1
|
Zou XZ, Gong LC, Li TT, Lv SY, Wang J. Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system. Bioprocess Biosyst Eng 2024; 47:957-969. [PMID: 38717593 DOI: 10.1007/s00449-024-03028-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 04/30/2024] [Indexed: 05/19/2024]
Abstract
γ-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10 g/L to 50 g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03 g/mL glucose and 0.4 g/mL sodium glutamate for 72 h, the GABA yield reached 239 g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.
Collapse
Affiliation(s)
- Xiao-Zhou Zou
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Lu-Chan Gong
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang, 212100, People's Republic of China
| | - Ting-Ting Li
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Shu-Yi Lv
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China.
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang, 212100, People's Republic of China.
| |
Collapse
|
2
|
Milon RB, Hu P, Zhang X, Hu X, Ren L. Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid. BIORESOUR BIOPROCESS 2024; 11:32. [PMID: 38647854 PMCID: PMC10992975 DOI: 10.1186/s40643-024-00747-7] [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: 12/15/2023] [Accepted: 03/03/2024] [Indexed: 04/25/2024] Open
Abstract
GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality.
Collapse
Affiliation(s)
- Ripon Baroi Milon
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Pengchen Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xueqiong Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
- Shanghai JanStar Technology Development Co, Ltd., No. 1288, Huateng Road, Shanghai, People's Republic of China
| | - Lujing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China.
| |
Collapse
|
3
|
Matta T, Bhatia R, Joshi SR, Bishnoi M, Chopra K, Kondepudi KK. GABA synthesizing lactic acid bacteria and genomic analysis of Levilactobacillus brevis LAB6. 3 Biotech 2024; 14:62. [PMID: 38344283 PMCID: PMC10850046 DOI: 10.1007/s13205-024-03918-7] [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: 06/07/2023] [Accepted: 01/03/2024] [Indexed: 03/10/2024] Open
Abstract
This study was conducted to investigate the γ-aminobutyric acid (GABA) production ability of 20 Lactobacillus and 25 Bifidobacterium strains which were previously isolated in our laboratory. Effect of initial pH, incubation time, monosodium glutamate (MSG), and pyridoxal-5'-phosphate (PLP) concentration for highest GABA production by two potent bacterial strains, Levilactobacillus brevis LAB6 and Limosilactobacillus fermentum LAB19 were optimized in the MRS media. A threefold increase in GABA production at an initial pH 4.0, incubation time of 120 h in medium supplemented with 3% MSG and 400 μM of PLP for LAB6 and 300 μM for LAB19 lead to the production of 19.67 ± 0.28 and 20.77 ± 0.14 g/L of GABA, respectively. Coculturing both strains under optimized conditions led to a GABA yield of 20.02 ± 0.17 g/L. Owing to potent anti-inflammatory activity in-vitro, as reported previously, and highest GABA production ability of LAB6 (MTCC 25662), its whole-genome sequencing and bioinformatics analysis was carried out for mining genes related to GABA metabolism. LAB6 harbored a complete glutamate decarboxylase (GAD) gene system comprising gadA, gadB, and gadC as well as genes responsible for the beneficial probiotic traits, such as for acid and bile tolerance and host adhesion. Comparative genomic analysis of LAB6 with 28 completely sequenced Levilactobacillus brevis strains revealed the presence of 95 strain-specific genes-families that was significantly higher than most other L. brevis strains. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-024-03918-7.
Collapse
Affiliation(s)
- Tushar Matta
- Healthy Gut Research Group, Centre of Excellence in Functional Foods, Food and Nutrition Biotechnology Laboratory, National Agri-Food Biotechnology Institute, S. A. S. Nagar, Mohali, Punjab, 140306 India
- Pharmacology Research Laboratory, University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014 India
| | - Ruchika Bhatia
- Healthy Gut Research Group, Centre of Excellence in Functional Foods, Food and Nutrition Biotechnology Laboratory, National Agri-Food Biotechnology Institute, S. A. S. Nagar, Mohali, Punjab, 140306 India
- Department of Biotechnology, Panjab University, Chandigarh, India
| | - Santa Ram Joshi
- Department of Biotechnology & Bioinformatics, North-Eastern Hill University, Shillong, Meghalaya 793022 India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Centre of Excellence in Functional Foods, Food and Nutrition Biotechnology Laboratory, National Agri-Food Biotechnology Institute, S. A. S. Nagar, Mohali, Punjab, 140306 India
- Department of Biotechnology, Panjab University, Chandigarh, India
- Regional Centre of Biotechnology, Faridabad, India
| | - Kanwaljit Chopra
- Pharmacology Research Laboratory, University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014 India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Centre of Excellence in Functional Foods, Food and Nutrition Biotechnology Laboratory, National Agri-Food Biotechnology Institute, S. A. S. Nagar, Mohali, Punjab, 140306 India
- Department of Biotechnology, Panjab University, Chandigarh, India
- Regional Centre of Biotechnology, Faridabad, India
| |
Collapse
|
4
|
Chen M, Xia H, Zuo X, Tang D, Zhou H, Huang Z, Guo A, Lv J. Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots. Front Microbiol 2024; 15:1333538. [PMID: 38374919 PMCID: PMC10876094 DOI: 10.3389/fmicb.2024.1333538] [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: 11/05/2023] [Accepted: 01/23/2024] [Indexed: 02/21/2024] Open
Abstract
In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.
Collapse
Affiliation(s)
- Meilin Chen
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Hongqiu Xia
- Liunan District Modern Agricultural Industry Service Center of Liuzhou City, Liuzhou, Guangxi, China
| | - Xifeng Zuo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Danping Tang
- Liunan District Modern Agricultural Industry Service Center of Liuzhou City, Liuzhou, Guangxi, China
| | - Haoyu Zhou
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Zijun Huang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Ailing Guo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Jun Lv
- Institute of Infection and Immunity, Taihe Hospital, Hubei University of Medicine, Shiyan, China
| |
Collapse
|
5
|
Wang J, Wang L, Yang C, Zhu Y, Chen Z, He G, Hu K, Liu K, Fang B, Li D, Shi R. Preparation of magnetic polyacrylamide hydrogel with chitosan for immobilization of glutamate decarboxylase to produce γ-aminobutyric acid. Prep Biochem Biotechnol 2024; 54:103-114. [PMID: 37184437 DOI: 10.1080/10826068.2023.2209884] [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] [Indexed: 05/16/2023]
Abstract
Gamma-aminobutyric acid (GABA) is an vital neurotransmitter, and the reaction to obtain GABA through biocatalysis requires coenzymes, which are therefore limited in the production of GABA. In this study, polyacrylamide hydrogels doped with chitosan and waste toner were synthesized for glutamate decarboxylase (GAD) and coenzyme co-immobilization to realize the production of GABA and the recovery of coenzymes. Enzymatic properties of immobilized GAD were discussed. The immobilized enzymes have significantly improved pH and temperature tolerance compared to free enzymes. In terms of reusability, after 10 repeated reuses of the immobilized GAD, the residual enzyme activity of immobilized GAD still retains 100% of the initial enzyme activity, and the immobilized coenzyme can also be kept at about 32%, with better stability and reusability. And under the control of no exogenous pH, immobilized GAD showed good performance in producing GABA. Therefore, in many ways, the new composite hydrogel provides another way for the utilization of waste toner and promises the possibility of industrial production of GABA.
Collapse
Affiliation(s)
- Jianjun Wang
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Luyao Wang
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Chengli Yang
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Yihui Zhu
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ziqian Chen
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Guanya He
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Kaishun Hu
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Kaixuan Liu
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Beibei Fang
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Dali Li
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ruofu Shi
- Department of Bioengineering, School of Environmental & Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| |
Collapse
|
6
|
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
Collapse
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
| |
Collapse
|
7
|
Wang P, Peng C, Xie X, Deng X, Weng M. Research progress on the fibrinolytic enzymes produced from traditional fermented foods. Food Sci Nutr 2023; 11:5675-5688. [PMID: 37823145 PMCID: PMC10563737 DOI: 10.1002/fsn3.3601] [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: 03/29/2023] [Revised: 07/19/2023] [Accepted: 07/22/2023] [Indexed: 10/13/2023] Open
Abstract
Cardiovascular diseases (CVDs) are a global health problem and leading cause of death worldwide. Thrombus formation, one of the CVDs, is essentially the formation of fibrin clots. The existing thrombolytic agents have the disadvantages of high price, short half-life, and high bleeding risk; hence, there is an urgent need to find the alternative thrombolytic agents. In recent years, traditional fermented foods have been widely investigated for their outstanding effects in the prevention and treatment of thrombus formation. In this review, we have focused on fibrinolytic enzymes produced by microorganisms during the fermentation of traditional fermented foods and their potential use for treating CVDs. First, we discussed about the sources of fibrinolytic enzymes and microbial strains that produce those enzymes followed by the optimization of fermentation process, purification, and physicochemical properties of fibrinolytic enzymes. Finally, we have summarized the thrombolytic effects of fibrinolytic enzymes in humans and mice. Fibrinolytic enzymes produced by microorganisms during the fermentation of traditional fermented foods not only lyse thrombi but also acts as anti-atherosclerotic, anti-hyperlipidemia, and neuroprotection agents. Therefore, fibrinolytic enzymes from traditional fermented foods have great potential for the prevention and treatment of CVDs.
Collapse
Affiliation(s)
- Panpan Wang
- Top Discipline of Jiangxi Province, Discipline of Chinese and Western Integrative MedicineJiangxi University of Chinese MedicineNanchangChina
| | - Cuiying Peng
- Top Discipline of Jiangxi Province, Discipline of Chinese and Western Integrative MedicineJiangxi University of Chinese MedicineNanchangChina
| | - Xiaomei Xie
- Top Discipline of Jiangxi Province, Discipline of Chinese and Western Integrative MedicineJiangxi University of Chinese MedicineNanchangChina
| | - Xiongwei Deng
- Nanchang Hongdu Hospital of TCM Affiliated to Jiangxi University of Chinese MedicineNanchangChina
| | - Meizhi Weng
- Top Discipline of Jiangxi Province, Discipline of Chinese and Western Integrative MedicineJiangxi University of Chinese MedicineNanchangChina
| |
Collapse
|
8
|
Rehman A, Di Benedetto G, Bird JK, Dabene V, Vadakumchery L, May A, Schyns G, Sybesma W, Mak TN. Development of a workflow for the selection, identification and optimization of lactic acid bacteria with high γ-aminobutyric acid production. Sci Rep 2023; 13:13663. [PMID: 37608211 PMCID: PMC10444875 DOI: 10.1038/s41598-023-40808-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Accepted: 08/16/2023] [Indexed: 08/24/2023] Open
Abstract
Lactic acid bacteria produce γ-aminobutyric acid (GABA) as an acid stress response. GABA is a neurotransmitter that may improve sleep and resilience to mental stress. This study focused on the selection, identification and optimization of a bacterial strain with high GABA production, for development as a probiotic supplement. The scientific literature and an industry database were searched for probiotics and potential GABA producers. In silico screening was conducted to identify genes involved in GABA production. Subsequently, 17 candidates were screened for in vitro GABA production using thin layer chromatography, which identified three candidate probiotic strains Levilactobacillus brevis DSM 20054, Lactococcus lactis DS75843and Bifidobacterium adolescentis DSM 24849 as producing GABA. Two biosensors capable of detecting GABA were developed: 1. a transcription factor-based biosensor characterized by the interaction with the transcriptional regulator GabR was developed in Corynebacterium glutamicum; and 2. a growth factor-based biosensor was built in Escherichia coli, which used auxotrophic complementation by expressing 4-aminobutyrate transaminase (GABA-T) that transfers the GABA amino group to pyruvate, hereby forming alanine. Consequently, the feasibility of developing a workflow based on co-culture with producer strains and a biosensor was tested. The three GABA producers were identified and the biosensors were encapsulated in nanoliter reactors (NLRs) as alginate beads in defined gut-like conditions. The E. coli growth factor-based biosensor was able to detect changes in GABA concentrations in liquid culture and under gut-like conditions. L. brevis and L. lactis were successfully encapsulated in the NLRs and showed growth under miniaturized intestinal conditions.
Collapse
Affiliation(s)
| | | | - Julia K Bird
- Bird Scientific Writing, Wassenaar, The Netherlands
| | | | - Lisa Vadakumchery
- Institute of Microbiology, Eidgenössische Technische Hochschule (ETH) Zürich, Zurich, Switzerland
| | - Ali May
- dsm-firmenich, Biodata and Translational Sciences, Delft, The Netherlands
| | | | - Wilbert Sybesma
- dsm-firmenich, Kaiseraugst, Switzerland
- Microbiome Solutions GmbH, Münsingen, Switzerland
| | - Tim N Mak
- dsm-firmenich, Kaiseraugst, Switzerland.
| |
Collapse
|
9
|
Whole-Genome Sequence of Lactiplantibacillus plantarum Mut-3, Isolated from Indonesian Fermented Soybean (Tempeh). Microbiol Resour Announc 2023; 12:e0051322. [PMID: 36840600 PMCID: PMC10019267 DOI: 10.1128/mra.00513-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Abstract
Lactiplantibacillus plantarum Mut-3 was isolated from tempeh. After whole-genome sequencing, analysis of its possibility as a probiotic candidate was performed using subsystem analysis with RAST with the SEED viewer.
Collapse
|
10
|
Zayabaatar E, Huang CM, Pham MT, Ganzorig B, Wang SM, Chen CC. Bacillus amyloliquefaciens Increases the GABA in Rice Seed for Upregulation of Type I Collagen in the Skin. Curr Microbiol 2023; 80:128. [PMID: 36877314 DOI: 10.1007/s00284-023-03233-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 02/16/2023] [Indexed: 03/07/2023]
Abstract
Biosynthesis of gamma-aminobutyric acid (GABA) can be achieved by naturally occurring microorganisms with the advantages of cost-effectiveness and safety. In this study, Bacillus amyloliquefaciens EH-9 strain (B. amyloliquefaciens EH-9), a soil bacterium, was used to promote the accumulation of GABA in germinated rice seed. Further, the topical application of supernatant from rice seed co-cultivated with soil B. amyloliquefaciens EH-9 can significantly increase the production of type I collagen (COL1) in the dorsal skin of mice. The knocking down of the GABA-A receptor (GABAA) significantly reduced the production of COL1 in the NIH/3T3 cells and in the dorsal skin of mice. This result suggests that topical application of GABA can promote the biosynthesis of COL1 via its interaction with the GABAA receptor in the dorsal skin of mice. In summary, our findings illustrate for the first time that soil B. amyloliquefaciens EH-9 elicits GABA production in germinated rice seed to upregulate the formation of COL1 in the dorsal skin of mice. This study is translational because the result shows a potential remedy for skin aging by stimulating COL1 synthesis using biosynthetic GABA associated with B. amyloliquefaciens EH-9.
Collapse
Affiliation(s)
- Enkhbat Zayabaatar
- Department of Biomedical Sciences and Engineering, National Central University, Taoyuan, 32001, Taiwan
| | - Chun-Ming Huang
- Department of Biomedical Sciences and Engineering, National Central University, Taoyuan, 32001, Taiwan.,Department of Biomedical Science and Environment Biology, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Minh Tan Pham
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Binderiya Ganzorig
- Department of Biomedical Sciences and Engineering, National Central University, Taoyuan, 32001, Taiwan
| | - Sung-Ming Wang
- Department of Biomedical Sciences and Engineering, National Central University, Taoyuan, 32001, Taiwan
| | - Chun-Chuan Chen
- Department of Biomedical Sciences and Engineering, National Central University, Taoyuan, 32001, Taiwan.
| |
Collapse
|
11
|
Weng BBC, Yuan HD, Chen LG, Chu C, Hsieh CW. Soy yoghurts produced with efficient GABA (γ-aminobutyric acid)-producing Lactiplantibacillus plantarum ameliorate hyperglycaemia and re-establish gut microbiota in streptozotocin (STZ)-induced diabetic mice. Food Funct 2023; 14:1699-1709. [PMID: 36722409 DOI: 10.1039/d2fo02708a] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Soy yogurt has been gaining popularity as a vegan food produced simply by soymilk fermentation with proper microbial manipulation. It is well known that soy containing rich isoflavones is beneficial for ameliorating hyperglycaemic disorders. Soy fermentation can improve the bioavailability of these precious nutrients. Lactiplantibacillus plantarum is one of the most abundant and frequently isolated species in soymilk manufacturing. Soy yogurts produced with efficient GABA (γ-aminobutyric acid)-producing L. plantarum and the deglycosylating activity of L. plantarum were functionally assessed in a STZ-induced hyperglycaemic mouse model. Hyperglycaemic mice were assigned into groups and treated with daily gavage of either dH2O, soymilk, soy yoghurts produced with high GABA-producing L. plantarum GA30 (LPGA30), low GABA-producing L. plantarum PV30 (LPPV30) or the soy yoghurts fortified with additional 30 mg g-1 GABA counterparts (GA + GABA and PV + GABA groups). Except the dH2O group, all soy yoghurt groups retained body weight with improved glucose homeostasis, glucose tolerance test results and renal tissue integrity, while the soymilk group shows partial benefits. Plasma GABA concentrations in the daily soy yoghurt-supplemented groups (LPGA30 and LPPV30) plateaued at 5 times higher than the average 0.5 μM in dH2O and soymilk groups, and their GABA-fortified soy yoghurt counterparts (GA + GABA and PV + GABA) groups were accountable for the restored plasma insulin levels. Gut microbiome analysis revealed dysbiosis in STZ-induced hyperglycemic mice of the dH2O group with breached out facultative anaerobic Proteobacteria over the normal phyla Firmicutes and Bacteroidetes. Restored gut microbiota with transitionally populated Actinobacteria was demonstrated in the LPGA30 group but not in the LPPV30 group. Soy yoghurts produced with efficient GABA-producing L. plantarum GA30 showed exceptional benefits in modulating gut microbiota with dominant genera of Enterococcus, Lactobacillus and Bifidobacterium, and the presence of some minor beneficial microbial communities including Akkermansia muciniphila, Butyricicoccus pullicaecorum, Corynebacterium spp. and Adlercreutzia spp. Efficient GABA-producing L. plantarum GA30 fermented soymilk to produce soy yoghurts that exhibit profound synergistic protections over rich soy isoflavones to restore pancreatic β-cell functions for insulin production in STZ-induced hyperglycaemic mice. Additionally, the probiotic role of GABA-producing L. plantarum in re-establishing healthy gut microbiota in hyperglycaemic mice implies a possible symbiotic relationship, awaiting further exploration.
Collapse
Affiliation(s)
- Brian Bor-Chun Weng
- Dept. Microb. Immunol. Biopharm., No. 300, University Rd., Chiayi City, Taiwan, 600355, Republic of China.
| | - Hung-De Yuan
- Dept. Microb. Immunol. Biopharm., No. 300, University Rd., Chiayi City, Taiwan, 600355, Republic of China.
| | - Lih-Geeng Chen
- Dept. Microb. Immunol. Biopharm., No. 300, University Rd., Chiayi City, Taiwan, 600355, Republic of China.
| | - Chishih Chu
- Dept. Microb. Immunol. Biopharm., No. 300, University Rd., Chiayi City, Taiwan, 600355, Republic of China.
| | - Chia-Wen Hsieh
- Dept. Microb. Immunol. Biopharm., No. 300, University Rd., Chiayi City, Taiwan, 600355, Republic of China.
| |
Collapse
|
12
|
Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
13
|
Gaudioso G, Weil T, Marzorati G, Solovyev P, Bontempo L, Franciosi E, Bertoldi L, Pedrolli C, Tuohy KM, Fava F. Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine. Front Microbiol 2022; 13:929738. [PMID: 36312966 PMCID: PMC9606823 DOI: 10.3389/fmicb.2022.929738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 09/09/2022] [Indexed: 12/03/2022] Open
Abstract
Sauerkraut is a traditionally fermented cabbage, and recent evidence suggests that it has beneficial properties for human health. In this work, a multi-disciplinary approach was employed to characterize the fermentation process and gut health-promoting properties of locally produced, organic sauerkraut from two distinct producers, SK1 and SK2. 16S rRNA metataxonomics showed that bacterial diversity gradually decreased as fermentation progressed. Differences in sauerkraut microbiota composition were observed between the two producers, especially at the start of fermentation. Lactic acid bacteria (LAB) dominated the microbiota after 35 days, with Lactiplantibacillus being the dominant genus in both sauerkraut products, together with Leuconostoc and Paucilactobacillus in SK1, and with Pediococcus, Levilactibacillus, and Leuconostoc in SK2. LAB reached between 7 and 8 Log CFU/mL brine at the end of fermentation (35 days), while pH lowering happened within the first week of fermentation. A total of 220 LAB strains, corresponding to 133 RAPD-PCR biotypes, were successfully isolated. Lactiplantibacillus plantarum and Lactiplantibacillus pentosus accounted for 67% of all SK1 isolates, and Lactiplantibacillus plantarum/paraplantarum and Leuconostoc mesenteroides represented 72% of all the isolates from SK2. 1H-NMR analysis revealed significant changes in microbial metabolite profiles during the fermentation process, with lactic and acetic acids, as well as amino acids, amines, and uracil, being the dominant metabolites quantified. Sauerkraut brine did not affect trans-epithelial electrical resistance through a Caco-2 cell monolayer as a measure of gut barrier function. However, significant modulation of inflammatory response after LPS stimulation was observed in PBMCs-Caco-2 co-culture. Sauerkraut brine supported a robust inflammatory response to endotoxin, by increasing TNF-α and IL-6 production while also stimulating the anti-inflammatory IL-10, therefore suggesting positive resolution of inflammation after 24 h and supporting the potential of sauerkraut brine to regulate intestinal immune function.
Collapse
Affiliation(s)
- Giulia Gaudioso
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
- Centre for Integrative Biology (CIBIO) – Department of Cellular, Computational and Integrative Biology, University of Trento, Trento, Italy
| | - Tobias Weil
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Giulia Marzorati
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Pavel Solovyev
- Traceability Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Luana Bontempo
- Traceability Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Elena Franciosi
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Luigi Bertoldi
- Organic Agriculture Unit, Environmental Department, Technology Transfer Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Carlo Pedrolli
- Dietetics and Clinical Nutrition, Nutrition Department, S. Chiara Hospital, Azienda Provinciale per I Servizi Sanitari, Trento, Italy
| | - Kieran Michael Tuohy
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
- School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Francesca Fava
- Nutrition and Nutrigenomics Unit, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy
- *Correspondence: Francesca Fava
| |
Collapse
|
14
|
Aghdam MS, Flaherty EJ, Shelp BJ. γ-Aminobutyrate Improves the Postharvest Marketability of Horticultural Commodities: Advances and Prospects. FRONTIERS IN PLANT SCIENCE 2022; 13:884572. [PMID: 35693167 PMCID: PMC9174936 DOI: 10.3389/fpls.2022.884572] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Accepted: 04/11/2022] [Indexed: 06/15/2023]
Abstract
Postharvest deterioration can result in qualitative and quantitative changes in the marketability of horticultural commodities, as well as considerable economic loss to the industry. Low temperature and controlled atmosphere conditions (low O2 and elevated CO2) are extensively employed to prolong the postharvest life of these commodities. Nevertheless, they may suffer from chilling injury and other physiological disorders, as well as excessive water loss and bacterial/fungal decay. Research on the postharvest physiological, biochemical, and molecular responses of horticultural commodities indicates that low temperature/controlled atmosphere storage is associated with the promotion of γ-aminobutyrate (GABA) pathway activity, with or without the accumulation of GABA, delaying senescence, preserving quality and ameliorating chilling injury. Regardless of whether apple fruits are stored under low temperature/controlled atmosphere conditions or room temperature, elevated endogenous GABA or exogenous GABA maintains their quality by stimulating the activity of the GABA shunt (glutamate GABA succinic semialdehyde succinate) and the synthesis of malate, and delaying fruit ripening. This outcome is associated with changes in the genetic and biochemical regulation of key GABA pathway reactions. Flux estimates suggest that the GABA pool is derived primarily from glutamate, rather than polyamines, and that succinic semialdehyde is converted mainly to succinate, rather than γ-hydroxybutyrate. Exogenous GABA is a promising strategy for promoting the level of endogenous GABA and the activity of the GABA shunt in both intact and fresh-cut commodities, which increases carbon flux through respiratory pathways, restores or partially restores redox and energy levels, and improves postharvest marketability. The precise mechanisms whereby GABA interacts with other signaling molecules such as Ca2+, H2O2, polyamines, salicylic acid, nitric oxide and melatonin, or with phytohormones such as ethylene, abscisic acid and auxin remain unknown. The occurrence of the aluminum-activated malate transporter and the glutamate/aspartate/GABA exchanger in the tonoplast, respectively, offers prospects for reducing transpirational water in cut flowers and immature green fruit, and for altering the development, flavor and biotic resistance of apple fruits.
Collapse
Affiliation(s)
| | - Edward J. Flaherty
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - Barry J. Shelp
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| |
Collapse
|
15
|
OUP accepted manuscript. Nutr Rev 2022; 80:2002-2016. [DOI: 10.1093/nutrit/nuac019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
16
|
An Overview of Bioprocesses Employing Specifically Selected Microbial Catalysts for γ-Aminobutyric Acid Production. Microorganisms 2021; 9:microorganisms9122457. [PMID: 34946060 PMCID: PMC8704203 DOI: 10.3390/microorganisms9122457] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/22/2021] [Accepted: 11/25/2021] [Indexed: 11/17/2022] Open
Abstract
Gamma-aminobutyric acid (GABA) is an important chemical compound in the human brain. GABA acts as an inhibitory neurotransmitter by inducing hyperpolarization of cellular membranes. Usually, this pharmaceutically important compound is synthesized using a chemical process, but in this short overview we have only analysed microbial processes, which have been studied for the biosynthesis of this commercially important compound. The content of this article includes the following summarised information: the search for biological processes showed a number of lactic acid bacteria and certain species of fungi, which could be effectively used for the production of GABA. Strains found to possess GABA-producing pathways include Lactobacillus brevis CRL 1942, L. plantarum FNCC 260, Streptococcus salivarius subsp. thermophilus Y2, Bifidobacterium strains, Monascus spp., and Rhizopus spp. Each of these strains required specific growth conditions. However, several factors were common among these strains, such as the use of two main supplements in their fermentation medium—monosodium glutamate and pyridoxal phosphate—and maintaining an acidic pH. Optimization studies of GABA production were comprised of altering the media constituents, modifying growth conditions, types of cultivation system, and genetic manipulation. Some strains increased the production of GABA under anaerobic conditions. Genetic manipulation focused on silencing some genes or overexpression of gadB and gadC. The conclusion, based on the review of information available in published research, is that the targeted manipulation of selected microorganisms, as well as the culture conditions for an optimised bioprocess, should be adopted for an increased production of GABA to meet its increasing demand for food and pharmaceutical applications.
Collapse
|
17
|
Kittibunchakul S, Yuthaworawit N, Whanmek K, Suttisansanee U, Santivarangkna C. Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104710] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
|
18
|
Advances in Microbial Fermentation Processes. Processes (Basel) 2021. [DOI: 10.3390/pr9081371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the food sector, fermentation processes have been the object of great interest in regard to enhancing the yield, the quality, and the safety of the final product [...]
Collapse
|
19
|
Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques. Processes (Basel) 2021. [DOI: 10.3390/pr9071100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The present study summarizes the new strategies including advanced equipment and validation parameters of liquid and gas chromatography methods i.e., thin-layer chromatography (TLC), column liquid chromatography (CLC), and gas chromatography (GC) suitable for the identification and quantitative determination of different natural and synthetic bioactive compounds present in food and food products, which play an important role in human health, within the period of 2019–2021 (January). Full characteristic of some of these procedures with their validation parameters is discussed in this work. The present review confirms the vital role of HPLC methodology in combination with different detection modes i.e., HPLC-UV, HPLC-DAD, HPLC-MS, and HPLC-MS/MS for the determination of natural and synthetic bioactive molecules for different purposes i.e., to characterize the chemical composition of food as well as in the multi-residue analysis of pesticides, NSAIDs, antibiotics, steroids, and others in food and food products.
Collapse
|
20
|
Synbiotic Fermented Milk with Double Fortification (Fe-Zn) as a Strategy to Address Stunting: A Randomized Controlled Trial among Children under Five in Yogyakarta, Indonesia. Processes (Basel) 2021. [DOI: 10.3390/pr9030543] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Stunting is one of the public health problems that has yet to be solved in Indonesia. This study developed synbiotic fermented milk with iron and zinc fortification that was then tested in a clinical setting. The product was made from skimmed milk and fructooligosaccharides (FOS) and fermented with Lactobacillus plantarum. A sample of 94 stunted children under five years old were randomly assigned to intervention or control groups. The intervention group received double-fortified synbiotic milk, while the control group drank non-fortified milk. After three months, the number of normal children in both groups, according to weight- or height-for-age z-score category, was found to be increasing. However, the difference between the two groups was not significant (p > 0.05). The study suggests that fermented milk may have a good effect on child growth. Further research is needed to deepen the potency of synbiotic fermented milk for stunted children.
Collapse
|