Effect of adding amino acids on the production of Gamma-Aminobutyric Acid (GABA) by mycelium of Lentinula edodes

Abstract

Abstract This study was carried out to investigate the production of a health functional food component through the production of GABA by mycelium of Lentinula edodes (LE) cultured in a medium containing four different amino acids. To confirm the GABA content in the medium, the amount of GABA produced by adding 0.1 M of glutamic acid, alanine, glycine, or lysine to Potato Dextrose Agar (PDA) medium and Potato Dextrose Broth (PDB) medium was determined. The amount of mycelia in the PDB medium was 4.85 g/L in the amino acid-free medium, 5.12 g/L in the glutamic acid medium, 4.63 g/L in the alanine medium, 4.87 g/L in the glycine medium, and 4.18 g/L in the lysine medium. The amount of amino acid added to the medium did not interfere with the normal growth of LE because the amount of excess amino acid was not significantly different from that of the control. The GABA content was 10.35 mg/L in the control (amino acid-free), 30.29 mg/L in the glutamic acid supplemented medium, 11.70 mg/L in the alanine supplemented medium, 10.62 mg/L in the glycine supplemented medium and 3.96 mg/L in Lysine supplemented medium. These results show that the excess glutamic acid had the highest level of GABA in the mushroom culture medium. On the other hand, it was confirmed that the addition of excess alanine and glycine did not affect the GABA production compared to the control. These results suggest that continuous GABA production could not be achieved by using an ion exchange resin after the disruption of GABA production by biological methods, however, continuous GABA production using the mycelium of LE is possible in this study.