Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Masuda, Kazuaki; Guo, Xiao‐Feng; Uryu, Noboru; Hagiwara, Toshihiko; Watabe, Shugo

doi:10.1271/bbb.80544

Cited by 44 publications

(35 citation statements)

References 17 publications

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“…In recent years, the high-GABA-productive yeast was isolated from the vicinity of the ocean (the Pacific Ocean) by Japanese researchers (Masuda et al, 2008). It has the advantage of increasing the GABA content of fermented bean foods by applying GABA-producing strain to yeast fermentation with beans as the main ingredient, but yet the conversion rate of glutamic acid is lower than that of lactic acid bacteria that are used in domestic for industry.…”

Section: Subjectmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

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Section: Subjectmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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“…Although the MR-1 strain was found to have the highest catalytic activity for the production of GABA among all 248 isolates in our previous study, 3) their reaction conditions have not yet been optimized for the industrial production of GABA. Here we report the optimal reaction conditions for the P. anomala MR-1 strain to achieve maximum GABA production.…”

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confidence: 83%

“…The marine yeast Pichia anomala MR-1 strain used in this study was described previously. 3,4) This isolate was streaked on an agar plate containing 2% glucose, 2% peptone, 1% yeast extract (YPD), and 2% agar w/v supplemented with 3% NaCl and 100 ng mL À1 chloramphenicol to avoid bacterial growth. Agar plates were incubated at 25 C for 5-7 d until colonies appeared.…”

Section: Methodsmentioning

confidence: 99%

“…1,2) In an effort to isolate marine microbes as materials for the production of novel functional food substances, we screened marine yeasts from the seawater of the coastal and deepsea areas in the Pacific Ocean and the Sea of Japan off central and northern Japan from April 2003 to October 2005. 3) We isolated 248 strains of yeast-like microbes, four of which were found to possess higher catalytic activity than commercially available bread yeasts and other marine yeasts, producing -aminobutyric acid (GABA) from monosodium glutamate in the presence of glucose. 3) One of these four strains, isolated from the Pacific Ocean off Hachinohe and hence named Hachinohe no.…”

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confidence: 99%

“…3) We isolated 248 strains of yeast-like microbes, four of which were found to possess higher catalytic activity than commercially available bread yeasts and other marine yeasts, producing -aminobutyric acid (GABA) from monosodium glutamate in the presence of glucose. 3) One of these four strains, isolated from the Pacific Ocean off Hachinohe and hence named Hachinohe no. 6, showed the highest catalytic activity.…”

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confidence: 99%

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Optimal Reaction Conditions for the Production of γ-Aminobutyric Acid by the Marine Yeast IsolatePichia anomalaMR-1 Strain

Guo¹,

Hagiwara²,

Masuda³

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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The optimal conditions for the production ofaminobutyric acid (GABA) by the marine yeast isolate Pichia anomala MR-1 strain appeared to be completely different from those required for growth and biomass production of the yeast strain. By proper reaction temperatures and pH levels, the efficiency of GABA production was improved dramatically. Supplying enough energy for the reaction was another important technical element to improve the production efficiency of GABA. The MR-1 isolate was found to use various saccharides, including glucose and fructose, as well as intermediate metabolites in the tricarboxylic acid (TCA) cycle to promote GABA production. On the other hand, ethanol, various free amino acids, and organic acids were detected along with GABA in the reaction solution. These results suggest that production of GABA by the MR-1 strain is not due to a single enzymatic reaction. Rather it is a fermentation reaction, possibly involving a combination of intracellular metabolic pathways.

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Current awareness on yeast

2009

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Reviews; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (4 weeks journals ‐ search completed 8th. Apr. 2009)

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Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

Cited by 44 publications

References 17 publications

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Optimal Reaction Conditions for the Production of γ-Aminobutyric Acid by the Marine Yeast IsolatePichia anomalaMR-1 Strain

Current awareness on yeast

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