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Han J, Zhao X, Zhao X, Wang Q, Li P, Gu Q. Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14931-14946. [PMID: 37792666 DOI: 10.1021/acs.jafc.3c05269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/06/2023]
Abstract
γ-Aminobutyric acid (GABA) is an important nonprotein amino acid that extensively exists in nature. At present, GABA is mainly obtained through chemical synthesis, plant enrichment, and microbial production, among which microbial production has received widespread attention due to its safety and environmental benefits. After using microbial fermentation to obtain GABA, it is necessary to be isolated and purified to ensure its quality and suitability for various industries such as food, agriculture, livestock, pharmaceutics, and others. This article provides a comprehensive review of the different sources of GABA, including its presence in nature and the synthesis methods. The factors affecting the production of microbial-derived GABA and its isolation and purification methods are further elucidated. Moreover, the main physiological functions of GABA and its application in different fields are also reviewed. By advancing our understanding of GABA, we can unlock its full potential and further utilize it in various fields to improve human health and well-being.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
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2
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Tyagi A, Chen X, Shan L, Yan P, Chelliah R, Oh DH. Whole-genome analysis of gamma-aminobutyric acid producing Psychobiotic Limosilactobacillus reuteri with its Untargeted metabolomics using UHPLC-Q-Tof MS/MS. Gene 2023; 858:147195. [PMID: 36641079 DOI: 10.1016/j.gene.2023.147195] [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: 08/01/2022] [Revised: 10/26/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
The gamma amino butyric acid (GABA) is a chemical messenger and is essential for the health of the brain and muscles. Some lactic acid bacteria (LAB) have the potential to function as psychobiotic cultures because they can produce significant amounts of neuroactive compounds like GABA. Psychobiotics are known to alter bidirectional communication between the gastrointestinal tract and the central nervous system. In the present study, the Limosilactobacillus reuteri (L. reuteri) strain, isolated from human breast milk, was used to detect the GABA-producing glutamic acid decarboxylase (gad) gene and GABA production. PCR, HPLC and UHPLCQ-TOF-MS2 approaches were applied to identify the gad gene, GABA content, and bioactive compounds produced by the bacterial strain, respectively. Additionally, the whole genome was sequenced to better understand the strain's psychobiotic and technological genomic properties. The gadB and gadC genes were confirmed in plasmid 1 of the whole genome. The complete genome sequence of L. reuteri comprises the genome length of 2,087,202 bp with 51.6 percent of G + C content. The results indicate that L. reuteri can be used as a starter culture for the production of GABA-enriched functional foods as well as psychobiotics for health benefits.
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Affiliation(s)
- Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea.
| | - Xiuqin Chen
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea.
| | - Lingyue Shan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea.
| | - Pianpian Yan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea.
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea; Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon 24341, South Korea; Saveetha School of Engineering, (SIMATS) University, Saveetha Nagar, Sriperumbudur, Tamil Nadu 600124, India.
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea.
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Cha X, Ding J, Ba W, You S, Qi W, Su R. High Production of γ-Aminobutyric Acid by Activating the xyl Operon of Lactobacillus brevis. ACS OMEGA 2023; 8:8101-8109. [PMID: 36873027 PMCID: PMC9979331 DOI: 10.1021/acsomega.2c08272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
γ-Aminobutyric acid (GABA) is an inhibitory neurotransmitter with important physiological functions such as sleep assistance and anti-depression. In this study, we developed a fermentation process for the high-efficiency production of GABA by Lactobacillus brevis (Lb. brevis) CE701. First, xylose was found as the optimal carbon source that could improve the GABA production and OD600 in shake flasks to 40.35 g/L and 8.64, respectively, which were 1.78-fold and 1.67-fold of the glucose. Subsequently, the analysis of the carbon source metabolic pathway indicated that xylose activated the expression of the xyl operon, and xylose metabolism produced more ATP and organic acids than glucose, which significantly promoted the growth and GABA production of Lb. brevis CE701. Then, an efficient GABA fermentation process was developed by optimizing the medium components using response surface methodology. Finally, the production of GABA reached 176.04 g/L in a 5 L fermenter, which was 336% higher than that in a shake flask. This work enables the efficient synthesis of GABA using xylose, which will provide guidance for the industrial production of GABA.
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Affiliation(s)
- Xingchang Cha
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Juanjuan Ding
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Wenyan Ba
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Shengping You
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
- Tianjin
Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Wei Qi
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
- State
Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, P. R. China
- Collaborative
Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, P. R. China
- Tianjin
Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Rongxin Su
- Chemical
Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
- State
Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, P. R. China
- Collaborative
Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, P. R. China
- Tianjin
Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, P. R. China
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Zhang Y, Zhu M, Lu W, Zhang C, Chen D, Shah NP, Xiao C. Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product. Foods 2023; 12:foods12050977. [PMID: 36900494 PMCID: PMC10000865 DOI: 10.3390/foods12050977] [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: 12/22/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 03/02/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L-1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L-1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers.
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Affiliation(s)
- Yue Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Mengjiao Zhu
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Wenjing Lu
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Cen Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Di Chen
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Nagendra P. Shah
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
- Correspondence: (N.P.S.); (C.X.)
| | - Chaogeng Xiao
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- Correspondence: (N.P.S.); (C.X.)
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Nakatani Y, Fukaya T, Kishino S, Ogawa J. Production of GABA-enriched tomato juice by Lactiplantibacillus plantarum KB1253. J Biosci Bioeng 2022; 134:424-431. [PMID: 36137895 DOI: 10.1016/j.jbiosc.2022.08.008] [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: 07/07/2022] [Revised: 08/23/2022] [Accepted: 08/23/2022] [Indexed: 10/14/2022]
Abstract
To produce tomato juice with health-promoting functions, lactic acid bacteria (LAB) capable of converting l-glutamic acid in tomatoes into γ-aminobutyric acid (GABA) was screened from LAB stocks isolated from Japanese pickles. Lactiplantibacillus plantarum KB1253 was selected as the highest GABA producer among 74 strains of LAB stocks. gad gene expression and glutamic acid decarboxylation activity increased at low pH (3.0-3.5), whereas the growth decreased. Under optimal reaction conditions using resting cells as catalysts, this strain produced 245.8 ± 3.4 mM GABA. Furthermore, this strain produced 41.0 ± 1.1 mM GABA from l-glutamic acid in tomato juice under optimal fermentation conditions (pH 4.0, 20°Bx). This study may provide the basis for developing health-promoting functional foods rich in GABA from tomatoes and other agricultural products.
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Affiliation(s)
- Yuki Nakatani
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Product Development Division, Kagome Co., Ltd., 1-24-11 Nihonbashi-Kakigaracho, Chuo-ku, Tokyo 103-0014, Japan
| | - Tetsuya Fukaya
- Niigata-Agro Food University, 2416, Hiranedai, Tainai, Niigata 959-2702, Japan; International Business Division, Kagome Co., Ltd., 3-21-1 Nihonbashi-Hamacho, Chuo-ku, Tokyo 103-8461, Japan
| | - Shigenobu Kishino
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Jun Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
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6
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Xiao T, Zhang D, Tun HM, Shah NP. Cysteine protected cells from H 2O 2-induced damage and promoted long-chain fatty acids synthesis in vivo to improve γ-aminobutyric acid production in Levilactobacillus brevis. World J Microbiol Biotechnol 2022; 38:185. [PMID: 35972565 DOI: 10.1007/s11274-022-03379-1] [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: 06/28/2022] [Accepted: 08/06/2022] [Indexed: 10/15/2022]
Abstract
Levilactobacillus brevis NPS-QW-145 isolated from kimchi is deficient in glutamate dehydrogenase-encoding gene (gdhA) to form glutamate, hence it required exogenous supplementation of glutamate/monosodium glutamate (MSG) for decarboxylation reaction to produce γ-aminobutyric acid (GABA). However, GABA conversion rate from MSG was relatively low. The individual effect of 20 amino acids on regulating GABA biosynthesis was investigated. Cysteine was selected to significantly improve GABA production from MSG. It was found that Lb. brevis was capable of producing H2O2, cysteine protected Lb. brevis against H2O2-induced oxidative damage to increase cell viability for the enhancement of GABA production. Moreover, cysteine promoted glucose consumption to produce acetyl-CoA for synthesizing long-chain fatty acids to significantly up-regulate GABA biosynthesis. These findings deciphered antioxidative capability of cysteine in Lb. brevis 145 and provided a theoretical basis for fatty acids synthesis-mediated GABA synthesis in Lb. brevis 145, and possibly in other lactic acid bacteria.
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Affiliation(s)
- Tingting Xiao
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Kadoorie Biological Sciences Building, Pokfulam Road, Hong Kong, China
| | - Dengwei Zhang
- HKU-Pasteur Research Pole, School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Hein Min Tun
- HKU-Pasteur Research Pole, School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Kadoorie Biological Sciences Building, Pokfulam Road, Hong Kong, China.
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7
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Kim J, Yoon YW, Kim MS, Lee MH, Kim GA, Bae K, Yoon SS. Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7. Food Sci Biotechnol 2022; 31:333-341. [PMID: 35273823 PMCID: PMC8885955 DOI: 10.1007/s10068-022-01035-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 02/06/2023] Open
Abstract
Among the key metabolites produced by probiotic lactic acid bacteria (LAB), the use of gamma-aminobutyric acid (GABA), which alleviates hypertension, depression, and sleepiness in humans, is gaining popularity. Thus, GABA-producing LAB are sought after. GABA-producing LAB were preliminarily screened in acidified-MRS broth and quantified via GABase assays. The one-factor-at-a-time strategy was applied to determine the optimal conditions for GABA production. GABA production in reconstituted skim milk medium (RSM) and antibiotic susceptibility testing were performed to evaluate the potential of the strain as a yogurt starter. L. plantarum Y7 produced 4,856.86 ± 82.47 μg/mL of GABA at optimal culture conditions. Co-cultivation of Y7 and commercial Lactobacillus bulgaricus affected the amount of GABA production (6.85 ± 0.20 μg/mL) in RSM. Y7 was susceptible to ampicillin, erythromycin, and tetracycline. Therefore, L. plantarum Y7 represents a promising strain for GABA production in the food industry.
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Affiliation(s)
- Jaegon Kim
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
| | - Yong-Won Yoon
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
| | - Min-Sun Kim
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
| | - Myung-Hyun Lee
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
| | - Geun-Ah Kim
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
| | - Kiho Bae
- Division of Biological Science and Technology, Yonsei University, Wonju, Republic of Korea
| | - Sung-Sik Yoon
- Department of Biological Science and Technology, Yonsei University, 1 Yeonsedae-gil, Heungeop-myeon, Wonju-si, Gangwon-do 26493 Republic of Korea
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Xiao T, Shah NP. Role of cysteine in the improvement of γ-aminobutyric acid production by nonproteolytic Levilactobacillus brevis in coculture with Streptococcus thermophilus. J Dairy Sci 2022; 105:3883-3895. [DOI: 10.3168/jds.2021-21486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/27/2021] [Indexed: 11/19/2022]
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Zhang N, Zhou Q, Zhao Y, Fan D, Xiao J, Chen F, Cheng KW, Wang M. Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef. Food Chem 2021; 375:131859. [PMID: 34933234 DOI: 10.1016/j.foodchem.2021.131859] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 11/11/2021] [Accepted: 12/10/2021] [Indexed: 02/08/2023]
Abstract
The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43-80% and 31-57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.
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Affiliation(s)
- Nana Zhang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China.
| | - Qian Zhou
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Daming Fan
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, University of Vigo, Vigo 36310, Spain.
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi. Foods 2021; 10:foods10092148. [PMID: 34574257 PMCID: PMC8465840 DOI: 10.3390/foods10092148] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 01/16/2023] Open
Abstract
Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of years. Recently, LAB are receiving increased attention due to their great potential as probiotics for man and animals, and also as cell factories for producing enzymes, antibodies, vitamins, exopolysaccharides, and various feedstocks. LAB are safe organisms with GRAS (generally recognized as safe) status and possess relatively simple metabolic pathways easily subjected to modifications. However, relatively few studies have been carried out on LAB inhabiting plants compared to dairy LAB. Kimchi is a Korean traditional fermented vegetable, and its fermentation is carried out by LAB inhabiting plant raw materials of kimchi. Kimchi represents a model food with low pH and is fermented at low temperatures and in anaerobic environments. LAB have been adjusting to kimchi environments, and produce various metabolites such as bacteriocins, γ-aminobutyric acid, ornithine, exopolysaccharides, mannitol, etc. as products of metabolic efforts to adjust to the environments. The metabolites also contribute to the known health-promoting effects of kimchi. Due to the recent progress in multi-omics technologies, identification of genes and gene products responsible for the synthesis of functional metabolites becomes easier than before. With the aid of tools of metabolic engineering and synthetic biology, it can be envisioned that LAB strains producing valuable metabolites in large quantities will be constructed and used as starters for foods and probiotics for improving human health. Such LAB strains can also be useful as production hosts for value-added products for food, feed, and pharmaceutical industries. In this review, recent findings on the selected metabolites produced by kimchi LAB are discussed, and the potentials of metabolites will be mentioned.
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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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12
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Xiao T, Shah NP. Lactic acid produced by Streptococcus thermophilus activated glutamate decarboxylase (GadA) in Lactobacillus brevis NPS-QW 145 to improve γ-amino butyric acid production during soymilk fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation. Appl Environ Microbiol 2020; 87:AEM.01985-20. [PMID: 33067198 DOI: 10.1128/aem.01985-20] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 10/07/2020] [Indexed: 12/21/2022] Open
Abstract
The high-gamma-amino butyric acid (GABA)-producing bacterium Levilactobacillus brevis strain NPS-QW 145, along with Streptococcus thermophilus (one of the two starter bacteria used to make yogurt for its proteolytic activity), enhances GABA production in milk. However, a mechanistic understanding of how Levilactobacillus brevis cooperates with S. thermophilus to stimulate GABA production has been lacking. Comparative peptidomic and metatranscriptomic analyses were carried out to unravel the casein and lactose utilization patterns during milk fermentation with the coculture. We found that particular peptides hydrolyzed by S. thermophilus ASCC1275 were transported and biodegraded with peptidase in Lb. brevis 145 to meet the growth needs of the latter. In addition, amino acid synthesis and metabolism in Lb. brevis 145 were activated to further support its growth. Glucose, as a result of lactose hydrolysis by S. thermophilus 1275, but not available lactose in milk, was metabolized as the main carbon source by Lb. brevis 145 for ATP production. In the stationary phase, under acidic conditions due to the accumulation of lactic acid produced by S. thermophilus 1275, the expression of genes involved in pyridoxal phosphate (coenzyme of glutamic acid decarboxylase) metabolism and glutamic acid decarboxylase (Gad) in Lb. brevis 145 was induced for GABA production.SIGNIFICANCE A huge market for GABA-rich milk as a dietary therapy for the management of hypertension is anticipated. The novelty of this work lies in applying peptide profiles supported by metatranscriptomics to elucidate (i) the pattern of casein hydrolysis by S. thermophilus 1275, (ii) the supply of peptides and glucose by S. thermophilus 1275 to Lb. brevis 145, (iii) the transportation of peptides in Lb. brevis and the degradation of peptides by this organism, which was reported to be nonproteolytic, and (iv) GABA production by Lb. brevis 145 under acidic conditions. Based on the widely reported contribution of lactic acid bacteria (LAB) and GABA to human health, the elucidation of interactions between the two groups of bacterial communities in the production of GABA-rich milk is important for promoting the development of functional dairy food and may provide new insight into the development of industrial GABA production.
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Teame T, Wang A, Xie M, Zhang Z, Yang Y, Ding Q, Gao C, Olsen RE, Ran C, Zhou Z. Paraprobiotics and Postbiotics of Probiotic Lactobacilli, Their Positive Effects on the Host and Action Mechanisms: A Review. Front Nutr 2020; 7:570344. [PMID: 33195367 PMCID: PMC7642493 DOI: 10.3389/fnut.2020.570344] [Citation(s) in RCA: 125] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 08/28/2020] [Indexed: 12/14/2022] Open
Abstract
Lactobacilli comprise an important group of probiotics for both human and animals. The emerging concern regarding safety problems associated with live microbial cells is enhancing the interest in using cell components and metabolites derived from probiotic strains. Here, we define cell structural components and metabolites of probiotic bacteria as paraprobiotics and postbiotics, respectively. Paraprobiotics and postbiotics produced from Lactobacilli consist of a wide range of molecules including peptidoglycans, surface proteins, cell wall polysaccharides, secreted proteins, bacteriocins, and organic acids, which mediate positive effect on the host, such as immunomodulatory, anti-tumor, antimicrobial, and barrier-preservation effects. In this review, we systematically summarize the paraprobiotics and postbiotics derived from Lactobacilli and their beneficial functions. We also discuss the mechanisms underlying their beneficial effects on the host, and their interaction with the host cells. This review may boost our understanding on the benefits and molecular mechanisms associated with paraprobiotics and probiotics from Lactobacilli, which may promote their applications in humans and animals.
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Affiliation(s)
- Tsegay Teame
- China-Norway Joint Lab on Fish Gastrointestinal Microbiota, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China.,Tigray Agricultural Research Institute, Mekelle, Ethiopia
| | - Anran Wang
- AgricultureIsLife/EnvironmentIsLife and Precision Livestock and Nutrition Unit, AgroBioChem/TERRA, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes, Gembloux, Belgium
| | - Mingxu Xie
- Norway-China Fish Gastrointestinal Microbiota Joint Lab, Institute of Biology, Norwegian University of Science and Technology, Trondheim, Norway
| | - Zhen Zhang
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yalin Yang
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qianwen Ding
- Norway-China Fish Gastrointestinal Microbiota Joint Lab, Institute of Biology, Norwegian University of Science and Technology, Trondheim, Norway
| | - Chenchen Gao
- China-Norway Joint Lab on Fish Gastrointestinal Microbiota, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Rolf Erik Olsen
- Norway-China Fish Gastrointestinal Microbiota Joint Lab, Institute of Biology, Norwegian University of Science and Technology, Trondheim, Norway
| | - Chao Ran
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhigang Zhou
- China-Norway Joint Lab on Fish Gastrointestinal Microbiota, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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Alizadeh Behbahani B, Jooyandeh H, Falah F, Vasiee A. Gamma-aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity. Food Sci Nutr 2020; 8:5330-5339. [PMID: 33133536 PMCID: PMC7590294 DOI: 10.1002/fsn3.1838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma-aminobutyric acid (GABA) compound. GABA is a nonprotein four-carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted. Three levels of whey powder (5%, 10%, and 15%), and monosodium glutamate (MSG) (1%, 3%, and 5%) were selected at temperatures (25, 30, and 37°C) and after fermentation, the presence of GABA in the culture medium was examined by thin-layer chromatography. The optimal amount of GABA was measured by using high-performance liquid chromatography. The results of the central composite design of the response surface methodology at a significant level of 95% showed that the optimal treatment was 14.96% whey powder, 4.95% MSG at temperature of 37°C and fermentation for 48 hr and under these conditions, GABA production was 553.5 ppm. The results of the fermented extract tests showed that the highest antimicrobial activity was on Escherichia coli and the highest free radical scavenging was 59.67%. The IC50 level in the Caco-2 cancer cell cytotoxicity test was 39.5 mg/ml. According to the results, the combination of whey with MSG can be used as a cheap substrate to produce a valuable bioactive GABA product, and the cellular extract of this fermentation can also be used as an antimicrobial and antioxidant compound in food and pharmaceutical formulations.
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Affiliation(s)
- Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hossein Jooyandeh
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Fereshteh Falah
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Alireza Vasiee
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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Santos-Espinosa A, Beltrán-Barrientos LM, Reyes-Díaz R, Mazorra-Manzano MÁ, Hernández-Mendoza A, González-Aguilar GA, Sáyago-Ayerdi SG, Vallejo-Cordoba B, González-Córdova AF. Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01542-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Abstract
Purpose
The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk.
Methods
A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (107 and 109 CFU/mL), two incubation temperatures (30 and 37 °C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM.
Results
Results showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37 °C of incubation and 109 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture.
Conclusion
These results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.
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Horie M, Tada A, Kanamoto N, Tamai T, Fukuda N, Sugino S, Toyotome T, Tabei Y. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masanori Horie
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Atsumi Tada
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Naoaki Kanamoto
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Takahisa Tamai
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Naohiro Fukuda
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Sakiko Sugino
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Takahito Toyotome
- Department of Veterinary Medicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan
| | - Yosuke Tabei
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
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Genome Sequence of Lactobacillus plantarum KB1253, a Gamma-Aminobutyric Acid (GABA) Producer Used in GABA-Enriched Tomato Juice Production. Microbiol Resour Announc 2019; 8:8/29/e00158-19. [PMID: 31320423 PMCID: PMC6639602 DOI: 10.1128/mra.00158-19] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Here, we present the draft genome sequence of Lactobacillus plantarum KB1253, isolated from a traditional Japanese pickle. Its genome comprises 3,097 genes and 3,305,456 nucleotides, with an average G+C content of 44.4%. Here, we present the draft genome sequence of Lactobacillus plantarum KB1253, isolated from a traditional Japanese pickle. Its genome comprises 3,097 genes and 3,305,456 nucleotides, with an average G+C content of 44.4%.
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Gao D, Chang K, Ding G, Wu H, Chen Y, Jia M, Liu X, Wang S, Jin Y, Pan H, Li H. Genomic insights into a robust gamma-aminobutyric acid-producer Lactobacillus brevis CD0817. AMB Express 2019; 9:72. [PMID: 31127390 PMCID: PMC6534642 DOI: 10.1186/s13568-019-0799-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 05/16/2019] [Indexed: 01/22/2023] Open
Abstract
Lactobacillus brevis CD0817, a strain isolated from a healthy adult gut, was currently the most efficient lactic acid bacterial cell factory for gamma-aminobutyric acid. In this study, the complete genome sequence of CD0817 was determined and compared with some related L. brevis genomes. The CD0817 genome consists of one 2,990,570-bp chromosome and four plasmids. The comparative genomic and phylogenetic analysis revealed that L. brevis CD0817 was not very conserved with low GABA-producing L. brevis strains. A significant divergence was that CD0817 harbors only the gadCA operon whereas the low GABA-producing L. brevis strains contain the operon and gadB. The gadB seemed to only marginally contribute to the accumulation of GABA. The high GABA production ability of CD0817 may be associated with its extraordinary genome.
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Zhong Y, Wu S, Chen F, He M, Lin J. Isolation of high γ-aminobutyric acid-producing lactic acid bacteria and fermentation in mulberry leaf powders. Exp Ther Med 2019; 18:147-153. [PMID: 31258648 DOI: 10.3892/etm.2019.7557] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Accepted: 09/18/2018] [Indexed: 12/13/2022] Open
Abstract
γ-Amino butyric acid (GABA) has numerous roles in physiological processes, including neurotransmission, and induction of hypotensive, diuretic and tranquilizer effects. The present study aimed to produce GABA-enriched mulberry leaf powder by using a strain of high GABA-producing Lactobacillus pentosus SS6, which is isolated from fermented mulberry fruits. A total of 37 strains of lactic acid bacteria (LAB) were isolated from fermented mulberry fruits strains of high GABA-producing Lactobacillus pentosus were selected. The isolated LAB was analyzed using thin-layer chromatography. SS6 was used as a starter culture for the fermentation of mulberry leaf powder to produce GABA. The mulberry leaf powder was treated with 10% saccharose, 6% peptone, 1.6% K2HPO4, 1% L-sodium glutamate at 35°C for 36 h (each treatment was applied whilst the others were kept constant), in a mixture with a water content of 60%, with the respective LAB strain that was fermented by incubation at 30°C for 6 h. The results indicated that the SS6 strain produced significantly higher GABA contents in the fermentation broth compared to the other strains (P<0.05). Addition of 10% saccharose, 6% peptone, 1.6% K2HPO4 and 1% L-sodium glutamate significantly triggered the production of GABA compared with that in the groups void of those additives (P<0.05). Furthermore, the water content, treatment time, amount of LAB inoculated and the incubation temperature also significantly affected GABA production compared with untreated groups under the aforementioned conditions (P<0.05). In conclusion, 10% saccharose, 6% peptone, 1.6% K2HPO4, 1% L-sodium glutamate, and a 60% water content at 35°C significantly improved and enhanced GABA production. The present study provided a basis for the production of GABA, which may be utilized by the pharmaceutical and food industry.
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Affiliation(s)
- Yangsheng Zhong
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Shan Wu
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Fangyan Chen
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Mengxiu He
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Jianrong Lin
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
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Wu Q, Shah NP. High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter. Crit Rev Food Sci Nutr 2018; 57:3661-3672. [PMID: 26980301 DOI: 10.1080/10408398.2016.1147418] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals. Hence, high GABA-producing lactic acid bacteria (LAB) could be used as functional starters for manufacturing novel fermented dairy foods. Glutamic acid decarboxylases (GADs) from LAB are highly conserved at the species level based on the phylogenetic tree of GADs from LAB. Moreover, two functionally distinct GADs and one intact gad operon were observed in all the completely sequenced Lactobacillus brevis strains suggesting its common capability to synthesize GABA. Difficulties and strategies for the manufacture of GABA-rich fermented dairy foods have been discussed and proposed, respectively. In addition, a genetic survey on the sequenced LAB strains demonstrated the absence of cell envelope proteinases in the majority of LAB including Lb. brevis, which diminishes their cell viabilities in milk environments due to their non-proteolytic nature. Thus, several strategies have been proposed to overcome the non-proteolytic nature of Lb. brevis in order to produce GABA-rich dairy foods.
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Affiliation(s)
- Qinglong Wu
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong , Hong Kong
| | - Nagendra P Shah
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong , Hong Kong
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22
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Wu Q, Shah NP. Restoration of GABA production machinery in Lactobacillus brevis by accessible carbohydrates, anaerobiosis and early acidification. Food Microbiol 2017; 69:151-158. [PMID: 28941896 DOI: 10.1016/j.fm.2017.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 08/13/2017] [Accepted: 08/15/2017] [Indexed: 11/25/2022]
Abstract
Lactobacillus brevis is an efficient cell factory for producing bioactive γ-aminobutyric acid (GABA) by its gad operon-encoded glutamic acid decarboxylase (GAD) system. However, little mechanistic insights have been reported on the effects of carbohydrate, oxygen and early acidification on GABA production machinery in Lb. brevis. In the present study, GABA production from Lb. brevis was enhanced by accessible carbohydrates. Fast growth of this organism was stimulated by maltose and xylose. However, its GABA production was highly suppressed by oxygen exposure, but was fully restored by anaerobiosis that up-regulated the expression of gad operon in Lb. brevis cells. Although the level of cytosolic acidity was suitable for the functioning of GadA and GadB, early acidification of the medium (ipH 5 and ipH 4) restored GABA synthesis strictly in aerated cells of Lb. brevis because the expression of gad operon was not up-regulated in them. We conclude that GABA production machinery in Lb. brevis could be restored by accessible carbohydrates, anaerobiosis and early acidification. This will be of interest for controlling fermentation for synthesis of GABA and manufacturing GABA-rich fermented vegetables.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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Wu Q, Tun HM, Law YS, Khafipour E, Shah NP. Common Distribution of gad Operon in Lactobacillus brevis and its GadA Contributes to Efficient GABA Synthesis toward Cytosolic Near-Neutral pH. Front Microbiol 2017; 8:206. [PMID: 28261168 PMCID: PMC5306213 DOI: 10.3389/fmicb.2017.00206] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Accepted: 01/30/2017] [Indexed: 12/23/2022] Open
Abstract
Many strains of lactic acid bacteria (LAB) and bifidobacteria have exhibited strain-specific capacity to produce γ-aminobutyric acid (GABA) via their glutamic acid decarboxylase (GAD) system, which is one of amino acid-dependent acid resistance (AR) systems in bacteria. However, the linkage between bacterial AR and GABA production capacity has not been well established. Meanwhile, limited evidence has been provided to the global diversity of GABA-producing LAB and bifidobacteria, and their mechanisms of efficient GABA synthesis. In this study, genomic survey identified common distribution of gad operon-encoded GAD system in Lactobacillus brevis for its GABA production among varying species of LAB and bifidobacteria. Importantly, among four commonly distributed amino acid-dependent AR systems in Lb. brevis, its GAD system was a major contributor to maintain cytosolic pH homeostasis by consuming protons via GABA synthesis. This highlights that Lb. brevis applies GAD system as the main strategy against extracellular and intracellular acidification demonstrating its high capacity of GABA production. In addition, the abundant GadA retained its activity toward near-neutral pH (pH 5.5–6.5) of cytosolic acidity thus contributing to efficient GABA synthesis in Lb. brevis. This is the first global report illustrating species-specific characteristic and mechanism of efficient GABA synthesis in Lb. brevis.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Hein Min Tun
- Department of Animal Science, University of Manitoba Winnipeg, MB, Canada
| | - Yee-Song Law
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Ehsan Khafipour
- Department of Animal Science, University of ManitobaWinnipeg, MB, Canada; Department of Medical Microbiology, University of ManitobaWinnipeg, MB, Canada
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong KongHong Kong, Hong Kong; Victoria UniversityMelbourne, VIC, Australia
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GABA production and structure of gadB/gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota. Anaerobe 2016; 42:197-204. [PMID: 27794467 DOI: 10.1016/j.anaerobe.2016.10.011] [Citation(s) in RCA: 208] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/19/2016] [Accepted: 10/24/2016] [Indexed: 12/26/2022]
Abstract
Gamma-amino butyric acid (GABA) is an active biogenic substance synthesized in plants, fungi, vertebrate animals and bacteria. Lactic acid bacteria are considered the main producers of GABA among bacteria. GABA-producing lactobacilli are isolated from food products such as cheese, yogurt, sourdough, etc. and are the source of bioactive properties assigned to those foods. The ability of human-derived lactobacilli and bifidobacteria to synthesize GABA remains poorly characterized. In this paper, we screened our collection of 135 human-derived Lactobacillus and Bifidobacterium strains for their ability to produce GABA from its precursor monosodium glutamate. Fifty eight strains were able to produce GABA. The most efficient GABA-producers were Bifidobacterium strains (up to 6 g/L). Time profiles of cell growth and GABA production as well as the influence of pyridoxal phosphate on GABA production were studied for L. plantarum 90sk, L. brevis 15f, B. adolescentis 150 and B. angulatum GT102. DNA of these strains was sequenced; the gadB and gadC genes were identified. The presence of these genes was analyzed in 14 metagenomes of healthy individuals. The genes were found in the following genera of bacteria: Bacteroidetes (Bacteroides, Parabacteroides, Alistipes, Odoribacter, Prevotella), Proteobacterium (Esherichia), Firmicutes (Enterococcus), Actinobacteria (Bifidobacterium). These data indicate that gad genes as well as the ability to produce GABA are widely distributed among lactobacilli and bifidobacteria (mainly in L. plantarum, L. brevis, B. adolescentis, B. angulatum, B. dentium) and other gut-derived bacterial species. Perhaps, GABA is involved in the interaction of gut microbiota with the macroorganism and the ability to synthesize GABA may be an important feature in the selection of bacterial strains - psychobiotics.
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Zhou M, Ndeurumio KH, Zhao L, Hu Z. Impact of Precooling and Controlled-Atmosphere Storage on γ-Aminobutyric Acid (GABA) Accumulation in Longan (Dimocarpus longan Lour.) Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6443-6450. [PMID: 27412947 DOI: 10.1021/acs.jafc.6b01738] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Longan (Dimocarpus longan Lour.) fruit cultivars 'Chuliang' and 'Shixia' were analyzed for γ-aminobutyric acid (GABA) accumulation after precooling and in controlled-atmosphere storage. Fruit were exposed to 5% O2 plus 3%, 5%, or 10% CO2 at 4 °C, and GABA and associated enzymes, aril firmness, and pericarp color were measured. Aril softening and pericarp browning were delayed by 5% CO2 + 5% O2. GABA concentrations and glutamate decarboxylase (GAD; EC 4.1.1.15) activities declined during storage at the higher-CO2 treatments. However, GABA aminotransferase (GABA-T; EC 2.6.1.19) activities in elevated CO2-treated fruit fluctuated during storage. GABA concentrations increased after precooling treatments. GAD activity and GABA-T activity were different between cultivars after precooling. GABA concentrations in fruit increased after 3 days of 10% CO2 + 5% O2 treatment and then declined as storage time increased. GABA accumulation was associated with stimulation of GAD activity rather than inhibition of GABA-T activity.
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Affiliation(s)
- Molin Zhou
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Kessy H Ndeurumio
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Lei Zhao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
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27
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Zhao D, Shah NP. Synergistic Application of Black Tea Extracts and Lactic Acid Bacteria in Protecting Human Colonocytes against Oxidative Damage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2238-2246. [PMID: 26790920 DOI: 10.1021/acs.jafc.5b05742] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In view of the potential of lactic acid bacteria (LAB) to enhance the antioxidant activity of food products, this work explored the effectiveness of LAB fermented black tea samples in alleviating H2O2-induced oxidative stress in human colonocytes. The antioxidant capacity of tea samples was evaluated in terms of cyto-protectiveness, mitochondria membrane potential (Δψm)-stabilizing activity, ROS-inhibitory effect, and antioxidant enzyme-modulating activity. The effect on oxidative DNA damage and repair was studied in CCD 841 by comet assay. Results showed that the protective effect of tea pretreatment was more pronounced in normal cells (CCD 841) than in carcinomas (Caco-2), and fermented samples were invariably more effective. Higher cell viability and Δψm were maintained and ROS production was markedly inhibited with tea pretreatment. The fermented tea samples also remarkably stimulated DNA repair, resulting in fewer strand breaks and oxidative lesions. Our study implied that LAB fermentation may be an efficient way to enhance the antioxidative effectiveness of black tea flavonoid-enriched foods.
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Affiliation(s)
- Danyue Zhao
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong , Pokfulam Road, Hong Kong, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong , Pokfulam Road, Hong Kong, China
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Gandhi A, Shah NP. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells. J Food Sci 2016; 81:H991-H1000. [DOI: 10.1111/1750-3841.13260] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/13/2015] [Accepted: 01/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Akanksha Gandhi
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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Wu Q, Law YS, Shah NP. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk. Sci Rep 2015; 5:12885. [PMID: 26245488 PMCID: PMC4526857 DOI: 10.1038/srep12885] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2015] [Accepted: 07/06/2015] [Indexed: 11/13/2022] Open
Abstract
Most high γ-aminobutyric acid (GABA) producers are Lactobacillus brevis of plant origin, which may be not able to ferment milk well due to its poor proteolytic nature as evidenced by the absence of genes encoding extracellular proteinases in its genome. In the present study, two glutamic acid decarboxylase (GAD) genes, gadA and gadB, were found in high GABA-producing L. brevis NPS-QW-145. Co-culturing of this organism with conventional dairy starters was carried out to manufacture GABA-rich fermented milk. It was observed that all the selected strains of Streptococcus thermophilus, but not Lactobacillus delbrueckii subsp. bulgaricus, improved the viability of L. brevis NPS-QW-145 in milk. Only certain strains of S. thermophilus improved the gadA mRNA level in L. brevis NPS-QW-145, thus enhanced GABA biosynthesis by the latter. These results suggest that certain S. thermophilus strains are highly recommended to co-culture with high GABA producer for manufacturing GABA-rich fermented milk.
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Affiliation(s)
- Qinglong Wu
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Yee-Song Law
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
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