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Cai H, Li X, Li D, Liu W, Han Y, Xu X, Yang P, Meng K. Optimization of Gamma-Aminobutyric Acid Production by Lactiplantibacillus plantarum FRT7 from Chinese Paocai. Foods 2023; 12:3034. [PMID: 37628033 PMCID: PMC10453537 DOI: 10.3390/foods12163034] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/28/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is a widely available non-protein amino acid whose physiological importance goes beyond its role as an inhibitory neurotransmitter in mammals. The GABA synthesis ability of ten strains of Lactiplantibacillus plantarum was screened. They produced GABA ranging from 48.19 ± 3.44 to 100.75 ± 1.63 mg/L at 24 h-cultivation. Among them, Lp. plantarum FRT7 showed the highest GABA production. Therefore, FRT7 was chosen for GABA yield optimization. A one-factor-at-a-time strategy analysis of the GABA yield of FRT7 was performed, including the culture temperature, incubation time, inoculum volume, initial pH, the initial amount of monosodium glutamate (MSG), and pyridoxal 5'-phosphate (PLP) concentration, based on which the response surface methodology (RSM) was performed. After being cultured in an MRS culture medium supplemented with 3% MSG and 2 mmol/L of PLP at 40 °C with an initial pH of 7.0 for 48 h, the GABA reached a maximum yield of 1158.6 ± 21.22 mg/L. The results showed the experimental value of the GABA yield was in good agreement with the predicted values. Furthermore, the results from the RSM also indicated that the initial MSG addition, PLP concentration, and incubation time were significant variables. These results suggest that Lp. plantarum FRT7 has the potential to be a health-beneficial probiotic with commercial capabilities.
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Affiliation(s)
- Hongying Cai
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
- National Engineering Research Center of Biological Feed, Beijing 100081, China
| | - Xuan Li
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
| | - Daojie Li
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
| | - Weiwei Liu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
| | - Yunsheng Han
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
| | - Xin Xu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
| | - Peilong Yang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
- National Engineering Research Center of Biological Feed, Beijing 100081, China
| | - Kun Meng
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (H.C.); (X.L.); (D.L.); (W.L.); (Y.H.); (X.X.); (P.Y.)
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Haryani Y, Halid NA, Guat GS, Nor-Khaizura MAR, Hatta MAM, Sabri S, Radu S, Hasan H. High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022; 11:foods11152276. [PMID: 35954043 PMCID: PMC9368153 DOI: 10.3390/foods11152276] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.
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Fidan H, Esatbeyoglu T, Simat V, Trif M, Tabanelli G, Kostka T, Montanari C, Ibrahim SA, Özogul F. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kamiloğlu A. Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk). Braz J Microbiol 2022; 53:959-968. [PMID: 35171497 PMCID: PMC9151968 DOI: 10.1007/s42770-022-00708-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 02/03/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillus plantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L. plantarum KS-11 and L. pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.
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Affiliation(s)
- Aybike Kamiloğlu
- Food Engineering Department, Faculty of Engineering, Bayburt University, 69000, Bayburt, Turkey.
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Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi. Food Sci Biotechnol 2021; 31:69-78. [DOI: 10.1007/s10068-021-01005-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 09/18/2021] [Accepted: 10/31/2021] [Indexed: 10/19/2022] Open
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Liu W, Li H, Liu L, Ko K, Kim I. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi. J Appl Microbiol 2021; 132:1967-1977. [PMID: 34570423 DOI: 10.1111/jam.15306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 12/15/2022]
Abstract
AIMS This study aimed to screen the γ-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from kimchi, and investigate the glutamate decarboxylase (GAD) activity of the highest GABA-producing strain. METHODS AND RESULTS Seven strains of LAB were screened from kimchi with GABA-producing activity. Strain Levilactobacillus brevis F109-MD3 showed the highest GABA-producing ability. It produced GABA at a concentration of 520 mmol l-1 with a 97.4% GABA conversion rate in MRS broth containing 10% monosodium glutamate for 72 h. The addition of pyridoxal 5'-phosphate had no significant effect on the GAD activity of L. brevis F109-MD3. The optimal pH range of GAD was 3.0-5.0 and the optimal temperature was 65°C. The D value of GAD at 50, 60 and 70°C was 7143, 971 and 124 min respectively and Z value was 11.36°C. CONCLUSIONS Seven strains isolated from kimchi, especially F109-MD3, showed high GABA-production ability even in the high concentrations of MSG at 7.5% and 10%. The GAD activity showed an effective broad pH range and higher optimal temperature. SIGNIFICANCE AND IMPACT OF THE STUDY These seven strains could be potentially useful for food-grade GABA production and the development of healthy foods.
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Affiliation(s)
- Wenli Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,School of Food Engineering, Ludong University, Yantai, China.,Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai, China.,Bionanotechnology Institute, Ludong University, Yantai, China
| | - Long Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kanghee Ko
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Incheol Kim
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
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Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030110] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries.
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Wang J, Zhang X, Li X, Yu Z, Hu J, Zhu Y. Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1984994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Xiaohong Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Jingrong Hu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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Thuy DTB, Nguyen A, Khoo KS, Chew KW, Cnockaert M, Vandamme P, Ho YC, Huy ND, Cocoletzi HH, Show PL. Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce. Bioengineered 2020; 12:54-62. [PMID: 33350336 PMCID: PMC8291785 DOI: 10.1080/21655979.2020.1857626] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
This study was aimed to identify and optimize the culture conditions for gamma-aminobutyric acid (GABA) production by a lactic acid bacterium strain isolated from mam nem, a fermented fish sauce. Among the six isolates obtained from mam nem, the MN12 had the most potent GABA-producing capability. The strain was then identified to be Pedioccocus pentosaceus by employing MALDI-TOF-MS and phenylalanyl-tRNA synthase sequencing methods. The initial cell density of 5.106 CFU/mL, monosodium glutamate concentration of 60 mM, initial pH of 7, temperature of 45°C and cultivation time of 72 h were found to be the optimal culture conditions for highest production of GABA, reaching 27.9 ± 0.42 mM, by this strain. The cultivation conditions for GABA production by P. pentosaceus MN12 have been successfully optimized, providing a foundation for the development of fermented foods enriched with GABA.
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Affiliation(s)
- Do Thi Bich Thuy
- Hue University of Agriculture and Forestry, Hue Universit, Hue , Vietnam
| | - AnTien Nguyen
- Faculty of Agriculture and Forestry, Dalat University , Dalat, Vietnam
| | - Kuan Shiong Khoo
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia , Selangor Darul Ehsan, Malaysia
| | - Kit Wayne Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria , Sepang, Selangor, Malaysia
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University , Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University , Ghent, Belgium
| | - Yeek-Chia Ho
- Civil and Environmental Engineering Department, Universiti Teknologi PETRONAS , Seri Iskandar, Perak Darul Ridzuan, Malaysia.,Centre for Urban Resource Sustainability, Institute of Self-Sustainable Building, Universiti Teknologi PETRONAS , Perak Darul Ridzuan, Malaysia
| | - Nguyen Duc Huy
- Institute of Biotechnology, Hue University, Hue , Vietnam
| | | | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia , Selangor Darul Ehsan, Malaysia
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