Expression and Characterization of a Glutamate Decarboxylase from <i>Lactobacillus brevis</i> 877G Producing γ-Aminobutyric Acid

Seo, Myung-Ji; Nam, Young-Do; Lee, So‐Young; Park, So-Lim; Yi, Sung-Hun; Lim, Seong-Il

doi:10.1271/bbb.120785

Cited by 55 publications

(33 citation statements)

References 4 publications

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“…K m = 10.26 mM (Fan et al, 2012) Lb. brevis 877G 468 pH 5.2, 45℃ K m = 3.6 mM (Seo et al, 2013a) Lb. zymae GU240 479 pH 4.5, 41℃ K m = 1.7 mM (Park et al, 2014a) Lb.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Shah

2017

Critical Reviews in Food Science and Nutrition

122

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γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals. Hence, high GABA-producing lactic acid bacteria (LAB) could be used as functional starters for manufacturing novel fermented dairy foods. Glutamic acid decarboxylases (GADs) from LAB are highly conserved at the species level based on the phylogenetic tree of GADs from LAB. Moreover, two functionally distinct GADs and one intact gad operon were observed in all the completely sequenced Lactobacillus brevis strains suggesting its common capability to synthesize GABA. Difficulties and strategies for the manufacture of GABA-rich fermented dairy foods have been discussed and proposed, respectively. In addition, a genetic survey on the sequenced LAB strains demonstrated the absence of cell envelope proteinases in the majority of LAB including Lb. brevis, which diminishes their cell viabilities in milk environments due to their non-proteolytic nature. Thus, several strategies have been proposed to overcome the non-proteolytic nature of Lb. brevis in order to produce GABA-rich dairy foods.

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“…K m = 10.26 mM (Fan et al, 2012) Lb. brevis 877G 468 pH 5.2, 45℃ K m = 3.6 mM (Seo et al, 2013a) Lb. zymae GU240 479 pH 4.5, 41℃ K m = 1.7 mM (Park et al, 2014a) Lb.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Shah

2017

Critical Reviews in Food Science and Nutrition

122

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“…So far, several GABA-producing LAB isolated from several fermented foods have been reported, such as Lactobacillus plantarum [9], L. paracasei [10], and Lc. lactis [11] from cheese, L. buchneri [12] and L. brevis [13] from the Korean traditional fermented food kimchi, and L. senmaizukei [14] from pickles. Although there have been many studies on LAB-derived GABA production, the isolation of GABA-producing LAB and the development of their GABA production need to be further explored since fermented foods as isolate sources for GABA producers have various kinds and diverse LAB depending on the raw materials and preparation methods [15].…”

Section: Introductionmentioning

confidence: 99%

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

Lim¹,

Cha²,

Roh³

et al. 2017

Journal of Microbiology and Biotechnology

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This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by HYE1 isolated from kimchi, a Korean traditional fermented food. HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

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“…First, the effect of temperature on the production of GAD was observed. The production of GAD was accelerated as the temperature increased until high temperatures were reached which resulted in thermal inactivation [24]. Experiments conducted at variable pH indicated that GAD production by L. plantarum GB01-21 was pH dependent with an optimal pH range of 7.0-7.5.…”

Section: Discussionmentioning

confidence: 99%

Two-step production of gamma-aminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum

Yang

Rao

Kimani

et al. 2015

Journal of Industrial Microbiology and Biotechnology

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Production of gamma-aminobutyric acid (GABA) from crop biomass such as cassava in high concentration is desirable, but difficult to achieve. A safe biotechnological route was investigated to produce GABA from cassava powder by C. glutamicum G01 and L. plantarum GB01-21. Liquefied cassava powder was first transformed to glutamic acid by simultaneous saccharification and fermentation with C. glutamicum G01, followed by biotransformation of glutamic acid to GABA with resting cells of L. plantarum GB01-21 in the reaction medium. After optimizing the reaction conditions, the maximum concentration of GABA reached 80.5 g/L with a GABA productivity of 2.68 g/L/h. This is the highest yield ever reported of GABA production from cassava-derived glucose. The bioprocess provides the added advantage of employing nonpathogenic microorganisms, C. glutamicum and L. plantarum, in microbial production of GABA from cassava biomass, which can be used in the food and pharmaceutical industries.

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Expression and Characterization of a Glutamate Decarboxylase from Lactobacillus brevis 877G Producing γ-Aminobutyric Acid

Cited by 55 publications

References 4 publications

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

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

Two-step production of gamma-aminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum

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