Gamma-aminobutyric Acid (GABA) Producing Probiotic Lactiplantibacillus Pentosus Isolated from Fermented Spider Plant (Pak Sian Dong) in Thailand

Amatachaya, Anuwat; Siramolpiwat, Sith; Kraisorn, Meyaporn; Yasiri, Atipat

doi:10.22207/jpam.17.1.25

Cited by 5 publications

(4 citation statements)

References 32 publications

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“…This versatile compound has found wide-ranging applications in various sectors, including the food and pharmaceutical industries. GABA is produced through fermentation by LAB, particularly the predominant strains Lactobacillus (L.) brevis, L. plantarum, L. pentosus, and L. buchneri [28][29][30][31]. Compared to using commercially complex culture media to produce GABA, using pure fruit juices as the culture medium did not yield high levels of GABA in the fruit juice [22,[32][33][34].…”

Section: Introductionmentioning

confidence: 99%

Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3

Gong,

Li,

Feng

et al. 2023

Fermentation

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Mulberries, known for their high sugar content and rich bioactive compounds, have attracted attention for their potential health benefits. γ-Aminobutyric acid (GABA) is an amino acid with multiple physiological functions. To increase the GABA content and enhance the antioxidant capacity in fermented mulberry beverages, we screened a high-yielding strain, Lactobacillus brevis S3, known for its probiotic properties. L. brevis S3 demonstrated an excellent tolerance to simulated gastric acid, gastric juice, intestinal fluid, bile salts, osmotic pressure, and phenol, making it a safe and valuable probiotic candidate for mulberry fermentation. We attempted the addition of different nutritional components to enhance the GABA content in mulberry juice, including 1% yeast extract; 0.5% peptone; 0.01% metal ion complex (magnesium sulfate, manganese sulfate, and ferrous sulfate); combinations of yeast extract and peptone, and all three components. Mulberry juice supplemented with all three components reached a viable cell count of 1.2 × 1010 CFU/mL after 72 h. The antioxidant capacity and GABA titer were enhanced. The DPPH free radical scavenging capacity increased by 1.62 times, and the GABA content reached 7.48 g/L. By utilizing L. brevis S3 with excellent probiotic properties and supplementation with nutritional components, it is possible to produce low-sugar mulberry functional beverages with a high DPPH free radical scavenging capacity that are rich in GABA.

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Section: Introductionmentioning

confidence: 99%

Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3

Gong,

Li,

Feng

et al. 2023

Fermentation

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“…GABA can be biosynthesized by various LAB strains mainly belonging to the genera of Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Enterococcus, Streptococcus, Weissella, Lacticaseibacillus, Lactiplantibacillus and recently, Levilactobacillus and Secundilactobacillus [21,[115][116][117][118][119][120][121].…”

Section: Production Of Gaba By Bacteriamentioning

confidence: 99%

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production

Iorizzo,

Paventi,

Di Martino

2023

CIMB

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In recent decades, given the important role of gamma-aminobutyric acid (GABA) in human health, scientists have paid great attention to the enrichment of this chemical compound in food using various methods, including microbial fermentation. Moreover, GABA or GABA-rich products have been successfully commercialized as food additives or functional dietary supplements. Several microorganisms can produce GABA, including bacteria, fungi, and yeasts. Among GABA-producing microorganisms, lactic acid bacteria (LAB) are commonly used in the production of many fermented foods. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a LAB species that has a long history of natural occurrence and safe use in a wide variety of fermented foods and beverages. Within this species, some strains possess not only good pro-technological properties but also the ability to produce various bioactive compounds, including GABA. The present review aims, after a preliminary excursus on the function and biosynthesis of GABA, to provide an overview of the current uses of microorganisms and, in particular, of L. plantarum in the production of GABA, with a detailed focus on fermented foods. The results of the studies reported in this review highlight that the selection of new probiotic strains of L. plantarum with the ability to synthesize GABA may offer concrete opportunities for the design of new functional foods.

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“…Lactic acid bacteria, such as GRAS (generally considered to be safe) strains, are often used as starters for functional food fermentation and in pharmaceutical fields. Therefore, lactic acid bacteria that produce GABA efficiently are the main focus of GABA-producing bacteria at present [11][12][13][14][15]. The lactic acid bacteria with GABA synthesis identified thus far mainly include Lactobacillus (L.) brevis, L. buchneri, Streptococcus thermophilus, L. paracasei, Lactococcus lactis, and L. plantarum [11,14,[16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, lactic acid bacteria that produce GABA efficiently are the main focus of GABA-producing bacteria at present [11][12][13][14][15]. The lactic acid bacteria with GABA synthesis identified thus far mainly include Lactobacillus (L.) brevis, L. buchneri, Streptococcus thermophilus, L. paracasei, Lactococcus lactis, and L. plantarum [11,14,[16][17][18][19][20]. Lactobacillus sp.…”

Section: Introductionmentioning

confidence: 99%

Silkworm Pupae Coupled with Glucose Control pH Mediates GABA Hyperproduction by Lactobacillus hilgardii

Gong

et al. 2023

Fermentation

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γ-Aminobutyric acid (GABA) is a ubiquitous nonprotein amino acid that has multiple physiological functions and has received significant attention in the pharmaceutical and food industries. Although there are many GABA-producing bacteria, the high cost of strain cultivation limits its food additive and pharmaceutical raw material application. In our study, Lactobacillus hilgardii GZ2, a novel GABA-producing strain, was investigated. We attempted to replace nitrogen sources with silkworm pupae, the waste resource of the silk reeling industry, in GYP complex medium. The GABA titer reached 33.2 g/L by using 10 g/L silkworm pupae meal instead of tryptone. Meanwhile, the pH of fermentation was automatically controlled by adjusting the addition of glucose and monosodium glutamate. Finally, the highest GABA yield and productivity were 229.3 g/L and 3.2 g/L/h in L. hilgardii when silkworm pupae meal was replaced with tryptone combined with glucose and monosodium glutamate feeding. By utilizing the waste resource to reduce the cost of the nitrogen source and automatically controlling the pH in L. hilgardii, a hyper titer and productivity of GABA was generated for applications in the food and pharmaceutical industries.

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Gamma-aminobutyric Acid (GABA) Producing Probiotic Lactiplantibacillus Pentosus Isolated from Fermented Spider Plant (Pak Sian Dong) in Thailand

Cited by 5 publications

References 32 publications

Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3

Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production

Silkworm Pupae Coupled with Glucose Control pH Mediates GABA Hyperproduction by Lactobacillus hilgardii

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