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Rezaei M, Ghasemi Y, Sharifan A, Bakhoda H. Gamma-Aminobutyric Acid (GABA) Biosynthesis from Lactobacillus plantarum subsp. plantarum IBRC10817 Optimized and Modeled in Response to Heat and Ultrasonic Shock. Probiotics Antimicrob Proteins 2024; 16:1304-1312. [PMID: 37389791 DOI: 10.1007/s12602-023-10099-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/25/2023] [Indexed: 07/01/2023]
Abstract
Gamma-aminobutyric acid is one of the major inhibitory neurotransmitters in the nervous system. Although gamma-aminobutyric acid is commonly synthesized by chemical methods, its microbial biosynthesis is regarded as one of the best production methods among the conventional techniques. This study aimed to optimize and model the production of gamma-aminobutyric acid from Lactobacillus plantarum subsp. plantarum IBRC (10,817) under the influence of heat and ultrasonic shock using the response surface methodology. Heat and ultrasonic shock were applied in the lag phase of bacterial growth. Heat shock variables included heat treatment, monosodium glutamate concentration, and incubation time. Also, ultrasonic shock variables were ultrasonic intensity, ultrasonic time, incubation time, and monosodium glutamate concentration. By applying the 30.9 h of incubation, 3.082 g/L of monosodium glutamate, and thermal shock of 49.958 °C for 30 min, the production of 295.04 mg/L of gamma amino butyric acid was predicted. As for ultrasonic shock, using 3.28 (g/L) monosodium glutamate, 70 h of bacterial incubation, 7.7 min ultrasound shock, and ultrasound frequency of 26.58 kHz, the highest amount of metabolite production was anticipated to be 215.19 mg/L. Overall, it was found that the actual values were consistent with the predicted values.
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Affiliation(s)
- Mahboobeh Rezaei
- Department of the Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Younes Ghasemi
- Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Shiraz University of Medical Science, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Anousheh Sharifan
- Department of the Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Thongruck K, Maneerat S. Enhanced Production of Gamma-Aminobutyric Acid (GABA) from Lactobacillus futsaii CS3 Using Agri-Food Industries By-Products Under Batch and Fed-Batch Fermentation. Indian J Microbiol 2023; 63:467-482. [PMID: 38031599 PMCID: PMC10682332 DOI: 10.1007/s12088-023-01101-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 08/30/2023] [Indexed: 12/01/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) has diverse physiological functions, but its production by lactic acid bacteria is costly due to the culture medium. This study aimed to enhance GABA production by L. futsaii CS3 using low-cost substrates and agri-food industries by-products. Optimal culture conditions were determined using response surface methodology with a central composite design (CCD). Batch and fed-batch fermentation techniques were employed. In the MRS medium with 2% (w/v) monosodium glutamate (MSG), L. futsaii CS3 produced 6.84 g/l of GABA. Further optimization revealed that 2% (w/v) cane sugar resulted in a maximum GABA production of 9.6 g/l, while cane molasses yielded 7.4 g/l. The modified MRS medium with 2% (w/v) MSG, 2% (w/v) cane sugar, 3.06% (w/v) tuna condensate, and 2.5% (w/v) surimi washing water exhibited the highest GABA concentration of 11 g/l. Surimi washing water had a lower GABA concentration of 4.12 g/l. Critical factors identified through CCD analysis were cane sugar, tuna condensate, and MSG. The optimized modified MRS medium consisted of 3.48% (w/v) cane sugar, 3.84% (w/v) tuna condensate, and 10.77% (w/v) MSG, resulting in an actual GABA concentration of 18.27 g/l. Under flask-scale and batch fermentation conditions (initial pH 5, temperature 37 °C), GABA concentrations of 20.63 g/l and 17.24 g/l were obtained after 48 h, respectively. In fed-batch fermentation, GABA concentrations reached 23.01 g/l at 72 h. The addition of cane sugar and tuna condensate effectively enhanced GABA production in L. futsaii CS3, highlighting their suitability as cost-effective substrates for industrial-scale GABA production. Graphical Abstract
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Affiliation(s)
- Kanokwan Thongruck
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
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Starkutė V, Mockus E, Klupšaitė D, Zokaitytė E, Tušas S, Mišeikienė R, Stankevičius R, Rocha JM, Bartkienė E. Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles. Animals (Basel) 2023; 13:3154. [PMID: 37835761 PMCID: PMC10571792 DOI: 10.3390/ani13193154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor's interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.
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Affiliation(s)
- Vytautė Starkutė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Dovilė Klupšaitė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Eglė Zokaitytė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Saulius Tušas
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Ramutė Mišeikienė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
| | - Rolandas Stankevičius
- Department of Animal Nutrition, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Elena Bartkienė
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (V.S.); (S.T.); (R.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
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Knez E, Kadac-Czapska K, Grembecka M. Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More. Life (Basel) 2023; 13:life13041044. [PMID: 37109573 PMCID: PMC10141223 DOI: 10.3390/life13041044] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases' feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure.
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Affiliation(s)
- Eliza Knez
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Kornelia Kadac-Czapska
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
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Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Bartkevics V, Bartkiene E. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation. Front Nutr 2023; 10:1118710. [PMID: 37125035 PMCID: PMC10133501 DOI: 10.3389/fnut.2023.1118710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho, Porto, Portugal
| | - Vadims Bartkevics
- Animal Health and Environment “BIOR”, Institute of Food Safety, Riga, Latvia
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology. Sci Rep 2023; 13:440. [PMID: 36624130 PMCID: PMC9829902 DOI: 10.1038/s41598-023-27658-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
A total of 50 lactic acid bacteria (LAB) isolates from Iranian traditional dairy products (Motal and Lighvan cheeses, and artisanal yogurt) were screened for gamma-aminobutyric acid (GABA) production. Firstly, a rapid colorimetric test was performed to evaluate the glutamate decarboxylase (GAD) activity among the LAB isolates examined. Thin layer chromatography (TLC) was then performed on selected strains to identify isolates with high/moderate GABA producing capacity, and a GABase micro-titer plate assay was employed to quantify GABA. Finally, two Lactococcus (Lac.) lactis strains were selected for GABA production optimization via Response Surface Methodology (RSM) following Central Composite Design (CCD). Forty-one out of the 50 isolates showed GAD activity according to the colorimetric assay. Eight isolates displayed strong GAD activity, while nine showed no activity; low to moderate GAD activity was scored for all other isolates. GABA production was confirmed by TLC in all isolates with high GAD activity and in four selected among isoaltes with moderate activity. Among the Lactococcus strains tested, Lac. lactis 311 and Lac. lactis 491 were the strongest GABA producers with amounts of 3.3 and 1.26 mM, respectively. These two strains were subjected to GABA production optimization applying RSM and CCD on three key variables: Monosodium glutamate concentration (MSG) (between 25 and 150 mM), incubation temperature (between 25 and 37 °C), and pH (between 4.0 and 5.0). Optimal conditions for GABA production by Lac. lactis 311 and Lac. lactis 491 of temperature, pH and MSG concentration were, respectively, 35.4 and 30 °C, pH 4.5 and 4.6, and MSG concentration of 89 and 147.4 mM, respectively. Under the above conditions, the amount of GABA produced by Lac. lactis 311 and Lac. lactis 491 was 0.395 and 0.179 mg/mL, respectively. These strains and the optimal culture conditions determined in this study could be used for the biotechnological production of GABA or applied in food fermentations for the development of naturally GABA-enriched foods.
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Jin Y, Wu J, Hu D, Li J, Zhu W, Yuan L, Chen X, Yao J. Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation. Foods 2023; 12:foods12020302. [PMID: 36673393 PMCID: PMC9857889 DOI: 10.3390/foods12020302] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
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Affiliation(s)
- Yiwen Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jun Li
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Weiwei Zhu
- Wuhan Zhongke Optics Valley Green Biotechnology Co., Ltd., Wuhan 430075, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
| | - Jianming Yao
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
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Sun Y, Mehmood A, Battino M, Xiao J, Chen X. Enrichment of Gamma-aminobutyric acid in foods: From conventional methods to innovative technologies. Food Res Int 2022; 162:111801. [DOI: 10.1016/j.foodres.2022.111801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
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9
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Pérez-Rangel M, Valdez-Vazquez I, Martínez-Zavala SA, Casados-Vázquez LE, Bideshi DK, Barboza-Corona JE. Evaluation of inhibitory compounds produced by bacteria isolated from a hydrogen-producing bioreactor during the self-fermentation of wheat straw. J Appl Microbiol 2022; 133:1989-2001. [PMID: 35808847 DOI: 10.1111/jam.15708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/28/2022]
Abstract
AIMS The objective of this study was to evaluate the inhibitory activity of compounds secreted by bacteria isolated from a hydrogen-producing bioreactor to understand how these microorganisms interact in this community. METHODS AND RESULTS In vitro inhibitory assays were performed using samples secreted by bacteria subject to different treatments to determine if their inhibitory effect was due to organic acids, non-proteinaceous compounds, or bacteriocin-like inhibitory substances (BLIS). Bacterial isolated were suppressed 43%, 30%, and 27% by neutralized, precipitated, and non-neutralized cell-free supernatants, respectively. Non-hydrogen producers (Non-H2 P) LAB (Lactobacillus plantarum LB1, L. pentosus LB7, Pediococcus acidilactici LB4) and hydrogen producers (H2 P) LAB (Enterococcus faecium F) were inhibited by the production of organic acids, non-proteinaceous compounds, and BLIS. Meanwhile, the obligate anaerobe H2 P (Clostridium beijerinckii B) inhibited by the production of non-proteinaceous compounds and BLIS. The presence of BLIS was confirmed when proteolytic enzymes affected the inhibitory activity of secreted proteins in values ranging from 20 to 42%. The BLIS produced by L. plantarum LB1, P. acidilactici LB4, L. pentosus LB7, and E. faecium F showed molecular masses of ~ 11 kDa, 25 kDa, 20 kDa, and 11 kDa, respectively. CONCLUSIONS It was demonstrated antagonistic interactions between Lactobacillus- Enterococcus, and Pediococcus-Enterococcus species, generated by the secretion of organic acids, non-proteinaceous compounds, and BLIS. SIGNIFICANCE AND IMPACT OF THE STUDY We report the interactions between LAB isolated from hydrogen-producing bioreactors. These interactions might impact the dynamics of the microbial population during hydrogen generation. Our work lays a foundation for strategies that allow controlling bacteria that can affect hydrogen production.
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Affiliation(s)
- Marisol Pérez-Rangel
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Querétaro, Mexico
| | - Idania Valdez-Vazquez
- Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Querétaro, Mexico
| | - Sheila A Martínez-Zavala
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México
| | - Luz E Casados-Vázquez
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Food Department, Life Science División, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,CONACyT-University of Guanajuato
| | - Dennis K Bideshi
- Department of Biological Sciences, California Baptist University, Riverside, California, USA
| | - José E Barboza-Corona
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Food Department, Life Science División, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México
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Zhang L, Yue Y, Wang X, Dai W, Piao C, Yu H. Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). Bioprocess Biosyst Eng 2022; 45:1111-1123. [PMID: 35179639 DOI: 10.1007/s00449-022-02702-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 01/28/2022] [Indexed: 12/27/2022]
Abstract
γ-Aminobutyric acid (GABA) is a non-protein amino acid with a variety of physiological functions. Recently, yeast Kluyveromyces marxianus strains involved in the catabolism and anabolism of GABA can be used as a microbial platform for GABA production. Okara, rich in nutrients, can be used as a low-cost fermentation substrate for the production of functional materials. This study first proved the advantages of the okara medium to produce GABA by K. marxianus C21 when L-glutamate (L-Glu) or monosodium glutamate (MSG) is the substrate. The highest production of GABA was obtained with 4.31 g/L at optimization condition of culture temperature 35 °C, fermentation time 60 h, and initial pH 4.0. Furthermore, adding peptone significantly increased the GABA production while glucose and vitamin B6 had no positive impact on GABA production. This research provided a powerful new strategy of GABA production by K. marxianus C21 fermentation and is expected to be widely utilized in the functional foods industry to increase GABA content for consumers as a daily supplement as suggested.
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Affiliation(s)
- Lei Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Yang Yue
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
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11
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Cai L, Wang W, Tong J, Fang L, He X, Xue Q, Li Y. Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113629] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Nie J, Fu X, Wang L, Xu J, Gao X. A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Ayag N, Dagdemir E, Hayaloglu AA. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Su A, Yu Q, Luo Y, Yang J, Wang E, Yuan H. Metabolic engineering of microorganisms for the production of multifunctional non-protein amino acids: γ-aminobutyric acid and δ-aminolevulinic acid. Microb Biotechnol 2021; 14:2279-2290. [PMID: 33675575 PMCID: PMC8601173 DOI: 10.1111/1751-7915.13783] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 12/14/2022] Open
Abstract
Gamma-aminobutyric acid (GABA) and delta-aminolevulinic acid (ALA), playing important roles in agriculture, medicine and other fields, are multifunctional non-protein amino acids with similar and comparable properties and biosynthesis pathways. Recently, microbial synthesis has become an inevitable trend to produce GABA and ALA due to its green and sustainable characteristics. In addition, the development of metabolic engineering and synthetic biology has continuously accelerated and increased the GABA and ALA yield in microorganisms. Here, focusing on the current trends in metabolic engineering strategies for microbial synthesis of GABA and ALA, we analysed and compared the efficiency of various metabolic strategies in detail. Moreover, we provide the insights to meet challenges of realizing industrially competitive strains and highlight the future perspectives of GABA and ALA production.
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Affiliation(s)
- Anping Su
- State Key Laboratory of Agrobiotechnology and Key Laboratory of Soil MicrobiologyMinistry of AgricultureCollege of Biological SciencesChina Agricultural UniversityNo.2 Yuanmingyuan West RoadHaidian DistrictBeijing100193China
| | - Qijun Yu
- State Key Laboratory of Agrobiotechnology and Key Laboratory of Soil MicrobiologyMinistry of AgricultureCollege of Biological SciencesChina Agricultural UniversityNo.2 Yuanmingyuan West RoadHaidian DistrictBeijing100193China
| | - Ying Luo
- State Key Laboratory of Agrobiotechnology and Key Laboratory of Soil MicrobiologyMinistry of AgricultureCollege of Biological SciencesChina Agricultural UniversityNo.2 Yuanmingyuan West RoadHaidian DistrictBeijing100193China
| | - Jinshui Yang
- State Key Laboratory of Agrobiotechnology and Key Laboratory of Soil MicrobiologyMinistry of AgricultureCollege of Biological SciencesChina Agricultural UniversityNo.2 Yuanmingyuan West RoadHaidian DistrictBeijing100193China
| | - Entao Wang
- Departamento de MicrobiologíaEscuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexico City11340Mexico
| | - Hongli Yuan
- State Key Laboratory of Agrobiotechnology and Key Laboratory of Soil MicrobiologyMinistry of AgricultureCollege of Biological SciencesChina Agricultural UniversityNo.2 Yuanmingyuan West RoadHaidian DistrictBeijing100193China
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15
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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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16
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Lai QD, Doan NTT, Nguyen HD, Nguyen TXN. Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by
Lacto bacillus. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Quoc Dat Lai
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Ngoc Thuc Trinh Doan
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Hoang Dung Nguyen
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Xuan Nu Nguyen
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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17
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Wang D, Wang Y, Lan H, Wang K, Zhao L, Hu Z. Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101155] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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18
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Luo H, Liu Z, Xie F, Bilal M, Liu L, Yang R, Wang Z. Microbial production of gamma-aminobutyric acid: applications, state-of-the-art achievements, and future perspectives. Crit Rev Biotechnol 2021; 41:491-512. [PMID: 33541153 DOI: 10.1080/07388551.2020.1869688] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Gamma-aminobutyric acid (GABA) is an important non-protein amino acid with wide-ranging applications. Currently, GABA can be produced by a variety of methods, including chemical synthesis, plant enrichment, enzymatic methods, and microbial production. Among these methods, microbial production has gained increasing attention to meet the strict requirements of an additive in the fields of food, pharmaceutical, and livestock. In addition, renewable and abundant resources, such as glucose and lignocellulosic biomass can also be used for GABA microbial production under mild and environmentally friendly processing conditions. In this review, the applications, metabolic pathways and physiological functions of GABA in different microorganisms were firstly discussed. A comprehensive overview of the current status of process engineering strategies for enhanced GABA production, including fermentation optimization and whole-cell conversion from different feedstocks by various host strains is also provided. We also presented the state-of-the-art achievements in strain development strategies for industrial lactic acid bacteria (LAB), Corynebacterium glutamicum and Escherichia coli to enhance the performance of GABA bioproduction. In order to use bio-based GABA in the fields of food and pharmaceutical, some Generally Recognized as Safe (GRAS) strains such as LAB and C. glutamicum will be the promising chassis hosts. Toward the end of this review, current challenges and valuable research directions/strategies on the improvements of process and strain engineering for economic microbial production of GABA are also suggested.
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Affiliation(s)
- Hongzhen Luo
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Zheng Liu
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Fang Xie
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Lina Liu
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Rongling Yang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Zhaoyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
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19
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Pahalagedara ASNW, Flint S, Palmer J, Subbaraj A, Brightwell G, Gupta TB. Antimicrobial Activity of Soil Clostridium Enriched Conditioned Media Against Bacillus mycoides, Bacillus cereus, and Pseudomonas aeruginosa. Front Microbiol 2020; 11:608998. [PMID: 33343553 PMCID: PMC7746556 DOI: 10.3389/fmicb.2020.608998] [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] [Received: 09/25/2020] [Accepted: 11/16/2020] [Indexed: 12/16/2022] Open
Abstract
The rise of antimicrobial resistant bacteria has fast-tracked the exploration for novel antimicrobial compounds. Reports on antimicrobial producing soil anaerobes such as Clostridium spp. are very limited. In the present study, the antimicrobial activity of soil Clostridium enriched conditioned/spent media (CMs) against Bacillus mycoides, Bacillus cereus and Pseudomonas aeruginosa was assessed by turbidimetric growth inhibition assay. Our results highlighted the antimicrobial potential of soil Clostridium enriched conditioned media against pathogenic and spoilage bacteria. Farm 4 soil conditioned medium (F4SCM) demonstrated a greater growth inhibition activity against all three tested microorganisms in comparison to other soil conditioned media. Non-targeted metabolite profiling of all soil conditioned media revealed distinctive polar and intermediate-polar metabolites in F4SCM, consistent with its strong antimicrobial property. Moreover, 539 significantly abundant metabolites including some unique features were detected in F4SCM suggesting its substantial and specialized chemical diversity. This study putatively identified seven significantly high metabolites in F4SCM; 3-hydroxyphenylacetic acid, γ-aminobutyric acid, creatine, tryptamine, and 2-hydroxyisocaproic acid. Tryptamine and 2-hydroxyisocaproic acid were previously reported to have antimicrobial properties. The present study shows that soil Clostridium spp. are a promising group of bacteria producing metabolites with antimicrobial activity and provides future prospects for clostridial antimicrobial discovery within their metabolic diversity.
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Affiliation(s)
- Amila Srilal Nawarathna Weligala Pahalagedara
- Food Assurance team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand.,School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Arvind Subbaraj
- Proteins and Metabolites team, AgResearch Ltd., Lincoln Research Centre, Lincoln, New Zealand
| | - Gale Brightwell
- Food Assurance team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree Barua Gupta
- Food Assurance team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand
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20
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Sahab NR, Subroto E, Balia RL, Utama GL. γ-Aminobutyric acid found in fermented foods and beverages: current trends. Heliyon 2020; 6:e05526. [PMID: 33251370 PMCID: PMC7680766 DOI: 10.1016/j.heliyon.2020.e05526] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 09/13/2020] [Accepted: 11/12/2020] [Indexed: 01/13/2023] Open
Abstract
γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages.
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Affiliation(s)
- Novia R.M. Sahab
- Magister of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia
| | - Edy Subroto
- Magister of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia
| | - Roostita L. Balia
- Faculty of Animal Husbandry, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia
| | - Gemilang L. Utama
- Magister of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Jl. Sekeloa Selatan No. 1 Bandung 40134, Indonesia
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21
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Zhou C, Li J, Mao K, Gao J, Li X, Zhi T, Sang Y. Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1680578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Chang Zhou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Jiao Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Tongxin Zhi
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
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22
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Kawee-ai A, Seesuriyachan P. Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500. Prep Biochem Biotechnol 2019; 49:997-1009. [DOI: 10.1080/10826068.2019.1650377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Arthitaya Kawee-ai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mueang, Thailand
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mueang, Thailand
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