Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Lim, Hee Seon; Cha, In-Tae; Roh, Seong Woon; Shin, Hae-Hun; Seo, Myung-Ji

doi:10.4014/jmb.1610.10008

Cited by 68 publications

(57 citation statements)

References 34 publications

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“…which was in agreement with a previous study reporting 2% maltose and 3% tryptone for the optimum GABA production by L. brevis HYE1 [51]. Furthermore, another previous study reported that when the glutamate concentration in the culture medium was in excess of 500 mM, glutamate would inhibited the GABA production of the strain L. paracasei NFRI 7415, which was isolated from a Japanese traditional fermented fish (funasushi) at a maximum concentration of 302 mM [15].…”

Section: Gaba Production On Glutamate-reinforced Mediumsupporting

confidence: 92%

“…Most previous studies on the optimization of GABA production by LAB reported yeast extract as an optimal nitrogen source. However, it should be noted that the mixed nitrogen sources of tryptone and yeast extract have occasionally been reported to be optimal nitrogen sources for GABA production by LAB [51]. Diverse carbon sources have been previously optimized according to GABA-producing LAB strains, such as 1% glucose for L. buchneri MS, 4% sucrose for L. sakei B2-16, and 3% sucrose for L. brevis 340G [19].…”

Section: Gaba Production On Glutamate-reinforced Mediummentioning

confidence: 99%

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Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products. 210 Vo and Park J. Microbiol. Biotechnol.decarboxylase, whose biochemical properties have been reported previously [3]. GABA is served as a bioactive compound in foods and is seen as a great bioactive natural compound for human health since it exerts several physiological functions and also has positive antioxidant, anti-diabetes, hypotensive, and anxiety reduction effects [4]. GABA could delay or inhibit the invasion and metastasis of various types of cancer cells in the mammary gland, colon, and hepatic cancer cells [5]. Indeed, GABAenriched food is required because the GABA content in the typical daily human diet is relatively low [6]. As a result, the development of functional foods containing GABA has been actively increased with a vast variety of GABAenhanced food products including cereals, sourdough, breads, cheeses, fermented sausages, teas, vegetables, legumes, dairy soy products, alcohol beverages, and especially traditional Asian fermented foods [7].A high amount of GABA is found mainly in fermented products, especially fermented dairy products [8]. GABA produced by fermentation with microorganisms has been reported in bacteria, fungi, and yeasts [9]. The most interesting and practical group of bacteria for GABA production is lactic acid bacteria (LAB), including strains of Lactobacillus (L.), and Lactococcus (Lc.), of which L. brevis wa...

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Section: Gaba Production On Glutamate-reinforced Mediumsupporting

confidence: 92%

Section: Gaba Production On Glutamate-reinforced Mediummentioning

confidence: 99%

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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“…Tamura et al [ 22 ] developed a fed-batch fermentation method for the efficient biotransformation of monosodium l -glutamate (MSG) by Enterococcus avium G-15, in which the final GABA content reached 115.7 g/L after 72 h. Shi et al [ 23 ] established a cell biotransformation process for converting a mixed substrate (80 g/L l -glutamic acid plus 240 g/L MSG) into GABA by high levels of rinsed L. brevis TCCC13007 resting cells, generating 201 g/L GABA. MSG has been widely applied to GABA fermentation processes [ 22 – 24 ], possibly due to its good solubility.…”

Section: Introductionmentioning

confidence: 99%

Substrate sustained release-based high efficacy biosynthesis of GABA by Lactobacillus brevis NCL912

Wang

Liu

et al. 2018

Microb Cell Fact

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BackgroundGamma-aminobutyric acid (GABA) plays a significant role in the food and drug industries. Our previous study established an efficient fed-batch fermentation process for Lactobacillus brevis NCL912 production of GABA from monosodium l-glutamate; however, monosodium l-glutamate may not be an ideal substrate, as it can result in the rapid increase of pH due to decarboxylation. Thus, in this study, l-glutamic acid was proposed as a substrate. To evaluate its potential, key components of the fermentation medium affecting GABA synthesis were re-screened and re-optimized to enhance GABA production from L. brevis NCL912.ResultsThe initial fermentation medium (pH 3.3) used for optimization was: 50 g/L glucose, 25 g/L yeast extract, 10 mg/L manganese sulfate (MnSO4·H2O), 2 g/L Tween-80, and 220 g/L l-glutamic acid. Glucose, a nitrogen source, magnesium, and Tween-80 had notable effects on GABA production from the l-glutamic acid-based process; other factors showed no or marginal effects. The optimized levels of the four key components in the fermentation medium were 25 g/L glucose, 25 g/L yeast extract FM408, 25 mg/L MnSO4·H2O, and 2 g/L Tween-80. A simple and efficient fermentation process for the bioconversion of GABA by L. brevis NCL912 was subsequently developed in a 10 L fermenter as follows: fermentation medium, 5 L; glutamic acid, 295 g/L; inoculum, 10% (v/v); incubation temperature, 32 °C; and agitation, 100 rpm. After 48 h of fermentation, the final GABA concentration increased up to 205.8 ± 8.0 g/L.Conclusionsl-Glutamic acid was superior to monosodium l-glutamate as a substrate in the bioproduction of GABA. Thus, a high efficacy bioprocess with 205 g/L GABA for L. brevis NCL912 was established. This strategy may provide an alternative for increasing the bioconversion of GABA.

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“…As GABA is formed as a by-product of food fermentations, LAB, which play an eminent role the fermentation of a wide range of different products, are of particular importance when talking about GABA-enriched food. Hence it is not surprising that strains isolated from various fermented food source had first been shown to have the ability to produce GABA, for example L. namurensis NH2 and P. pentosaceus NH8 from nham [19], L. paracasei NFRI 7415 from Japanese fermented fish [20], L. paracasei PF6, Lactococcus lactis PU1 and L. brevis PM17 from cheese [28], L. brevis 119-2 and L. brevis 119-6 from tsuda kabu [12], and recently many studies focused on the identification of novel GABA-producing LAB and investigated the biochemical properties of GAD from different strains in more detail [12,14,15,26,27,28,29].…”

Section: Introductionmentioning

confidence: 99%

A Brief Review on Glutamate Decarboxylase From Lactic Acid Bacteria

Yogeswara¹,

Maneerat²,

Haltrich³

2020

Preprint

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Glutamate decarboxylase (L-glutamate-1-carboxylase, GAD; EC 4.1.1.15) is a pyridoxal 5-phosphate-dependent enzyme, which catalyzes the irreversible α-decarboxylation of L-glutamic acid to γ-aminobutyric acid (GABA) and CO2. The enzyme is widely distributed in eukaryotes as well as prokaryotes, where it – together with its reaction product GABA - fulfils very different physiological functions. The occurrence of gad genes encoding GAD has been shown for many microorganisms, and GABA-producing lactic acid bacteria (LAB) have been a focus of research during recent years. A wide range of traditional foods produced by fermentation based on LAB offer the potential of providing new functional food products enriched with GABA that may offer certain health-benefits. Different GAD enzymes and genes from several strains of LAB have been isolated and characterized recently. GABA-producing LAB, biochemical properties of their GAD enzymes, and possible applications are reviewed here.

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Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Cited by 68 publications

References 34 publications

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Substrate sustained release-based high efficacy biosynthesis of GABA by Lactobacillus brevis NCL912

A Brief Review on Glutamate Decarboxylase From Lactic Acid Bacteria

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