Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W

Wang, Dongwei; Wang, Yao; Lan, Haibo; Wang, Kai; Zhao, Lei; Hu, Zhuoyan

doi:10.1016/j.fbio.2021.101155

Cited by 25 publications

(19 citation statements)

References 39 publications

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“…In the present study, the acidity and pH values obtained for both beverages are in accordance with the expected acidity values for this type of product [7]. The low pH of whey resulting from the addition of GLU provides favorable conditions for enhanced production of GABA, as the acidity has been shown to promote the activity of glutamic acid decarboxylase (GAD) [50]. In addition, rapid acidification at the beginning of storage is desirable because low pH inhibits the growth of pathogenic and spoilage microorganisms.…”

Section: Discussionsupporting

confidence: 86%

“…Similar conversion rates of GLU to GABA were also obtained in beverages prepared with different ingredients, such as brown rice juice, germinated soy juice and skim milk fermented with Lactococcus lactis subsp. lactis [47], boiled black soy milk fermented with L. brevis [14], red seaweed beverage fermented with L. plantarum and 1% MSG [48], adzuki bean milk fermented with L. rhamnosus [49], lychee juice fermented with L. plantarum [50] and sprouted oat flour fermented with L. plantarum [51].…”

Section: Discussionmentioning

confidence: 99%

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Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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“…Comparing the different fermentation times, a maximum increment of 26.9% was observed in the native quinoa flour fermented for 48 h. The GABA content of the CQ−4 and CQ−20 samples also peaked at the fermentation time of 48 h. This indicates that fermentation time has the same effect on quinoa flour. Yang et al also found that the optimal condition for GABA fermentation was 48 h. Lactobacillus brevis HYE1 was reported to produce about 14.64 mM GABA at 48 h of fermentation [ 19 ]. In the presence of glutamic acid decarboxylase (GAD), the main cause of GABA production is L-glutamic acid decarboxylation [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

“…GAD enzyme activity is responsible for the high GABA production capacity of LAB. Therefore, GAD enzyme activity is an essential indicator of food GABA production [ 19 ]. The GAD enzyme activity of the three quinoa samples is illustrated in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress

Zhang

et al. 2022

Foods

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Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to enhance the amount of GABA. The best Lactobacillus plantarum for GABA production was selected from sixteen different strains based on the levels of GABA production and the activity of glutamic acid decarboxylase (GAD). Cold stress treatments at 4 °C and at −20 °C enhanced the amount of GABA in the fermented quinoa by a maximum of 1191% and 774%, respectively. The surface of the fermented quinoa flour treated by cold stress showed more pinholes, mucus, faults and cracks. A Fourier transform infrared spectrophotometer (FTIR) analysis revealed that cold stress had a violent breakage effect on the -OH bonds in quinoa and delayed the destruction of protein during fermentation. In addition, the results from the rapid visco analyzer (RVA) showed that the cold stress reduced the peak viscosity of quinoa flour. Overall, the cold stress treatment is a promising method for making fermented quinoa a functional food by enhancing the production of bioactive ingredients.

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“…An SBA-40E biosensor was used to monitor the glucose and L-glutamate concentrations in the fermentation and transformation processes, respectively. The high-performance liquid phase was used to monitor the concentration of GABA before and after GAD mutation according to the method specified by Meeploy and Deewatthanawong, Wang et al [30,31].…”

Section: Methodsmentioning

confidence: 99%

Site‐directed mutagenesis improves the practical application of L‐glutamic acid decarboxylase inEscherichia coli

Liu

Zhang

et al. 2023

Engineering in Life Sciences

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γ-Aminobutyric acid (GABA) is a kind of non-proteinogenic amino acid which is highly soluble in water and widely used in the food and pharmaceutical industries. Enzymatic conversion is an efficient method to produce GABA, whereby glutamic acid decarboxylase (GAD) is the key enzyme that catalyzes the process.The activity of wild-type GAD is usually limited by temperature, pH or biotin concentration, and hence directional modification is applied to improve its catalytic properties and practical application. GABA was produced using whole cell transformation of the recombinant strains Escherichia coli BL21(DE3)-Gad B, E. coli BL21(DE3)-Gad B-T62S and E. coli BL21(DE3)-Gad B-Q309A. The corresponding GABA concentrations in the fermentation broth were 219.09, 238.42, and 276.66 g/L, and the transformation rates were 78.02%, 85.04%, and 98.58%, respectively. The results showed that Gad B-T62S and Gad B-Q309A are two effective mutation sites. These findings may contribute to ideas for constructing potent recombinant strains for GABA production. Practical Application: Enzymatic properties of the GAD from Escherichia coli and GAD site-specific mutants were examined by analyzing their conserved sequences, substrate contacts, contact between GAD amino acid residues and mutation energy (ΔΔG) of the GAD mutants. The enzyme activity and stability of Gad B-T62S and Gad B-Q309A mutants were improved compared to Gad B. The kinetic parameters K m and V max of Gad B, Gad B-T62S, and Gad B-Q309A mutants were 11.3 ± 2.1 mM and 32.1 ± 2.4 U/mg, 7.3 ± 2.5 mM and 76.1 ± 3.1 U/mg, and 7.2 ± 3.8 mM and 87.3 ± 1.1 U/mg, respectively. GABA was produced using whole cell transformation of the recombinant strains E.

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Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W

Cited by 25 publications

References 39 publications

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress

Site‐directed mutagenesis improves the practical application of L‐glutamic acid decarboxylase inEscherichia coli

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