Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees.

Naser Tajabadi,Raha Rahim,Mohd Manap,Nor Mahyudin,Ali Baradaran,Afshin Ebrahimpour,Nazamid Saari,Fatimah Bakar

doi:10.3390/molecules20046654

Abstract

Dominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60 h. Effects of fermentation parameters, including initial glutamic acid level, culture temperature, initial pH and incubation time on GABA production were investigated via a single parameter optimization strategy. The optimal fermentation condition for GABA production was modeled using response surface methodology (RSM). The results showed that the culture temperature was the most significant factor for GABA production. The optimum conditions for maximum GABA production by Lactobacillus plantarum Taj-Apis362 were an initial glutamic acid concentration of 497.97 mM, culture temperature of 36 °C, initial pH of 5.31 and incubation time of 60 h, which produced 7.15 mM of GABA. The value is comparable with the predicted value of 7.21 mM.

Highlights

Introduction γAminobutyric acid (GABA) is a non-protein amino acid biosynthesized by glutamic acid decarboxylase (GAD), a pyridoxal-5'-phosphate-dependent enzyme, which catalyzes the irreversible α-decarboxylation of L-glutamic acid to GABA. γ-Aminobutyric acid is known as one of the major inhibitory neurotransmitters in the sympathetic nervous system, exerting antihypertensive and anti-diabetic effects in humans [1]
The coefficient of determination (R2) was >0.9997. This is the first study to report on the evaluation of GABA-producing lactic acid bacteria (LAB) originally isolated from honey stomachs and honeycombs of honeybees
In this study 24 Lactobacillus strains that had been isolated from the honey stomachs and honeycombs of honeybees were evaluated for their GABA-producing ability

Summary

Introduction

Introduction γAminobutyric acid (GABA) is a non-protein amino acid biosynthesized by glutamic acid decarboxylase (GAD), a pyridoxal-5'-phosphate-dependent enzyme, which catalyzes the irreversible α-decarboxylation of L-glutamic acid to GABA. γ-Aminobutyric acid is known as one of the major inhibitory neurotransmitters in the sympathetic nervous system, exerting antihypertensive and anti-diabetic effects in humans [1]. Γ-Aminobutyric acid is known as one of the major inhibitory neurotransmitters in the sympathetic nervous system, exerting antihypertensive and anti-diabetic effects in humans [1]. Consumption of GABA-enriched foods inhibits cancer cell proliferation [3]. GABA has been viewed as a bioactive component in pharmaceuticals and foods [4]. Γ-Aminobutyric acid production by various micro-organisms such as fungi, yeasts and lactic acid bacteria (LAB) have been reported [3,4,5]. LAB are of interest to the food industry as they are generally regarded as safe (GRAS) organisms. Several GABA-producing lactobacilli have been reported, such as Lactobacillus senmaizukei isolated from traditional pickles in Japan [6], Lactococcus lactis obtained from cheese in Japan [7], Lactobacillus paracasei isolated from cheese in

Objectives

Results

Conclusion