Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium, Lactobacillus brevis OPK-3

Park, Ki-Bum; Oh, Suk‐Heung

doi:10.1016/j.biortech.2006.01.004

Cited by 118 publications

(84 citation statements)

References 16 publications

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“…GABA would then be exported into the extracellular environment, thereby contributing to alkalinization (for a review see reference 5). The partial GAD sequences found in this study could facilitate further studies of gene expression (42).…”

Section: Discussionmentioning

confidence: 88%

“…Other reports also showed the synthesis of GABA by primary starters such as L. lactis, S. thermophilus, and L. delbrueckii subsp. bulgaricus (17,(32)(33)(34) and nonstarter lactic acid bacteria such as L. plantarum, L. paracasei, and L. brevis (17,27,42). Strains of L. plantarum and L. paracasei corresponded to the major part of the GABA-producing isolates from the 22 Italian cheese varieties.…”

Section: Discussionmentioning

confidence: 99%

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Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Siragusa

Angelis

Cagno

et al. 2007

Appl Environ Microbiol

387

288

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The concentrations of ␥-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg ؊1 . Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing of the 16S rRNA gene. Twelve species were found. Lactobacillus paracasei PF6, Lactobacillus delbrueckii subsp. bulgaricus PR1, Lactococcus lactis PU1, Lactobacillus plantarum C48, and Lactobacillus brevis PM17 were the best GABA-producing strains during fermentation of reconstituted skimmed milk. Except for L. plantarum C48, all these strains were isolated from cheeses with the highest concentrations of GABA. A core fragment of glutamate decarboxylase (GAD) DNA was isolated from L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48 by using primers based on two highly conserved regions of GAD. A PCR product of ca. 540 bp was found for all the strains. The amino acid sequences deduced from nucleotide sequence analysis showed 98, 99, 90, and 85% identity to GadB of L. plantarum WCFS1 for L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48, respectively. Except for L. lactis PU1, the three lactobacillus strains survived and synthesized GABA under simulated gastrointestinal conditions. The findings of this study provide a potential basis for exploiting selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA.

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Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Siragusa

Angelis

Cagno

et al. 2007

Appl Environ Microbiol

387

288

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show abstract

“…brevis and then determined its biochemical characteristics. Park and Oh 19) reported the cloning and sequencing of the GAD gene from a newly isolated Lb. brevis.…”

mentioning

confidence: 99%

Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer,Lactobacillus paracasei

Komatsuzaki

Nakamura

Kojima

et al. 2008

Bioscience, Biotechnology, and Biochemistry

145

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“…A previous report by Yokoyama et al (2002) has enlightened the use of L. brevis for the production of γ-aminobutyric acid from the residue of alcohol distillery. A study has reported the cloning and expression of GAD from L. brevis OPK-3 in E. coli (Park & Oh, 2007), but the enzyme was unstable. The GAD produced by L. brevis was biochemically well characterized previously (Hiraga et al, 2008).…”

Section: Bacterial Identificationmentioning

confidence: 99%

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

Woraharn¹,

Lailerd²,

Sivamaruthi³

et al. 2014

Food Sci. Technol (Campinas)

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L-glutaminase and glutamic acid decarboxylase (GAD) catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and select L-glutaminase, and GAD producing lactic acid bacteria (LAB). A total of 338 LAB were isolated from fermented meat, fermented fish, fermented soya bean, fermented vegetables and fruits. Among 338 isolates, 22 and 237 LAB has been found to be positive for L-glutaminase and GAD, respectively. We found that 30 days of incubation at 35 ºC and pH 6.0 was the optimum condition for glutaminase activity by G507/1. G254/2 was found to be the best for GAD activity with the optimum condition of pH 6.5, temperature 40 ºC and ten days of incubation. These LAB strains, G507/1 and G254/2, were identified as close relative of Lactobacillus brevis ATCC 14869 and Lactobacillus fermentum NBRC 3956, respectively by 16S rRNA sequencing. Further, improvements in up-stream of the fermentation process with these LAB strains are currently under development.Keywords: L-glutaminase; glutamic acid decarboxylase; lactic acid bacteria and 16S rRNA sequencing.Practical Application: LABs based safe starter culture for the fermentation of mushroom to produce high GABA.

show abstract

Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium, Lactobacillus brevis OPK-3

Cited by 118 publications

References 16 publications

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer,Lactobacillus paracasei

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

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