Abstract
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.
Highlights
Nowadays people are interested in high-quality functional healthy foods which contain valuable bioactive compounds and/or beneficial microorganisms that can promote health
Previous reports have shown many Gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) species from different sources such as Lactiplantibacillus plantarum L10-11 was isolated from plaa-som (Thai fermented fish) [36], Lactiplantibacillus pentosus SS6 was isolated from fermented mulberry fruit [37], Companilactobacillus futsaii CS3 was isolated from Thai fermented shrimp or Kung-Som [38], Latilactobacillus sakei A156 was isolated from Korean fermented seafood or Jeot-gal [39], three strains of
The results indicated that GABAFMJ could increase bacterial growth during fermentation, GABA content, and antioxidant and antibacterial activities while total anthocyanin was decreased and showed lipid peroxidation inhibitory
Summary
Nowadays people are interested in high-quality functional healthy foods which contain valuable bioactive compounds and/or beneficial microorganisms that can promote health. Lactic acid bacteria (LAB), a prominent probiotic, are generally used in food, agroand pharmaceutical industries due to their “Generally Recognized as Safe” (GRAS) property [1]. Various organic acids and bioactive compounds are produced by LAB i.e., bacteriocins and γ-aminobutyric acid (GABA). GABA functions as an inhibitory neurotransmitter in the human brain [2]. Exogenous GABA is believed to be unable to cross the blood brain barrier (BBB), some recent research has shown evidence that GABA may pass the BBB or the exogenous. GABA produced by gut microbiota can affect the central nervous system (CNS) via the enteric nervous system (ENS)
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