Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research PDF
Preview Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research
CL ua r rc e nt Lactic Acid Bacteria ti c P r and Bifidobacteria oA g rc e Current Progress in Advanced Research sid s in B Lactic Acid Bacteria Aa d c In this comprehensive book, expert international authors review the most recent v at ne cutting-edge research on lactic acid bacteria (cid:15)LAB(cid:16) and bi(cid:196)dobacteria. (cid:59)opics cer and Bifidobacteria include: Lactobacillus genomics; (cid:41)i(cid:196)(cid:75)obact(cid:76)(cid:89)iu(cid:84) gene manipulation technologies; dia metabolism of human milk oligosaccharides in bi(cid:196)dobacteria; proton-motive R ea metabolic cycles; oxidative stress and oxygen metabolism; (cid:41)i(cid:196)(cid:75)obact(cid:76)(cid:89)iu(cid:84) sen response to O ; bile acid stress in LAB and bi(cid:196)dobacteria; protein structure ard Current Progress in Advanced Research 2 c (cid:88)uality control; bacteriocin classi(cid:196)cation and diversity; lactococcal bacteriocins; hB i lactobacilli bacteriocins; other bacteriocins; production of optically pure lactic acid; fi antihypertensive metabolites from LAB; the anti-(cid:47)(cid:21) (cid:87)(cid:96)lo(cid:89)i effect of Lactobacillus d o (cid:78)ass(cid:76)(cid:89)i; probiotics for allergic rhinitis; and probiotics health claims in Japan and b (cid:44)urope. (cid:44)ssential reading for every researcher working with LAB, bi(cid:196)dobacteria and a probiotics, from the PhD student to the experienced scientist. c Rt e a pr pia u o l i a n d B a Edited by S g o n Kenji Sonomoto and Atsushi Yokota n o o l im o t o a n d Y o k o t a ISBN 978-1-904455-82-0 www.caister.com Caister Academic Press 9 781904 455820 Lactic Acid Bacteria and Bifidobacteria Current Progress in Advanced Research Edited by Kenji Sonomoto Laboratory of Microbial Technology Faculty of Agriculture Kyushu University Japan and Atsushi Yokota Laboratory of Microbial Physiology Research Faculty of Agriculture Hokkaido University Japan Caister Academic Press Copyright © 2011 Caister Academic Press Norfolk, UK www.caister.com British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN: 978-1-904455-82-0 Description or mention of instrumentation, software, or other products in this book does not imply endorsement by the author or publisher. The author and publisher do not assume responsibility for the validity of any products or procedures mentioned or described in this book or for the consequences of their use. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. No claim to original U.S. Government works. Cover image adapted from Figure 10.1 Printed and bound in Great Britain Contents List of contributors v Preface ix Part I Genetics and Energy Metabolism 1 1 Genomics of the Genus Lactobacillus 3 Aleksandr Barinov, Alexander Bolotin, Philippe Langella, Emmanuelle Maguin and Maarten Van De Guchte 2 Current Status of Bifidobacterium Gene Manipulation Technologies 33 Satoru Fukiya, Tohru Suzuki, Yasunobu Kano and Atsushi Yokota 3 Metabolic Pathway of Human Milk Oligosaccharides in Bifidobacteria 53 Motomitsu Kitaoka, Takane Katayama and Kenji Yamamoto 4 Energy Generation Coupled with Decarboxylation Reactions in Lactic Acid Bacteria 67 Kei Nanatani and Keietsu Abe Part II Stress Response 89 5 Oxidative Stress and Oxygen Metabolism in Lactic Acid Bacteria 91 Yuji Yamamoto, Philippe Gaudu and Alexandra Gruss 6 Response of Bifidobacterium Species to Oxygen 103 Shinji Kawasaki 7 Bile Acid Stress in Lactic Acid Bacteria and Bifidobacteria 111 Abelardo Margolles and Atsushi Yokota 8 Quality Control of Protein Structure in Lactic Acid Bacteria 143 Shinya Sugimoto and Kenji Sonomoto Part III Bacteriocins from Lactic Acid Bacteria 157 9 Classification and Diversity of Bacteriocins 159 Takeshi Zendo and Kenji Sonomoto iv | Contents 10 Lactococcal Bacteriocins 165 Fuminori Yoneyama, Takeshi Zendo and Kenji Sonomoto 11 Lactobacilli Bacteriocins 177 Yasushi Kawai and Tadao Saito 12 Other Bacteriocins 195 Takeshi Zendo, Kenji Sonomoto, Yasushi Kawai and Tadao Saito 13 Bacteriocins: Remarks and Future Studies 205 Yasushi Kawai and Tadao Saito Part IV Lactic Acid for Bioplastics 209 14 Production of Optically Pure Lactic Acid for Bioplastics 211 Amira M. Hamdan and Kenji Sonomoto Part V Health Benefit of Lactobacilli and Bifidobacteria 221 15 Antihypertensive Metabolites from Lactic Acid Bacteria 223 Naoyuki Yamamoto 16 Lactobacillus gasseri OLL2716 (LG21): Anti-Helicobacter pylori Lactic Acid Bacterium 233 Katsunori Kimura 17 Effects and Mechanisms of Probiotics on the Prevention and Treatment of Allergic Rhinitis 239 Toshitaka Odamaki, Noriyuki Iwabuchi and Jin-zhong Xiao 18 Probiotics Health Claims in Japan and Europe 253 Yoichi Fukushima and Eva Hurt Index 281 Contributors Keietsu Abe Yoichi Fukushima New Industry Creation Hatchery Center Nestlé Research Center, Nestec Ltd. Tohoku University Vers-chez-les-Blanc Sendai, Miyagi Lausanne Japan Switzerland Laboratory of Applied Microbiology [email protected], yoichi. Department of Microbial Biotechnology [email protected] Graduate School of Agricultural Science Tohoku University Philippe Gaudu Sendai, Miyagi INRA, Micalis UMR1319 Japan Jouy en Josas [email protected] France [email protected] Aleksandr Barinov INRA, UMR1319 Institut Micalis Alexandra Gruss Jouy-en-Josas INRA, Micalis UMR1319 France Jouy en Josas [email protected] France [email protected] Alexander Bolotin INRA, UMR1319 Institut Micalis Amira M. Hamdan Jouy-en-Josas Laboratory of Microbial Technology France Division of Applied Molecular Microbiology and [email protected] Biomass Chemistry Department of Bioscience and Biotechnology Satoru Fukiya Faculty of Agriculture Laboratory of Microbial Physiology Graduate School Research Faculty of Agriculture Kyushu University Hokkaido University Higashi-ku, Fukuoka Sapporo, Hokkaido Japan Japan Oceanography Department Faculty of Science [email protected] Alexandria University Alexandria Egypt [email protected] vi | Contributors Eva Hurt Motomitsu Kitaoka Regulatory and Scientific Affairs, Nestec Ltd. National Food Research Institute Vevey National Agriculture and Food Research Switzerland Organizaition [email protected] Tsukuba, Ibaraki Japan Noriyuki Iwabuchi [email protected] Food Science and Technology Institute Morinaga Milk Industry Co., Ltd Philippe Langella Higashihara, Zama INRA, UMR1319 Institut Micalis Japan Jouy-en-Josas [email protected] France [email protected] Yasunobu Kano Department of Molecular Genetics Emmanuelle Maguin Kyoto Pharmaceutical University INRA, UMR1319 Institut Micalis Yamashina-ku, Kyoto Jouy-en-Josas Japan France [email protected] [email protected] Takane Katayama Abelardo Margolles Research Institute for Bioresources and Biotechnology Instituto de Productos Lácteos de Asturias Ishikawa Prefectural University Consejo Superior de Investigaciones Científicas Nonoichi, Ishikawa Villaviciosa, Asturias Japan Spain [email protected] [email protected] Yasushi Kawai Kei Nanatani Laboratory of Animal Products Chemistry Department of Biomolecular Engineering Graduate School of Agricultural Science Graduate School of Engineering Tohoku University Tohoku University Sendai, Miyagi Sendai, Miyagi Japan Japan [email protected] [email protected] Shinji Kawasaki Toshitaka Odamaki Department of Bioscience Food Science and Technology Institute Tokyo University of Agriculture Morinaga Milk Industry Co., Ltd Setagaya-ku, Tokyo Higashihara, Zama Japan Japan [email protected] [email protected] Katsunori Kimura Tadao Saito Food Science Institute Laboratory of Animal Products Chemistry Division of Research and Development Graduate School of Agricultural Science Meiji Dairies Corporation Tohoku University Odawara, Kanagawa Sendai, Miyagi Japan Japan [email protected] [email protected] Contributors | vii Kenji Sonomoto Kenji Yamamoto Laboratory of Microbial Technology Research Institute for Bioresources and Biotechnology Division of Applied Molecular Microbiology and Ishikawa Prefectural University Biomass Chemistry Nonoichi, Ishikawa Department of Bioscience and Biotechnology [email protected] Faculty of Agriculture Graduate School Naoyuki Yamamoto Kyushu University Food Research Laboratory Hakozaki Calpis Co., Ltd Higashi-ku, Fukuoka Fuchinobe Japan Sagamihara, Kanagawa Laboratory of Functional Food Design Japan Department of Functional Metabolic Design Bio-Architecture Center [email protected] Kyushu University Hakozaki Yuji Yamamoto Higashi-ku, Fukuoka Laboratory of Cellular Microbiology Japan School of Veterinary Medicine Kitasato University [email protected] Towada, Aomori Japan Shinya Sugimoto Department of Bacteriology [email protected] Jikei University School of Medicine Nishi-shimbashi Atsushi Yokota Minato-ku, Tokyo Laboratory of Microbial Physiology Japan Research Faculty of Agriculture Hokkaido University [email protected] Sapporo, Hokkaido Japan Tohru Suzuki The United Graduate School of Agricultural Science [email protected] Gifu University Anagido, Gifu Fuminori Yoneyama Japan Laboratory of Microbial Technology Division of Applied Molecular Microbiology and [email protected] Biomass Chemistry Department of Bioscience and Biotechnology Maarten Van de Guchte Faculty of Agriculture INRA, UMR1319 Institut Micalis Graduate School Jouy-en-Josas Kyushu University France Hakozaki [email protected] Higashi-ku, Fukuoka Japan Jin-zhong Xiao [email protected] Food Science and Technology Institute Morinaga Milk Industry Co., Ltd Higashihara, Zama Japan [email protected] viii | Contributors Takeshi Zendo Laboratory of Microbial Technology Division of Applied Molecular Microbiology and Biomass Chemistry Department of Bioscience and Biotechnology Faculty of Agriculture Graduate School Kyushu University Hakozaki Higashi-ku, Fukuoka Japan [email protected] Preface Since the discovery of lactic acid bacteria and systems for probiotic health claim in Japan and bifidobacteria early last century, these bacteria Europe were compared to understand the criteria have been investigated as intestinal bacteria, needed for the development of the probiotics. starter strains for fermented food and the The information provided in this book is producers of useful compounds such as lactic acid expected to show how basic sciences have been in fermentation industries. Recently, the use of contributing to the development of probiotics and lactic acid bacteria as probiotics for human health related products, and suggests future directions in has attracted a lot of attention. the studies in both the basic and applied sciences In this book, current progress in the basic of these bacteria. science of these bacteria, which includes several In the end, we would like to thank all the authors studies on genetics, energy generation, stress for their excellent contributions. Thanks are also response and bacteriocins, has been reviewed. As owed to Annette Griffin, Horizon Scientific Press, the applied studies, some important examples of and Emma Needs, Prepress Projects Ltd, for their the development of these bacteria as probiotics patience and encouragement during the editorial were contributed from food industries. Also, the work. Editors Kenji Sonomoto and Atsushi Yokota
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