Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food

Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10⁷ cfu/g and of lactic acid bacteria was 10³ cfu/g. Bacillus spp. were screened for PGA-production and isolates of lactic acid bacteria were also tested for degradation of PGA. Only Bacillus produced PGA, none of lactic acid bacteria produced PGA. PGA-producing Bacillus spp. were identified by phenotypic characterization and also by 16S rRNA gene sequencing as Bacillus subtilis, B. licheniformis and B. sonorensis.

Rapid purification and plasticization of D-glutamate-containing poly-γ-glutamate from Japanese fermented soybean food natto

Poly-γ-glutamate (PGA) is a major component of mucilage derived from natto, a Japanese fermented food made from soybeans, and PGAs obtained under laboratory's conditions contain numerous d-glutamyl residues. Natto foods are thus promising as a source for nutritionally safe d-amino acids present in intact and digested polymers, although there is little information on the stereochemistry of PGA isolated directly from natto. Here, we describe the development of a new process for rapid purification of PGA using alum and determined the D-glutamate content of natto PGA by chiral high-performance liquid chromatographic analysis. Further, using hexadecylpyridinium cation (HDP(+)), which is a compound of toothpaste, we chemically transformed natto PGA into a new thermoplastic material, called DL-PGAIC. (1)H nuclear magnetic resonance and calorimetric measurements indicate that DL-PGAIC is a stoichiometric complex of natto PGA and HDP(+) with glass transition points of -16.8 °C and -3.1 °C. Then, DL-PGAIC began decomposing at 210°C, suggesting thermal stability suitable for use as a supramolecular soft plastic.

Poly-γ-glutamate-based Materials for Multiple Infection Prophylaxis Possessing Versatile Coating Performance

Poly-γ-glutamate (PGA) possesses a nylon-like backbone and polyacrylate-like carboxyl groups, and shows an extraordinary solubility in water. In this study, the effective synthesis and structural analysis of some water-insoluble PGA ion-complexes (PGAICs) using cationic surfactants, hexadecylpyridinium (HDP), dodecylpyridinium, benzalkonium and benzetonium, were examined. We demonstrated their spontaneous coating performance to the surfaces of different materials (i.e., plastics, metals, and ceramics) as potent anti-staphylococcal and anti-Candida agents. The tests against Staphylococcus aureus revealed that, regardless of a variety of materials, PGAICs maintained surface antimicrobial activity, even after the water-soaking treatment, whereas those against Candida albicans indicated that, among PGAICs, PGA/HDP complex is most useful as an anti-fungal agent because of its coating stability. Moreover, the log reduction values against Influenza A and B viruses of PGA/HDP-coated surfaces were estimated to be 5.4 and 3.2, respectively, suggesting that it can be dramatically suppressed the infection of influenza. This is to our knowledge the first observation of PGA-based antiviral coatings.

Poly-γ-glutamic acid: production, properties and applications

Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made up of repeating units of l-glutamic acid, d-glutamic acid or both. γ-PGA can exhibit different properties (conformational states, enantiomeric properties and molecular mass). Owing to its biodegradable, non-toxic and non-immunogenic properties, it has been used successfully in the food, medical and wastewater industries. Amongst other novel applications, it has the potential to be used for protein crystallization, as a soft tissue adhesive and a non-viral vector for safe gene delivery. This review focuses on the production, properties and applications of γ-PGA. Each application of γ-PGA utilizes specific properties attributed to various forms of γ-PGA. As a result of its growing applications, more strains of bacteria need to be investigated for γ-PGA production to obtain high yields of γ-PGA with different properties. Many medical applications (especially drug delivery) have exploited α-PGA. As γ-PGA is essentially different from α-PGA (i.e. it does not involve a chemical modification step and is not susceptible to proteases), it could be better utilized for such medical applications. Optimization of γ-PGA with respect to cost of production, molecular mass and conformational/enantiomeric properties is a major step in making its application practical. Analyses of γ-PGA production and knowledge of the enzymes and genes involved in γ-PGA production will not only help increase productivity whilst reducing the cost of production, but also help to understand the mechanism by which γ-PGA is effective in numerous applications.

Microbial production and chemical transformation of poly-γ-glutamate

Poly-γ-glutamate (PGA), a novel polyamide material with industrial applications, possesses a nylon-like backbone, is structurally similar to polyacrylic acid, is biodegradable and is safe for human consumption. PGA is frequently found in the mucilage of natto, a Japanese traditional fermented food. To date, three different types of PGA, namely a homo polymer of D-glutamate (D-PGA), a homo polymer of L-glutamate (L-PGA), and a random copolymer consisting of D- and L-glutamate (DL-PGA), are known. This review will detail the occurrence and physiology of PGA. The proposed reaction mechanism of PGA synthesis including its localization and the structure of the involved enzyme, PGA synthetase, are described. The occurrence of multiple carboxyl residues in PGA likely plays a role in its relative unsuitability for the development of bio-nylon plastics and thus, establishment of an efficient PGA-reforming strategy is of great importance. Aside from the potential applications of PGA proposed to date, a new technique for chemical transformation of PGA is also discussed. Finally, some techniques for PGA and its derivatives in advanced material technology are presented.

Poly-γ-glutamic acid nanoparticles and aluminum adjuvant used as an adjuvant with a single dose of Japanese encephalitis virus-like particles provide effective protection from Japanese encephalitis virus

To maintain immunity against Japanese encephalitis virus (JEV), a formalin-inactivated Japanese encephalitis (JE) vaccine should be administered several times. The repeated vaccination is not helpful in the case of a sudden outbreak of JEV or when urgent travel to a high-JEV-risk region is required; however, there are few single-injection JE vaccine options. In the present study, we investigated the efficacy of a single dose of a new effective JE virus-like particle preparation containing the JE envelope protein (JE-VLP). Although single administration with JE-VLP protected less than 50% of mice against lethal JEV infection, adding poly(γ-glutamic acid) nanoparticles (γ-PGA-NPs) or aluminum adjuvant (alum) to JE-VLP significantly protected more than 90% of the mice. A single injection of JE-VLP with either γ-PGA-NPs or alum induced a significantly greater anti-JEV neutralizing antibody titer than JE-VLP alone. The enhanced titers were maintained for more than 6 months, resulting in long-lasting protection of 90% of the immunized mice. Although the vaccine design needs further modification to reach 100% protection, a single dose of JE-VLP with γ-PGA-NPs may be a useful step in developing a next-generation vaccine to stop a JE outbreak or to immunize travelers or military personnel.

Chromosomal integration of a synthetic expression control sequence achieves poly-gamma-glutamate production in a Bacillus subtilis strain

Poly-gamma-glutamate (gamma-PGA) has applications in food, medical, cosmetic, animal feed, and wastewater industries. Bacillus subtilis DB430, which possesses the gamma-PGA synthesis ywsC-ywtAB genes in its chromosome, cannot produce gamma-PGA. An efficient synthetic expression control sequence (SECS) was introduced into the upstream region of the ywtABC genes, and this resulted in gamma-PGA-producing B. subtilis mutant strains. Mutant B. subtilis PGA6-2 stably produces high levels of gamma-PGA in medium A without supplementation of extra glutamic acid or ammonium chloride. The mutant B. subtilis PGA 6-2 is not only a gamma-PGA producer, but it is also a candidate for the genetic and metabolic engineering of gamma-PGA production.

Effects of poly-gamma-glutamic acid on serum and brain concentrations of glutamate and GABA in diet-induced obese rats

Poly-gamma-glutamic acid (gamma-PGA) is a mucilaginous and biodegradable compound produced by Bacillus subtilis from fermented soybeans, and is found in the traditional Korean soy product, cheongkukjang. This study was carried out to evaluate the effects of gamma-PGA from a food source on the concentration of the neurotransmitter GABA and its metabolic precursor glutamate in diet-induced obese rats. Eight-week old male Sprague-Dawley rats (n=60) were used. The rats were divided into two groups and obesity was induced by providing either a 10% control fat or 45% high fat diet for 5 weeks. The rats were then blocked into 6 groups and supplemented with a 0.1% gamma-PGA diet for 4 weeks. After sacrifice, brain and serum GABA and glutamate concentrations were analyzed by high performance liquid chromatography with fluorometric detection. The rats fed the high fat diet had significantly increased body weights. gamma-PGA supplementation significantly increased serum concentrations of glutamate and GABA in the control fat diet groups while this effect was not found in the high fat groups. In the brain, glutamate concentrations were significantly higher in the gamma-PGA supplemented groups both in rats fed the normal and high fat diets than in the no gamma-PGA controls. GABA concentrations showed the same tendency. The results indicated that gamma-PGA intake increased GABA concentrations in the serum and brain. However, the effects were not shown in obese rats.

In vitro binding of heavy metals by an edible biopolymer poly(gamma-glutamic acid)

An edible biopolymer poly(gamma-glutamic acid) (gamma-PGA) was evaluated for possible use as an chelating/binding agent in the treatment of metal intoxication in humans. In vitro binding of the toxic heavy metals lead and cadmium as affected by pH, contact time, metal concentration, gamma-PGA dose, and essential metals was carried out in a batch mode. A maximum binding occurred in the pH range 5-7, corresponding to the gastrointestinal pH values except for the stomach. Binding isotherms at pH 5.5 were well described by the heterogeneous models (Freundlich and Toth), while the lead isotherm at pH 2.5 showed a S-type curve, which was fitted as multiple curves with the Langmuir model and a shifted-squared Langmuir model. However, no adsorption occurred for cadmium at pH 2.5. The maximum binding capacities of lead and cadmium at pH 5.5 were 213.58 and 41.85 mg/g, respectively. A curvilinear biphasic Scatchard plot signified a multisite interaction of metals. Binding was extremely rapid with 70-100% of total adsorption being attained in 2 min. Kinetics at low and high metal concentrations obeyed pseudo-first-order and pseudo-second-order models, respectively. The gamma-PGA dose-activity relationship revealed a low dose of gamma-PGA to be more efficient in binding a large amount of metals. Incorporation of Cu, Zn, Fe, Mg, Ca, and K showed only a minor influence on lead binding but significantly reduced the binding of cadmium.

Investigation of a CuII–Poly(γ-Glutamic Acid) Complex in Aqueous Solution and its Insulin-Mimetic Activity

The complexation between cupric ions (Cu(II)) and poly(gamma-glutamic acid) (gamma-PGA) in aqueous solutions (pH 3-11) has been studied by UV-visible absorption and electron spin resonance (ESR) techniques. Formation of the Cu(II)-gamma-PGA complex is confirmed by the observation of the blue shift of the absorption band in the visible region, anisotropic line shapes in the ESR spectrum at room temperature, and a computer simulation of the visible absorption spectrum of the complex. The structure of the Cu(II)-gamma-PGA complex, depending on the pH, has been determined. The in vitro insulin-mimetic activity of the Cu(II)-gamma-PGA complex is examined by determining both inhibition of free fatty acid release and glucose uptake in isolated rat adipocytes treated with epinephrine, in which the concentration of the Cu(II)-gamma-PGA complex for 50% inhibition of free fatty acid release is very similar to that of CuSO4. However, it is significantly lower than that of a previously reported insulin-mimetic bis(3-hydroxypicolinato)copper(II), [Cu(3hpic)2], complex.

Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand

AIMS

To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high concentrations of products useful in food manufacturing and in health-promoting compounds.

METHOD AND RESULTS

Production of amylase, protease, subtilisin NAT (nattokinase), and gamma-polyglutamic acid (PGA) by the Bacillus subtilis strains in Thua nao was measured. Productivity of protease NAT by these strains tended to be higher than by Japanese commercial natto-producing strains. Molecular diversity of isolated strains was analysed via randomly amplified polymorphic DNA-PCR fingerprinting. The strains were divided into 19 types, including a type with the same pattern as a Japanese natto-producing strain.

CONCLUSION

B. subtilis strains that could be a resource for effective production of protease, amylase, subtilisin NAT, or PGA were evident in Thua nao produced in various regions in northern Thailand.

SIGNIFICANCE AND IMPACT OF THE STUDY

This study clearly demonstrated the value of Thua nao as a potential resource of food-processing enzymes and health-promoting compounds.

Levan (beta-2, 6-fructan), a major fraction of fermented soybean mucilage, displays immunostimulating properties via Toll-like receptor 4 signalling: induction of interleukin-12 production and suppression of T-helper type 2 response and immunoglobulin E production

BACKGROUND

Products from the fermentation process of soybeans by Bacillus subtilis (natto) have been shown to possess anti-tumour and immunomodulatory activities. However, the formulations previously examined were not chemically pure, and this is a major limitation for elucidation of the molecular mechanisms for their activities.

OBJECTIVE

In order to determine which components in soybean mucilage exert immunostimulatory activities, we examined the activities of their purified forms in vitro and in vivo in mice.

METHODS

B. subtilis (natto) and fractions including levan and poly-gamma-glutamic acid (gamma-PGA) from fermented soybean mucilage were prepared. Levels of cytokine production by mouse macrophage cells after treatment with the fractions were measured by means of ELISA. In vivo effect of levan delivered intragastrically on ovalbumin (OVA)-specific T-helper type 2 (Th2) response with IgE production was examined in BALB/c mice that had been immunized intraperitoneally with OVA. Results Levan but neither gamma-PGA nor killed B. subtilis (natto) was found to exert strong activity to induce production of IL-12 p40 and TNF-alpha by macrophage cell lines in vitro.

RESULTS

of experiments using Toll-like receptor (TLR) 4-deficient mice and TLR4-transfected human cell line indicated that TLR4 is involved in pattern recognition of levan. Oral administration of levan in vivo significantly reduced the serum levels of OVA-specific IgE and Th2 response to OVA in mice immunized with OVA.

CONCLUSION

Levan is an immunostimulatory moiety in products from the fermentation process of B. subtilis (natto) and may be useful for prevention of allergic disorders with IgE production.

Improvement of the functional properties of sucrose stearate by phosphorylation

Phosphorylated sucrose stearate (SE-P) was prepared by dry-heating sucrose stearate (SE) with metaphosphoric acid. The main product was deduced to be a monophosphosucrose monostearate by chemical analysis and mass spectrometry. SE-P exhibited remarkably higher solubility and emulsifying properties than SE, especially in the acidic region and in the presence of NaCl, and SE-P bound Ca2+ at a 1:1 molar ratio (SE-P/Ca2+). SE-P markedly reduced the viscosity of potato starch paste and inhibited retrogradation, whereas SE did not reduce it so much. It is thus expected that phosphorylation would be an appropriate method for improving the functional properties of SE and that SE-P could be used as a novel emulsifier and modifier with Ca2+-binding ability for starchy foods.