Journal of Microbiology and Biotechnology

  • 제33권4호
  • /
  • Pages.527-532
  • /
  • 2023
  • /
  • 1017-7825(pISSN)
  • /
  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지
DOI QR코드

DOI QR Code

Increased Production of γ-Aminobutyric Acid from Brewer's Spent Grain through Bacillus Fermentation

  • Tao Kim (Department of Food and Nutrition, Dongduk Women's University) ;
  • Sojeong Heo (Department of Food and Nutrition, Dongduk Women's University) ;
  • Hong-Eun Na (Department of Food and Nutrition, Dongduk Women's University) ;
  • Gawon Lee (Department of Food and Nutrition, Dongduk Women's University) ;
  • Jong-Hoon Lee (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Ji-Yeon Kim (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Do-Won Jeong (Department of Food and Nutrition, Dongduk Women's University)
  • 투고 : 2022.10.28
  • 심사 : 2022.12.05
  • 발행 : 2023.04.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Brewer's spent grain (BSG) is a waste product of the beer industry, and γ-aminobutyric acid (GABA) is a physiologically active substance important for brain and neuron physiology. In this study, we used the bacterial strains Bacillus velezensis DMB06 and B. licheniformis 0DA23-1, respectively, to ferment BSG and produce GABA. The GABA biosynthesis pathways were identified through genomic analysis of the genomes of both strains. We then inoculated the strains into BSG to determine changes in pH, acidity, reducing sugar content, amino-type nitrogen content, and GABA production, which was approximately doubled in BSG inoculated with Bacillus compared to that in uninoculated BSG; however, no significant difference was observed in GABA production between the two bacterial strains. These results provide the experimental basis for expanding the use of BSG by demonstrating the potential gain in increasing GABA production from a waste resource.

키워드

과제정보

This work was supported by the National Research Foundation of Korea (NRF) by the Korea government (MSIT) [NRF-2022M3A9I3082364]. We thank Edanz (www.edanz.com/ac) for editing a draft of this manuscript.

참고문헌

  1. Aliyu S, Bala M. 2011. Brewer's spent grain: a review of its potentials and applications. Afr. J. Biotechnol. 10: 324-331. https://doi.org/10.5897/AJB11.2761
  2. Lynch KM, Steffen EJ, Arendt EK. 2016. Brewers' spent grain: a review with an emphasis on food and health. J. Inst. Brew. 122: 553-568. https://doi.org/10.1002/jib.363
  3. Wen C, Zhang J, Duan Y, Zhang H, Ma H. 2019. A mini-review on brewer's spent grain protein: isolation, physicochemical properties, application of protein, and functional properties of hydrolysates. J. Food Sci. 84: 3330-3340. https://doi.org/10.1111/1750-3841.14906
  4. Verni M, Pontonio E, Krona A, Jacob S, Pinto D, Rinaldi F, et al. 2020. Bioprocessing of brewers' spent grain enhances its antioxidant activity: characterization of phenolic compounds and bioactive peptides. Front. Microbiol. 11: 1831.
  5. Guo M, Du J, Zhang ZA, Zhang K, Jin Y. 2014. Optimization of brewer's spent grain-enriched biscuits processing formula. J. Food Process Eng. 37: 122-130. https://doi.org/10.1111/jfpe.12067
  6. Bianco A, Budroni M, Zara S, Mannazzu I, Fancello F, Zara G. 2020. The role of microorganisms on biotransformation of brewers' spent grain. Appl. Microbiol. Biotechnol. 104: 8661-8678. https://doi.org/10.1007/s00253-020-10843-1
  7. Weis J, Persson J, Frick A, Ahs F, Versluis M, Alamidi D. 2021. GABA quantification in human anterior cingulate cortex. PLoS One 16: e0240641.
  8. Meeploy M, Deewatthanawong R. 2016. Determination of gamma-aminobutyric acid (GABA) in rambutan fruit cv. Rongrian by HPLC-ELSD and separation of GABA from rambutan fruit using Dowex 50W-X8 column. J. Chromatogr. Sci. 54: 445-452. https://doi.org/10.1093/chromsci/bmv166
  9. Jang M, Jeong DW, Heo G, Kong H, Kim CT, Lee JH. 2021. Genetic background behind the amino acid profiles of fermented soybeans produced by four Bacillus spp. J. Microbiol. Biotechnol. 31: 447-455. https://doi.org/10.4014/jmb.2012.12051
  10. Park KB, Oh SH. 2006. Enhancement of gamma-aminobutyric acid production in Chungkukjang by applying a Bacillus subtilis strain expressing glutamate decarboxylase from Lactobacillus brevis. Biotechnol. Lett. 28: 1459-1463. https://doi.org/10.1007/s10529-006-9112-9
  11. Kurihara S, Oda S, Kumagai H, Suzuki H. 2006. γ-Glutamyl-γ-aminobutyrate hydrolase in the putrescine utilization pathway of Escherichia coli K-12. FEMS Microbiol. Lett. 256: 318-323. https://doi.org/10.1111/j.1574-6968.2006.00137.x
  12. Allen MJ, Sabir S, Sharma S. 2022. GABA Receptor. In: StatPearls. Treasure Island (FL). Available from: http://www.ncbi.nlm.nih.gov/books/NBK526124/
  13. Mirzoian SA, Akopian VP, Topchian AV. 1978. Role of GABA and its derivatives in regulating cerebral circulation. Vopr. Biokhim. Mozga 13: 279-294.
  14. Sarawagi A, Soni ND, Patel AB. 2021. Glutamate and GABA homeostasis and neurometabolism in major depressive disorder. Front. Psychiatry 12: 637863.
  15. Dhakal R, Bajpai VK, Baek KH. 2012. Production of GABA (γ-Aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43: 1230-1241. https://doi.org/10.1590/S1517-83822012000400001
  16. Yu L, Han X, Cen S, Duan H, Feng S, Xue Y, et al. 2020. Beneficial effect of GABA-rich fermented milk on insomnia involving regulation of gut microbiota. Microbiol. Res. 233: 126409.
  17. Diana M, Quilez J, Rafecas M. 2014. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct. Foods. 10: 407-420. https://doi.org/10.1016/j.jff.2014.07.004
  18. Lee HJ, Son JY, Lee SJ, Lee HS, Lee BJ, Choi IS, et al. 2017. Production of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 isolated from Makgeolli, traditional Korean Rice Wine. J. Life Sci. 27: 567-574. https://doi.org/10.5352/JLS.2017.27.5.567
  19. Carafa I, Stocco G, Nardin T, Larcher R, Bittante G, Tuohy K, et al. 2019. Production of naturally gamma-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386. Front. Microbiol. 10: 93.
  20. Song NE, Lee DB, Lee SH, Baik SH. 2021. Preparation of high GABA-enriched yeast extract by non-Saccharomyces yeasts isolated from korean traditional fermented soybean product. Microbiol. Biotechnol. Lett. 49: 320-328. https://doi.org/10.48022/mbl.2105.05003
  21. Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S. 2017. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som). World J. Microbiol. Biotechnol. 33: 152.
  22. Lee KW, Shim JM, Yao Z, Kim JA, Kim JH. 2018. Properties of kimchi fermented with GABA-producing lactic acid bacteria as a starter. J. Microbiol. Biotechnol. 28: 534-541. https://doi.org/10.4014/jmb.1709.09011
  23. Na HE, Heo S, Kim YS, Kim T, Lee G, Lee JH, Jeong DW. 2022. The safety and technological properties of Bacillus velezensis DMB06 used as a starter candidate were evaluated by genome analysis. LWT - Food Sci. Technol. 161: 113398.
  24. Jeong DW, Lee B, Heo S, Jang M, Lee JH. 2018. Complete genome sequence of Bacillus licheniformis strain 0DA23-1, a potential starter culture candidate for soybean fermentation. Korean J. Microbiol. 54: 453-455.
  25. Aziz RK, Bartels D, Best AA, DeJongh M, Disz T, Edwards RA, et al. 2008. The RAST server: rapid annotations using subsystems technology. BMC Genom. 9: 75.
  26. Darzi Y, Letunic I, Bork P, Yamada T. 2018. iPath3.0: interactive pathways explorer v3. Nucleic Acids Res. Spec. Publ. 46: W510-W513. https://doi.org/10.1093/nar/gky299
  27. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428. https://doi.org/10.1021/ac60147a030
  28. Ko BK, Kim KM, Hong YS, Lee CH. 2010. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure. J. Agric. Food Chem. 58: 8738-8747. https://doi.org/10.1021/jf101994u
  29. Yu P, Ren Q, Wang X, Huang X. 2019. Enhanced biosynthesis of γ-aminobutyric acid (GABA) in Escherichia coli by pathway engineering. Biochem. Eng. J. 141: 252-258. https://doi.org/10.1016/j.bej.2018.10.025
  30. Fenalti G, Law RH, Buckle AM, Langendorf C, Tuck K, Rosado CJ, et al. 2007. GABA production by glutamic acid decarboxylase is regulated by a dynamic catalytic loop. Nat. Struct. Mol. Biol. 14: 280-286. https://doi.org/10.1038/nsmb1228
  31. Jin Z, Lan Y, Ohm JB, Gillespie J, Schwarz P, Chen B. 2022. Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations. J. Cereal Sci. 104: 103413.
  32. Kerby C, Vriesekoop, F. 2017. An overview of the utilisation of brewery by-products as generated by british craft breweries. Beverages. 3: 24.