2026-07-16 ミュンヘン大学（LMU）
＜関連情報＞
- https://www.lmu.de/en/newsroom/news-overview/news/roasted-and-browned-how-gut-bacteria-break-down-heated-foods-145a8a30.html
- https://www.sciencedirect.com/science/article/pii/S0308814626023940
腸内細菌におけるNε-修飾リジン誘導体に対する地下脱炭酸酵素活性の解明 Deciphering underground decarboxylase activity towards Nε-modified lysine derivatives in enterobacteria
Erica F. Aveta, Patroklos Vougioukas, Fei Qi, Judith Mehler, Kim Ina Behringer, Nicola Gericke, Marlene Walczak, Alexander P. Vallejo-Janeta, Thomas Blank, Michael Hellwig, Jürgen Lassak
Food Chemistry Available online: 29 June 2026
DOI:https://doi.org/10.1016/j.foodchem.2026.150234
Abstract
Thermal food processing generates diverse compounds interacting with the gut microbiota. Despite their abundance, the microbial turnover of diet-borne Nε-modified lysine derivatives remains largely unexplored. We demonstrate that the enterobacterial ornithine decarboxylase SpeC degrades the prevalent advanced glycation end product Nε-carboxymethyllysine (CML) to carboxymethylcadaverine via an underground activity (∼4 molecules/enzyme/min). This promiscuity extends to additional Nε–modified lysine derivatives – namely formylated (FmL), monomethylated (MML) and dimethylated (DML) lysine – yielding previously unknown biogenic amines (mono- and dimethylcadaverine, formylcadaverine). Functionally, SpeC enables Escherichia coli to utilize CML as a sole nitrogen source. In specific strains, this metabolism reinforces pH-stress responses, supporting survival under mild acidic conditions typical for the colon. Furthermore, SpeC orthologs are widespread across human gut genomes, correlating with geography, diet, and disease. Together, these findings suggest a potential diet-microbiome communication axis, linking the intake of modified dietary chemicals to microbial physiology and hypothesized host impacts.
