Production ofγ-aminobutyric acid by microorganisms from different food sources

Hudec, Jozef; Kobida, Ľubomír; Čanigová, Margita; Lacko-Bartošová, Magdaléna; Ložek, O.; Chlebo, Peter; Mrázová, Jana; Ducsay, Ladislav; Bystrická, Judita

doi:10.1002/jsfa.6807

Cited by 26 publications

(17 citation statements)

References 44 publications

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“…that the optimum temperature was observed at 30℃, and reaching values of 2.72 g/L within a 72 h incubation along with the best cell growth ( Fig. 3.C).The temperature was in agreement with the optimum temperature of purified GAD in L. plantarum (Hudec et al, 2015). The optimum medium additive of MSG concentration on GABA production was determined.…”

supporting

confidence: 74%

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai

Zhang

Zeng

Tan

et al. 2017

FSTR

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Some γ-aminobutyric acid (GABA) producing and nitrite reducing lactic acid bacteria were isolated from Sichuan paocai, a Chinese traditional fermented vegetable. Determination of GABA and sodium nitrite residue was carried out by thin layer chromatography combined with HPLC and colorimetric analysis, respectively. It was found that BC114 strain which was identified and designated as Lactobacillus plantarum BC114 possessed the highest GABA producing and nitrite degradation capacity in MRS broth with 5 g/L monosodium glutamate (MSG) and 100 mg/L sodium nitrite. Then, GABA production and nitrite degradation ability were enhanced by optimizing culture conditions, such as time, pH, temperature and MSG concentration. The greatest yield (3.45 g/L) of GABA was determined after 72 h fermentation in MRS with 20 g/L MSG at 30℃ and initial pH 5.5. Furthermore, nitrite degradation ability reached the maximum value of 90.17%. These results suggested that L. plantarum BC114 with GABA producing and nitrite reducing ability has the potential to be starter culture and promote the development of functional fermented foods. Keywords: γ-aminobutyric acid, Nitrite degradation, Lactobacillus plantarum, Chinese paocai et al., 2013) and Marcha of Sikkim (Lee et al., 2010) containedGABA. The material basis of beneficial properties is closely linked and dominated by the fermentation strains of the genera Lactobacillus from the old salt brine or the fresh vegetable materials (Anadon et al., 2006). Recently, some of Lactobacillus spp. such as Lactobacillus brevis, Lactobacillus plantarum and Lactococcus fermentum which isolated from traditional fermented food sources has shown the ability to produce GABA (Sasimar et al., 2016). Therefore, the traditional fermentation Sichuan paocai is believed to be a good candidate for the isolation of GABA producing LAB.In addition to conducting the desirable properties, the spontaneous fermentation of traditional paocai is easily influenced by bacterial contamination which may results in the accumulation of nitrite in products, produce inconsistent and unsafe product. (Zahra et al., 2016). The paocai with high nitrite consumption has been associated with the cancer risk. Extensive experimental and some epidemiological data have suggested that humans are susceptible to carcinogenesis by N-nitroso compounds resulted from endogenous nitrosation reaction of nitrite (Fatemeh et al., 2016). Moreover, Seel (Seel et al., 1994) have found that the high levels of compounds in kimchi after nitrosation may play a role in gastric carcinogenesis in Southwest Korea. To overcome the limitation by nitrite overproduction in paocai associated with spontaneous fermentation, inoculation with starter culture fermentation is currently being investigated. Oh (Oh et al., 2004) have reported that Leuconostoc mesenteroides isolated from Kimchi samples depleted more than 90.0% of 150 mg/L nitrite after 48 h at 30℃. Additionally, several species of LABs isolated from naturally fermented products have been used as starter cultures fo...

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supporting

confidence: 74%

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai

Zhang

Zeng

Tan

et al. 2017

FSTR

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“…Thus, receptor subtypes or other GABAergic components may be targeted to modulate migration of GABAergic cells (53) and our data provide a molecular framework for therapeutic targets of clinical relevance.Finally, the non-protein amino acid GABA has developed into an essential neurotransmitter of the evolved vertebrate CNS. However, GABA precedes the development of the CNS as a metabolism-and stress-related signaling molecule in prokaryotes, invertebrates and plants(54)(55)(56). Here, we add that mononuclear phagocytes express a conserved GABAergic system linked to their migratory functions, which coccidian parasites can hijack for dissemination.…”

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confidence: 81%

A motogenic GABAergic system of mononuclear phagocytes facilitates dissemination of coccidian parasites

Bhandage

Olivera

Kanatani

et al. 2020

eLife

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Gamma-aminobutyric acid (GABA) serves diverse biological functions in prokaryotes and eukaryotes, including neurotransmission in vertebrates. Yet, the role of GABA in the immune system has remained elusive. Here, a comprehensive characterization of human and murine myeloid mononuclear phagocytes revealed the presence of a conserved and tightly regulated GABAergic machinery with expression of GABA metabolic enzymes and transporters, GABA-A receptors and regulators, and voltage-dependent calcium channels. Infection challenge with the common coccidian parasites Toxoplasma gondii and Neospora caninum activated GABAergic signaling in phagocytes. Using gene silencing and pharmacological modulators in vitro and in vivo in mice, we identify the functional determinants of GABAergic signaling in parasitized phagocytes and demonstrate a link to calcium responses and migratory activation. The findings reveal a regulatory role for a GABAergic signaling machinery in the host-pathogen interplay between phagocytes and invasive coccidian parasites. The co-option of GABA underlies colonization of the host by a Trojan horse mechanism.

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“…Lactic acid bacteria (LAB) isolated from food sources have been shown to produce GABA, although this ability appears to vary widely among LAB strains (Li and Cao ; Hudec et al . ). A high level of l ‐glutamate may be released during milk fermentation and proteolysis, as native caseins contain a high proportion of this amino acid (Siragusa et al .…”

Section: Introductionmentioning

confidence: 97%

Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Ribeiro

Domingos‐Lopes

Stanton

et al. 2018

Int J of Dairy Tech

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Gamma-aminobutyric acid (GABA) is a major inhibitory neurotransmitter with several physiological functions. Fifty-seven strains isolated from an Azorean cheese were tested for their capacity to convert monosodium glutamate to GABA. Lactobacillus otakiensis, strain L3C1R1, along with three Lactobacillus paracasei and three Lactobacillus plantarum strains exhibited the highest GABA-producing capacity (>300 mg/L). None of the strains from the genera Lactococcus, Leuconostoc and Enterococcus were GABA producers. Lactobacillus plantarum (strain L2A21R1) produced the highest amount of GABA (936.8 mg/L). Technological properties were also assessed, confirming the potential of the GABA-producing strains as adjunct cultures for the development of fermented foods with health-promoting properties.

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Production ofγ-aminobutyric acid by microorganisms from different food sources

Abstract: Lactic acid bacteria for the production of new plant and animal GABA-rich products from different natural sources containing GABA precursor can be used.

Cited by 26 publications

References 44 publications

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of <i>Lactobacillus plantarum</i> BC114 Isolated from Chinese Paocai

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of <i>Lactobacillus plantarum</i> BC114 Isolated from Chinese Paocai

A motogenic GABAergic system of mononuclear phagocytes facilitates dissemination of coccidian parasites

Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

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