Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars
Isorhamnetin (3′-methylquercetin) is one of the major metabolites of quercetin. We hypothesized that Eubacterium limosum JCM6421T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2023, Vol.29(1), pp.79-85 |
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| creator | Tamura, Motoi Nakagawa, Hiroyuki Hirayama, Kazuhiro |
| description | Isorhamnetin (3′-methylquercetin) is one of the major metabolites of quercetin. We hypothesized that Eubacterium limosum JCM6421T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this bacterium was added to the isorhamnetin solution and anaerobically incubated for 8 and 24 h. Additionally, E. limosum JCM6421T was anaerobically incubated with various 2 µL-sugar solutions for 24 h and short-chain fatty acid production by this bacterium was measured. Quercetin was produced by anaerobic incubation of isorhamnetin with E. limosum JCM6421T. Its production increased with an increase in incubation time from 8 to 24 h. Mannitol was the ideal sugar for butyric and acetic acid production by E. limosum JCM6421T among the investigated sugars. We discovered that E. limosum JCM6421T produces quercetin from isorhamnetin. |
| doi_str_mv | 10.3136/fstr.FSTR-D-22-00117 |
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We hypothesized that Eubacterium limosum JCM6421T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this bacterium was added to the isorhamnetin solution and anaerobically incubated for 8 and 24 h. Additionally, E. limosum JCM6421T was anaerobically incubated with various 2 µL-sugar solutions for 24 h and short-chain fatty acid production by this bacterium was measured. Quercetin was produced by anaerobic incubation of isorhamnetin with E. limosum JCM6421T. Its production increased with an increase in incubation time from 8 to 24 h. Mannitol was the ideal sugar for butyric and acetic acid production by E. limosum JCM6421T among the investigated sugars. We discovered that E. limosum JCM6421T produces quercetin from isorhamnetin.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.FSTR-D-22-00117</identifier><language>eng ; jpn</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>Acetic acid ; Acid production ; Bacteria ; Eubacterium ; Eubacterium limosum ; Eurytium limosum ; Fatty acids ; isorhamnetin ; Mannitol ; Metabolites ; Quercetin ; short-chain fatty acids ; Sugar</subject><ispartof>Food Science and Technology Research, 2023, Vol.29(1), pp.79-85</ispartof><rights>2023 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2023</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c412t-fa7ef3099105b376da9b4ba3ae21b8b98a74e8e41cebc9d00267eef420f7ce513</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Tamura, Motoi</creatorcontrib><creatorcontrib>Nakagawa, Hiroyuki</creatorcontrib><creatorcontrib>Hirayama, Kazuhiro</creatorcontrib><creatorcontrib>The National Agriculture and Food Research Organization</creatorcontrib><creatorcontrib>The Research Center for Advanced Analysis</creatorcontrib><creatorcontrib>The university of Tokyo</creatorcontrib><creatorcontrib>Graduate School of Agricultural and Life Sciences</creatorcontrib><creatorcontrib>Laboratory of Veterinary Public Health</creatorcontrib><creatorcontrib>The Institute of Food Research</creatorcontrib><title>Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>Isorhamnetin (3′-methylquercetin) is one of the major metabolites of quercetin. We hypothesized that Eubacterium limosum JCM6421T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this bacterium was added to the isorhamnetin solution and anaerobically incubated for 8 and 24 h. Additionally, E. limosum JCM6421T was anaerobically incubated with various 2 µL-sugar solutions for 24 h and short-chain fatty acid production by this bacterium was measured. Quercetin was produced by anaerobic incubation of isorhamnetin with E. limosum JCM6421T. Its production increased with an increase in incubation time from 8 to 24 h. Mannitol was the ideal sugar for butyric and acetic acid production by E. limosum JCM6421T among the investigated sugars. We discovered that E. limosum JCM6421T produces quercetin from isorhamnetin.</description><subject>Acetic acid</subject><subject>Acid production</subject><subject>Bacteria</subject><subject>Eubacterium</subject><subject>Eubacterium limosum</subject><subject>Eurytium limosum</subject><subject>Fatty acids</subject><subject>isorhamnetin</subject><subject>Mannitol</subject><subject>Metabolites</subject><subject>Quercetin</subject><subject>short-chain fatty acids</subject><subject>Sugar</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNplUdtuFSEUnRhNrNU_8IHEZyq3mYFHc3rRpsZEj8-EYTY9nMxABcakf-Bny3SamtQH2JuwLptF07yn5IxT3n10uaSzyx_77_gcM4YJobR_0ZxQKSnmSoqXtedC4K4j3evmTc7HCmmVZCfNn4tlMLZA8suMJj_HXOv17msnGN0jH9y0QLCQ0a8FkoXiA7pLcVxs8TEgl-KMfI7pYObwcGnCiPIhpoLtwdSzM6XcI2P9-B_vt0k-Lhnl5dak_LZ55cyU4d1jPW1-Xl7sd5_xzberL7tPN9gKygp2pgfHiVKUtAPvu9GoQQyGG2B0kIOSphcgQVALg1UjIazrAZxgxPUWWspPmw-bbh2nvikXfYxLCtVSM1mDo61UpKLEhrIp5pzA6bvkZ5PuNSV6zVyvmes1c32uGdMPmVfa1UabYfTWTDFMPsA_BzcLF-NYrQjjlcMUobXIunq1Nq2gXLVkVbrelI65mFt4sjepeDvBZs-Upuv2bIwnUP2CpCHwvyS6qyM</recordid><startdate>2023</startdate><enddate>2023</enddate><creator>Tamura, Motoi</creator><creator>Nakagawa, Hiroyuki</creator><creator>Hirayama, Kazuhiro</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2023</creationdate><title>Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars</title><author>Tamura, Motoi ; Nakagawa, Hiroyuki ; Hirayama, Kazuhiro</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-fa7ef3099105b376da9b4ba3ae21b8b98a74e8e41cebc9d00267eef420f7ce513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>Acetic acid</topic><topic>Acid production</topic><topic>Bacteria</topic><topic>Eubacterium</topic><topic>Eubacterium limosum</topic><topic>Eurytium limosum</topic><topic>Fatty acids</topic><topic>isorhamnetin</topic><topic>Mannitol</topic><topic>Metabolites</topic><topic>Quercetin</topic><topic>short-chain fatty acids</topic><topic>Sugar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tamura, Motoi</creatorcontrib><creatorcontrib>Nakagawa, Hiroyuki</creatorcontrib><creatorcontrib>Hirayama, Kazuhiro</creatorcontrib><creatorcontrib>The National Agriculture and Food Research Organization</creatorcontrib><creatorcontrib>The Research Center for Advanced Analysis</creatorcontrib><creatorcontrib>The university of Tokyo</creatorcontrib><creatorcontrib>Graduate School of Agricultural and Life Sciences</creatorcontrib><creatorcontrib>Laboratory of Veterinary Public Health</creatorcontrib><creatorcontrib>The Institute of Food Research</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tamura, Motoi</au><au>Nakagawa, Hiroyuki</au><au>Hirayama, Kazuhiro</au><aucorp>The National Agriculture and Food Research Organization</aucorp><aucorp>The Research Center for Advanced Analysis</aucorp><aucorp>The university of Tokyo</aucorp><aucorp>Graduate School of Agricultural and Life Sciences</aucorp><aucorp>Laboratory of Veterinary Public Health</aucorp><aucorp>The Institute of Food Research</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2023</date><risdate>2023</risdate><volume>29</volume><issue>1</issue><spage>79</spage><epage>85</epage><pages>79-85</pages><artnum>FSTR-D-22-00117</artnum><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Isorhamnetin (3′-methylquercetin) is one of the major metabolites of quercetin. We hypothesized that Eubacterium limosum JCM6421T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this bacterium was added to the isorhamnetin solution and anaerobically incubated for 8 and 24 h. Additionally, E. limosum JCM6421T was anaerobically incubated with various 2 µL-sugar solutions for 24 h and short-chain fatty acid production by this bacterium was measured. Quercetin was produced by anaerobic incubation of isorhamnetin with E. limosum JCM6421T. Its production increased with an increase in incubation time from 8 to 24 h. Mannitol was the ideal sugar for butyric and acetic acid production by E. limosum JCM6421T among the investigated sugars. We discovered that E. limosum JCM6421T produces quercetin from isorhamnetin.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.FSTR-D-22-00117</doi><tpages>7</tpages></addata></record> |
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| subjects | Acetic acid Acid production Bacteria Eubacterium Eubacterium limosum Eurytium limosum Fatty acids isorhamnetin Mannitol Metabolites Quercetin short-chain fatty acids Sugar |
| title | Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars |
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