Czech J. Food Sci., 2009, 27(6):433-442 | DOI: 10.17221/45/2009-CJFS

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

XiaoXue Lu1, 2, Chunyan Xie1, ZhenXin Gu1
1 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of China
2 Guangxi Agricultural Department, Guilin, Zhuang Autonomous Region, People's Republic of China

Gamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA. In this study, the effects of fermentative parameters on the production of GABA was investigated. Firstly, one-variable-at-a-time experiments were performed in order to investigate the effects of significant factors influencing the GABA yield and monosodium glutamate (MSG) mole transformation percentage, i.e, the culture temperature, initial pH of the medium, MSG addition, and MSG addition time. Then, the response surface methodology (RSM) was applied to determine the optimum fermentative parameters. The results indicated that MSG addition was the most significant factor influencing GABA yield and MSG mole transformation percentage. The optimum parameters obtained by RSM for GABA enrichment by Lactoccocus lactis subsp. lactis (L. lactis) are listed as follows: temperature 31.8°C, pH 7.1 and MSG addition 15 g/l. Under these conditions, the predicted values were: GABA maximum 7.2 g/l and MSG mole transformation percentage 68.4%.

Keywords: γ-aminobutyric acid; Lactococcus lactis; fermentative parameters; optimisation

Published: December 31, 2009  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Lu X, Xie C, Gu Z. Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis. Czech J. Food Sci. 2009;27(6):433-442. doi: 10.17221/45/2009-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Abe Y., Umemura S., Sugimoto K.I., Hirawa N., Kato Y., Yokoyama N., Yokoyama T., Junichi I., Masao I. (1995): Effect of green tea rich in γ-aminobutyric acid on blood pressure of Dahl salt-sensitive rats. American Journal of Hypertens, 8(1): 74-79. Go to original source... Go to PubMed...
    2. Box G.E.P., Wilson K.B. (1951): On the experimental attainment of optimum conditions. Journal of the Royal Statistical Society, 13: 1-45. Go to original source...
    3. Desai K.M., Vaidya B.K., Singhal R.S., Bhagwat S.S. (2005): Use of an artifical neural network in modeling yeast biomass and yield of β-glucan. Process Biochemistry, 40: 1617-1626. Go to original source...
    4. Hayakawa K., Masayuki K., Yamori Y. (2005): Role of the renal nerves in γ-aminobutyric acid-induced antihypertensive effect in spontaneously hypertensive rats. European Journal of Pharmacology, 524: 120-125. Go to original source... Go to PubMed...
    5. Kayahara H., Sugiura T. (2001): Research on physiological function of GABA in recent years-improvement function of brain function and anti-hypertension. Japanese Journal of Food development, 36(6): 4-6.
    6. Krnjevic K., Schwartz S. (1966): Is γ-Aminobutyric acid an inhibitory transmitter? Nature, 211: 1372-1374. Go to original source... Go to PubMed...
    7. Komatsuzaki N., Tsukahara K., Toyoshima H., Suzuki T., Shimizu N., Kimura T. (2007): Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering, 78: 556-560. Go to original source...
    8. Komatsuzaki N., Shima J., Kawamoto S., Momose H., Kimura T. (2005): Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiology, 22: 497-504. Go to original source...
    9. Kono I., Himeno K. (2000): Changes in gamma-aminobutyric acid content during beni-koji making. Bioscience Biotechnology and Biochemistry, 64: 617-619. Go to original source... Go to PubMed...
    10. Li Q.H., Fu C.L. (2005): Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein. Food Chemistry, 92: 701-706. Go to original source...
    11. Li Q., Yao H.Y., Zhang H. (2004): Studies on Screening for γ-aminobutyric acid producer and optimization of fermentation conditions. Chinese Journal of Amino Acids and Biotic Resources, 26(1): 40-43. Lu X.X., Chen Z.G., Gu Z.X., Han Y.B. (2008): Isolation of r-aminobutyric acid-producing bacteria and optimization of fermentative medium. Journal of Biochemistry Engineering, 41: 48-52. Go to original source...
    12. Parkash J., Kaur G. (2007a): Potential of PSA-NCAM in neuron-glial plasticity in the adult hypothalamus: Role of noradrenergic and GABAergic neurotransmitters. Brain Research Bulletin, 74: 317-328. Go to original source... Go to PubMed...
    13. Park K.B., Oh S.H. (2007b): Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technolology, 98: 1675-1679. Go to original source... Go to PubMed...
    14. Park K.B., Oh S.H. (2007): Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium Lactobacillus brevis OPK-3. Bioresource Technology, 98: 312-319. Go to original source... Go to PubMed...
    15. Sun B.S. (2004): Research of Some Physiological Active Substance by Fermentation of Monascus spp. [Dissertation for Master Degree.] Zhejiang Industry University, China: 40-55.
    16. Takahashi K., Naito N.S.N. (2001): Comprehensive study of food. Food Res Inst Rep, (Japan), 3, 33-37.
    17. Tong J.C., Mackay I.R., Chin J., Law R.H., Fayad K., Rowley M.J. (2002): Enzymatic characterization of a recombinant isoform hybrid of glutamic acid decarboxylase (rGAD67/65) expressed in yeast. Journal of Biotechnology, 97: 183-190. Go to original source... Go to PubMed...
    18. Ueda Y., Doi T., Nagatomo K., Tokumaru J., Takaki M., Willmore L.J. (2007): Effect of levetiracetam on molecular regulation of hippocampal glutamate and GABA transporters in rats with chronic seizures induced by amygdalar FeCl3 injection. Brain Research, 1151: 55-61. Go to original source... Go to PubMed...
    19. Wang J.J., Lee C.L., Pan T.M. (2003): Improvement of monacolin K, γ-aminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601. Journal of Industrial Microbiology and Biotechnology, 30: 669-676. Go to original source... Go to PubMed...
    20. Wang H.F., Tsai Y.S., Lin M.L., Ou A.S. (2006): Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chemistry, 96: 648-653. Go to original source...
    21. Xu C.W., Xia Y.H. (1999): Clinical observations on the control acute attack of deficiency-syndrome asthma with γ-aminobutyric acid. Chinese Journal of Binzhou Medical College, 22: 181.
    22. Xu J.J., Jiang B., Xu, S.Y. (2002): Screening of lactic acid bacteria for biosynthesis of γ-amino butyric acid. Chinese Journal of Food Science and Technology, 10: 7-10.
    23. Zhao B.C., Shi B., Li X.B., Liang P., Liu Y.F. (2004): Applied research and progress of the new kind of feed additives γ-aminobutyric acid. Chinese Journal of Animal Husbandry and Veterinary Medicine, 31(12): 13-14.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content