• Journal of Microbiology and Biotechnology
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• v.18 no.4
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• pp.704-710
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• 2008

Glutamate availability in the argF-argR-proB${\Delta}$ strain of Corynebacterium glutamicum was increased by addition of glutamate to the cell or inactivation of the phosphoenolpyruvate carboxykinase activity and simultaneous overexpression of the pyruvate carboxylase activity to assess its effect on L-ornithine production. When glutamate was increased in an L-ornithine-producing strain, the production of L-ornithine was not changed. This unexpected result indicated that the intracellular concentration and supply of glutamate is not a rate-limiting step for the L-ornithine production in an L-ornithine-producing strain of C. glutamicum. In contrast, overexpression of the L-ornithine biosynthesis genes (argCJBD) resulted in approximately 30% increase of L-ornithine production, from 12.73 to 16.49 mg/g (dry cell weight). These results implied that downstream reactions converting glutamate to L-ornithine, but not the availability of glutamate, is the rate-limiting step for elevating L-ornithine production in the argF-argR-proB${\Delta}$ strain of C. glutamicum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1264-1269
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• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.327-332
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• 1999

A highly productive fed-batch fermentation process was developed for the production of L-ornithine by using a new stabilized strain, Breviabcterium ketoglutamicum BK52. Fed-batch cultures with a continuous feeding of the complex medium were conducted on various operating conditions. The optimal concentration of phosphate in the complex medium was 2.1g/L. The optimal feeding rate of L-arginine was 0.028g/L/hr. The optimal feeding point of the complex medium was determined to be at 40 OD of the cell mass. The final L-ornithine concentrations within 64hrs of cultivation in 5 and 50 liter fermenters were 73g/L and 71g/L, respectively. The maximum overall L-ornithine productivity was 1.14g/L/hr which was about 2 times higher than that of the conventional fed-batch culture with intermittent feeding. The overall productivity of the fermentation system is remarkably improved by employing the optimized conditions, and it offers a significant potential for industrial application.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.292-297
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• 1999

Overproduction of L-ornithine by mutant strains isolated from Brevibacterium detoglutamicum BK1046 was investigated. The strain was a L-ornithine auxotroph and exhibited culture instability during fermentation. Through a sequential screening effort, a highly stable strain with lless revertant formation was finally selected and designated B. ketoglutamicum BK52 (KCTC0141BP). It prouduced L-ornithine at a high concentration (above 9 g/L) independent of subculture or cultivation time, and also had a very low tendency of revertant formation. In a long-term storage, this strain maintained its cell stability and productivity of L-ornithine to a reasonable range.

• Journal of Microbiology and Biotechnology
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• v.4 no.2
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• pp.95-101
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• 1994

The effects of glycine on cell growth and L-omithine production were investigated in shake-flask and jar fermentor cultures of a citrulline auxotrophic mutant, Brevibacterium ketoglutamicum BK 1046. In the shake-flask culture, the optimal concentration of glycine for L-ornithine production was found to be 20 g/l. In the jar fermentor culture with the glycine at an initial concentration of 20 g/l, L-ornithine production increased by 28%, compared to that of the culture with no glycine added. 37 g/l of L-ornithine was produced when additional feeding of glycine (5 g/l) was made. This was a significant improvement in L-ornithine production compared to that (ca. 24 g/l) of the corresponding batch culture conducted without glycine. According to the stoichiometric analysis with the batch fermentation results, the experimental and theoretical L-ornithine yields based on the glucose consumption were 0.24 and 0.59, respectively. This indicates that the performance of L-ornithine fermentation can further be improved by the supplementation of glycine and the development of a mutant strain possessing a higher growth yield.

• Journal of Veterinary Clinics
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• v.2 no.1
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• pp.105-114
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• 1985

The optimal conditions for the evaluation of serum ornithine carbamyltransferase activity, based on the do-termination of citrulline formed during the enzymatic reaction, were investigated and the serum ornithine carbamyltransferase activity of cattle were surveyed. Barbital-acetate buffer(70m moles/L, pH 7.0 at $37^{\circ}C$) were usea for the entire experiment. The results were as follows. 1. When the concentration of $H_2SO_4$ in color reagent exceeds 3.0 m1/100m1 the serum protein precipitated and absorbance increased. 2. The concentrations of antipyrine and diacetylmonoxime required for maximal color formation were 1g/L and 5g/L, respectively. 3. The absorbance was maximal when the reaction mixture was boiled for 25 minutes. 4. The chromogen were stable for at least 60 minutes under loon lighting condition, but decolorized rapidly under direct sunlight. 5. The minimal concentration of urease solution(Sigma Chemical Co., Type III) required for elimination of serum urea was 0, 6mg/ml. 6. When the concentration of L-ornithine solution increased up to 22m moles/L, the ornithine carbamyltransferase activity was not inhibited by zwitterion of ornithine. 7. In accordance with the increase of carbamylphosphate concentration the ornithine carbamyltransferase activity increased and the nonenzymatic citrulline production also increased slightly. 8. The standard curve of citrulline revealed linear pattern within the range of this experiment (0.1~4.0m moles/L). 9. The ornithine carbamyltransferase activities of normal cattle investigated in this laboratory were 6.85$\pm$4.38U/L (mean$\pm$SD) in cows and 2.89$\pm$2.50U/L in bulls. The range of the activities were 0.39～29.12U/L in cows and 0.06~17.34U/L in bulls.

• Journal of Microbiology and Biotechnology
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• v.2 no.2
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• pp.102-107
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• 1992

For the purpose of producing L-ornithine by microbial fermentation, mutant strains were developed from glutamate-producing bacteria by mutagenesis using N-methyl-N'-nitro-N-nitrosoguanidine (NTG) and UV irradiation. Brevibacterium ketoglutamicum BK1046, a L-citrulline auxotroph which is also resistant to arginine hydroxamate (Arghx), was isolated and selected as the best producer of L-ornithine. This strain was capable of producing L-ornithine at a concentration of 24 g/l after 69 hours of cultivation in the 21 jar fermentor. The optimum supplementary level of L-arginine, a substitute for L-citrulline, was found to be about 0.2 g/l in the shake-flask fermentation.

• Biotechnology and Bioprocess Engineering:BBE
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• v.1 no.1
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• pp.41-45
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• 1996

Effects of yeast extract and ammonium sulfate were investigated on the production of L-or-nithine by an arginine auxotroph, Brevibacterium ketoglutamicum in flask and batch cultures. Yeast extract as an arginine source and ammonium sulfate as an inorganic nitrogen source had significant effects on L-ornithine production and cell growth. L-ornithine production was repressed by the excessive addition of arginine. Reversion of auxotrophic cells to the wild type was observed when the initial yeast extract concenfration was too low. There existed optimum concentrations of yeast extract and ammonium sulfate for L-or-nithine production. The effects of yeast extract and ammonium sulfate concentrations of the Leudeking-Piret model parameters were examined to analyze the relationship between cell growth and L-ornithine production.

• Microbiology and Biotechnology Letters
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• v.26 no.2
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• pp.167-172
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• 1998

In batch cultures of Brevibacterium ketoglutamicum for the L-ornithine production in which the pH and dissolved oxygen concentration were regulated constant, the profiles of redox potential were observed in parallel with the profiles of state variables such as cell, glucose, and ornithine concentrations. It was found that the redox potential had a close relationship with cell concentration and was also affected by ornithine concentration. The effects of ornithine and glucose on redox potential were examined in a separate series of experiments. Based on the experimental results, a correlation of redox potential to glucose, cell and ornithine concentrations has been proposed. The proposed correlation can be used for on-line estimation of ornithine concentration from on-line data of redox potential, glucose concentration, and cell concentration.

• Journal of Microbiology and Biotechnology
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• v.20 no.1
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• pp.127-131
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• 2010

In this study, Corynebacterium glutamicum and its derived mutants were used to demonstrate the relationship between proline, glutamate, and ornithine. The maximum ornithine production was shown in the culture medium (3,295.0 mg/l) when the cells were cultured with 20 mM proline, and was 15.5 times higher than in the presence of 1 mM proline. However, glutamate, which is known as an intermediate in the process of converting proline to ornithine, did not have any positive effect on ornithine production. This suggests that the conversion of proline to ornithine through glutamate, is not possible in C. glutamicum. Comparative analysis between the wild-type strain, SJC 8043 ($argF^-$, $argR^-$), and SJC 8064 ($argF^-$, $argR^-$, and $ocd^-$), showed that C glutamicum could regulate ornithine production by ornithine cyclodeaminase (Ocd) under proline-supplemented conditions. Therefore, proline directly caused an increase in the endogenous level of ornithine by Ocd, which would be a primary metabolite in the ornithine biosynthesis pathway.