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Kim MJ, Park S, Lee RS, et al. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72doi: 10.5851/kosfa.2014.34.1.65.
Kim, M. J., Park, S., Lee, R. S., Lim, S. D., Kim, H. J., & Lee, M. K. (2014). Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean journal for food science of animal resources, 34(1), 65-72. https://doi.org/10.5851/kosfa.2014.34.1.65
Kim, Min-Jeong, et al. "Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy." Korean journal for food science of animal resources vol. 34,1 (2014): 65-72. doi: https://doi.org/10.5851/kosfa.2014.34.1.65
Kim MJ, Park S, Lee RS, Lim SD, Kim HJ, Lee MK. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72. doi: 10.5851/kosfa.2014.34.1.65. Epub 2014 Feb 28. PMID: 26760747; PMCID: PMC4597818.
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Korean J Food Sci Anim Resour. 2014;34(1):65-72. doi: 10.5851/kosfa.2014.34.1.65. Epub 2014 Feb 28.

Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy.

Korean journal for food science of animal resources

Min-Jeong Kim, Sunhyun Park, Ran-Sook Lee, Sang-Dong Lim, Hyo Jin Kim, Myung-Ki Lee

Affiliations

  1. Korea Food Research Institute, Seongnam 463-746, Korea.

PMID: 26760747 PMCID: PMC4597818 DOI: 10.5851/kosfa.2014.34.1.65

Abstract

This study is executed to develop probiotics which produce S-adenosyl-L-methionine (SAM), a methyl group donor of the 5-methyltetrahydrofolate methylation reaction within the animal cell. SAM is an essential substance for the synthesis, activation, and metabolism of hormones, neurotransmitters, nucleic acids, phospholipids, and cell membranes of animals. The SAM is also known as a nutritional supplement to improve brain functions of the human. In this study, the SAM-producing strains are identified in 18 types of salted fish, and then, the strains with excellent SAM productions are being identified, with 1 strain in the Enterococcus genus and 9 strains in the Bacillus genus. Strains with a large amount of SAM production include the lactic acid bacteria such as En. faecium and En. durans, En. sanguinicola, as well as various strains in the Bacil-lus genus. The SAM-overproducing strains show antibacterial activities with certain harmful microbes in addition to the weak acid resistances and strong bile resistances, indicating characteristics of probiotics. It is possible that the jeotgal-originated beneficial strains with overproducing SAM can be commercially utilized in order to manufacture SAM enriched foods.

Keywords: S-adenosyl-L-methionine; fermented salted seafood probiotics; jeotgal

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