Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk

Wu, Qinglong; Law, Yee-Song; Shah, Nagendra P.

doi:10.1038/srep12885

Cited by 35 publications

(33 citation statements)

References 26 publications

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“…brevis NPS-QW-145 (GABA producer) produced 314.97 mg/kg of GABA in milk containing 2 g/L of MSG after 24 h fermentation (Wu et al, 2015a). However, MSG was not fully metabolized by these starters added to the milk in the above three studies.…”

Section: Accepted Manuscriptmentioning

confidence: 93%

“…thermophilus and Lb. brevis in milk also showed an improved GABA yield (Wu et al, 2015a). Thus, using high GABA producer could be a strategy to generate an enhanced GABA content in fermented dairy foods, while Str.…”

Section: Accepted Manuscriptmentioning

confidence: 95%

“…This indicates that Lb. brevis could not break down milk proteins (casein) due to its absence of genes-encoding cell envelope proteinases (Wu et al, 2015a). In short, Lb.…”

Section: Absence Of Extracellular Proteinases In the Majority Of Lactmentioning

confidence: 99%

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High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Shah

2017

Critical Reviews in Food Science and Nutrition

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118

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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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Section: Accepted Manuscriptmentioning

confidence: 93%

Section: Accepted Manuscriptmentioning

confidence: 95%

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High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Shah

2017

Critical Reviews in Food Science and Nutrition

Self Cite

118

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“…This pathway provides a convenient and efficient means of producing GABAenriched foods. Several microorganisms (Yokoyama et al, 2002;Lu et al, 2008;Yang et al, 2008;Sun et al, 2009;Di Cagno et al, 2010;Nejati et al, 2013;Wu et al, 2015;Brasca et al, 2016) generally regarded as safe, such as lactic acid bacteria (LAB), have been researched widely and applied to GABA production. However, these GABA-producing LAB are largely cultivated in synthetic or semisynthetic media (Komatsuzaki et al, 2005;Lu et al, 2008;Yang et al, 2008), and therefore procedures are needed to separate and purify GABA after fermentation.…”

Section: Introductionmentioning

confidence: 99%

Use of Streptococcus thermophilus for the in situ production of γ-aminobutyric acid-enriched fermented milk

Han

Liao

et al. 2020

Journal of Dairy Science

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γ-Aminobutyric acid (GABA) is a potentially bioactive ingredient with health-promoting properties that is added to functional foods. Streptococcus thermophilus was selected to produce naturally GABA-enriched fermented milk. This strain can yield a GABA concentration of 2.8 g/L after a 48-h fermentation. In the presence of 1 g/L food-grade casein hydrolysate as a nitrogen source, S. thermophilus yielded GABA concentrations as high as 5.4 g/L or even 8.3 g/L when cocultured with Lactobacillus rhamnosus. In other words, both of these added conditions promoted GABA enrichment. The GABA dose achieved with fermented milk was comparable to the doses of commercially available GABA supplements. Additionally, the in situ use of S. thermophilus to produce GABA-enriched fermented milk was cost effective. The complete genomic sequence of S. thermophilus GABA has been published and will be highly useful to other researchers studying the regulation of genes related to GABA accumulation. In conclusion, the S. thermophilus GABA-producing strain reported herein represents a natural method for the production of fermented milk containing high GABA concentrations.

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“…plantarum , and Lb. helveticus ) and Lactococcus lactis (Li and Cao, 2010; Dhakal et al, 2012; Wu et al, 2015). Alternatively, Bifidobacterium spp strains were reported to produce GABA, although they have a low capacity for production (Park et al, 2005; Barrett et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

et al. 2016

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Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [ΔpH/Δt = 0.31-0.33 h-1], viscosity [0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87–88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid.

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Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk

Cited by 35 publications

References 26 publications

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Use of Streptococcus thermophilus for the in situ production of γ-aminobutyric acid-enriched fermented milk

Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

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