Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods

2021 ◽  
Author(s):  
Sukanya Phuengjayaem ◽  
Auttaporn Booncharoen ◽  
Somboon Tanasupawat
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genomic Analysis ◽  
Comparative Genomic Analysis ◽  
Aminobutyric Acid ◽  
Comparative Genomic ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 351-355 ◽  
Author(s):  
Marina Diana ◽  
Alba Tres ◽  
Joan Quílez ◽  
Marta Llombart ◽  
Magdalena Rafecas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
High Gamma ◽  
Selection Of

Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men

2013 ◽  
Vol 1 (4) ◽  
pp. 141-148 ◽  
Author(s):  
Kat Pouliot-Mathieu ◽  
Catherine Gardner-Fortier ◽  
Simone Lemieux ◽  
Daniel St-Gelais ◽  
Claude P. Champagne ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid
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