γ-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin

Abstract

Aim: This study aimed at optimizing γ-aminobutyric acid (GABA) production using lactic acid bacteria (LAB) of an Indonesian indigenous fermented buffalo milk (dadih) origin. This study utilized LAB previously cultured from dadih that has the ability to produce GABA. Materials and Methods: The study started with the identification of selected LAB by 16S rRNA, followed by optimization of GABA production by culture conditions using different initial pH, temperature, glutamate concentration, incubation time, carbon, and nitrogen sources. 16S rRNA polymerase chain reaction and analysis by phylogenetic were used to identify Lactobacillus plantarum (coded as N5) responsible for the production of GABA. Results: GABA production by high-performance liquid chromatography was highest at pH of 5.5, temperature of 36°C, glutamate concentration of 500 mM, and incubation time of 84 h. Peptone and glucose served as the nitrogen and carbon sources, respectively, whereas GABA was produced at optimum fermentation condition of 211.169 mM. Conclusion: Production of GABA by L. plantarum N5 was influenced by initial pH of 5.5, glutamic acid concentration, nitrogen source, glucose as carbon source, and incubation temperature and time. Keywords: fermented buffalo milk, Indonesian indigenous product, lactic acid bacteria, γ-aminobutyric acid.

Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities

“…Earlier research has revealed the presence of bacteriocin producing LAB strains from milk and cheese [ 62 ]. At a regulated pH (5.5), some produce gamma-aminobutyric acid (GABA) [ 63 ]; a neurotransmitter with antihypertensive activities [ 64 ]. Some probiotics can also stimulate the production of enzymes that hydrolyze bacterial toxins and modify toxin receptors in the host [ 65 ].…”

γ-Aminobutyric acid found in fermented foods and beverages: current trends

“…In addition, the activities of enzymes that decompose GABA, such as GABA transaminases and SSADH [2], must be considered [18]. The optimum pH for fermentation varies: for L. plantarum pH 5 and L. brevis pH 3.5-5, with an optimum at 4.74, are optimal [12,20,46].…”

“…Addition of glutamate to yogurt-sake fermented by Streptococcus thermophilus Hp increases the concentration of GABA. The use of compared to sake, amazake, a substitute for sake, produces a higher concentration of GABA [22] The addition of glutamate produces curd that is rich in GABA [20].…”

“…L. plantarum DSM19463 and L. paracasei NFRI 7415 need 72 and 144 h to produce 4.83 mM and 60 mM GABA, respectively [8]. L. plantarum needs 84 h to produce 211.169 mM GABA in dadih [20] and L. lactis needs 24 h to produce 1,031 mg/kg in mulberry beer [16].…”

“…GABA has been isolated from many sources, such as tea leaves, mulberry leaves, tomato, animals, lactic acid bacteria (LAB), yeasts and moulds [1,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19]. GABA is also found in fermented foods and beverages such as tempe/fermented soybean, dadih/fermented buffalo milk, asam durian/fermented durian, tape singkong/fermented cassava, ikan budu/fermented fish, sake, yogurt-sake, sourdough, mulberry beer, kimchi and zlatar cheese [9,11,16,19,20,21,22,23].…”