Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Komatsuzaki, Noriko; Shima, Jun; Kawamoto, Shinichi; Momose, Hiroh; Kojima, Toshinori

doi:10.1016/j.fm.2005.01.002

Cited by 361 publications

(282 citation statements)

References 24 publications

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“…GABA production by microbes has been examined mainly for Lactobacillus, [28][29][30][31][32] but only a few experiments have been carried out on yeast. 23) We found that four out of 13 isolates screened, including Hachinohe No.…”

Section: Discussionmentioning

confidence: 99%

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

Masuda¹,

Guo²,

Uryu³

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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Marine yeasts were collected from coastal and deep sea areas in the Pacific Ocean and the Sea of Japan around central and northern Japan to prepare a novel type of natural seasoning. It was found that one of the marine yeasts collected from the Pacific Ocean off Hachinohe showed a high concentration of -aminobutyric acid (GABA) in its extract, about 7-10 times higher than those of commercially available bread yeast and other marine yeasts. The marine yeast isolated and named Hachinohe No. 6 catalyzed the reaction from monosodium glutamate to GABA only in the presence of glucose. Subsequently, several marine yeasts belonging to the genera Pichia and Candida were found to have such catalytic activities, but not those belonging to the genus Saccharomyces. Isolate Hachinohe No. 6 was found to have the highest catalytic activity among the yeasts examined in this study.

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Section: Discussionmentioning

confidence: 99%

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

Masuda¹,

Guo²,

Uryu³

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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“…PharmaFood company (Japan) produced GABA by conversion of monosodium glutamate using lactic acid bacteria isolated from kimchi and sells as a functional food ingredient and it has reported to produce 6.3 mM GABA by inoculating Lactobacillus brevis IFO 12005 isolated from kimchi to Soju jigemi made from rice (Ueno et al, 1997; Yokoyama et al, 2002), 302 mM of GABA by adding pyridoxal phosphated as a coenzyme of GAD by Lb. paracasei NFRI 7415 isolated from Japanese traditional fermented food funasushi (Komatsuzaki et al, 2005). Recently, Yang et al (2008) has reported to produce 78 mM of GABA using Streptococcus salivarius in China, and domestic researchers are developing the isolation of strains producing GABA and have reported to produce 19 mM, 251 mM of GABA respectively by isolation of GABA-producing strains such as Lb.…”

Section: Introductionmentioning

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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“…In the same regard, GABA concentration reached 161 mM after cultivation in the medium containing 500 mM of glutamate by L. paracasei NFRI 7415 (Komatsuzaki et al, 2005). Lactobacillus brevis also increased GABA production by the addition of 6% glutamic acid (Binh et al, 2014).…”

Section: Effect Of Temperaturementioning

confidence: 87%

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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Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Cited by 361 publications

References 24 publications

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

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

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

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

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