• 한국미생물·생명공학회지
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• 제19권6호
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• pp.588-591
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• 1991

S-adenosyl-L-methionine(SAM)은 생체 메칠화 반응에 긴요한 기질이다. 이 논문은 효모 발효에 의한 SAM의 실험실 규모 생산의 최적조건을 다시 검토한 것이다. 발효 배지는 메치오닌을 첨가했으며 배양조건들을 재조절하였다. 분리과정은 추출, 앙금 및 크로마토그래피를 포함한 다섯단계로 이루어졌다. 이 향상된 과정은 원래 방법보다 비교적 높은 생산 수득률로 생활성 있는 SAM을 4일 이내에 제공해준다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.184-187
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• 2008

S-Adenosyl-L-methionine (SAM) is an important metabolic intermediate in living organisms and participates in many reactions as a methyl group donor. SAM has been used as a dietary supplement and is proposed to have beneficial effects on the liver and brain. The aim of this study was to find lactic acid bacteria with high SAM-producing ability to be used as SAM enhancing probiotics. We used high performance liquid chromatography (HPLC) to quantify the amount of SAM produced, and found that Bifidobacterium bifidum BGN4 produced a significantly higher amount of SAM than other Bifidobacterium or Lactobacillus strains. The effect of various carbon and nitrogen sources on SAM production was examined. This study confirmed that Bifidobacterium may be utilized as a source of SAM in the functional food industry.

• Journal of Applied Biological Chemistry
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• 제50권4호
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• pp.288-292
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• 2007

• Journal of Microbiology and Biotechnology
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• 제16권7호
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• pp.1154-1157
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• 2006

It is known that overexpression of S-adenosyl-L-methionine (SAM) synthetase or exogenous addition of SAM enhances the production of actinorhodin, one of pigmented antibiotics found from Streptomyces coelicolor. In order to discover a novel compound as a signal molecule to produce actinorhodin instead of SAM, several compounds were synthesized based on the relationships between structures of the SAM analogues and their actinorhodin productivities. Of these, a few compounds showed better productivities of actinorhodin than SAM.

• 한국축산식품학회지
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• 제34권1호
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• pp.65-72
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• 2014

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 Bacillus 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.

• Food Science and Biotechnology
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• 제17권4호
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• 생명과학회지
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• 제21권1호
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• pp.96-101
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• 2011

ATP와 L-methionine으로부터 SAM synthetase (MetK)에 의해 생합성 되는 S-adenosylmethionine (SAM)은 세포내 메틸화에 필요한 메틸기를 제공하는 중심적인 공급체의 역할을 할뿐만 아니라 방선균에서는 일차 및 이차대사산물의 생산 조절에 관여하고 있다는 사실이 밝혀졌다. 이에 논 연구에서는 산업적으로 매우 중요한 항진균성 항생물질인 natamycin을 생산하는 S. natalensis로부터 SAM synthetase 코드하는 metK 유전자를 클로닝하고 동정하였다. S. natalensis에서 클로닝된 metK는 1,209 bp의 염기를 가진 유전자로써 아미노산서열에서 S. pristinaespiralis ATCC 25486과 S. peucetius ATCC 27952의 MetK와 96%, S. violaceusniger Tu 4113과 95% 일치하는 매우 높은 상동성을 보였다. 또 pSET152ET 벡터를 이용해 구축한 metK 고발현용 재조합 플라스미드 pCD1를 S. lividans TK24의 genomic DNA에 도입하여 actinorhodin 생산 유도를 시도해 본 결과 R5 고체배지에서 pCD1이 도입되지 않은 균주에서는 actinorhodin 생산을 전혀 확인할 수 없었지만 pCD1이 도입된 형질전환체에서는 actinorhodin 생산이 강하게 유도되었으며 R4 액체배지에서는 actinorhodin 생산량이 10배 증가되었다. 따라서 본 연구를 통해 클로닝된 S. natalensis 유래 metK 유전자는 방선균에서 이차대사산물의 생산을 유도할 수 있음을 확인할 수 있었다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1025-1031
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• 2008

S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed. Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.

• 한국식품과학회지
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• 제41권4호
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• pp.417-422
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• 2009

본 연구에서는 발효기간 중 SAM생성량 증진 김치의 최적조건을 개발하기 위해 배추김치의 재료별 및 제조법에 따른 발효기간 중의 SAM함량 변화를 측정하였다. 발효가 진행됨에 따라 모든 김치군의 pH는 발효초기에는 급격히 감소하다가 후기에는 pH 4.2-4.3로 비슷하게 나타났다. 산도는 pH와 비슷한 경향을 보이면서 발효초기에는 급격히 감소하다가 후기에는 서서히 증가하는 경향을 보였다. SAM함량은 가장 기본적인 재료로만 제조한 표준(A)김치가 가장 낮게 나타났고, SAM이 검출되는 원부재료 SAM함량이 많은 김치가 SAM함량도 높게 나타났다. 모든 김치군 중 I김치가 가장 높은 SAM함량을 나타냈으며, 김치별 SAM 함량이 가장 높은 발효시점은 pH가 4.3-5.3사이와 산도는 0.5-1.0%일 때 나타났다. 따라서 이를 바탕으로 본 연구결과 SAM함량이 높은 김치를 제조하기 위해서는 발효기간은 9-12일째와 pH 4.3-5.3, 산도 0.5-1.0%일 때와 고춧가루 함량 및 SAM 함량이 높은 젓갈류, 다양한 재료들의 배합비율이 높은 I김치와 같은 양념 배합비와 제조방법이 김치의 SAM생성량을 높이는 것으로 판단되었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVII)
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• pp.301-304
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• 2005

S-Adenosyl-L-Methionine(SAM) has an important role for DNA methylation and cell signaling. SAM was synthesized from methionine and ATP by SAM synthetase and play an pivotal function in the primary and secondary metabolism of cells. Recent studies have revealed in the effect of SAM in case of morphological differentiation in both eukaryotes and prokaryotes. We isolated SAM gene from Saccharomyces cerevisiae and cloned it into expression vector for E. coli respectively. An 1.15 kb SAM-s gene fragment was isolated by Low-strigency PCR using ORF primer. By the analysed primary sequence deduced from DNA sequence, this gene included conserved domains similar with other well-known SAM synthetase. First of all, SAM synthetase gene cloned pGEM-T vector and subcloned into histidine tagging system to purify the expressed protein using metal chelating resin. Typical characteristic analysis of this enzyme is underway.