Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food waste

Falah, Fereshteh; Vasiee, Alireza; Tabatabaei-Yazdi, Farideh; Moradi, Samira; Sabahi, Sahar

doi:10.1007/s13399-022-02361-z

Cited by 12 publications

(7 citation statements)

References 53 publications

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“…A clear disruption of the protein secondary structure in the native quinoa sample occurred at 12 h, which was probably due to the proteolytic activity of L. plantarum . This is the same explanation that Falah et al reached [ 31 ]. In contrast, an enhancement of the protein secondary structure was shown in the CQ−4 and CQ−20 samples at the fermentation time of 12 h, and the disruption of the protein secondary structure only started to become visible at 24 h. It is possible that the start of the destruction of the protein was delayed due to the low temperature.…”

Section: Resultssupporting

confidence: 88%

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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Section: Resultssupporting

confidence: 88%

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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“…These can serve as carbon and nitrogen sources for microorganisms and reducing the overall production cost is also crucial for the industry (10). Pigment production using dairy sludge has not been done yet, and dairy sludge has been used in the production of lactic acid (11) and γ-aminobutyric acid (GABA) (12). The utilization of such diverse and readily available resources for pigment synthesis from M. purpureus highlights the possibility of sustainable and cost-effective production methods.…”

Section: Introductionmentioning

confidence: 99%

Improvement of red pigment production and citrinin reduction from Monascus purpureus using dairy sludge: potential health benefits and fermentation strategies

Moradi,

Mortazavi

2024

Preprint

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This study aimed to explore the production of red pigment from Monascus purpureus and its potential health benefits. The research started with the cultivation of M. purpureus in an environment containing dairy sludge. Subsequently, the extracted pigment was purified and subjected to various analyses, including liquid chromatography mass spectrometry (LCMS) and nuclear magnetic resonance (NMR) to verify its purity, high-pressure liquid chromatography (HPLC) to measure the citrinin levels, microbial testing, and assessment of antioxidant activity. Finally, fermentation was conducted in a batch system using a fermenter. M. purpureus was grown in a medium composed of dairy sludge, monosodium glutamate, and glucose, resulting in a biomass yield of 26.15 g/l. After extraction and purification, the optimal sample yielded 4.85 g of dry color, while the control sample produced 2.5 g. Analysis using NMR revealed similarities between the samples, while HPLC indicated low citrinin levels of less than 0.05 ppm in the optimal sample and 2.5 ppm in the control sample. LCMS analysis demonstrated a purity of 91.9% for the optimal sample, which also exhibited antimicrobial and antioxidant activity. In the fermenter, the sample obtained from optimal culture conditions displayed the highest concentration of the pigment monascorubramine, maximum specific growth rate of 0.029/1/h (µmax), a cell yield (Yx/s) of 0.29 g/g, and a production efficiency of 65% for M. purpureus. Overall, the produced pigment sample exhibited potential for use in the food industry due to its low citrinin content and high concentration of red pigment.

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“…Among postbiotic metabolites, GABA is a non-protein amino acid extensively produced by LAB, such as L. brevis (Liu, Li, Liu, Ko, & Kim, 2022), L. plantarum (Kim et al, 2022b), L. rhamnosus (Song & Yu, 2018) or L. lactis (Sharma et al, 2022). The synthesis of this postbiotic compound depends on the amino acid L-glutamate (L-Glu) because it is used as a precursor of the glutamic acid decarboxylase (GAD) biosynthetic pathway (Falah, Vasiee, Tabatabaei-Yazdi, Moradi, & Sabahi, 2022). Likewise, the production process is closely related to specific fermentation parameters, including incubation temperature, concentration of carbon and nitrogen sources, type and concentration of minerals and fermentation time (Dahiya & Manuel, 2021).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

Diez-Gutiérrez

Vicente

Sáenz

et al. 2022

Journal of Functional Foods

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Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food waste

Cited by 12 publications

References 53 publications

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

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

Improvement of red pigment production and citrinin reduction from Monascus purpureus using dairy sludge: potential health benefits and fermentation strategies

Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

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