Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity

Abstract

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Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

“…These bacteria can metabolize the constituents of the food matrix and produce compounds such as peptides, amino acids, aldehydes, alcohols, organic acids, esters, and fatty acids. These compounds play an important role in determining the shelf life, aroma, taste, and texture of fermented foods (Alizadeh Behbahani et al., 2019 , 2020 ; Mohammed et al., 2018 ; Saboktakin‐Rizi et al., 2021 ; Sun et al., 2020 ). Therefore, LAB are often used as starters in food production processes.…”

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

“…Our results showed an increase in the content of L-Glu after Spirulina fermentation that is probably related to the proteolytic activity of P. acidilactici . GABA is thought to be a powerful bioactive agent with a wide range of physiological effects, including anti-stress, pain-relieving, antioxidant, and anti-insomnia effects [ 39 ]. Microorganisms (bacteria, yeasts, and moulds) produce this compound from L-Glu by glutamate decarboxylase, but the ability of various species to generate GABA differs considerably [ 25 ].…”

Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation

“…103,114 At the beginning of the LAB fermentation, the pH will acidify due to the substrate uptake and organic acid production. 115 In addition, without or with a very low concentration of initial glutamate, the pH of LAB culture drops below 3.5 due to the production and accumulation of acidic substances such lactic acid, acetic acid and other organic acids. 103 Nonetheless, in the log phase and close to the stationary growth phase, the pH increases logarithmically due to the H + consumption resulting from the GABA production.…”

“…103 Nonetheless, in the log phase and close to the stationary growth phase, the pH increases logarithmically due to the H + consumption resulting from the GABA production. 115 The function of GAD is activated when the cytosolic condition is acidic, in which the presence of glutamate facilitates the counter reaction that raises the pH back to protect the cells from the acidic condition whilst GABA is being produced. This process is known as a coupling reaction.…”

“…Incubation temperature is another important factor influencing the production of GABA by LAB. 115 Besides biocatalytic activity, temperature also affects the thermodynamic equilibrium of reactions. A temperature ranging from 30 to 37 °C is the ideal temperature for GABA production, while most LAB could not withstand the temperature above 45 °C, which consequently influenced their ability to produce GABA.…”