scholarly journals Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

Processes ◽  
2020 ◽  
Vol 8 (6) ◽  
pp. 652
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Mohamad Nor Azzimi Sohedein ◽  
Mohamad Faizal Ibrahim ◽  
Safuan Ab Kadir ◽  
Ooi Poh Suan ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Monosodium Glutamate ◽  
Morphological Characteristics ◽  
Soy Sauce ◽  
Aminobutyric Acid ◽  
P Value ◽  
High Concentration ◽  
Gaba Production ◽  
Ph Level ◽  
Soy Sauce Moromi

A new high γ-aminobutyric acid (GABA) producing strain of Bacillus cereus was successfully isolated from soy sauce moromi. This B. cereus strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the reference B. cereus. 16S rRNA sequence of B. cereus KBC was found to be 99% similar with B. cereus strain OPWW1 under phylogenetic tree analysis. B. cereus KBC cultivated in unoptimized conditions using De Man, Rogosa, Sharpe (MRS) broth was capable of producing 523.74 mg L−1 of GABA within five days of the cultivation period. By using response surface methodology (RSM), pH level, monosodium glutamate (MSG) concentration and temperature were optimized for a high concentration of GABA production. The pH level significantly influenced the GABA production by B. cereus KBC with p-value = 0.0023. GABA production by B. cereus KBC under the optimized condition of pH 7, MSG concentration of 5 g L−1 and temperature of 40 °C resulted in GABA production of 3393.02 mg L−1, which is 6.37-fold higher than under unoptimized conditions. Overall, this study has shown that B. cereus KBC isolated from soy sauce moromi is capable of producing a high concentration of GABA together with the optimal fermentation conditions that have been statistically analysed using RSM.

Enzymatic Production of γ-Aminobutyric Acid Using Rice Bran

2012 ◽  
Vol 586 ◽  
pp. 85-91
Author(s):  
Ying Guo Lü ◽  
Hui Zhang ◽  
Hui Yuan Yao
Keyword(s):  
Reaction Time ◽  
Rice Bran ◽  
Glutamate Decarboxylase ◽  
Monosodium Glutamate ◽  
Aminobutyric Acid ◽  
Enzymatic Method ◽  
Enzymatic Production ◽  
Gaba Production ◽  
Gaba Content ◽  
Time Buffer

An enzymatic method for γ-aminobutyric acid (GABA) production was invested. With this method, rice bran was used as glutamate decarboxylase (GAD) source and exogenous monosodium glutamate(MSG) was used as substrate. We stimulated the rice bran GAD via regulating the temperature, pH, reaction time, buffer and adding PLP, Ca2+ and substrate. In the existence of PLP and Ca2+, the GABA content of rice bran had been improved by about 45 fold. The GABA production reached 2.3g/100g bran, and the Glu conversion reached 100%. As rice bran is a by-product in rice processing and a large quantity of rice bran is commercially available, our study illuminated a safe and efficient way to produce GABA and GABA enriched food.

Study on conditions for Gama buryric acid (GABA) production in Lactobacillus fermentum A01 isolated from human

2021 ◽  
pp. 2188-2190
Author(s):  
Cat Thien Phuc ◽  
Doan Thi Thanh Vinh ◽  
Truong Khoa My ◽  
Tran Thi Thu Hien ◽  
Nguyen Anh Dung ◽  
...  
Keyword(s):  
High Performance ◽  
Hplc Analysis ◽  
High Efficiency ◽  
Monosodium Glutamate ◽  
Vital Role ◽  
Lactobacillus Fermentum ◽  
Aminobutyric Acid ◽  
Optimal Conditions ◽  
Gaba Production ◽  
Layer Chromatography

Lactic acid bacteria play a vital role in biosynthesis of γ -aminobutyric acid (GABA) in the presence of glutamic acid - major substrate for the process. In recent study, Lactobacillus fermentum A01 (L. fermentum A01) isolated from various sources in Vietnam were screened for bacteria strains with high efficiency in GABA formation. L. fermentum was cultured in MRS broth containing 25 mg/mL monosodium glutamate (MSG), at pH of 6.5 and incubated at the optimal conditions (37ºC, for 24, 48, 72 h). After extraction and thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) analysis, L. fermentum A01 showed the GABA yield about 1.34 mg/g in dried supernatant, suggesting L. fermentum A01 to be a promising GABA producer for food and pharmaceutical applications.

scholarly journals Optimisation of culture conditions for gamma-aminobutyric acid production in rice bran extracts

2021 ◽  
Vol 63 (1) ◽  
pp. 42-48
Author(s):  
Dai Hung Ngo ◽  
◽  
Quoc Tuan Tran ◽  
Thi Nhat Hang Nguyen ◽  
Dai Nghiep Ngo ◽  
...  
Keyword(s):  
Rice Bran ◽  
Monosodium Glutamate ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Culture Conditions ◽  
High Potential ◽  
Aminobutyric Acid ◽  
Process Conditions ◽  
Gamma Aminobutyric Acid ◽  
Gaba Production

Gamma-aminobutyric acid (GABA) is a potent bioactive component that widely exists in both plants and animals, has numerous health benefits. This study aimed to optimise the fermentation process conditions for the growth of Lactobacillus fermentum from rice bran extracts that have high potential to produce GABA. GABA content was assessed by thin-layer chromatography (TLC) method. In this study, fermenting conditions for medium production of GABA by L. fermentum from rice bran extracts were optimised. L. fermentum showed high potential for GABA-producing ability. Some factors influencing the GABA production such as carbon sources, nitrogen sources, mineral salt sources, substrate concentration of monosodium glutamate (MSG), pH, and the time of fermentation were investigated. When the L. fermentum is cultivated in the rice bran extracts medium supplemented with 1.5% lactose, 2% yeast extract, and 1% MSG with pH 6.0 in 48 h, this strain showed high GABA at a concentration of 736 mg/l.

scholarly journals An Overview of Bioprocesses Employing Specifically Selected Microbial Catalysts for γ-Aminobutyric Acid Production

2021 ◽  
Vol 9 (12) ◽  
pp. 2457
Author(s):  
Divakar Dahiya ◽  
Jemima V. Manuel ◽  
Poonam Singh Nigam
Keyword(s):  
Pyridoxal Phosphate ◽  
Genetic Manipulation ◽  
Monosodium Glutamate ◽  
Lactobacillus Brevis ◽  
Fermentation Medium ◽  
Growth Conditions ◽  
Culture Conditions ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Gaba Production

Gamma-aminobutyric acid (GABA) is an important chemical compound in the human brain. GABA acts as an inhibitory neurotransmitter by inducing hyperpolarization of cellular membranes. Usually, this pharmaceutically important compound is synthesized using a chemical process, but in this short overview we have only analysed microbial processes, which have been studied for the biosynthesis of this commercially important compound. The content of this article includes the following summarised information: the search for biological processes showed a number of lactic acid bacteria and certain species of fungi, which could be effectively used for the production of GABA. Strains found to possess GABA-producing pathways include Lactobacillus brevis CRL 1942, L. plantarum FNCC 260, Streptococcus salivarius subsp. thermophilus Y2, Bifidobacterium strains, Monascus spp., and Rhizopus spp. Each of these strains required specific growth conditions. However, several factors were common among these strains, such as the use of two main supplements in their fermentation medium—monosodium glutamate and pyridoxal phosphate—and maintaining an acidic pH. Optimization studies of GABA production were comprised of altering the media constituents, modifying growth conditions, types of cultivation system, and genetic manipulation. Some strains increased the production of GABA under anaerobic conditions. Genetic manipulation focused on silencing some genes or overexpression of gadB and gadC. The conclusion, based on the review of information available in published research, is that the targeted manipulation of selected microorganisms, as well as the culture conditions for an optimised bioprocess, should be adopted for an increased production of GABA to meet its increasing demand for food and pharmaceutical applications.

scholarly journals Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

2018 ◽  
Author(s):  
Siti Hajar-Azhari ◽  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Safuan Ab Kadir ◽  
Muhamad Hafiz Abd Rahim ◽  
Nazamid Saari
Keyword(s):  
Aspergillus Oryzae ◽  
Soy Sauce ◽  
Aminobutyric Acid ◽  
Gaba Production

scholarly journals Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk

2019 ◽  
Vol 10 (5) ◽  
pp. 579-587 ◽  
Author(s):  
J.A. Valenzuela ◽  
A.B. Flórez ◽  
L. Vázquez ◽  
O.M. Vasek ◽  
B. Mayo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Culture Media ◽  
Monosodium Glutamate ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Gaba Production

γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce GABA could be exploited for the manufacture of health-promoting GABA-enriched dairy products. In this study, 262 LAB strains isolated from traditional dairy products made from raw milk without starter cultures were screened for GABA production in culture media supplemented with 1% monosodium glutamate (MSG) using an enzymatic (GABase) method. About half of the strains (123) were found to be GABA producers. Of these, 24, among which were 16 Lactococcus lactis subsp. lactis and three Streptococcus thermophilus strains, produced >1 mM of GABA (range 1.01-2.81 mM) and were selected for further characterisation. GABA production was confirmed in most strains by culturing in 5 mM MSG followed by HPLC quantification. A majority of the strains were confirmed to be GABA producers by this method, although lower production levels were recorded. Using species-specific primers, the gene encoding glutamate decarboxylase (GAD) was PCR-amplified in all but one of the GABA producers analysed. Amplicons sequences were compared to one another and to those held in databases. Except for one Lactobacillus brevis strain, none of the 24 GABA producers investigated produced toxic biogenic amines, such as tyramine, histamine or cadaverine. They were therefore considered safe. Either alone, in mixtures, or in combination with industrial starter or adjunct cultures, these strains might be useful in the development of health-oriented dairy products.

scholarly journals Microbial Production and Enzymatic Biosynthesis of γ-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 22
Author(s):  
Ida Bagus Agung Yogeswara ◽  
Suwapat Kittibunchakul ◽  
Endang Sutriswati Rahayu ◽  
Konrad J. Domig ◽  
Dietmar Haltrich ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Culture Medium ◽  
Monosodium Glutamate ◽  
Aminobutyric Acid ◽  
Fermented Foods ◽  
Calculated Molecular Mass ◽  
Reading Frame ◽  
Gaba Production ◽  
Rdna Sequencing ◽  
Layer Chromatography

In the present study, we isolated and screened thirty strains of GABA (γ-aminobutyric acid)-producing lactic acid bacteria (LAB) from traditional Indonesian fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37 °C based on thin layer chromatography (TLC) screening. Proteomic identification and 16S rDNA sequencing using MALDI-TOF MS identified the strain as Lactobacillus plantarum designated as L. plantarum FNCC 260 and FNCC 343. The highest yield of GABA production obtained from the fermentation of L. plantarum FNCC 260 was 809.2 mg/L of culture medium after 60 h of cultivation. The supplementation of 0.6 mM pyridoxal 5’-phosphate (PLP) and 0.1 mM pyridoxine led to the increase in GABA production to 945.3 mg/L and 969.5 mg/L, respectively. The highest GABA production of 1226.5 mg/L of the culture medium was obtained with 100 mM initial concentration of MSG added in the cultivation medium. The open reading frame (ORF) of 1410 bp of the gadB gene from L. plantarum FNCC 260 encodes 469 amino acids with a calculated molecular mass of 53.57 kDa. The production of GABA via enzymatic conversion of monosodium glutamate (MSG) using purified recombinant glutamate decarboxylase (GAD) from L. plantarum FNCC 260 expressed in Escherichia coli was found to be more efficient (5-fold higher within 6 h) than the production obtained from fermentation. L. plantarum FNCC 260 could be of interest for the synthesis of GABA.

scholarly journals Optimization and comparison of ℽ-aminobutyric acid (GABA) production by LAB in soymilk using RSM and ANN models

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Bhargavi Rayavarapu ◽  
Padmavathi Tallapragada ◽  
Usha MS
Keyword(s):  
Experimental Data ◽  
Monosodium Glutamate ◽  
Bacterial Count ◽  
Aminobutyric Acid ◽  
Bacterial Cells ◽  
Single Variable ◽  
Ann Model ◽  
Inhibitory Neurotransmitter ◽  
Gaba Production ◽  
Pharmaceutical Industries

Abstract Background ℽ-Aminobutyric acid (GABA) is a non-proteinaceous amino acid. In the mammalian nervous system, GABA functions as an inhibitory neurotransmitter. The present study focused on screening and optimization of ℽ-aminobutyric acid (GABA) yield by lactic acid bacteria by using soymilk as basal media. Lactobacillus fermentum (Lb. fermentum) was isolated from sourdough. The qualitative confirmation of GABA production by Lb. fermentum was observed by detecting colored spots on thin layer chromatography plate (TLC) and comparing it with standard GABA spot. The GABA from bacteria is confirmed by its molecular mass using mass spectrophotometry analysis (MS analysis). Single variable experiments were conducted for various physical and nutritional parameters, and determined the GABA content produced from Lb. fermentum, viable bacterial count, and pH of the fermented soymilk medium. Experimental data were authenticated by using response surface method (RSM) and artificial neural network (ANN) model. Results The results demonstrated that through single variable experiments, the yield of GABA and the viable bacterial cells increased in soymilk containing one percent of glucose, monosodium glutamate (MSG), and inoculum volume incubated at 37 °C, 48 h at pH 5. According to RSM results, the interaction of the highest concentration of MSG (1.5%) and mid glucose concentration (1.156%) yielded maximum GABA (5.54 g/L). The experimental data were in good agreement with two optimization models. The RSM models showed less error percentage than that of the ANN model. Conclusion This study indicates that soymilk is the best basal substrate for GABA production and growth of Lb. fermentum compared to synthetic media. Lb. fermentum can be explored further by food and pharmaceutical industries for the development of functional foods and therapeutic purposes.

scholarly journals Transcriptomics reveal different metabolic strategies for acid resistance and gamma-aminobutyric acid (GABA) production in select Levilactobacillus brevis strains

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Sagarika Banerjee ◽  
Matthew Poore ◽  
Svetlana Gerdes ◽  
Derek Nedveck ◽  
Lene Lauridsen ◽  
...  
Keyword(s):  
Mental Health ◽  
Stationary Phase ◽  
Monosodium Glutamate ◽  
Acid Resistance ◽  
Resistance Mechanisms ◽  
Aminobutyric Acid ◽  
Molecular Characteristics ◽  
Growth Media ◽  
Gamma Aminobutyric Acid ◽  
Gaba Production

Abstract Background Of the many neurotransmitters in humans, gamma-aminobutyric acid (GABA) shows potential for improving several mental health indications such as stress and anxiety. The microbiota-gut-brain axis is an important pathway for GABAergic effects, as microbially-secreted GABA within the gut can affect host mental health outcomes. Understanding the molecular characteristics of GABA production by microbes within the gut can offer insight to novel therapies for mental health. Results Three strains of Levilactobacillus brevis with syntenous glutamate decarboxylase (GAD) operons were evaluated for overall growth, glutamate utilization, and GABA production in typical synthetic growth media supplemented with monosodium glutamate (MSG). Levilactobacillus brevis Lbr-6108™ (Lbr-6108), formerly known as L. brevis DPC 6108, and Levilactobacillus brevis Lbr-35 ™ (Lbr-35) had similar growth profiles but differed significantly in GABA secretion and acid resistance. Lbr-6108 produced GABA early within the growth phase and produced significantly more GABA than Lbr-35 and the type strain Levilactobacillus brevis ATCC 14869 after the stationary phase. The global gene expression during GABA production at several timepoints was determined by RNA sequencing. The GAD operon, responsible for GABA production and secretion, activated in Lbr-6108 after only 6 h of fermentation and continued throughout the stationary phase. Furthermore, Lbr-6108 activated many different acid resistance mechanisms concurrently, which contribute to acid tolerance and energy production. In contrast, Lbr-35, which has a genetically similar GAD operon, including two copies of the GAD gene, showed no upregulation of the GAD operon, even when cultured with MSG. Conclusions This study is the first to evaluate whole transcriptome changes in Levilactobacillus brevis during GABA production in different growth phases. The concurrent expression of multiple acid-resistance mechanisms reveals niche-specific metabolic functionality between common human commensals and highlights the complex regulation of GABA metabolism in this important microbial species. Furthermore, the increased and rapid GABA production of Lbr-6108 highlights the strain’s potential as a therapeutic and the overall value of screening microbes for effector molecule output.

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