<i>N</i>-acetylsucrosamine Utilization by <i>Bifidobacterium longum</i> Strain No. 14-2

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  • <i>Bifidobacterium longum</i> Strain No.14-2による<i>N</i>-acetylsucrosamineの資化性
  • N-acetylsucrosamine Utilization by Bifidobacterium longum Strain No. 14-2

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Abstract

<p>　Utilization of a newly synthesized disaccharide, N-acetylsucrosamine (SucNAc; Fruβ2-1αGlcNAc), by bifidobacteria was studied by culturing bifidobacteria in SucNAc-containing GAM (40) broth and monitoring growth over time. Three bifidobacteria strains that demonstrated higher growth in SucNAc-containing culture medium compared to growth in standard GAM (40) culture medium were investigated in more detail. The growth characteristics of one of these strains, Bifidobacterium longum strain No. 14-2, was studied using semi-synthetic medium containing both glucose (0.12% w/v) and SucNAc (0.5% w/v). This strain stopped growing after 12 hours of incubation (Growth Phase 1), following glucose depletion and before any SucNAc was utilized. After 36 to 48 hours incubation, Growth Phase 2 began, with SucNAc consumption and hydrolysis (diauxic growth). Although this strain cannot utilize SucNAc on its own, it could utilize SucNAc in the presence of glucose.</p><p>　Cell-free extracts were prepared after culturing Bif. longum strain No. 14-2 with i) a single carbon source (either glucose or sucrose), and ii) a mixed medium of glucose and SucNAc. Analysis of the hydrolyzing activity of the cell-free extract towards various sugars (disaccharides and oligosaccharides) found no hydrolyzing activity when glucose or sucrose was used as the single carbon source. In contrast, when grown in the presence of both glucose and SucNAc, the cell-free extract showed a wide range of hydrolyzing activity towards disaccharides and oligosaccharides, including the newly synthesized SucNAc.</p><p>　Elucidating the mechanism underlying this utilization is important for understanding the diverse sugar-utilization abilities of bifidobacteria.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 43 (4), 179-186, 2017

    Japan Association of Food Preservation Scientists

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