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In this comprehensive book, expert international authors review the most recent v
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cutting-edge research on lactic acid bacteria (cid:15)LAB(cid:16) and bi(cid:196)dobacteria. (cid:59)opics
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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
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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
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(cid:88)uality control; bacteriocin classi(cid:196)cation and diversity; lactococcal bacteriocins; hB
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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
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(cid:78)ass(cid:76)(cid:89)i; probiotics for allergic rhinitis; and probiotics health claims in Japan and
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(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
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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
