Efficient bioconversion of <scp>l</scp>-glutamate to γ-aminobutyric acid by <i>Lactobacillus brevis</i> resting cells

Shi, Xiufeng; Chang, Chuanyou; Ma, Shenxi; Cheng, Yi-bing; Zhang, Jun; Gao, Qiang

doi:10.1007/s10295-016-1777-z

Cited by 39 publications

(34 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, it was previously reported that GABA can be increased by soaking, germination of the soybean [6,10]. In particular, several microorganisms generally recognized as safe including lactic acid bacteria (LAB) such as Lactobacillus brevis [11][12][13][14][15], Lactobacillus paracasei [16], and Enterococcus raffinosus [17] have been widely studied and applied in GABA production over the last few years. Interestingly, GA is used to produce GABA, which is contained in most soybeans.…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

et al. 2018

View full text Add to dashboard Cite

This study evaluated the changes in c-aminobutyric acid (GABA) and isoflavone aglycone contents from soy powder yogurt (SPY) due to sprouting of soybean (1 cm) and fermentation with Lactobacillus brevis. The levels of GABA and the aglycone form increased, and the glutamate decarboxylase and b-glucosidase activities increased; however, the isoflavone glycoside and malonylglycoside contents decreased after fermentation for 72 h. In particular, after 60 h, the SPY presented the highest GABA content (120.38 mg/100 mL). The highest daidzein (179.93 lg/g), glycitein (44.10 lg/g), and genistein (126.24 lg/g) contents were present after 72 h of fermentation. In addition, the 2,2diphenyl-1-picrylhydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, and hydroxyl radical scavenging activities increased from 69.65, 97.94, and 70.90% during this fermentation, respectively. This result suggests that SPY may be used for the preparation of high-protein soybean with high GABA and isoflavone aglycone contents, which can then be used as a natural ingredient of functional foods.

show abstract

Section: Introductionmentioning

confidence: 99%

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The highest reported production titer of GABA was achieved with recombinant E. coli strains producing up to 308.96 g/l of this compound on sugar-based media and with the GABA precursor L-glutamate added in excess (Ke et al, 2016;Xu et al, 2017). Lactobacillus brevis strains have been constructed and reported to display GABA production titers up to 201 g/L for resting cells (Shi et al, 2017). Based on all this, both GABA and cadaverine production titers by recombinant B. methanolicus need to be increased to be industrially competitive.…”

Section: Discussionmentioning

confidence: 99%

Production of Value-Added Chemicals by Bacillus methanolicus Strains Cultivated on Mannitol and Extracts of Seaweed Saccharina latissima at 50°C

et al. 2020

View full text Add to dashboard Cite

The facultative methylotroph Bacillus methanolicus MGA3 has previously been genetically engineered to overproduce the amino acids L-lysine and L-glutamate and their derivatives cadaverine and γ-aminobutyric acid (GABA) from methanol at 50 • C. We here explored the potential of utilizing the sugar alcohol mannitol and seaweed extract (SWE) containing mannitol, as alternative feedstocks for production of chemicals by fermentation using B. methanolicus. Extracts of the brown algae Saccharina latissima harvested in the Trondheim Fjord in Norway were prepared and found to contain 12-13 g/l of mannitol, with conductivities corresponding to a salt content of ∼2% NaCl. Initially, 12 B. methanolicus wild type strains were tested for tolerance to various SWE concentrations, and some strains including MGA3 could grow on 50% SWE medium. Non-methylotrophic and methylotrophic growth of B. methanolicus rely on differences in regulation of metabolic pathways, and we compared production titers of GABA and cadaverine under such growth conditions. Shake flask experiments showed that recombinant MGA3 strains could produce similar and higher titers of cadaverine during growth on 50% SWE and mannitol, compared to on methanol. GABA production levels under these conditions were however low compared to growth on methanol. We present the first fed-batch mannitol fermentation of B. methanolicus and production of 6.3 g/l cadaverine. Finally, we constructed a recombinant MGA3 strain synthesizing the C30 terpenoids 4,4 -diaponeurosporene and 4,4 -diapolycopene, experimentally confirming that B. methanolicus has a functional methylerythritol phosphate (MEP) pathway. Together, our results contribute to extending the range of both the feedstocks for growth and products that can be synthesized by B. methanolicus.

show abstract

“…Indeed, the condition of pH 6 might be unfavorable to the GadB activity and GABA production. It has been reported that GadB exhibited a higher enzyme activity under relatively acidic conditions and a lower pH could increase the GABA yield (Seo et al, 2013;Zhang R. et al, 2014;Shi et al, 2017). Therefore, we compared the conversion rate from sodium glutamate to GABA of strain F44/GadB1C1 at different pH values.…”

Section: Two-stage Ph-control Fermentation Promoted Gaba Accumulationmentioning

confidence: 99%

Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation

Liu

Meng

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freezedried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin-GABA coproducing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.

show abstract

Efficient bioconversion of l-glutamate to γ-aminobutyric acid by Lactobacillus brevis resting cells

Cited by 39 publications

References 29 publications

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Production of Value-Added Chemicals by Bacillus methanolicus Strains Cultivated on Mannitol and Extracts of Seaweed Saccharina latissima at 50°C

Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation

Contact Info

Product

Resources

About