HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >

Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp.

This item is licensed under:Creative Commons Attribution 4.0 International

Files in This Item:
s13568-017-0395-0.pdf5.1 MBPDFView/Open
Please use this identifier to cite or link to this item:

Title: Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp.
Authors: Ikeda, Aki Browse this author
Kim, Dongyeop Browse this author
Hashidoko, Yasuyuki Browse this author →KAKEN DB
Keywords: Sporulation-inducing factor
Soybean curd residue
Bacillus amyloliquefaciens
Bacillus megaterium
Diacetone acrylamide
Issue Date: 23-May-2017
Publisher: Springer
Journal Title: AMB express
Volume: 7
Issue: 1
Start Page: 101
Publisher DOI: 10.1186/s13568-017-0395-0
PMID: 28545259
Abstract: Under bioassay-guided investigation, a sporulation-inducing factor (SIF) toward Bacillus spp. was searched for in methanol (MeOH) extracts of soybean curd residues, and diacetonamine (1) was identified as the active compound. SIF was first isolated as a monoacetylated derivative (2, 4.1 mg from 655 g soybean curd residues), and its chemical structure was elucidated by field desorption mass spectrometry, electron ionization mass spectrometry, and nuclear magnetic resonance (NMR) analyses. After 48-h incubation, 40 mu M diacetonamine hydrochloride (1b) exhibited sporulation-inducing activity with 35% sporulation frequency toward a Bacillus amyloliquefaciens wild-type strain (AHU 2170), whereas 40 mu M diacetone acrylamide (3) showed 99% sporulation induction, which was much higher than that of 1b. Although Bacillus megaterium NBRC 15308 was sporulated by the treatment with 400 mu M 1b with 36 and 70% sporulation frequency after 72-and 96-h incubation respectively, 3 at the same concentration showed only 2% sporulation after 72-h incubation. Hence, diacetonamine (1) was characterized as a genuine SIF from soybean curd residues, but it was uncertain whether 1 is a natural product or an artifact. Spores of B. amyloliquefaciens induced by 1b survived after treatment with heating at 95 degrees C for 10 min, also suggesting that 1 is genuine SIF in soybean curd residue. As sporulation induction is likely linked to activation of antibiotic production in some spore-forming Firmicutes bacteria, compound 1 would be a possible chemical tool to develop an effective fermentation technology in Bacillus species.
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 橋床 泰之

Export metadata:

OAI-PMH ( junii2 , jpcoar_1.0 )

MathJax is now OFF:


 - Hokkaido University