Gamma aminobutyric acid (GABA) production using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633) in the cherry‐kefir beverage

Abstract

Gamma-aminobutyric acid (GABA) is one of the most important neurotransmitter inhibitors in the mammalian nervous system. This valuable substance is a non-protein and four-carbonic amino acid, which is made from glutamic acid (or its derivatives salts) by the glutamate decarboxylase enzyme (GAD) (Knoflach et al., 2018). Forenamed enzyme is present in many LAB (lactic acid bacteria) species of bacteria (Vo & Park, 2019).There are also many cultivated plants like tomato (Sharafi

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

“…Researchers have suggested different amounts of MSG to create optimal conditions, for example, adding 650 mM (Wu et al , 2018) or 360 mM MSG (Gharehyakheh, 2021) to the culture medium. In other studies, it was also said that 2.27% (Song and Yu, 2018) and 0.5% of the culture medium should contain MSG (Rayavarapu et al , 2019).…”

“…Different articles reported various optimal pH. Wu et al and Gharehyakheh reported initial pH values of 4.5 (Wu et al, 2018;Gharehyakheh et al, 2019) and pH 4.4 (Gharehyakheh, 2021), respectively. In addition, Zarei et al (2018) showed pH ¼ 5.19 as optimal pH.…”

The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

“…The content of γ-Aminobutyric acid (GABA) in fermented black tea beverage was measured following the previously described method ( Gharehyakheh, 2021 ). The supernatants of samples were collected after centrifugation, and passed the 0.22 μm filter membrane.…”

“…The LABs, in particular, involving Lactobacillus plantarum , Lactobacillus casei , Lactobacillus rhamnosus , Lactobacillus delbrueckii , Leuconostoc mesenterica , Streptococcus thermophilus , etc., are granted with GRAS (Generally regard as safety) status and dominate the fermentation microbiota in majority of fermented foods ( Dan et al, 2019 ; Di Cagno et al, 2017 ; Dongmo et al, 2017 ; Gupta and Abu-Ghannam, 2012 ). In addition, the foods are imparted with pleasant and distinct flavor, as well as a lots of functional substances including short chain fatty acids, extracellular polysaccharides, vitamins and bioactive peptides are also produced after being fermented by LAB ( Gharehyakheh, 2021 ; Liu et al, 2011 ; McFeeters, 2004 ; Mugampoza et al, 2019 ). Moreover, the reduction of undesirable flavors in the foods, for instance, the elimination of beany flavor in soymilk were observed ( Blagden and Gilliland, 2005 ); besides, some detrimental components including nitrite N-nitrosodimethylamine, and biogenic amines in fermented dry sausage, kimchi and sauerkraut, are also declined through being fermented with LABs ( Chen et al, 2016 ; Kim et al, 2017 ; Rabie et al, 2011 ).…”

Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

“…According to previous studies (Gharehyakheh, 2021;Kwon & Lee, 2018;Tung, Lee, Liu, & Pan, 2011), three incubation temperatures were tested: 30 • C, 34 • C and 36 • C. MRS broth with 17 g/L of yeast extract, enriched with 5 g/L of glucose and 2 mL/L of Tween 80 was used for fermentation assay. In addition, the pH was adjusted to 5.5 and the culture medium was sterilised in autoclave at 121 • C for 20 min.…”