Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract

Park, Ki-Bum; Oh, Suk‐Heung

doi:10.1016/j.biortech.2006.06.006

Cited by 188 publications

(120 citation statements)

References 19 publications

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“…Tel: +81-43-203-0234; Fax: +81-43-203-0215; E-mail: kakug@nichirei.co.jp Abbreviations: GABA, -aminobutyric acid; Glu, glutamic acid; 5 0 -GMP, guanosine 5 0 -monophosphate; 5 0 -IMP, inosine 5 0 -monophosphate GABA in some industrial food products, such as Gabaron Tea, 19) Germinating Unpolished Rice, 20) Chlorella, 21) and GABA Soya Yogurt. 22) Acetone treatment of yeast has also reported by a laboratory for high production of GABA. 23) Furthermore, it is possible to produce GABA on an industrial scale by fermentation of lactic acid bacteria, 8,24) but no novel yeast, that has a high production of GABA is yet been available.…”

mentioning

confidence: 93%

Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Masuda¹,

Guo²,

Uryu³

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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Marine yeasts were collected from coastal and deep sea areas in the Pacific Ocean and the Sea of Japan around central and northern Japan to prepare a novel type of natural seasoning. It was found that one of the marine yeasts collected from the Pacific Ocean off Hachinohe showed a high concentration of -aminobutyric acid (GABA) in its extract, about 7-10 times higher than those of commercially available bread yeast and other marine yeasts. The marine yeast isolated and named Hachinohe No. 6 catalyzed the reaction from monosodium glutamate to GABA only in the presence of glucose. Subsequently, several marine yeasts belonging to the genera Pichia and Candida were found to have such catalytic activities, but not those belonging to the genus Saccharomyces. Isolate Hachinohe No. 6 was found to have the highest catalytic activity among the yeasts examined in this study.

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mentioning

confidence: 93%

Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Masuda¹,

Guo²,

Uryu³

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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“…GABA had also previously demonstrated its effectiveness towards preventing type 2 diabetes progression by improving glucose tolerance and insulin sensitivity in high fat diet induced obese mice (Tianet al, 2011 b). Furthermore, GABA-producing bacteriahave been isolated from several food sources and fromthe human gut (Barrett et al, 2012;Park and Oh, 2007;Seo et al, 201 3).GABA is the major inhibitory neurotransmitter in thecentral nervous system (CNS). In peripheral tissues, GABAacts not only as a neurotransmitter in the enteric andparasympathetic nervous systems but also as a hormonein non-neuronal tissues (Erdö, 1992).…”

Section: Introductionmentioning

confidence: 99%

Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model

Marques

Patterson

Wall

et al. 2016

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The aim of this study was to investigate if dietary administration of γ-am inobutyric acid (GABA)-producing Lactobacillus brevis DPC 6108 and pure GABA exert protective effects against the development of diabetes in streptozotocin (STZ)-induced diabetic Sprague Dawley rats. In a first experiment, healthy rats were divided in 3 groups (n=10/group) receiving placebo, 2.6 mg/kg body weight (bw) pure GABA or L. brevis DPC 6108 (-'109 microorganisms). In a second experiment, rats (n=15/group) were randomised to five groups and four of these received an injection of STZ to induce type 1 diabetes. Diabetic and nondiabetic controls received placebo [4% (w/v) yeast extract in dH2O], while the other three diabetic groups received one of the following dietary supplements: 2.6 mg/kg bw GABA (low GABA), 200 mg/kg bw GABA (high GABA) or -'109 L. brevis DPC 6108. L. brevis DPC 6108 supplementation was associated with increased serum insulin levels (P<0.05), but did not alter other metabolic markers in healthy rats. Diabetes induced by STZ injection decreased body weight (P<0.05), increased intestinal length (P<0.05) and stimulated water and food intake. Insulin was decreased (P<0.05), whereas glucose was increased (P<0.001) in all diabetic groups, compared with nondiabetic controls. A decrease (P<0.01) in glucose levels was observed in diabetic rats receiving L. brevis DPC 6108, compared with diabetic-controls. Both the composition and diversity of the intestinal microbiota were affected by diabetes. Microbial diversity in diabetic rats supplemented with low GABA was not reduced (P>0.05), compared with non-diabetic controls while all other diabetic groups displayed reduced diversity (P<0.05). L. brevis DPC 6108 atten uated hyperglycaemia induced by diabetes but additional studies are needed to understand the mechanisms involved in this reduction.

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“…GABA production is stimulated through the action of decarboxylase in embryos by water immersing (Saikusa et al, 1994), increasing GABA content using high-pressure and germination of brown rice (Miwako et al, 1999), producing GABA containing yogurt (Park and Oh, 2007). Most of these methods produce GABA from glutamic acid by promoting the reaction of decarboxylase existing in the natural products.…”

Section: Introductionmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

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Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract

Cited by 188 publications

References 19 publications

Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

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