Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis

Binh, Tran Thi; Ju, Wan-Taek; Jung, Woo‐Jin; Park, Ro-Dong

doi:10.1007/s10529-013-1326-z

Cited by 65 publications

(43 citation statements)

References 18 publications

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“…3 (15.71 mM). Most previous studies on optimization of GABA production by LAB reported yeast extract as an optimal nitrogen source, whereas addition of 2.5% yeast extract resulted in just 13.92 mM GABA in our study [15,20,21]. However, it should be noted that the mixed nitrogen sources of tryptone and yeast extract have occasionally been reported to be optimal nitrogen sources for GABA production by LAB [29,30].…”

Section: Effects Of Carbon and Nitrogen Sources On Gaba Production Bymentioning

confidence: 48%

“…Previous studies reported that diverse carbon sources have been optimized according to GABA-producing LAB; 1% glucose for L. buchneri MS [12], 4% sucrose for L. sakei B2-16 [21], and 3% sucrose for L. brevis 340G [15]. Maltose, as an optimal carbon source in our study, was also reported to be the best carbon source for GABA production by L. brevis K203 [20].…”

Section: Effects Of Carbon and Nitrogen Sources On Gaba Production Bymentioning

confidence: 51%

“…In addition, the RSM method reduces the total number of experiments for optimization of each factor, which saves experimental resources and time [19]. Most studies on optimization of GABA production by LAB have focused on the conventional OFAT method to determine optimal carbon and nitrogen sources and glutamate concentration [17,[20][21][22]. Although the statistical RSM method is more efficient compared with the conventional OFAT method, there have been few studies on culture optimization for GABA production via the RSM method.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Lim¹,

Cha²,

Roh³

et al. 2017

Journal of Microbiology and Biotechnology

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This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by HYE1 isolated from kimchi, a Korean traditional fermented food. HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

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Section: Effects Of Carbon and Nitrogen Sources On Gaba Production Bymentioning

confidence: 48%

Section: Effects Of Carbon and Nitrogen Sources On Gaba Production Bymentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Lim¹,

Cha²,

Roh³

et al. 2017

Journal of Microbiology and Biotechnology

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“…Recently, high-GABA-producing Lactobacillus species were applied in the dairy industry to manufacture GABA-rich yogurt and related products (Inoue et al, 2003;Sun et al, 2009;Liu et al, 2011;Nejati et al, 2013). So far, several strains of high-GABA-producing LAB have been isolated, including Lactobacillus brevis NCL912 from Chinese paocai (Li et al, 2008), L. brevis TCCC13007 from Chinese pickled vegetables (Zhang et al, 2012), L. brevis BH2, L. brevis K203, and L. brevis OPK-3 from Korean kimchi (Kim et al, 2007;Park and Oh, 2007;Binh et al, 2014), L. brevis DPC6108 from Irish infant feces (Barrett et al, 2012), L. brevis IFO12005 from Japanese alcoholic beverages (Yokoyama et al, 2002), Lactobacillus paracasei NFRI 7415 from Japanese fermented fish (Komatsuzaki et al, 2005), and L. brevis CGMCC 1306 from Italian unpasteurized milk . Species of L. brevis appear to show the most potential for producing large amounts of GABA (Li and Cao, 2010).…”

Section: Introductionmentioning

confidence: 99%

Gas release-based prescreening combined with reversed-phase HPLC quantitation for efficient selection of high-γ-aminobutyric acid (GABA)-producing lactic acid bacteria

Shah

2015

Journal of Dairy Science

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High γ-aminobutyric acid (GABA)-producing lactobacilli are promising for the manufacture of GABA-rich foods and to synthesize GRAS (generally recognized as safe)-grade GABA. However, common chromatography-based screening is time-consuming and inefficient. In the present study, Korean kimchi was used as a model of lactic acid-based fermented foods, and a gas release-based prescreening of potential GABA producers was developed. The ability to produce GABA by potential GABA producers in de Man, Rogosa, and Sharpe medium supplemented with or without monosodium glutamate was further determined by HPLC. Based on the results, 9 isolates were regarded as high GABA producers, and were further genetically identified as Lactobacillus brevis based on the sequences of 16S rRNA gene. Gas release-based prescreening combined with reversed-phase HPLC confirmation was an efficient and cost-effective method to identify high-GABA-producing LAB, which could be good candidates for probiotics. The GABA that is naturally produced by these high-GABA-producing LAB could be used as a food additive.

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“…Lactobacillus brevis also increased GABA production by the addition of 6% glutamic acid (Binh et al, 2014). However, S. salivarius subsp.…”

Section: Effect Of Temperaturementioning

confidence: 91%

Enhancement of γ-Amminobutyric Acid Production by Co-Culturing of Two Lactobacilli Strains

Gomaa¹

2015

Asian J. of Biotechnology

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The γ-Amino Butyric Acid (GABA) is a major inhibitory neurotransmitter in central nervous system and its application in drugs and functional foods has attracted great attention. Most of the fermented food products are known and proven for its high content GABA producer, which makes the food product as potential functional foods. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. This study was aimed at evaluating GABA production ability of some lactic acid bacteria strains isolated from Egyptian dairy products and further to increase the production by combining the best GABA producers. The impacts of pH, temperature, incubation time, initial monosodium glutamate (MSG) concentration and pyridoxal-5'-phosphate (PLP) addition on growth and γ-aminobutyric acid production were investigated. By optimizing these factors at pH5, cultivation temperature of 35°C, cultivation time of 72 h in medium supplemented with 750 M of MSG and 200 μM of PLP, Lactobacillus brevis NM101-1 and Lactobacillus plantarum DSM749 accumulated 168.58 and 140.69 mM of GABA, respectively. Co-culturing of both strains was not only able to enhance GABA production but also producing it in a short time (48 h), reached 224.69 mM. It could be concluded that the use of LAB strains in combination with a high GABA producer strain is a successful approach for reaching a physiologically active concentration of GABA.

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Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis

Cited by 65 publications

References 18 publications

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Gas release-based prescreening combined with reversed-phase HPLC quantitation for efficient selection of high-γ-aminobutyric acid (GABA)-producing lactic acid bacteria

Enhancement of γ-Amminobutyric Acid Production by Co-Culturing of Two Lactobacilli Strains

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