GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001

Sekine, Tetsuya; Yamanushi, Mayu; Hamada‐Sato, Naoko

doi:10.1007/s12562-022-01597-y

Cited by 5 publications

(5 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the GAD circuit of L. plantarum 002 was activated by the decrease in pH due to the increase in the number of viable cells, leading to an increase in GABA content. In Lactiplantibacillus pentosus SN001 fermented Hidakakombu, the GABA content was ~200 mg per 100 g at PLP concentration of 100 μM (Sekine et al ., 2022). Both L. plantarum and L. pentosus are classified as commensal heterofermentative LA bacteria, and although they are closely related, their 16S rDNA sequence homology is 99.8% (Torriani et al ., 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Adding sterile PLP at final concentration of 100 μM using 0.22 μm filter. The amount of PLP added was determined based on previous study (Sekine et al ., 2022). PLP is a cofactor for GAD in GABA production.…”

Section: Methodsmentioning

confidence: 99%

“…To activate L. plantarum 002, which had been stored at −80 °C, it was inoculated into ILS (International Lactobacillus Subcommittee) medium according to previous studies (Sekine et al ., 2022; Tamura et al ., 2022) and pre‐cultured (30 °C, 24 h). To 100 mL of 33 mM phosphate buffer solution (pH 5.0), 5 g of Hidakakombu powder was added and stirred.…”

Section: Methodsmentioning

confidence: 99%

“…Determination of GABA content c-aminobutyric acid content was determined using the method described by previous study (Sekine et al, 2022). The freeze-dried fermented Hidakakombu was extracted with water (50 °C, 125 spm, 60 min) at 10 mg mL À1 concentration, centrifuged (Eppendorf Himac Technologies Co., Ltd.) (5 °C, 13,000 9g, 10 min), and the supernatant was dried under a reduced pressure and used as the aqueous extract.…”

Section: Fermentation Of L Plantarum 002mentioning

confidence: 99%

See 3 more Smart Citations

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Somekawa,

Sekine,

Hamada‐Sato

2024

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryHidakakombu (Saccharina angustata) is an edible brown alga produced in the Hidaka region of Hokkaido. It is graded at the time of processing, and low‐grade products have a low market value. New ways to utilise Hidakakombu are needed to increase producer profits. In this study, Hidakakombu was fermented with Lactiplantibacillus plantarum 002 to determine its functional properties. Fermentation of the Hidakakombu increased its γ‐aminobutyric acid (GABA) content. The addition of trehalose to L. plantarum 002 in Hidakakombu inhibited the decrease in the number of L. plantarum 002, while maintaining a high level of GABA. L. plantarum 002 in trehalose‐supplemented and fermented Hidakakombu remained viable in simulated gastric juice and grew in simulated intestinal juice. L. plantarum 002‐fermented Hidakakombu has an antihypertensive function that is attributed to GABA. The addition of trehalose protected L. plantarum 002 in fermented Hidakakombu and enhanced freeze‐drying and digestive juice tolerance.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Fermentation Of L Plantarum 002mentioning

confidence: 99%

See 2 more Smart Citations

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Somekawa,

Sekine,

Hamada‐Sato

2024

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Unlike fermentation techniques for vegetable materials, which have been widely used in the past, marine materials have not been studied, so a technique was developed for lactic acid fermentation of seaweeds using lactic acid bacteria [13]. In seaweed fermentation using lactic acid bacteria, enhancement of the antihypertensive effect of hidaka kelp by Lacticaseibacillus casei 001 fermentation and GABA production by Lactiplantibacillus pentosus SN001 have been reported [14,15]. Phlorotannins, plant polyphenols, have been reported as ACE inhibitory components of brown algae extracts [16], and it has also been reported that Lactiplantibacillus plantarum fermentation increases polyphenol content [17].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

et al. 2022

Self Cite

View full text Add to dashboard Cite

Sargassum horneri is a seaweed with antihypertensive properties. However, it is underutilized in some areas, and effective utilization methods are being sought. In this study, we prepared a fermented S. horneri using lactic acid bacteria Lactiplantibacillus pentosus SN001 and investigated its effective utilization by enhancing its antihypertensive effect. The ACE inhibitory activity of S. horneri ranged from 3.6% to a maximum of 63.3% after fermentation. In vivo studies using mice and spontaneously hypertensive rats (SHR) suggested an antihypertensive effect of fermented S. horneri. Purification and NMR analysis of the ACE inhibitory component in fermented S. horneri identified glycerol. Therefore, it is suggested that glycerol is responsible for the strong antihypertensive effect of fermented S. horneri. In conclusion, S. horneri is expected to be used as a dietary ingredient with enhanced antihypertensive effect by fermentation with L. pentosus SN001.

show abstract

Seaweed fermentation for the development of novel food products

Reboleira,

Silva,

Chatzifragkou

et al. 2024

Applications of Seaweeds in Food and Nutrition

View full text Add to dashboard Cite

GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001

Cited by 5 publications

References 34 publications

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

Seaweed fermentation for the development of novel food products

Contact Info

Product

Resources

About