Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

Pavli, Foteini; Gkana, Eleni N.; Adebambo, Oluwabunmi; Karatzas, Kimon-Andreas; Panagou, Efstathios Ζ.; Nychas, George‐John E.

doi:10.3390/foods8120640

Cited by 9 publications

(4 citation statements)

References 72 publications

(105 reference statements)

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“…The results of the screening for bacterial strains with the ability to produce GABA confirm data reported in several studies in which the ability of LAB to produce GABA varied according to species and strain [15,[31][32][33][34]. In addition, several studies suggest that LAB strains isolated from dairy products may have greater potential for GABA production than strains isolated from non-dairy products [33,35].…”

Section: Discussionsupporting

confidence: 82%

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.

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Section: Discussionsupporting

confidence: 82%

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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“…Antimicrobial activity against pathogens is deemed a desirable trait, although not mandatory for probiotic performance [41]. Our results did not support clear conclusions in this regard, consequently this test was discarded at early stages in the selection process of probiotic strains.…”

Section: Discussioncontrasting

confidence: 63%

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

et al. 2023

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The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains, endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of functional properties and health benefits. Fourteen lactic acid bacteria strains were compared with Lacticaseibacillus casei from a commercial brand of probiotic yoghurt and L. pentosus B281 from Greek probiotic table olives, in attempts to select strains with higher probiotic performances than those references. For functional properties, the i53 and i106 strains, respectively, exhibited: 22.2 ± 2.2% and 23.0 ± 2.2% for Caco-2 cell adhesion capacity; 21.6 ± 7.8% and 21.5 ± 1.4% for hydrophobicity; 93.0 ± 3.0% and 88.5 ± 4.5% for autoaggregation ability by 24 h of incubation; and ability to co-aggregate with selected pathogens—from 29 to 40% to Gram+ (e.g., Staphylococcus aureus ATCC 25923 and Enterococcus faecalis ATCC 29212); and from 16 to 44% for Gram− (e.g., Escherichia coli ATCC 25922 and Salmonella enteritidis ATCC 25928). The strains proved to be resistant (i.e., halo zone ≤14 mm) to some antibiotics (e.g., vancomycin, ofloxacin, and streptomycin), but susceptible (i.e., halo zone ≥ 20 mm) to others (e.g., ampicillin and cephalothin). The strains exhibited health-beneficial enzymatic activity (such as acid phosphatase and naphthol-AS-BI-phosphohydrolase), but not health-harmful enzymatic activity (such as β-glucuronidase and N-acetyl-β-glucosaminidase). Additionally, the antioxidant activity and cholesterol assimilation features, respectively, of the strains were 19.6 ± 2.8% and 77.5 ± 0.5% for i53, and 19.6 ± 1.8% and 72.2 ± 0.9% for i106. This study indicated that the addition of L. pentosus strains i53 and/or i106 to Cobrançosa table olives is likely to enhance the added value of the final product, in view of the associated potential benefits upon human health.

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“…28 In addition, L. pentosus S-PT84 which is/are isolated from pickles accomplished in modulation of cytokines production. 31 The capability of GABA production could be observed in various several L. pentossus strains which are isolated from various sources, e.g., fermented mulberry fruits, 24,15 natural black Conservolea olives 32 and Thai pickle weed. 23 The advantages of GABA producing bacteria were shown in various aspects.…”

Section: Discussionmentioning

confidence: 99%

Gamma-aminobutyric Acid (GABA) Producing Probiotic Lactiplantibacillus Pentosus Isolated from Fermented Spider Plant (Pak Sian Dong) in Thailand

Amatachaya¹,

Siramolpiwat²,

Kraisorn³

et al. 2023

J. Pure Appl. Microbiol.

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Psychobiotics are defined as the organisms that can provide the mental health benefit. The possible mechanism of psychobiotics is manipulation of neurotransmitter production and neurotransmitter production by the microbes. The lactobacillus group has been reported for the potential of neurotransmitter production, especially g-aminobutyric acid (GABA) which is an important inhibitory neurotransmitter. Therefore, GABA can be used for relaxation and applied in various psychiatric disorders. The aim of this study was determination of lactic acid bacterial isolates from Pak Sian Dong in Thailand for GABA producing ability. The results found that there were 3 isolates, SF66, SF80 and SF82, which revealed the ability to produce glutamic acid decarboxylase (GAD) enzyme. The GABA were detected by thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) in the bacterial culture containing 3% monosodium glutamate. The survival in gastrointestinal synthetic condition found that only SF66 isolate showed the authentic percentage of survival then this isolate was selected. From the identification, the isolate was identified as Lactiplantibacillus pentosus and was designated as L. pentosus SF66 which exhibited with the potential for further investigation and development to be psychobiotics.

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Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

Cited by 9 publications

References 72 publications

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

Gamma-aminobutyric Acid (GABA) Producing Probiotic Lactiplantibacillus Pentosus Isolated from Fermented Spider Plant (Pak Sian Dong) in Thailand

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