Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

Abstract

Probiotic metabolites, known as postbiotics, have received attention due to their wide variety of promoting health effects. One of the most exciting postbiotic is gamma-aminobutyric acid (GABA), widely produced by lactic acid bacteria, due to its benefits in health. In addition, the performance of the biosynthesis of GABA by Lactiplantibacillus plantarum could be modulated through the modification of fermentation parameters. Due to their high nutritional value, agri-food by-products could be considered a useful fermentation source for microorganisms. Therefore, these by-products were proposed as fermentation substrates to produce GABA in this study. Previously, several experiments in Man Rogosa Sharpe (MRS) broth were performed to identify the most critical parameters to produce GABA using the strain Lactiplantibacillus plantarum K16. The percentage of inoculum, the initial pH, and the concentration of nutrients, such as monosodium glutamate or glucose, significantly affected the biosynthetic pathway of GABA. The highest GABA yield was obtained with 500 mM of monosodium glutamate and 25 g/L of glucose, and an initial pH of 5.5 and 1.2% inoculum. Furthermore, these investigated parameters were used to evaluate the possibility of using tomato, green pepper, apple, or orange by-products to get GABA-enriched fermented media, which is an excellent way to revalorise them.

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

“…In total,1166.81 mg/L, 1280.01 mg/L, 1626.52 mg/L and 1776.75 mg/L in apple, orange, green, and tomato produced GABA, respectively, which are significant amounts, but these amounts are lower than the values obtained from the De Man-Rogosa-Sharpe culture medium. Therefore, although the amounts obtained from GABA production are low, these methods can be used due to the safe, efficient and environmentally friendly disposal of agricultural residues (Diez-Gutierrez et al , 2022). Finally, these types of studies are new and need further investigation.…”

Advances in Biosynthesis of Non-Canonical Amino Acids (ncAAs) and the Methods of ncAAs Incorporation into Proteins

“…The GABA production capacity of Lactiplantibacillus plantarum was improved by changing the crucial fermentation parameters. The optimization of the inoculum percentage, initial pH, inorganic ions, and nutrients concentration significantly improved the ability of a strain to produce GABA [ 45 ].…”

Biosynthesis of Gamma-AminoButyric Acid (GABA) by<em> Lactiplantibacillus plantarum</em> in Fermented Food Production

“…Nowadays, Lactiplantibacillus plantarum (formerly classified as Lactobacillus plantarum) is among the main LAB species proposed to be used as probiotic starter cultures to produce GABA in the fermented food and beverage industry [35,122,123].…”

“…The agri-food by-products were enriched with 25 g/L of glucose, 12 g/L of yeast extract and 500 mM of MSG. Subsequently, the pH was adjusted to 5.5, and the media were inoculated with L. plantarum K16 and incubated at 34 • C for 96 h. L. plantarum K16 produced the following concentrations of GABA: 1166.81 mg/L, 1280.01 mg/L, 1626.52 mg/L and 1776.75 mg/L in apple, orange, green pepper and tomato by-products, respectively [122].…”