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Abstract
Purposeγ-Aminobutyric acid (GABA) is recognised as a potential metabolic bioactive food ingredient with increasing evidence of its effects on the gut-brain axis and systemic metabolic health. Different lactic acid bacteria are capable of producing GABA, particularly strains of Lactobacillus brevis. In this study, we characterized a Lb. brevis isolated from traditional alpine cheese (Lb. brevis DSM 32386) for its ability to accumulate high levels of GABA in the culture medium and for other important probiotic phenotypic traits.MethodsIn vitro analysis were used to study the Lb. brevis DSM 32386 probiotic traits and the gene expression involved in GABA productionResultLactobacillus brevis DSM 32386 converted monosodium glutamate to GABA more efficiently than the type strain Lb. brevis DSM 20054, resulting in more than 200% of GABA produced. This ability seemed to be related to the higher transcriptional activation of the gene encoding for the glutamate (gad) decarboxylase antiporter (gadC) and regulator (gadR). Lactobacillus brevis DSM 32386 performed well in vitro under the stress conditions mimicking the gastro-intestinal tract, being resistant to acid pH (pH 2.5) and growing in simulated pancreatic fluid and 0.3% ox-bile.ConclusionThese preliminary studies indicate that Lb. brevis DSM 32386 holds promise as a starter for GABA-rich dairy fermented foods and possibly a promising next-generation probiotic microorganism in the context of the gut (microbiota):brain axis.
Highlights
IntroductionAs defined by the Food and Agriculture Organization and the World Health Organization, probiotics are “live microorganisms which when administered in adequate amounts confer a health benefit on the host”
Formulation of the neurotransmitter γ-aminobutyric acid (GABA)–enriched foods or functional foods capable of Electronic supplementary material The online version of this article contains supplementary material, which is available to authorized users.As defined by the Food and Agriculture Organization and the World Health Organization, probiotics are “live microorganisms which when administered in adequate amounts confer a health benefit on the host”
By the use of fourteen sets of primers based on the nucleotidic sequence of the reference strain ATCC367 (Supplementary Table S1), the DSM 32386 operon and gadB sequences were amplified confirming the presence of each genetic locus involved in the GABA production within DSM 32386 strain
Summary
As defined by the Food and Agriculture Organization and the World Health Organization, probiotics are “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Ann Microbiol (2019) 69:1435–1443 definitions advanced through the years have been restrictive by specification of mechanisms, site of action, delivery format (e.g. food) or host (Hill et al 2014). Probiotic efficacy has been shown to be species- and even strain-dependent since different bacterial strains can affect host via different modes of action (Maassen and Claassen 2008; Cani and Van Hul 2015). With a growing emphasis on demonstrating probiotic health effects, rational selection of probiotic strains based on their ability to modulate very specific physiological traits e.g. BSH activity, GABA or bacteriocin production, is becoming a prerequisite for probiotic selection
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