研究者詳細 - 荒川　健佑

論文 - 荒川　健佑

分割表示 56 件中 41 - 56 件目／全件表示 >>

Detection of platypus-type l/d-peptide isomerase activity in aqueous extracts of papaya fruit 査読

Kensuke Arakawa, Jennifer M. S. Koh, Ben Crossett, Allan M. Torres, Philip W. Kuchel

BIOTECHNOLOGY LETTERS 34 ( 9 ) 1659 - 1665 2012年9月

担当区分：筆頭著者記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：SPRINGER

Peptide isomerase catalyses the post-translational isomerisation of the l- to the d-form of an amino acid residue around the N/C-termini of substrate peptides. To date, some peptide isomerases have been found in a limited number of animal secretions and cells. We show here that papaya extracts have weak peptide isomerase activity. The activity was detected in each 30-100 kDa fraction of the flesh and the seed extracts of unripe and ripe papaya fruit. The definitive activity was confirmed in the ripe papaya extracts, but even then it was much less active than that of the other peptide isomerases previously reported. The activity was markedly inhibited by methanol, and partly so by amastatin and diethyl pyrocarbonate. This is the first report of peptide isomerase activity in a plant and suggests that perhaps every living organism may have some peptide isomerase activity.

DOI： 10.1007/s10529-012-0941-4

Web of Science

researchmap

Lactobacillus gasseriの生産するバクテリオシンの食品利用へ向けた検討. 招待

荒川健佑

岡山大学農学部学術報告 101 65 - 70 2012年

HPLC purification and re-evaluation of chemical identity of two circular bacteriocins, gassericin A and reutericin 6 査読

K. Arakawa, Y. Kawai, Y. Ito, K. Nakamura, T. Chujo, J. Nishimura, H. Kitazawa, T. Saito

LETTERS IN APPLIED MICROBIOLOGY 50 ( 4 ) 406 - 411 2010年4月

担当区分：筆頭著者記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：WILEY-BLACKWELL PUBLISHING, INC

Aim:
The study aimed for the complete purification and recharacterization of the highly hydrophobic circular bacteriocins, gassericin A and reutericin 6.
Methods and Results:
Gassericin A and reutericin 6 were purified to homogeneity using previously described method and reverse-phase HPLC with an octyl column and eluents of aqueous acetonitrile and 2-propanol. Mass analysis, N-terminal sequencing and bacteriocin assay of the HPLC-purified bacteriocins showed the two bacteriocins had identical seamless circular structures with the same m/z value (5651) of [M + H]+ and both had the same specific activity. d/l-amino acid composition analysis using two distinct methods with the chiral fluorescent derivatization reagents (+)-1-(9-fluorenyl)ethyl chloroformate and o-phthalaldehyde/N-acetyl-l-cystein revealed neither gassericin A nor reutericin 6 contained d-alanine residues contrary to our previous results.
Conclusion:
Purified gassericin A and reutericin 6 are chemically identical circular molecules containing no d-alanine residues.
Significance and Impact of the Study:
The HPLC conditions developed in this study will facilitate advanced purification and correct characterization of other highly hydrophobic bacteriocins.

DOI： 10.1111/j.1472-765X.2010.02810.x

Web of Science

researchmap

Conjugative Plasmid from Lactobacillus gasseri LA39 That Carries Genes for Production of and Immunity to the Circular Bacteriocin Gassericin A 査読

Yoshiyuki Ito, Yasushi Kawai, Kensuke Arakawa, Yoshiko Honme, Takashi Sasaki, Tadao Saito

APPLIED AND ENVIRONMENTAL MICROBIOLOGY 75 ( 19 ) 6340 - 6351 2009年10月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：AMER SOC MICROBIOLOGY

Gassericin A is a circular bacteriocin produced by Lactobacillus gasseri strain LA39. We found a 33,333-bp plasmid, designated pLgLA39, in this strain. pLgLA39 contained 44 open reading frames, including seven genes related to gassericin A production/immunity (gaa), as well as genes for replication, plasmid maintenance, and conjugative transfer. pLgLA39 was transferred from LA39 to the type strain of L. gasseri (JCM 1131) by filter mating. The transconjugant exhibited >30-fold-higher more resistance to gassericin A and produced antibacterial activity. Lactobacillus reuteri LA6, the producer of reutericin 6, was proved to harbor a plasmid indistinguishable from pLgLA39 and carrying seven genes 100% identical to gaa. This suggests that pLgLA39 might have been transferred naturally between L. gasseri LA39 and L. reuteri LA6. The seven gaa genes of pLgLA39 were cloned into a plasmid vector to construct pGAA. JCM 1131(T) transformed with pGAA expressed antibacterial activity and resistance to gassericin A. pGAA was segregationally more stable than a pGAA derivative plasmid from which gaaA was deleted and even was more stable than the vector. This suggests the occurrence of postsegregational host killing by the gaa genes. pLgLA39 carried a pemIK homolog, and segregational stabilization of a plasmid by the pLgLA39-type pemIK genes was also confirmed. Thus, pLgLA39 was proved to carry the genes for at least two plasmid maintenance mechanisms, i.e., gaa and pemIK. Plasmids containing a repA gene similar to pLgLA39 repA were distributed in several L. gasseri strains.

DOI： 10.1128/AEM.00195-09

Web of Science

researchmap

Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation 査読

K. Arakawa, Y. Kawai, H. Iioka, M. Tanioka, J. Nishimura, H. Kitazawa, K. Tsurumi, T. Saito

JOURNAL OF DAIRY SCIENCE 92 ( 6 ) 2365 - 2372 2009年6月

担当区分：筆頭著者記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：AMER DAIRY SCIENCE ASSOC-ADSA

Lactobacillus gasseri LA39 and LA158 isolated from human-infant feces produce bacteriocins named gassericins A and T, respectively. Both gassericins have high heat stability (121 degrees C, 10 min), good pH tolerance (pH 2-11), and strong bactericidality against many gram-positive bacteria, especially lactic acid bacteria, and thus are expected to be effective food preservatives. A microwell plate assay against 12 strains of custard cream spoilage bacteria showed that the gassericins had broader antibacterial spectra than nisin A. Although the gassericins allowed gram-negative isolates to grow, they successfully inhibited the growth of all tested bacterial strains in microwells with the addition of glycine. Glycine was bacteriostatic against many strains except lactic acid bacteria. For practical use, gassericin A was efficiently produced by cultivation in a food-grade medium improved using cheese whey, nourishing proteose peptone, and surfactant yolk lecithin. The practical preservative effect of gassericin A and glycine was verified from the viability of 4 isolated strains, Bacillus cereus, Lactococcus lactis ssp. lactis, Achromobacter denitrificans, and Pseudomonas fluorescens, in custard creams. Custard cream containing 123 arbitrary units of gassericin A per milliliter entirely growth-inhibited the 2 gram-positive strains. In custard cream containing an insufficient amount of gassericin A (49 arbitrary units/mL), the gram-positive strains gradually grew but were completely inhibited by the addition of 0.5% (wt/wt) glycine. The 2 gram-negative strains did not multiply even in the additive-free custard cream, probably because of the unsuitable growth environment. This is the first report showing the combined effect of bacteriocin and glycine and their application for food preservation, which may be helpful for future use in the food industry.

DOI： 10.3168/jds.2008-1240

Web of Science

researchmap

DNA Sequencing and Homologous Expression of a Small Peptide Conferring Immunity to Gassericin A, a Circular Bacteriocin Produced by Lactobacillus gasseri LA39 査読

Yasushi Kawai, Joni Kusnadi, Rober Kemperman, Jan Kok, Yoshiyuki Ito, Mikiko Endo, Kensuke Arakawa, Hideaki Uchida, Junko Nishimura, Haruki Kitazawa, Tadao Saito

APPLIED AND ENVIRONMENTAL MICROBIOLOGY 75 ( 5 ) 1324 - 1330 2009年3月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：AMER SOC MICROBIOLOGY

Gassericin A, produced by Lactobacillus gasseri LA39, is a hydrophobic circular bacteriocin. The DNA region surrounding the gassericin A structural gene, gaaA, was sequenced, and seven open reading frames (ORFs) of 3.5 kbp (gaaBCADITE) were found with possible functions in gassericin A production, secretion, and immunity. The deduced products of the five consecutive ORFs gaaADITE have homology to those of genes involved in butyrivibriocin AR10 production, although the genetic arrangements are different in the two circular bacteriocin genes. GaaI is a small, positively charged hydrophobic peptide of 53 amino acids containing a putative transmembrane segment. Heterologous expression and homologous expression of GaaI in Lactococcus lactis subsp. cremoris MG1363 and L. gasseri JCM1131(T), respectively, were studied. GaaI-expressing strains exhibited at least sevenfold-higher resistance to gassericin A than corresponding control strains, indicating that gaaI encodes an immunity peptide for gassericin A. Comparison of GaaI to peptides with similar characteristics found in the circular bacteriocin gene loci is discussed.

DOI： 10.1128/AEM.02485-08

Web of Science

researchmap

Negative effect of divalent cations on production of gassericin T, a bacteriocin produced by Lactobacillus gasseri, in milk-based media. 査読

Kensuke Arakawa, Yasushi Kawai, Junko Nishimura, Haruki Kitazawa, Tadao Saito

International Dairy Journal 19 612 - 616 2009年

オランダでの第9回乳酸菌シンポジウム（LAB9）に参加して.

木下英樹, 荒川健佑, 川井泰, 齋藤忠夫

ミルクサイエンス 58 21 - 25 2009年

第9回国際乳酸菌シンポジウム（LAB9）報告 Section F: Preservation, novel enzymes and stress. 招待

荒川健佑, 川井泰

日本乳酸菌学会誌 20 14 - 15 2009年

Bacteriocin production of probiotic Lactobacillus gasseri LA39 isolated from human feces in milk-based media 査読

Kensuke Arakawa, Yasushi Kawai, Kenji Fujitani, Junko Nishimura, Haruki Kitazawa, Ken-ichi Komine, Kenzo Kai, Tadao Saito

ANIMAL SCIENCE JOURNAL 79 ( 5 ) 634 - 640 2008年10月

担当区分：筆頭著者記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：WILEY-BLACKWELL

The use of bacteriocins from Lactobacillus gasseri, a probiotic lactic acid bacterium, as bio-preservatives in the food industry and animal formulations has been limited because few strains of Lb. gasseri are cultivated and produce a bacteriocin in natural media such as milk and milk-based media. By the determination of the growth-supplements to milk among the 47 nutrients, Lb. gasseri JCM1131(T), LA39 and LA158 isolated from human feces were successfully cultured in reconstituted skim milk and cheese whey using proteose peptone as a nutrient supplement, where Lb. gasseri LA39 produced a useful bacteriocin, gassericin A, with effective growth-inhibiting activity against Gram-positive food-borne pathogens. The data suggest these developed low-cost safe media supporting enough production of bacteriocins by the probiotic Lb. gasseri LA39 could be used to improve the safe bio-preservation of foods and therapy of bovine mastitis, and extra cheese whey produced by cheese making industry is reused in the cultivation for probiotics effectively.

DOI： 10.1111/j.1740-0929.2008.00574.x

Web of Science

researchmap

Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods 査読

K. Arakawa, Y. Kawai, H. Iioka, M. Tanioka, J. Nishimura, H. Kitazawa, K. Tsurumi, T. Saito

JOURNAL OF DAIRY SCIENCE 91 ( 8 ) 2938 - 2946 2008年8月

担当区分：筆頭著者記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：ELSEVIER SCIENCE INC

Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. Using the culture-dependent analysis with various agar media, 185 bacterial colonies and 43 eukaryal colonies were isolated from 7 commercial custard cream products. All bacterial isolates were morphologically, physiologically, and genetically identified as bacilli, staphylococci, lactic acid bacteria, and psychrotrophic gram-negative rods. Using culture-independent molecular analysis, the PCR-denaturing gradient gel electrophoresis technique, spoilage of the commercial custard creams was found to be caused by bacilli, staphylococci, lactic acid bacteria, psychrotrophic gram-negative rods, Anoxy-bacillus sp., Caurobacter sp., and Streptococcus sp. bacteria. The detected spoilage bacteria were the same species as previously detected in spoiled milk products and shown in other reports, suggesting that spoilage bacteria in a raw material easily grow in processed foods made from milk. We determined the spoilage microbial communities in commercial custard creams, and these are the first data concerning spoilage microbiota in nonfermented processed foods using a culture-independent analysis. Our study will be useful for the manufacture and safe preservation of dairy products because the first step toward safe food preservation by food manufacturers is to understand the spoilage microbiota in a target food to select optimal preservatives and to reduce the use of food additives.

DOI： 10.3168/jds.2007-0677

Web of Science

researchmap

第4回アジア乳酸菌会議および第3回乳酸菌と健康に関する国際シンポジウムに参加して.

荒川健佑, 川井泰, 齋藤忠夫

ミルクサイエンス 56 93 - 97 2008年

ヒト腸管系乳酸菌が生産するガセリシンA/Tの構造と機能特性. 査読

川井泰, 高橋涼子, 荒川健佑, 齋藤忠夫

日本乳酸菌学会誌 17 32 - 39 2006年

環状バクテリオシンの発見とその利用性. 査読

荒川健佑, 川井泰, 齋藤忠夫

日本乳酸菌学会誌 16 67 - 74 2005年

Structural and functional differences in two cyclic bacteriocins with the same sequences produced by lactobacilli 査読

Y Kawai, Y Ishii, K Arakawa, K Uemura, B Saitoh, J Nishimura, H Kitazawa, Y Yamazaki, Y Tateno, T Itoh, T Saitol

APPLIED AND ENVIRONMENTAL MICROBIOLOGY 70 ( 5 ) 2906 - 2911 2004年5月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：AMER SOC MICROBIOLOGY

Lactobacillus gasseri LA39 and L. reuteri LA6 isolated from feces of the same human infant were found to produce similar cyclic bacteriocins (named gassericin A and reutericin 6, respectively) that cannot be distinguished by molecular weights or primary amino acid sequences. However, reutericin 6 has a narrower spectrum than gassericin A. In this study, gassericin A inhibited the growth of L. reuteri LA6, but reutericin 6 did not inhibit the growth of L. gasseri LA39. Both bacteriocins caused potassium ion efflux from indicator cells and liposomes, but the amounts of efflux and patterns of action were different. Although circular dichroism spectra of purified bacteriocins revealed that both antibacterial peptides are composed mainly of alpha-helices, the spectra of the bacteriocins did not coincide. The results Of D- and L-amino acid composition analysis showed that two residues and one residue of D-Ala were detected among 18 Ala residues of gassericin A and reutericin 6, respectively. These findings suggest that the different D-alanine contents of the bacteriocins may cause the differences in modes of action, amounts of potassium ion efflux, and secondary structures. This is the first report that characteristics of native bacteriocins produced by wild lactobacillus strains having the same structural genes are influenced by a difference in D-amino acid contents in the molecules.

DOI： 10.1128/AEM.70.5.2906-2911.2004

Web of Science

researchmap

Heterologous expression of gassericin A, a bacteriocin produced by Lactobacillus gasseri LA39 査読

Yasushi Kawai, Kensuke Arakawa, Ayako Itoh, Boku Saitoh, Yasuyuki Ishii, Junko Nishimura, Haruki Kitazawa, Takatoshi Itoh, Tadao Saito

Animal Science Journal 74 ( 1 ) 45 - 51 2003年2月

記述言語：英語掲載種別：研究論文（学術雑誌）

Gassericin A, a bacteriocin produced by Lactobacillus gasseri LA39, has a cyclic structure linking N- and C-terminal amino acids. Gassericin A was expressed in Escherichia coli JM109 as a biotinylated fusion protein on the basis of the DNA sequence of mature bacteriocin. A positive clone accumulated the bacteriocin, with no activity, as a soluble fusion protein in the cytoplasm. After release of an N-terminal tag with factor Xa protease, gassericin A was converted into an active peptide having N- and C-termini. The total amount of purified bacteriocins (expressed and native) was 480 μg/L and 370 μg/L, respectively. However, the specific activity of expressed gassericin A was 15 AU/mg lower than that of native bacteriocin (2600 AU/mg). Although the actual Mr (molecular weight) of the expressed bacteriocin should be 5666, the peptide showed the same mobility (Mr 3800) in sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) as native cyclic gassericin A, suggesting that the expressed peptide retains compact folding of the molecule similar to that of native gassericin A.

DOI： 10.1046/j.1344-3941.2003.00085.x

Scopus

researchmap

　前のページ - 次のページ　

<荒川 健佑>

論文 - 荒川 健佑

<荒川　健佑>

論文 - 荒川　健佑