Abstract ▼ AI-Helper

Gamma-aminobutyric acid (GABA) is a non-protein amino acid and acts in animals as a major inhibitory neurotransmitter. GABA has several physiological functions including induction of hypotension, diuretic effect and neurotransmission. Currently, several lactic acid bacteria (LAB) have been reported ...

Gamma-aminobutyric acid (GABA) is a non-protein amino acid and acts in animals as a major inhibitory neurotransmitter. GABA has several physiological functions including induction of hypotension, diuretic effect and neurotransmission. Currently, several lactic acid bacteria (LAB) have been reported to show GABA-producing ability including Lactobacillus brevis, Lb. paracasei, Lb. buchneri, Lb. plantarum etc. GABA-producing LAB has the potential for the development of functional food containing GABA.
This study was performed to identify GABA-producing Lb. brevis from kimchi and to prepare kimchi using the isolated strain as a starter. GABA was determined by both thin-layer chromatography and HPLC. The isolated LAB from kimchi was identified as Lb. brevis based on the 16S rDNA sequence. Production of GABA was the highest 4.6 ㎎/㎖ in MRS broth containing 5% L-sodium glutamate and 5.7 ㎍/㎕ in starter kimchi at 18 d of fermentation with added 1% monosodium glutamate. It suggested that the applicability of GABA-producing functional lactic acid bacteria endowing a beneficial function to kimchi.

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