The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Barla, Florin; Koyanagi, Takashi; Takeuchi, Naoko; Matsui, Hiroshi; Katayama, Takane; Kumagai, Hidehiko; Michihata, Toshihide; Sasaki, Tetsuya; Tsuji, Atsushi B.; Enomoto, Toshiki

doi:10.1016/j.btre.2016.04.002

Cited by 42 publications

(27 citation statements)

References 24 publications

(23 reference statements)

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“…The detection of L. pentosus with a high tolerance to NaCl (15%) in this study suggested it was a new moderate halophilic LAB, which could not be isolated from the population of halophilic microorganisms in ikashiokara, a fermented fish product containing 20% NaCl [43]. Furthermore, in this study, we have found that among the GABA-producing strains, the strain B. thuringiensis LH2134 isolated from nuoc mam of the Barona brand from Vietnam produced GABA at a concentration of 366 mM, which was higher than the amount of GABA produced by Weissella hellenica SB105 strain isolated from ika-kurozukuri salted squid with ink and liver in Japan in a previous study [42]. The W. hellenica SB105 strain produced GABA at the highest concentration of 7.69 mg/ml (approximately 74.57 mM) among the LAB strains isolated from traditional fermented foods of Ishikawa Prefecture, Japan.…”

Section: Identification Of Bacillus Sppmentioning

confidence: 52%

“…1). This was higher than the detection ratio of 10 strains in the 53 total strains isolated from traditional fermented foods of Ishikawa Prefecture in Japan (19%), and also much higher than 12 of the 130 strains (9%) that were isolated from Myanmar fishery products fermented with boiled rice [27,42].…”

Section: Qualitative and Quantitative Analyses Of Gaba Production By mentioning

confidence: 61%

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Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products. 210 Vo and Park J. Microbiol. Biotechnol.decarboxylase, whose biochemical properties have been reported previously [3]. GABA is served as a bioactive compound in foods and is seen as a great bioactive natural compound for human health since it exerts several physiological functions and also has positive antioxidant, anti-diabetes, hypotensive, and anxiety reduction effects [4]. GABA could delay or inhibit the invasion and metastasis of various types of cancer cells in the mammary gland, colon, and hepatic cancer cells [5]. Indeed, GABAenriched food is required because the GABA content in the typical daily human diet is relatively low [6]. As a result, the development of functional foods containing GABA has been actively increased with a vast variety of GABAenhanced food products including cereals, sourdough, breads, cheeses, fermented sausages, teas, vegetables, legumes, dairy soy products, alcohol beverages, and especially traditional Asian fermented foods [7].A high amount of GABA is found mainly in fermented products, especially fermented dairy products [8]. GABA produced by fermentation with microorganisms has been reported in bacteria, fungi, and yeasts [9]. The most interesting and practical group of bacteria for GABA production is lactic acid bacteria (LAB), including strains of Lactobacillus (L.), and Lactococcus (Lc.), of which L. brevis wa...

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Section: Identification Of Bacillus Sppmentioning

confidence: 52%

Section: Qualitative and Quantitative Analyses Of Gaba Production By mentioning

confidence: 61%

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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“…Different LAB isolated from Japanese fermented products (sea products) were assessed for their potential to produce GABA at different pH ranges. The highest GABA production was found at a pH between 5 and 6 (8000 mg/kg), decreasing the concentration of GABA at lower pH (< 1000 mg/kg) and the level of production was specific to each strain (Barla et al 2016).…”

Section: Gaba Quantification In Fmmentioning

confidence: 94%

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

et al. 2020

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Purpose: The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk. Methods: A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (10 7 and 10 9 CFU/mL), two incubation temperatures (30 and 37°C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM. Results: Results showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37°C of incubation and 10 9 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture. Conclusion: These results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.

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“…buchneri, Lb. brevis and Weissella hellenica from selected Japanese fermented foods (Barla et al ., ). In addition, conjugated linolenic acid (CLNA) and conjugated linoleic acid (CLA) are among the fatty acids currently investigated from LAB strains in the production of functional beverages and food products (Renes et al ., ).…”

Section: Selection Of Starter Cultures Adjuncts and Microbial Communmentioning

confidence: 97%

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Ashaolu

2019

Int J of Food Sci Tech

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Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers' awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective 'OMICS'based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.

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The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Cited by 42 publications

References 24 publications

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

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