scholarly journals Novel fermented chickpea milk with enhanced level ofγ-aminobutyric acid and neuroprotective effect on PC12 cells

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2292 ◽  
Author(s):  
Wen Li ◽  
Mingming Wei ◽  
Junjun Wu ◽  
Xin Rui ◽  
Mingsheng Dong
Keyword(s):  
Pc12 Cells ◽  
Incubation Temperature ◽  
Neuroprotective Effect ◽  
Monosodium Glutamate ◽  
Aminobutyric Acid ◽  
Neuroprotective Activity ◽  
Fermented Foods ◽  
Fermentation Time ◽  
Rdna Sequencing ◽  
Gaba Content

In this study, novel fermented chickpea milk with highγ-aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man–Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified asLactobacillus plantarumbased on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene inL. plantarumM-6. The fermentation condition was optimized by response surface methodology. Results demonstrated thatL. plantarumM-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2-induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.

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 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.

scholarly journals Microbial Production and Enzymatic Biosynthesis of γ-aminobutyric acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated From Indonesian Fermented Foods

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

In the present study, we isolated and screened thirty strains of GABA-producing lactic acid bacteria (LAB) from Indonesian traditional fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37oC based on thin layer chromatography (TLC) screening. 16S rDNA sequencing and proteomic identification using MALDI-TOF MS identified these two strains as Lactobacillus plantarum designated as L. plantarum FNCC 260 and L. plantarum 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. 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 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.

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.

scholarly journals Neuroprotective activity of Garcinia morella desr against monosodium glutamate-induced neurotoxicity in rats

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 2243-2248
Author(s):  
Iyappan R ◽  
Neeraj K Sharma ◽  
Senthilkumar S K
Keyword(s):  
Locomotor Activity ◽  
Methanol Extract ◽  
Neuroprotective Effect ◽  
Monosodium Glutamate ◽  
Brain Homogenate ◽  
Treated Group ◽  
Neuroprotective Activity ◽  
Protein Levels ◽  
Behavioural Factors ◽  
Mineral Levels

The aim of the present study is to evaluate the neuroprotective effect of methanol extract of Garcinia morella Desr  leaves in monosodium glutamate (MSG) induced neurotoxicity in rats. The MSG 2 g/kg, i.p. was used to induce the neurotoxicity. The rats were administrated with methanol extract of Garcinia morella Desr  leaves (MEGM) 200 and 400 mg/kg, p.o. and Dextromethorphan 30 mg/kg, p.o. after 1 h injection of MSG. The animals were evaluated for its behavioural factors such as muscle grip and locomotor activity. At the end of the study, the antioxidant enzymes levels, neurotransmitter levels, TNFα, ß-amyloid and mineral levels were estimated in brain homogenate. The MEGM treated group shows significant improvement of behavioural and locomotor activity and muscle strength against MSG induced neurotoxicity. The glutathione, SOD, catalase and total protein levels were significantly increased in MEGM treated group. However, significant reduction within the level of varied neurotransmitters like AChE, Dopamine, TNFα, ß-amyloid were observed on treatment with MEGM extract. Further, MEGM also significantly decrease the MSG induced toxicity through declined levels of Ca+2 and Na+ with increased levels of K+. In conclusion, the present study suggests that the MEGM  has significant neuroprotective activity against MSG induced neurotoxic rats.

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

2010 ◽  
Vol 122 (1) ◽  
pp. 271-276 ◽  
Author(s):  
Bae-Jin Lee ◽  
Jin-Soo Kim ◽  
Young Mi Kang ◽  
Ji-Hyun Lim ◽  
Young-Mog Kim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Brevis ◽  
Aminobutyric Acid ◽  
Fermented Foods ◽  
Gaba Content ◽  
Traditional Fermented Foods

scholarly journals Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 292-300
Author(s):  
Yulong Huang ◽  
Na Chen ◽  
Fengxia Wang ◽  
Shen Song ◽  
Jie Guo ◽  
...  
Keyword(s):  
Raw Materials ◽  
Monosodium Glutamate ◽  
Acid Synthesis ◽  
Aminobutyric Acid ◽  
Homogeneous Fluid ◽  
Maximal Increase ◽  
Mixed Suspension ◽  
Composition Formula ◽  
Gaba Content ◽  
Gaba Synthesis

The effects of calcium chloride (CaCl2), vitamin B6 (VB6), and monosodium glutamate (MSG) on the synthesis of γ-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 µg/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension.

Neuroprotective Effects of Extracts from the Radix Curcuma aromatica on H2O2-induced Damage in PC12 Cells

2018 ◽  
Vol 21 (8) ◽  
pp. 571-582 ◽  
Author(s):  
Juxiang Liu ◽  
Lianli Zhang ◽  
Dan Liu ◽  
Baocai Li ◽  
Mi Zhang
Keyword(s):  
Oxidative Stress ◽  
Pc12 Cells ◽  
Caspase 3 ◽  
Cell Damage ◽  
Positive Control ◽  
Neuroprotective Activity ◽  
Antioxidant Enzyme Activities ◽  
Morphologic Change ◽  
Neuroprotective Effects ◽  
Etoh Extract

Aim & Objectives: Curcuminoids are characteristic constituents in Curcuma, displaying obviously neuroprotective activities against oxidative stress. As one of the Traditional Chinese Medicines from Curcuma, the radix of Curcuma aromatica is also rich in those chemicals, but its neuroprotective activity and mechanism remain unknown. The aim of the current study is to evaluate the neuroprotective effects of extracts from the radix of C. aromatica (ECAs) on H2O2-damaged PC12 cells. Material and Methods: The model of oxidative stress damage was established by treatment of 400 µM H2O2 on PC12 to induce cell damage. After the treatment of ECWs for 24 h, the cell viability, LDH, SOD, CAT and GSH were measured to evaluate the neuroprotection of ECAs on that model. The potential action mechanism was studied by measurement of level of ROS, cell apoptosis rate, mitochondrial membrane potential (MMP), morphologic change, the intracellular Ca2+ content (F340/F380) and the expressions of Bcl-2, Bax and Caspase-3. Additionally, the constituents from tested extracts were analyzed by HPLC-DAD-Q-TOF-MS method. Results: Compared with a positive control, Vitamin E, 10 µg/ml of 95% EtOH extract (HCECA) and 75% EtOH extract (MCECA) can markedly increase the rate of cell survival and enhance the antioxidant enzyme activities of SOD, CAT, increase the levels of GSH, decrease LDH release and the level of ROS, attenuate the intracellular Ca2+ overloading, reduce the cell apoptotic rate and stabilize MMP, down-regulate Bcl-2 expression, up-regulate Bax and caspase-3 expression, and improve the change of cell morphology. The chemical analysis showed that diarylheptanoids and sesquiterpenoids are the major chemicals in tested extracts and the former were richer in HCECA and MCECA than others. Conclusions: These findings indicated that the effects of HCECA and MCECA on inhibiting the cells damage induced by H2O2 in PC12 are better than other extracts from the radix of C. aromatica, and the active constituents with neuroprotective effects consisting in those two active extracts are diarylheptanoids.

Neuroprotective effect of NDEELNK from sea cucumber ovum against scopolamine-induced PC12 cells damage through enhancing energy metabolism and upregulation of PKA/BDNF/NGF signaling pathway

2021 ◽  
Author(s):  
Yue Zhao ◽  
Yifei Dong ◽  
Qi Ge ◽  
Pengbo Cui ◽  
Na Sun ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Signaling Pathway ◽  
Pc12 Cells ◽  
Sea Cucumber ◽  
Molecular Mechanisms ◽  
Neuroprotective Effect ◽  
Ngf Signaling ◽  
Neuroprotective Function

The aim of study was to evaluate the neuroprotective function of sea cucumber ovum peptides-derived NDEELNK and explore underlying molecular mechanisms. NDEELNK exerted neuroprotective effect by improving the acetylcholine (ACh)...

scholarly journals Neuroprotective effect of Korea Red Ginseng extract on 1-methyl-4-phenylpyridinium-induced apoptosis in PC12 Cells

2016 ◽  
Vol 20 (6) ◽  
pp. 363-368 ◽  
Author(s):  
Sun Ryu ◽  
Sungtae Koo ◽  
Ki-Tae Ha ◽  
Seungtae Kim
Keyword(s):  
Pc12 Cells ◽  
Neuroprotective Effect ◽  
Red Ginseng ◽  
Ginseng Extract ◽  
Korea Red Ginseng ◽  
Induced Apoptosis
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