Enhancement of γ-Amminobutyric Acid Production by Co-Culturing of Two Lactobacilli Strains

E. Gomaa
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引用次数: 9

Abstract

The γ-Amino Butyric Acid (GABA) is a major inhibitory neurotransmitter in central nervous system and its application in drugs and functional foods has attracted great attention. Most of the fermented food products are known and proven for its high content GABA producer, which makes the food product as potential functional foods. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. This study was aimed at evaluating GABA production ability of some lactic acid bacteria strains isolated from Egyptian dairy products and further to increase the production by combining the best GABA producers. The impacts of pH, temperature, incubation time, initial monosodium glutamate (MSG) concentration and pyridoxal-5’-phosphate (PLP) addition on growth and γ-aminobutyric acid production were investigated. By optimizing these factors at pH5, cultivation temperature of 35°C, cultivation time of 72 h in medium supplemented with 750 M of MSG and 200 μM of PLP, Lactobacillus brevis NM101-1 and Lactobacillus plantarum DSM749 accumulated 168.58 and 140.69 mM of GABA, respectively. Co-culturing of both strains was not only able to enhance GABA production but also producing it in a short time (48 h), reached 224.69 mM. It could be concluded that the use of LAB strains in combination with a high GABA producer strain is a successful approach for reaching a physiologically active concentration of GABA.
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两株乳酸菌共培养提高γ-氨基丁酸产量的研究
γ-氨基丁酸(γ-Amino Butyric Acid, GABA)是中枢神经系统中一种主要的抑制性神经递质,其在药物和功能食品中的应用备受关注。大多数发酵食品以其高含量的氨基丁酸生产者而为人所知和证实,使其成为潜在的功能性食品。乳酸菌具有特殊的生理活性,一般认为是安全的。本研究旨在评价从埃及乳制品中分离的部分乳酸菌生产GABA的能力,并通过组合最佳的GABA产菌进一步提高产量。研究了pH、温度、培养时间、初始味精浓度和磷酸吡啶醇(PLP)添加量对其生长和γ-氨基丁酸产量的影响。在ph为5、培养温度为35℃、培养时间为72 h、添加750 M味精和200 μM PLP的培养基中优化后,短乳杆菌NM101-1和植物乳杆菌DSM749分别积累了168.58和140.69 mM的GABA。两菌株共培养不仅能提高GABA的产量,而且在较短的时间内(48 h)产生GABA,达到224.69 mM。由此可见,将LAB菌株与高GABA产生菌株联合使用是达到GABA生理活性浓度的成功途径。
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