Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

Abstract

Aims: This study aimed to screen the γaminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from kimchi, and investigate the glutamate decarboxylase (GAD) activity of the highest GABA-producing strain.Methods and Results: Seven strains of LAB were screened from kimchi with GABA-producing activity. Strain Levilactobacillus brevis F109-MD3 showed the highest GABA-producing ability. It produced GABA at a concentration of 520 mmol l −1 with a 97.4% GABA conversion rate in MRS broth containing 10% monosodium glutamate for 72 h. The addition of pyridoxal 5'-phosphate had no significant effect on the GAD activity of L. brevis F109-MD3. The optimal pH range of GAD was 3.0-5.0 and the optimal temperature was 65°C. The D value of GAD at 50, 60 and 70°C was 7143, 971 and 124 min respectively and Z value was 11.36°C. Conclusions:Seven strains isolated from kimchi, especially F109-MD3, showed high GABA-production ability even in the high concentrations of MSG at 7.5% and 10%. The GAD activity showed an effective broad pH range and higher optimal temperature.Significance and Impact of the Study: These seven strains could be potentially useful for food-grade GABA production and the development of healthy foods.

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

“…For example, the Glu content in the ginkgo kernel juice was 57.11 ± 3.03 mg/L before fermentation, and then changed to 47.31 ± 2.06 and 54.10 ± 3.38 mg/L after fermentation for 24 and 48 h, respectively. This may be due to the action of L. plantarum decarboxylase, which could convert Glu to γ-aminobutyric acid [45] . Similarly, the content of Arg in all fermented samples first experience a decreased trend to 18.65 ∼ 20.78 mg/L within 24-h fermentation following a continuously increase to 18.80 ∼ 24.34 mg/L during the late 24-h fermentation period.…”

Advances in Biosynthesis of Non-Canonical Amino Acids (ncAAs) and the Methods of ncAAs Incorporation into Proteins

“…Gamma-aminobutyric acid (GABA) with high nutritional value can be produced by lactic acid bacteria [ 42 , 43 , 44 ]. The GABA production capacity of Lactiplantibacillus plantarum was improved by changing the crucial fermentation parameters.…”

ẢNH HƯỞNG CỦA SỰ THAY THẾ NGUỒN NGUYÊN LIỆU TỰ NHIÊN VÀ MỘT SỐ ĐIỀU KIỆN NUÔI CẤY ĐẾN KHẢ NĂNG SINH TỔNG HỢP GAMMA-AMINOBUTYRIC ACID CỦA CHỦNG Pediococcus acidilactici TC7

“…[24] đã chứng minh rằng nhiệt độ tối ưu cho hoạt động của GAD trong L. plantarum ATCC 14917 là 40 °C, trong khi Liu và cs. [25] đã chỉ ra rằng GAD được tinh chế từ L. brevis F109-MD3 có nhiệt độ tối ưu cho hoạt động của nó là 65 °C. Trên thực tế, các chủng khác nhau thậm chí của cùng một loài tạo ra lượng GABA tối đa ở các nhiệt độ khác nhau.…”