Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees

Tajabadi, Naser; Ebrahimpour, Afshin; Baradaran, Ali; Rahim, Raha Abdul; Mahyudin, Nor Ainy; Manap, Mohd Yazid Abdul; Bakar, Fatimah Abu; Saari, Nazamid

doi:10.3390/molecules20046654

Cited by 67 publications

(49 citation statements)

References 24 publications

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“…GABA production was also drastically reduced when the initial MSG concentration exceeded 6% up to 15%. Although MSG is generally regarded as a requisite substrate for GABA generation and a high level of MSG concentration is needed to enhance GABA production [31,32], our findings suggest that a high level of MSG suppressed GABA production [24]. Our result that MSG concentration was optimal within a relatively low range is consistent with a previous study reporting 0.5-1% MSG for E. faecium JK29 [22].…”

Section: Effects Of Msg Concentration and Initial Ph On Gaba Productisupporting

confidence: 91%

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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 Msg Concentration and Initial Ph On Gaba Productisupporting

confidence: 91%

“…Recently, culture conditions of Lc. lactis strain B isolated from kimchi and L. plantarum Taj-Apis362 from honeybees were optimized for GABA production by the RSM method based on the Box-Behnken design (BBD) and central composite design (CCD), respectively [23,24].…”

Section: Introductionmentioning

confidence: 99%

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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“…기존 GABA 생산 유산균인 L. plantarum 의 최적온도에 대한 연구에서, 치즈로부터 분리된 L. plantarum DSM19463은 30~36℃에서 최대 59 μM/h GABA를 생산 하였다 [8]. 벌꿀에서 분리한 L. plantrum Taj-Apis 362의 경우 최적성장은 30℃에서 나타났으나 최적 GABA 생산은 37℃에 서 2.5 mM GABA로 나타났으며 37℃ 이하 및 이상의 온도에 서 GABA 생산은 감소하였음을 보고하였다 [46]. 이러한 결과 들은 본 결과와 유사한 것으로 판단된다.…”

Section: Gaba 분석 배양액의 글루탐산(Glutamic Acid) 및 Gaba의 정성분석은unclassified

Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

이현주¹,

손재영²,

이상재³

et al. 2017

Journal of Life Science

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This study is to isolate and identify γ-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of 37℃, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.

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“…As you can see in Figure c, at every temperature level, with increasing time, the production of GABA enhances and the combination of these two effects causes the maximum amount of GABA production at the midpoint of temperature and long time (Tajabadi et al, ). In Figure d, the effect of pH changes in GABA production is higher against glutamic acid, and the interaction of these two factors, in the middle of the intervals, yields maximum production.…”

Section: Resultsmentioning

confidence: 99%

“…The optimum pH value is greater than the value obtained in the present work. Tajabadi et al (2015) investigated the production of GABA by LAB isolated from honey bees. Among the species, Lactobacillus plantarum Taj-Apis362 produced the highest GABA value under initial glutamic acid conditions at 497.97 mM for 60 hr at 36°C and pH = 5.31.…”

Section: Optimum Point Of Maximum Gaba Production and Using It In Hmentioning

confidence: 99%

Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

Gharehyakheh

Elhamirad

Nateghi

et al. 2019

J Food Process Preserv

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Gamma‐aminobutyric acid (GABA) is a nonprotein amino acid with tremendous medicinal properties in the treatment and control of many diseases, which has been used recently as a supplement to foods and beverages. Considering the beneficial therapeutic and healing properties of GABA for the human body, consuming a beverage that contains GABA, can fulfill the body's essential need for it. The desired aim of this work is to produce GABA‐enriched honey syrup using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633). The key factors affecting GABA production were considered as temperature, pH, glutamic acid concentration, and time. Utilizing the design of experiments (RSM), the optimum operating conditions were gained as: 37.11°C, pH = 5.26, 506.99 (mM) of Glutamic acid and 53 hr for time. The maximum produced GABA was 4.3 mM. Furthermore, the results accurately showed that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased. Practical applications During the last few decades, the food industry trend toward the production of organic and probiotic fortified food increase. GABA is one of these probiotic substances that can be produced by the Lactobacillus bacteria. Some of the beneficial effects of GABA on the body are: increases the serotonin production in the body so enhances the relaxation, strengthens the immune system, regulates blood pressure, and positively affects the growth hormone. The purpose of this study is to produce a GABA‐enriched honey beverage. Daily drinking of this food product, in addition to supplying energy, provides the body and digestive system requirements to the valuable compounds of GABA and honey.

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Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees

Cited by 67 publications

References 24 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

Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

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