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Dai H, Hariwitonang J, Fujiyama N, Moriguchi C, Hirano Y, Ebara F, Inaba S, Kondo F, Kitagaki H. A Decrease in the Hardness of Feces with Added Glucosylceramide Extracted from Koji In Vitro-A Working Hypothesis of Health Benefits of Dietary Glucosylceramide. Life (Basel) 2024; 14:739. [PMID: 38929722 PMCID: PMC11204706 DOI: 10.3390/life14060739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Skin barrier function, prevent colon cancer, head and neck cancer, and decrease liver cholesterol. However, the mechanism of action has not yet been elucidated. In this study, we propose a new working hypothesis regarding the health benefits and functions of glucosylceramide: decreased fecal hardness. This hypothesis was verified using an in vitro hardness test. The hardness of feces supplemented with glucosylceramide was significantly lower than that of the control. Based on these results, a new working hypothesis of dietary glucosylceramide was conceived: glucosylceramide passes through the small intestine, interacts with intestinal bacteria, increases the tolerance of these bacteria toward secondary bile acids, and decreases the hardness of feces, and these factors synergistically result in in vivo effects. This hypothesis forms the basis for further studies on the health benefits and functions of dietary glucosylceramides.
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Affiliation(s)
- Huanghuang Dai
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24, Korimoto, Kagoshima 890-0065, Kagoshima, Japan; (H.D.); (F.E.); (S.I.); (F.K.)
| | - Johan Hariwitonang
- Graduate School of Advanced Health Sciences, Saga University, 1, Honjo-cho, Saga City 840-8502, Saga, Japan; (J.H.); (C.M.)
| | - Nao Fujiyama
- Graduate School of Advanced Health Sciences, Saga University, 1, Honjo-cho, Saga City 840-8502, Saga, Japan; (J.H.); (C.M.)
| | - Chihiro Moriguchi
- Graduate School of Advanced Health Sciences, Saga University, 1, Honjo-cho, Saga City 840-8502, Saga, Japan; (J.H.); (C.M.)
| | - Yuto Hirano
- Graduate School of Advanced Health Sciences, Saga University, 1, Honjo-cho, Saga City 840-8502, Saga, Japan; (J.H.); (C.M.)
| | - Fumio Ebara
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24, Korimoto, Kagoshima 890-0065, Kagoshima, Japan; (H.D.); (F.E.); (S.I.); (F.K.)
- Faculty of Agriculture, Saga University, 1, Honjo-Cho, Saga City 840-8502, Saga, Japan
| | - Shigeki Inaba
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24, Korimoto, Kagoshima 890-0065, Kagoshima, Japan; (H.D.); (F.E.); (S.I.); (F.K.)
- Faculty of Agriculture, Saga University, 1, Honjo-Cho, Saga City 840-8502, Saga, Japan
| | - Fumiyoshi Kondo
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24, Korimoto, Kagoshima 890-0065, Kagoshima, Japan; (H.D.); (F.E.); (S.I.); (F.K.)
- Faculty of Agriculture, Saga University, 1, Honjo-Cho, Saga City 840-8502, Saga, Japan
| | - Hiroshi Kitagaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24, Korimoto, Kagoshima 890-0065, Kagoshima, Japan; (H.D.); (F.E.); (S.I.); (F.K.)
- Faculty of Agriculture, Saga University, 1, Honjo-Cho, Saga City 840-8502, Saga, Japan
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Fermented Cosmetics and Metabolites of Skin Microbiota—A New Approach to Skin Health. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The skin covers our entire body and is said to be the “largest organ of the human body”. It has many health-maintaining functions, such as protecting the body from ultraviolet rays and dryness and maintaining body temperature through energy metabolism. However, the number of patients suffering from skin diseases, including atopic dermatitis, is increasing due to strong irritation of the skin caused by detergents that are spread by the development of the chemical industry. The skin is inhabited by about 102–107 cells/cm2 and 1000 species of commensal bacteria, fungi, viruses, and other microorganisms. In particular, metabolites such as fatty acids and glycerol released by indigenous skin bacteria have been reported to have functional properties for the health of the skin. Therefore, skin-domesticating bacteria and the metabolites derived from those bacteria are used in many skincare product ingredients and function as probiotic cosmetics. Japanese traditional fermented stuff, used as foods in Japan for over 1300 years, are now being applied as fermented cosmetics. Fermented cosmetics are expected to have multifaceted health functionality and continue to grow as products in the natural skincare product market. In this review, we consider approaches to skin health using fermented cosmetics and modulation of skin microflora metabolites.
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Tryptamine, a Microbial Metabolite in Fermented Rice Bran Suppressed Lipopolysaccharide-Induced Inflammation in a Murine Macrophage Model. Int J Mol Sci 2022; 23:ijms231911209. [PMID: 36232510 PMCID: PMC9570467 DOI: 10.3390/ijms231911209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the bioactive compounds that might participate in this function is yet to be elucidated. This study aimed to isolate bioactive compounds in fermented rice bran that play a key role in its anti-inflammatory function. The fermented rice bran was fractionated using a succession of solvent and solid-phase extractions. The fermented rice bran fractions were then applied to lipopolysaccharide (LPS)-activated murine macrophages to evaluate their anti-inflammatory activity. The hot water fractions (FRBA), 50% ethanol fractions (FRBB), and n-hexane fractions (FRBC) were all shown to be able to suppress the pro-inflammatory cytokine expression from LPS-stimulated RAW 264.7 cells. Subsequent fractions from the hot water fraction (FRBF and FRBE) were also able to reduce the inflammatory response of these cells to LPS. Further investigation revealed that tryptamine, a bacterial metabolite of tryptophan, was abundantly present in these extracts. These results indicate that tryptamine may play an important role in the anti-inflammatory effects of fermented rice bran. Furthermore, the anti-inflammatory effects of FRBE and tryptamine may depend on the activity of the aryl hydrocarbon receptor.
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Enomoto T, Kojima-Nakamura A, Kodaira K, Oguro Y, Kurahashi A. Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial. Clin Cosmet Investig Dermatol 2022; 15:1283-1291. [PMID: 35836478 PMCID: PMC9275427 DOI: 10.2147/ccid.s366979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 06/20/2022] [Indexed: 11/23/2022]
Abstract
Purpose Improvement in water content and skin barrier function on human skin is believed to be induced by koji amazake, a non-alcoholic beverage derived from rice fermented by Aspergillus oryzae (A. oryzae). In order to scientifically identify the effects of koji amazake on human skin, we performed a randomized, double-blind, placebo-controlled, parallel-group comparative trial and quantified the content of glucosylceramide (GlcCer) which would be responsible for the effects. Participants and Methods Healthy adults concerned with their skin dryness were divided into koji amazake (N = 30) or placebo group (N = 30). During this test, the test beverages were ingested at 118 g/day. Their water content and trans-epidermal water loss (TEWL) were measured at 0 week (baseline) and 8 weeks. The content of GlcCer in test beverages was quantified by HPLC-ELSD. Results In comparison with the placebo group, the water content in the left cheek of individuals in the koji amazake group was maintained for 8 weeks. In addition, changes in water content from the baseline to 8 weeks differed significantly between the koji amazake (0.19) and placebo groups (-3.98). Unexpectedly, there was no significant difference in the TEWL between koji amazake and placebo group. We analyzed GlcCer in both koji amazake and placebo beverages, which were found to contain 1.35 ± 0.11 and 0.30 ± 0.07 mg/118 g, respectively. The amount of GlcCer in koji amazake was approximately equal to the dosage of plant-derived GlcCer which has the ability to improve water content and TEWL in humans. Conclusion Present study has shown that intake of koji amazake contributes to maintain the water content only on the left cheek. The content of GlcCer derived from koji amazake was adequate for maintenance of the water content compared to previous reports. Therefore, it was concluded that GlcCer in koji amazake acts as a functional ingredient.
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Affiliation(s)
| | | | - Kazuya Kodaira
- Hakkaisan Brewery Co., Ltd, Minamiuonuma, Niigata, Japan
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Nomura R, Tsuzuki S, Kojima T, Nagasawa M, Sato Y, Uefune M, Baba Y, Hayashi T, Nakano H, Kato M, Shimizu M. Administration of Aspergillus oryzae suppresses DSS-induced colitis. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100063. [PMID: 35415669 PMCID: PMC8991515 DOI: 10.1016/j.fochms.2021.100063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/28/2021] [Accepted: 12/07/2021] [Indexed: 11/25/2022]
Abstract
Effects of A. oryzae treatment on mouse intestinal environment were investigated. Treatment with A. oryzae and its cell wall increased Bifidobacterium abundance. Administration of heat-killed A. oryzae spores alleviated DSS-induced colitis. A. oryzae is highly suitable for application in new prebiotic food production.
Aspergillus oryzae, a filamentous fungus, has long been used for the production of traditional Japanese foods. Here, we analyzed how A. oryzae administration affects the intestinal environment in mice. The results of 16S rRNA gene sequencing of the gut microbiota indicated that after the administration of heat-killed A. oryzae spores, the relative abundance of an anti-inflammatory Bifidobacterium pseudolongum strain became 2.0-fold greater than that of the control. Next, we examined the effect of A. oryzae spore administration on the development of colitis induced by dextran sodium sulfate in mice; we found that colitis was alleviated by not only heat-killed A. oryzae spores, but also the cell wall extracted from the spores. Our findings suggest that A. oryzae holds considerable potential for commercial application in the production of both traditional Japanese fermented foods and new foods with prebiotic functions.
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Affiliation(s)
- Ryo Nomura
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Sho Tsuzuki
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Takaaki Kojima
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Mao Nagasawa
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Yusuke Sato
- Department of Animal Science, School of Agriculture, Tokai University, Kumamoto 862-8652, Japan
| | - Masayoshi Uefune
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Yasunori Baba
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Suematsu, Nonoichi, Ishikawa 921-8836, Japan
| | - Toshiya Hayashi
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Hideo Nakano
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Masashi Kato
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Motoyuki Shimizu
- Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
- Corresponding author.
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Glucosylceramide Changes Bacterial Metabolism and Increases Gram-Positive Bacteria through Tolerance to Secondary Bile Acids In Vitro. Int J Mol Sci 2022; 23:ijms23105300. [PMID: 35628110 PMCID: PMC9141989 DOI: 10.3390/ijms23105300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/12/2022] Open
Abstract
Glucosylceramide is present in many foods, such as crops and fermented foods. Most glucosylceramides are not degraded or absorbed in the small intestine and pass through the large intestine. Glucosylceramide exerts versatile effects on colon tumorigenesis, skin moisture, cholesterol metabolism and improvement of intestinal microbes in vivo. However, the mechanism of action has not yet been fully elucidated. To gain insight into the effect of glucosylceramide on intestinal microbes, glucosylceramide was anaerobically incubated with the dominant intestinal microbe, Blautia coccoides, and model intestinal microbes. The metabolites of the cultured broth supplemented with glucosylceramide were significantly different from those of broth not treated with glucosylceramide. The number of Gram-positive bacteria was significantly increased upon the addition of glucosylceramide compared to that in the control. Glucosylceramide endows intestinal microbes with tolerance to secondary bile acid. These results first demonstrated that glucosylceramide plays a role in the modification of intestinal microbes.
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Kurahashi A, Enomoto T, Oguro Y, Kojima-Nakamura A, Kodaira K, Watanabe K, Ozaki N, Goto H, Hirayama M. Intake of Koji Amazake Improves Defecation Frequency in Healthy Adults. J Fungi (Basel) 2021; 7:jof7090782. [PMID: 34575820 PMCID: PMC8470246 DOI: 10.3390/jof7090782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 12/19/2022] Open
Abstract
Reportedly, the intake of koji amazake, a beverage made from steamed rice fermented by Aspergillus oryzae, improves defecation frequency. However, its functional ingredients and mechanism of action remain unclear. To compare the effects of koji amazake and a placebo beverage on defecation frequency and to identify the functional ingredients and mechanism of action, a randomized, placebo-controlled, double-blind parallel-group comparative trial was performed on two groups. The koji amazake had 302 ± 15.5 mg/118 g of A. oryzae cells, which was not in the placebo. Compared with the placebo group, the koji amazake group showed a significant increase in weekly defecation frequency at 2 weeks (5.09 days vs. 4.14 days), 3 weeks (5.41 days vs. 4.18 days), and 4 weeks (5.09 days vs. 3.95 days), along with an increase in the weekly fecal weight at 4 weeks (724 g vs. 501 g). The intake of koji amazake did not induce significant intergroup differences in the fecal SCFA concentration, whereas it significantly decreased the relative abundance of Blautia and significantly increased that of Bacteroides at 3 weeks. Therefore, koji amazake intake improved defecation frequency, and A. oryzae cells played potentially important roles as functional ingredients.
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Affiliation(s)
- Atsushi Kurahashi
- Hakkaisan Brewery Co., Ltd., 1051 Nagamori, Minamiuonuma City, Niigata 949-7112, Japan; (T.E.); (Y.O.); (A.K.-N.); (K.K.)
- Correspondence: ; Tel.: +81-25-788-0910
| | - Toshihiko Enomoto
- Hakkaisan Brewery Co., Ltd., 1051 Nagamori, Minamiuonuma City, Niigata 949-7112, Japan; (T.E.); (Y.O.); (A.K.-N.); (K.K.)
| | - Yoshifumi Oguro
- Hakkaisan Brewery Co., Ltd., 1051 Nagamori, Minamiuonuma City, Niigata 949-7112, Japan; (T.E.); (Y.O.); (A.K.-N.); (K.K.)
| | - Ayana Kojima-Nakamura
- Hakkaisan Brewery Co., Ltd., 1051 Nagamori, Minamiuonuma City, Niigata 949-7112, Japan; (T.E.); (Y.O.); (A.K.-N.); (K.K.)
| | - Kazuya Kodaira
- Hakkaisan Brewery Co., Ltd., 1051 Nagamori, Minamiuonuma City, Niigata 949-7112, Japan; (T.E.); (Y.O.); (A.K.-N.); (K.K.)
| | - Kenichi Watanabe
- Department of Endocrinology and Metabolism, Niigata University Graduate School of Medical and Dental Sciences, 754 Ichibancho, Asahimachi-dori, Chuo-ku, Niigata City, Niigata 951-8510, Japan;
| | - Nobuhiro Ozaki
- Niigata Medical Association of Occupational Health Inc., 1185-3 Kitaba, Nishi-ku, Niigata City, Niigata 950-1187, Japan;
| | - Hiroshi Goto
- Niigata Bio-Research Park Inc., 316-2 Higashijima, Akiha-ku, Niigata City, Niigata 956-0841, Japan; (H.G.); (M.H.)
| | - Masao Hirayama
- Niigata Bio-Research Park Inc., 316-2 Higashijima, Akiha-ku, Niigata City, Niigata 956-0841, Japan; (H.G.); (M.H.)
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Jiang C, Ge J, He B, Zeng B. Glycosphingolipids in Filamentous Fungi: Biological Roles and Potential Applications in Cosmetics and Health Foods. Front Microbiol 2021; 12:690211. [PMID: 34367090 PMCID: PMC8341767 DOI: 10.3389/fmicb.2021.690211] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 06/28/2021] [Indexed: 11/13/2022] Open
Abstract
Filamentous fungi are a group of economically important fungi used in the production of fermented foods, industrial enzymes, and secondary metabolites. Glycosphingolipids (GSLs) as constituents of lipid rafts are involved in growth, differentiation, and response to environment stress in filamentous fungi. In addition to these key roles, GSLs are also important in the barrier function of skin to retain moisture as a moisturizing ingredient in cosmetics or health products for their strong biological activity as a functional component. GSLs found in filamentous fungi are divided in two major classes: neutral GSLs (glycosylceramides), glucosylceramides (GlcCers), and/or galactosylceramides (GalCers) and acidic GSLs, mannosylinositol phosphorylceramide (MIPC) and mannosyldiinositol phosphorylceramide [M(IP)2C]. Glycosylceramides are one of the abundant GSLs in Aspergillus and known to improve skin-barrier function and prevent intestinal impairment as a prebiotic. Some filamentous fungi of Aspergillus spp., synthesizing both GlcCer and GalCer, would be an amenable source to exploit glycosylceramides that wildly adding in cosmetics as moisturizing ingredients or health food as dietary supplements. In this minireview, the types, structures, and biosynthetic pathways of GSLs in filamentous fungi, and the relevance of GSLs in fungal growth, spore formation, and environmental stress response are explained. Furthermore, the advantage, potential development, and application of GlcCer and GalCer from filamentous fungi Aspergillus spp. are also investigate based on the use of plant GlcCer in health foods and cosmetics.
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Affiliation(s)
- Chunmiao Jiang
- Jiangxi Key Laboratory of Bioprocess Engineering and Co-Innovation Center for In-Vitro Diagnostic Reagents and Devices of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Jinxin Ge
- Jiangxi Key Laboratory of Bioprocess Engineering and Co-Innovation Center for In-Vitro Diagnostic Reagents and Devices of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Bin He
- Jiangxi Key Laboratory of Bioprocess Engineering and Co-Innovation Center for In-Vitro Diagnostic Reagents and Devices of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Bin Zeng
- Jiangxi Key Laboratory of Bioprocess Engineering and Co-Innovation Center for In-Vitro Diagnostic Reagents and Devices of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China.,College of Pharmacy, Shenzhen Technology University, Shenzhen, China
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Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis-Containing Koji. J Fungi (Basel) 2021; 7:jof7040243. [PMID: 33804991 PMCID: PMC8063943 DOI: 10.3390/jof7040243] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023] Open
Abstract
Although most fungi cause pathogenicity toward human beings, dynasties of the East Asian region have domesticated and utilized specific fungi for medical applications. The Japanese dynasty and nation have domesticated and utilized koji fermented with non-pathogenic fungus Aspergillus oryzae for more than 1300 years. Recent research has elucidated that koji contains medicinal substances such as Taka-diastase, acid protease, koji glycosylceramide, kojic acid, oligosaccharides, ethyl-α-d-glucoside, ferulic acid, ergothioneine, pyroglutamyl leucine, pyranonigrin A, resistant proteins, deferriferrichrysin, polyamines, Bifidobacterium-stimulating peptides, angiotensin I-converting enzyme inhibitor peptides, 14-dehydroergosterol, beta-glucan, biotin, and citric acid. This review introduces potential medical applications of such medicinal substances to hyperlipidemia, diabetes, hypertension, cardiovascular and cognitive diseases, chronic inflammation, epidermal permeability barrier disruption, coronavirus disease 2019 (COVID-19), and anti-cancer therapy.
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Adem AA, Belete A, Soboleva A, Frolov A, Tessema EN, Gebre-Mariam T, Neubert RHH. Structural characterization of plant glucosylceramides and the corresponding ceramides by UHPLC-LTQ-Orbitrap mass spectrometry. J Pharm Biomed Anal 2020; 192:113677. [PMID: 33099117 DOI: 10.1016/j.jpba.2020.113677] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 10/04/2020] [Accepted: 10/06/2020] [Indexed: 11/30/2022]
Abstract
Ceramides (CERs) play a major role in skin barrier function and direct replacement of depleted skin CERs, due to skin disorder or aging, has beneficial effects in improving skin barrier function and skin hydration. Though, plants are reliable source of CERs, absence of economical and effective method of hydrolysis to convert the dominant plant sphingolipid, glucosylceramides (GlcCERs), into CERs remains a challenge. This study aims at exploring alternative GlcCERs sources and chemical method of hydrolysis into CERs for dermal application. GlcCERs isolated from lupin bean (Lupinus albus), mung bean (Vigna radiate) and naked barley (Hordium vulgare) were identified using ultra high performance liquid chromatography hyphenated with atmospheric pressure chemical ionization - high resolution tandem mass spectrometer (UHPLC/APCI-HRMS/MS) and quantified with validated automated multiple development-high performance thin layer chromatography (AMD-HPTLC) method. Plant GlcCERs were hydrolyzed into CERs with mild acid hydrolysis (0.1 N HCl) after treating them with oxidizing agent, NaIO4, and reducing agent, NaBH4. GlcCERs with 4,8-sphingadienine, 8-sphingenine and 4-hydroxy-8-sphingenine sphingoid bases linked with C14 to C26 α-hydroxylated fatty acids (FAs) were identified. Single GlcCER (m/z 714.5520) was dominant in lupin and mung beans while five major GlcCERs species (m/z 714.5520, m/z 742.5829, m/z 770.6144, m/z 842.6719 and m/z 844.56875) were obtained from naked barley. The GlcCERs contents of the three plants were comparable. However, lupin bean contains predominantly (> 98 %) a single GlcCER (m/z 714.5520). Considering the affordability, GlcCER content and yield, lupin bean would be the preferred alternative commercial source of GlcCERs. CER species bearing 4,8-sphingadienine and 8-sphingenine sphingoid bases attached to C14 to 24 FAs were found after mild acid hydrolysis. CER species with m/z 552.4992 was the main component in the beans while CER with m/z 608.5613 was dominant in the naked barley. However, CERs with 4-hydroxy-8-sphingenine sphingoid base were not detected in UHPLC-HRMS/MS study suggesting that the method works for mainly GlcCERs carrying dihydroxy sphingoid bases. The method is economical and effective which potentiates the commercialization of plant CERs for dermal application.
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Affiliation(s)
- Admassu Assen Adem
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia; Institute of Applied Dermatopharmacy, Martin Luther University, Halle-Wittenberg, Weinbergweg 23, 06120 Halle (Saale), Germany
| | - Anteneh Belete
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Alena Soboleva
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle (Saale), Germany
| | - Andrej Frolov
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle (Saale), Germany
| | - Efrem N Tessema
- Institute of Applied Dermatopharmacy, Martin Luther University, Halle-Wittenberg, Weinbergweg 23, 06120 Halle (Saale), Germany
| | - Tsige Gebre-Mariam
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Reinhard H H Neubert
- Institute of Applied Dermatopharmacy, Martin Luther University, Halle-Wittenberg, Weinbergweg 23, 06120 Halle (Saale), Germany; Department of Pharmaceutical Technology and Biopharmaceutics, Institute of Pharmacy, Martin Luther University, Halle-Wittenberg, 06120 Halle (Saale), Germany.
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11
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Zhang N, Kohama K, Miyagawa M, Mansho M, Sugimoto R, Nakashima A, Suzuki K, Kitagaki H. Identification of Monohexosylceramides From Euglena gracilis by Electrospray Ionization Mass Spectrometry. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20942351] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
To date, the monohexosylceramides present in the eukaryotic alga Euglena gracilis has not been reported. In this study, we extracted and purified a lipid fraction that eluted similarly to other reported monohexosylceramides. The structural determination of the lipid fraction revealed a monohexosylceramide ( m/ z = 889.5 and a loss of m/ z = 162), corresponding to the formula C54H99O8N having moieties corresponding to a monohexose (C6H12O6), a 9-methyl-4,8-sphingadienine (C19H37O2N), and a nonacosanoic acid with 2 double bonds (C29H54O2). This is the first report of the isolation of monohexosylceramides from E. gracilis and will promote its utilization in functional foods and cosmetics.
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Affiliation(s)
- Nairui Zhang
- Faculty of Agriculture, Saga University, Saga, Japan
| | - Kanae Kohama
- Faculty of Agriculture, Saga University, Saga, Japan
| | | | - Moe Mansho
- Faculty of Agriculture, Saga University, Saga, Japan
| | - Ryota Sugimoto
- Euglena Co., Ltd., Tokyo, Japan
- RIKEN Baton Zone Program, Tsurumi-ku, Yokohama, Japan
| | - Ayaka Nakashima
- Euglena Co., Ltd., Tokyo, Japan
- RIKEN Baton Zone Program, Tsurumi-ku, Yokohama, Japan
| | - Kengo Suzuki
- Euglena Co., Ltd., Tokyo, Japan
- RIKEN Baton Zone Program, Tsurumi-ku, Yokohama, Japan
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12
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Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus Aspergillus and Koji Increase the Expression of Genes Involved in Tight Junctions and Ceramide Delivery in Normal Human Epidermal Keratinocytes. FERMENTATION 2019. [DOI: 10.3390/fermentation5020043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Koji, which is used for manufacturing Japanese traditional fermented foods, has long been safely used as a cosmetic product. Although its cosmetic effect has been empirically established, the underlying mechanism has not been reported. We and other groups have previously elucidated that koji contains glycosylceramides, including N-2′-hydroxyoctadecanoyl-1-O-β-d-glucosyl-9-methyl-4,8-sphingadienine and N-2′-hydroxyoctadecanoyl-1-O-β-d-galactosyl-9-methyl-4,8-sphingadienine. This led us to hypothesise that koji exerts its cosmetic effect by acting on the keratinocytes through glycosylceramides on the gene level. Therefore, in this study, we investigated the effects of glycosylceramides from various sources on gene expression in normal human epidermal keratinocytes. The results revealed that glycosylceramides purified from white koji and the white koji-producing non-pathogenic fungus Aspergillus luchuensis and A. oryzae increased the expression of occludin (OCLN, an epidermal tight junction protein) and ATP-binding cassette sub-family A member 12 (ABCA12, a cellular membrane transporter), albeit the effect was modest relative to that of ceramides. Indeed, ceramide was increased in the keratinocytes upon koji lipid extract addition. These results indicate that glycosylceramides, which are the major sphingolipids of most natural materials, have an effect of increasing ABCA12 and OCLN expression, and suggest that koji exerts its cosmetic effect by increasing ceramide and tight junctions via glycosylceramides.
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13
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Ferdouse J, Miyagawa M, Hirano M, Kitajima Y, Inaba S, Kitagaki H. A new method for determining the mycelial weight of the koji-mold Aspergillus oryzae by measuring its glycosylceramide content. J GEN APPL MICROBIOL 2019; 65:34-38. [PMID: 29925746 DOI: 10.2323/jgam.2018.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.
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Affiliation(s)
- Jannatul Ferdouse
- Department of Environmental Science, Faculty of Agriculture, Saga University.,Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University
| | - Miyuki Miyagawa
- Department of Environmental Science, Faculty of Agriculture, Saga University
| | - Mikako Hirano
- Department of Environmental Science, Faculty of Agriculture, Saga University
| | - Yuka Kitajima
- Department of Environmental Science, Faculty of Agriculture, Saga University
| | - Shigeki Inaba
- Department of Environmental Science, Faculty of Agriculture, Saga University
| | - Hiroshi Kitagaki
- Department of Environmental Science, Faculty of Agriculture, Saga University.,Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University
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14
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Hamajima H, Tanaka M, Miyagawa M, Sakamoto M, Nakamura T, Yanagita T, Nishimukai M, Mitsutake S, Nakayama J, Nagao K, Kitagaki H. Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice. Biosci Biotechnol Biochem 2018; 83:1514-1522. [PMID: 30595103 DOI: 10.1080/09168451.2018.1562877] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Koji, which is manufactured by proliferating non-pathogenic fungus Aspergillus oryzae on steamed rice, is the base for Japanese traditional fermented foods. We have revealed that koji and related Japanese fermented foods and drinks such as amazake, shio-koji, unfiltered sake and miso contain abundant glycosylceramide. Here, we report that feeding of koji glycosylceramide to obese mice alters the cholesterol metabolism . Liver cholesterol was significantly decreased in obese mice fed with koji glycosylceramide. We hypothesized that their liver cholesterol was decreased because it was converted to bile acids. Consistent with the hypothesis, many bile acids were increased in the cecum and feces of obese mice fed with koji glycosylceramide. Expressions of CYP7A1 and ABCG8 involved in the metabolism of cholesterol were significantly increased in the liver of mice fed with koji glycosylceramide. Therefore, it was considered that koji glycosylceramide affects the cholesterol metabolism in obese mice.
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Affiliation(s)
- Hiroshi Hamajima
- a Department of Environmental Science, Faculty of Agriculture , Saga University , Saga city , Japan
| | - Masaru Tanaka
- b Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School , Kyushu University , Fukuoka , Japan
| | - Miyuki Miyagawa
- a Department of Environmental Science, Faculty of Agriculture , Saga University , Saga city , Japan
| | - Mayuko Sakamoto
- a Department of Environmental Science, Faculty of Agriculture , Saga University , Saga city , Japan
| | - Tsuyoshi Nakamura
- c International College of Arts and Sciences , Fukuoka Women's University , Fukuoka , Japan
| | - Teruyoshi Yanagita
- d Faculty of Health and Nutrition Science , Nishikyushu University , Kanzaki , Japan
| | - Megumi Nishimukai
- e Department of Animal Science, Faculty of Agriculture , Iwate University , Morioka , Japan
| | - Susumu Mitsutake
- f Department of Applied Biological Sciences, Faculty of Agriculture , Saga University , Saga city , Japan
| | - Jiro Nakayama
- b Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School , Kyushu University , Fukuoka , Japan
| | - Koji Nagao
- f Department of Applied Biological Sciences, Faculty of Agriculture , Saga University , Saga city , Japan
| | - Hiroshi Kitagaki
- a Department of Environmental Science, Faculty of Agriculture , Saga University , Saga city , Japan
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15
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Jayakody LN, Liu JJ, Yun EJ, Turner TL, Oh EJ, Jin YS. Direct conversion of cellulose into ethanol and ethyl-β-d-glucoside via engineered Saccharomyces cerevisiae. Biotechnol Bioeng 2018; 115:2859-2868. [PMID: 30011361 DOI: 10.1002/bit.26799] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 06/02/2018] [Accepted: 07/02/2018] [Indexed: 12/13/2022]
Abstract
Simultaneous saccharification and fermentation (SSF) of cellulose via engineered Saccharomyces cerevisiae is a sustainable solution to valorize cellulose into fuels and chemicals. In this study, we demonstrate the feasibility of direct conversion of cellulose into ethanol and a biodegradable surfactant, ethyl-β-d-glucoside, via an engineered yeast strain (i.e., strain EJ2) expressing heterologous cellodextrin transporter (CDT-1) and intracellular β-glucosidase (GH1-1) originating from Neurospora crassa. We identified the formation of ethyl-β-d-glucoside in SSF of cellulose by the EJ2 strain owing to transglycosylation activity of GH1-1. The EJ2 strain coproduced 0.34 ± 0.03 g ethanol/g cellulose and 0.06 ± 0.00 g ethyl-β-d-glucoside/g cellulose at a rate of 0.30 ± 0.02 g·L-1 ·h-1 and 0.09 ± 01 g·L-1 ·h-1 , respectively, during the SSF of Avicel PH-101 cellulose, supplemented only with Celluclast 1.5 L. Herein, we report a possible coproduction of a value-added chemical (alkyl-glucosides) during SSF of cellulose exploiting the transglycosylation activity of GH1-1 in engineered S. cerevisiae. This coproduction could have a substantial effect on the overall technoeconomic feasibility of theSSF of cellulose.
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Affiliation(s)
- Lahiru N Jayakody
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois.,National Bioenergy Center, National Renewable Energy Laboratory, Golden, Colorado
| | - Jing-Jing Liu
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois
| | - Eun Ju Yun
- Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois
| | - Timothy Lee Turner
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Department of Microbiology-Immunology, Northwestern University Feinberg School of Medicine, Chicago, Illinois
| | - Eun Joong Oh
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Department of Chemical and Biological Engineering, University of Colorado Boulder, Boulder, Colorado
| | - Yong-Su Jin
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois.,Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois
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16
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Ferdouse J, Yamamoto Y, Taguchi S, Yoshizaki Y, Takamine K, Kitagaki H. Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast. PeerJ 2018; 6:e4768. [PMID: 29761062 PMCID: PMC5949206 DOI: 10.7717/peerj.4768] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Accepted: 04/24/2018] [Indexed: 12/17/2022] Open
Abstract
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances provided by koji enzymes for fermentation. However, the role of sphingolipids on the brewing characteristics of sake yeast has not been studied. In this study, we revealed that glycosylceramide, one of the sphingolipids abundant in koji, affects yeast fermentation. The addition of soy, A. oryzae, and Grifola frondosa glycosylceramide conferred a similar effect on the flavor profiles of sake yeast. In particular, the addition of A. oryzae and G. frondosa glycosylceramide were very similar in terms of the decreases in ethyl caprylate and ethyl 9-decenoate. The addition of soy glycosylceramide induced metabolic changes to sake yeast such as a decrease in glucose, increases in ethanol and glycerol and changes in several amino acids and organic acids concentrations. Tricarboxylic acid (TCA) cycle, pyruvate metabolism, starch and sucrose metabolism, and glycerolipid metabolism were overrepresented in the cultures incubated with sake yeast and soy glycosylceramide. This is the first study of the effect of glycosylceramide on the flavor and metabolic profile of sake yeast.
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Affiliation(s)
- Jannatul Ferdouse
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Yuki Yamamoto
- Department of Environmental Science, Faculty of Agriculture, Saga University, Saga, Japan
| | - Seiga Taguchi
- Department of Environmental Science, Faculty of Agriculture, Saga University, Saga, Japan
| | - Yumiko Yoshizaki
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Hiroshi Kitagaki
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Department of Environmental Science, Faculty of Agriculture, Saga University, Saga, Japan
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17
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Sugihara Y, Ikushima S, Miyake M, Kirisako T, Yada Y, Fujiwara D. Improvement of skin conditions by ingestion of Aspergillus kawachii (Koji) extract containing 14-dehydroergosterol in a randomized, double-blind, controlled trial. Clin Cosmet Investig Dermatol 2018; 11:115-124. [PMID: 29563825 PMCID: PMC5849931 DOI: 10.2147/ccid.s152979] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Purpose The present study examined the effect of ingestion of Koji extract containing 14-dehydroergosterol (14-DHE), prepared from Aspergillus kawachii NBRC4308, on improvement of skin conditions among healthy volunteers. Subjects and methods In a randomized, double-blind, placebo-controlled, parallel-group study, 70 healthy adult women who felt that their skin was dry ingested either a placebo dietary supplement or Koji extract (200 mg/day) supplement containing 0.1% 14-DHE for 12 weeks. Throughout the treatment period and for 4 weeks afterward, objective indicators - including moisture content of the stratum corneum, trans-epidermal water loss (TEWL), and skin wrinkles - were evaluated; in addition, the subjects answered a questionnaire on their skin conditions with ratings on a visual analog scale. Statistical analysis was conducted on the basis of differences from baseline scores. Results Compared with the placebo group, the Koji extract group showed significantly increased forearm moisture at 4, 8, and 16 weeks (p < 0.05 on unpaired t-test). The questionnaire survey showed a marked improvement in skin conditions, particularly crow's feet, in the Koji extract group versus the placebo group at 8 weeks (p < 0.05 by unpaired t-test). Furthermore, the Koji extract group showed a trend (p < 0.10) toward improvement in skin moisture (at 4 weeks), dryness around the eyes/mouth (at 4 weeks), and overall skin condition (at 8 weeks) versus the placebo group. Conclusion Ingestion of Koji extract containing 14-DHE was demonstrated to have positive effects toward improving skin conditions - in particular, on increasing skin moisture in the stratum corneum.
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Affiliation(s)
| | | | - Mika Miyake
- Research Laboratories for Health Science and Food Technologies
| | - Takayoshi Kirisako
- Central Laboratories for Key Technologies, Research and Development Division, Kirin Company, Limited, Yokohama
| | - Yukihiro Yada
- Doctorate Program in Human Biology, School of Integrative and Global Majors, University of Tsukuba, Tsukuba, Japan
| | - Daisuke Fujiwara
- Central Laboratories for Key Technologies, Research and Development Division, Kirin Company, Limited, Yokohama
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18
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Hamajima H, Matsunaga H, Fujikawa A, Sato T, Mitsutake S, Yanagita T, Nagao K, Nakayama J, Kitagaki H. Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic. SPRINGERPLUS 2016; 5:1321. [PMID: 27563516 PMCID: PMC4980852 DOI: 10.1186/s40064-016-2950-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Accepted: 07/29/2016] [Indexed: 01/16/2023]
Abstract
Background
The Japanese traditional cuisine, Washoku, considered to be responsible for increased longevity among the Japanese, comprises various foods fermented with the non-pathogenic fungus Aspergillus oryzae (koji). We have recently revealed that koji contains an abundant amount of glycosylceramide. Intestinal microbes have significant effect on health. However, the effects of koji glycosylceramide on intestinal microbes have not been studied. Materials and methods Glycosylceramide was extracted and purified from koji. C57BL/6N mice were fed a diet containing 1 % purified koji glycosylceramide for 1 week. Nutritional parameters and faecal lipid constituents were analyzed. The intestinal microbial flora of mice on this diet was investigated. Results Ingested koji glycosylceramide was neither digested by intestinal enzymes nor was it detected in the faeces, suggesting that koji glycosylceramide was digested by the intestinal microbial flora. Intestinal microbial flora that digested koji glycosylceramide had an increased ratio of Blautia coccoides. Stimulation of B. coccoides growth by pure koji glycosylceramide was confirmed in vitro. Conclusions Koji functions as a prebiotic for B. coccoides through glycosylceramide. Since there are many reports of the effects of B. coccoides on health, an increase in intestinal B. coccoides by koji glycosylceramide might be the connection between Japanese cuisine, intestinal microbial flora, and longevity.
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Affiliation(s)
- Hiroshi Hamajima
- Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Haruka Matsunaga
- Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Ayami Fujikawa
- Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Tomoya Sato
- Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Susumu Mitsutake
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Teruyoshi Yanagita
- Faculty of Health and Nutrition Science, Nishikyushu University, Ozaki, Kanzaki-cho, Kanzaki City, Saga Japan
| | - Koji Nagao
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
| | - Jiro Nakayama
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Hakozaki, Higashi-ku, Fukuoka, Japan
| | - Hiroshi Kitagaki
- Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan
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19
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Glucosylceramide Administration as a Vaccination Strategy in Mouse Models of Cryptococcosis. PLoS One 2016; 11:e0153853. [PMID: 27082428 PMCID: PMC4833283 DOI: 10.1371/journal.pone.0153853] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Accepted: 04/05/2016] [Indexed: 01/05/2023] Open
Abstract
Cryptococcus neoformans is an opportunistic fungal pathogen and the causative agent of the disease cryptococcosis. Cryptococcosis is initiated as a pulmonary infection and in conditions of immune deficiency disseminates to the blood stream and central nervous system, resulting in life-threatening meningoencephalitis. A number of studies have focused on the development of a vaccine against Cryptococcus, primarily utilizing protein-conjugated components of the Cryptococcus polysaccharide capsule as antigen. However, there is currently no vaccine against Cryptococcus in the clinic. Previous studies have shown that the glycosphingolipid, glucosylceramide (GlcCer), is a virulence factor in C. neoformans and antibodies against this lipid inhibit fungal growth and cell division. In the present study, we have investigated the possibility of using GlcCer as a therapeutic agent against C. neoformans infections in mouse models of cryptococcosis. GlcCer purified from a non-pathogenic fungus, Candida utilis, was administered intraperitoneally, prior to infecting mice with a lethal dose of C. neoformans. GlcCer administration prevented the dissemination of C. neoformans from the lungs to the brain and led to 60% mouse survival. GlcCer administration did not cause hepatic injury and elicited an anti-GlcCer antibody response, which was observed independent of the route of administration and the strains of mouse. Taken together, our results suggest that fungal GlcCer can protect mice against lethal doses of C. neoformans infection and can provide a viable vaccination strategy against Cryptococcus.
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20
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Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus. FERMENTATION-BASEL 2016. [DOI: 10.3390/fermentation2010002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Canela N, Herrero P, Mariné S, Nadal P, Ras MR, Rodríguez MÁ, Arola L. Analytical methods in sphingolipidomics: Quantitative and profiling approaches in food analysis. J Chromatogr A 2015; 1428:16-38. [PMID: 26275862 DOI: 10.1016/j.chroma.2015.07.110] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Revised: 07/27/2015] [Accepted: 07/31/2015] [Indexed: 02/07/2023]
Abstract
In recent years, sphingolipidomics has emerged as an interesting omic science that encompasses the study of the full sphingolipidome characterization, content, structure and activity in cells, tissues or organisms. Like other omics, it has the potential to impact biomarker discovery, drug development and systems biology knowledge. Concretely, dietary food sphingolipids have gained considerable importance due to their extensively reported bioactivity. Because of the complexity of this lipid family and their diversity among foods, powerful analytical methodologies are needed for their study. The analytical tools developed in the past have been improved with the enormous advances made in recent years in mass spectrometry (MS) and chromatography, which allow the convenient and sensitive identification and quantitation of sphingolipid classes and form the basis of current sphingolipidomics methodologies. In addition, novel hyphenated nuclear magnetic resonance (NMR) strategies, new ionization strategies, and MS imaging are outlined as promising technologies to shape the future of sphingolipid analyses. This review traces the analytical methods of sphingolipidomics in food analysis concerning sample extraction, chromatographic separation, the identification and quantification of sphingolipids by MS and their structural elucidation by NMR.
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Affiliation(s)
- Núria Canela
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain
| | - Pol Herrero
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain
| | - Sílvia Mariné
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain
| | - Pedro Nadal
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain
| | - Maria Rosa Ras
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain
| | | | - Lluís Arola
- Centre for Omic Sciences, Universitat Rovira i Virgili (COS-URV), Spain.
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22
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Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation. Appl Environ Microbiol 2015; 81:3688-98. [PMID: 25795678 DOI: 10.1128/aem.00454-15] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Accepted: 03/16/2015] [Indexed: 01/01/2023] Open
Abstract
In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation.
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Takahashi K, Izumi K, Nakahata E, Hirata M, Sawada K, Tsuge K, Nagao K, Kitagaki H. Quantitation and structural determination of glucosylceramides contained in sake lees. J Oleo Sci 2014; 63:15-23. [PMID: 24389795 DOI: 10.5650/jos.ess13086] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sake lees are solid parts filtered from the mash of sake, the traditional rice wine of Japan, which is brewed with Aspergillus oryzae and Saccharomyces cerevisiae. The moisture-holding activity of sake lees has long been recognized in Japan. However, the constituent responsible for this activity has not been elucidated. In this study, we first determined the structure of the glucosylceramides contained in sake lees. The glucosylceramides contained in sake lees were N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-9-methyl-4,8-sphingadienine (d19:2/C18:0h), N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C18:0h), N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C20:0h) and N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C22:0h), which corresponded to those of A. oryzae and rice. The glucosylceramide produced by A. oryzae constituted the most abundant species (43% of the total glucosylceramide) in the sake lees. These results will be of value in the utilization of sake lees for cosmetics and functional foods.
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24
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Tani Y, Amaishi Y, Funatsu T, Ito M, Itonori S, Hata Y, Ashida H, Yamamoto K. Structural analysis of cerebrosides from Aspergillus fungi: the existence of galactosylceramide in A. oryzae. Biotechnol Lett 2014; 36:2507-13. [PMID: 25129050 DOI: 10.1007/s10529-014-1631-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 08/06/2014] [Indexed: 11/27/2022]
Abstract
Glucosylceramide and galactosylceramide were detected in three Aspergillus species: Aspergillus oryzae, Aspergillus sojae and Aspergillus. awamori, using borate-coated TLC. The cerebrosides from A. oryzae were further purified by ion exchange and iatrobeads column chromatographies with or without borate, and determined the composition of sugar, fatty acid and sphingoid base by GC/MS, MALDI-TOF/MS and (1)H-NMR. We identified them as β-glucosylceramide and β-galactosylceramide. The ceramide moiety of both cerebrosides consisted mainly of 2-hydroxystearic acid and either 9-methyl-octadeca-4, 8-sphingadienine or octadeca-4, 8-sphingadienine. To our knowledge, this is the first study to provide evidence for the presence of β-galactosylceramide in A. oryzae.
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Affiliation(s)
- Yasushi Tani
- Graduate School of Biostudies, Kyoto University, Oiwake-cho, Sakyo-ku, Kyoto, 606-8502, Japan
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Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function. Appl Environ Microbiol 2013; 80:1002-12. [PMID: 24271183 DOI: 10.1128/aem.03130-13] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2 production and final ethanol concentration generated by the atg32Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.
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