γ-Aminobutyric(GABA) acid is a non-protein amino acid that is widely distributed in nature. GABA has several well-known physiological functions, such as neurotransmission, induction of hypotensive and tranquilizer effects. Due to the physiological functions of GABA, development of functional foods a...
γ-Aminobutyric(GABA) acid is a non-protein amino acid that is widely distributed in nature. GABA has several well-known physiological functions, such as neurotransmission, induction of hypotensive and tranquilizer effects. Due to the physiological functions of GABA, development of functional foods and medicines containing GABA has been required. Recently, GABA attracts public attention at the functional food in Japan. Therefore, the size of GABA market is growing more than 20% every year. GABA is contained in the brown rice, green tea, malt, naturally. But, the GABA contents is very low. So, it is necessary of study for production of GABA using Lactobacillus brevis, L. paracasei, L. acidophilus, or L. sakei. In this study, we isolated 25 lactic acid bacterial strains from kimchi, soy source, soybean paste, salted fish, and fermented milk. And we isolated a lactic acid bacterium showing high GABA productivity by thin layer chromatography(TLC). 16S rDNA sequence was determined to identify the isolated strain. The result of 16S rDNA sequences showed 99% similarity with Lactobacillus brevis CGMCC 1.2028. On the basis of the these results, the isolated strain was identified as Lactobacillus brevis, and named as L. brevis GD-16. In order to investigate the maximum production of GABA, L. brevis GD-16 was cultivated in various media with the concentration of monosodium glutamate (MSG). When L. brevis GD-16 was cultivated in MRS broth containing 11% MSG, the maximum GABA concentration reached 515 mM with 85% conversion rate. And when L. brevis GD-16 was cultivated in wheat bran medium (wheat bran : water, 1 : 5) containing 11% MSG, the maximum GABA concentration reached 490 mM with 81% conversion rate. Maximum production of GABA in MRS broth is similar to the case of wheat bran medium. But, in a economic aspect, production of GABA in wheat bran medium is more economical than MRS broth. If mass production of GABA were carried out through the improvement of microorganism and reexamination of production condition, a higher economical values will be created from the conversion of MSG to GABA by the isolated strain, L. brevis GD-16.
γ-Aminobutyric(GABA) acid is a non-protein amino acid that is widely distributed in nature. GABA has several well-known physiological functions, such as neurotransmission, induction of hypotensive and tranquilizer effects. Due to the physiological functions of GABA, development of functional foods and medicines containing GABA has been required. Recently, GABA attracts public attention at the functional food in Japan. Therefore, the size of GABA market is growing more than 20% every year. GABA is contained in the brown rice, green tea, malt, naturally. But, the GABA contents is very low. So, it is necessary of study for production of GABA using Lactobacillus brevis, L. paracasei, L. acidophilus, or L. sakei. In this study, we isolated 25 lactic acid bacterial strains from kimchi, soy source, soybean paste, salted fish, and fermented milk. And we isolated a lactic acid bacterium showing high GABA productivity by thin layer chromatography(TLC). 16S rDNA sequence was determined to identify the isolated strain. The result of 16S rDNA sequences showed 99% similarity with Lactobacillus brevis CGMCC 1.2028. On the basis of the these results, the isolated strain was identified as Lactobacillus brevis, and named as L. brevis GD-16. In order to investigate the maximum production of GABA, L. brevis GD-16 was cultivated in various media with the concentration of monosodium glutamate (MSG). When L. brevis GD-16 was cultivated in MRS broth containing 11% MSG, the maximum GABA concentration reached 515 mM with 85% conversion rate. And when L. brevis GD-16 was cultivated in wheat bran medium (wheat bran : water, 1 : 5) containing 11% MSG, the maximum GABA concentration reached 490 mM with 81% conversion rate. Maximum production of GABA in MRS broth is similar to the case of wheat bran medium. But, in a economic aspect, production of GABA in wheat bran medium is more economical than MRS broth. If mass production of GABA were carried out through the improvement of microorganism and reexamination of production condition, a higher economical values will be created from the conversion of MSG to GABA by the isolated strain, L. brevis GD-16.
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#γ-Aminobutyric Acid(GABA) Lactobacillus brevis wheat bran medium
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