Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation

Cataldo, Pablo G.; Villegas, Josefina M.; Giori, Graciela Savoy de; Saavedra, Lucila; Hébert, Elvira María

doi:10.1016/j.ijfoodmicro.2020.108792

Cited by 61 publications

(46 citation statements)

References 32 publications

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“…In this regard, we have recently demonstrated that L. brevis CRL 2013 is an efficient microorganism for the conversion of monosodium glutamate (MSG) to GABA in hexose-supplemented complex media with conversion ratios about 99% (Cataldo et al, 2020). This GABA yield was one of the highest values observed among lactobacilli grown in batch culture (Villegas et al, 2016;Cataldo et al, 2020;Cui et al, 2020). Then, our results support the potential use of L. brevis CRL 2013 as a starter culture for the manufacture of GABA-enriched functional foods.…”

Section: Introductionsupporting

confidence: 70%

“…Since LAB are currently the most interesting group of microorganisms capable of producing GABA at high yields, there is an opportunity to isolate and identify GABA producing strains to be used as starter cultures in the design and development of novel functional fermented foods or as probiotics. In this regard, based on previous screenings performed in our laboratory (Cataldo et al, 2020), L. brevis CRL 2013 was selected as the FIGURE 3 | Effect of L. brevis CRL 2013, GABA-enriched strawberry fermented juice (FSJ) and diluted (d) GABA-enriched FSJ on peritoneal cytokines and chemokines in Balb/c mice. Animals treated with NFSJ or NFSJ supplemented with YE were used for comparisons.…”

Section: Discussionmentioning

confidence: 99%

“…Levilactobacillus brevis CRL 2013 was isolated from Andean Real Hornillos quinoa sourdough (Cataldo et al, 2020) and belongs to the CERELA culture collection (CERELA-CONICET, Argentina). The strain was routinely propagated and cultivated in a modified MRS broth (pH 6.5) containing 1% glucose and 1% fructose instead of 2% glucose.…”

Section: Microorganism and Growth Conditionsmentioning

confidence: 99%

“…Briefly, 86 mM Tris-HCl buffer (pH 9), 5 mM α-ketoglutarate, 3.3 mM 2-mercaptoethanol, 1.2 mM NADP + , and 0.03 U of GABase were added to each well of a 96-well microtiter plate. The mixture was warmed at 25 • C, and then the standard or sample solution (fermented juice supernatants) was added (Cataldo et al, 2020). The NADPH formation was measured at 340 nm every 1 min for 10 min at 25 • C in a Biotek Synergy HT microplate reader (Winooski, VT, United States).…”

Section: Determination Of Gaba Concentrationmentioning

confidence: 99%

“…Thus, LAB strains, mainly belonging to Levilactobacillus brevis (formerly known as Lactobacillus brevis) species, constitute the most competitive and technologically relevant group of microorganisms used to synthesize GABA since they are able to produce high levels of this compound within a variety of food matrices (Park and Oh, 2007;Kim et al, 2009;Wu et al, 2015;Li et al, 2016;Villegas et al, 2016;Bao et al, 2020;Cui et al, 2020). In this regard, we have recently demonstrated that L. brevis CRL 2013 is an efficient microorganism for the conversion of monosodium glutamate (MSG) to GABA in hexose-supplemented complex media with conversion ratios about 99% (Cataldo et al, 2020). This GABA yield was one of the highest values observed among lactobacilli grown in batch culture (Villegas et al, 2016;Cataldo et al, 2020;Cui et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

et al. 2020

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Gamma-aminobutyric acid (GABA) plays a key role in mammals as the major inhibitory neurotransmitter of the central nervous system. Although GABA may not be able to cross the human blood-brain barrier, it was approved as a food ingredient because of its benefits to the host after oral administration including anti-hypertensive, anti-depressant and anti-inflammatory activities. Considering the current trend toward the development of new functional and natural products and that microbial fermentation is one of the most promising methods to produce this non-protein amino acid, the in situ production of GABA through fermentation of strawberry and blueberry juices by the efficient GABA producer strain, Levilactobacillus brevis (formerly known as Lactobacillus brevis) CRL 2013, was evaluated. A high GABA production (262 mM GABA) was obtained after fermenting strawberry juice supplemented with yeast extract for 168 h, being GABA yield significantly higher in strawberry juices than in the blueberry ones. Thus, GABA-enriched fermented strawberry juice (FSJ) was selected to carry out in vivo and in vitro studies. The in vitro functional analysis of the GABA-enriched FSJ demonstrated its ability to significantly decrease the expression of cox-2 gene in LPS stimulated RAW 264.7 macrophages. In addition, in vivo studies in mice demonstrated that both, L. brevis CRL 2013 and the GABA-enriched FSJ were capable of reducing the levels of peritoneal, intestinal and serum TNF-α, IL-6, and CXCL1, and increasing IL-10 and IFN-γ in mice exposed to an intraperitoneal challenge of LPS. Of note, the GABA-enriched FSJ was more efficient than the CRL 2013 strain to reduce the pro-inflammatory factors and enhance IL-10 production. These results indicated that the CRL 2013 strain exerts anti-inflammatory effects in the context of LPS stimulation and that this effect is potentiated by fermentation. Our results support the potential use of L. brevis CRL 2013 as an immunomodulatory starter culture and strawberry juice as a remarkable vegetable matrix for the manufacture of GABA-enriched fermented functional foods capable of differentially modulating the inflammatory response triggered by TLR4 activation.

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Section: Introductionsupporting

confidence: 70%

Section: Discussionmentioning

confidence: 99%

Section: Microorganism and Growth Conditionsmentioning

confidence: 99%

Section: Determination Of Gaba Concentrationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

et al. 2020

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Microbial chassis design and engineering for production of gamma-aminobutyric acid

Wang,

Ma,

Zhou

et al. 2024

World J Microbiol Biotechnol

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Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation

Cited by 61 publications

References 32 publications

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

Research progress of probiotics and fermented feed effects on pork quality

Microbial chassis design and engineering for production of gamma-aminobutyric acid

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