Browse > Article
http://dx.doi.org/10.5352/JLS.2017.27.5.567

Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine  

Lee, Hyun-Ju (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
Son, Jae-Young (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
Lee, Sang-Jae (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
Lee, Han-Seung (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
Lee, Bae-Jin (Marine Bioprocess Co., Ltd.)
Choi, In-Soon (Department of Bioscience, College of Medical & Life Sciences, Silla University)
Sohn, Jae Hak (Major in Food Biotechnology, Division of Bioindustry, College of Medical & Life Sciences, Silla University)
Publication Information
Journal of Life Science / v.27, no.5, 2017 , pp. 567-574 More about this Journal
Abstract
This study is to isolate and identify ${\gamma}$-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of $37^{\circ}C$, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.
Keywords
Gamma-aminobutyric acid (GABA); Lactobacillus plantarum subsp. plantarum; Makgeolli; lactic acid bacteria; mono-sodium glutamate;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Seok, J. H., Park, K. B., Kim, Y. H., Bae, M. O., Lee, M. K. and Oh, S. H. 2008. Production and characterization of kimchi with enhanced levels of gamma-aminobutyric acid. Food Sci. Biotechnol. 17, 940-946.
2 Shelp, B. J., Bown, A. W. and Mclean, M. D. 1999. Metabolism and functions of gamma-aminobutyric acid. Trends Plant Sci. 4, 446-452.   DOI
3 Shi, F. and Li, Y. 2011. Synthesis of ${\gamma}$-aminobutyric acid by expressing Lactobacillus brevis-derived glutamate decarboxylase in the Corynebacterium glutamicum strain ATCC 13032. Biotechnol Lett. 33, 2469-2474.   DOI
4 Shin, S. M., Kim, H. N., Joo, Y. J., Lee, S. J., Lee, Y. J., Lee, S. J. and Lee, D. W. 2014. Characterization of glutamate decarboxylase from Lactobacillus plantarum and its C-terminal function for the pH dependence of activity. J. Agric. Food Chem. 62, 12186-12193.   DOI
5 Siragusa, S., Angelis, M. D., Cagno, R. D., Rizzello, C. G., Coda, R. and Gobbetti, M. 2007. Synthesis of ${\gamma}$-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol. 73, 7283-7290.   DOI
6 Skeie, S., Lindberg, C. and Narvhus, J. 2001. Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus. Int. Dairy J. 11, 399-411.   DOI
7 Tajabadi, N., Ebrahimpour, A., Baradaran, A., Rahim, R. A., Mahyudin, N. A., Manap, M. Y. A., Bakar, F. A. and Saari, N. 2015. Optimization of ${\gamma}$-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees. Molecules 20, 6654-6669.   DOI
8 Takahashi, C., Shirakawa, J., Tsuchidate, T., Okai, N., Hatada, K., Nakayama, H., Tateno, T., Ogino, C. and Kondo, A. 2012. Robust production of gamma-amino butyric acid using recombinant Corynebacterium glutamicum expressing glutamate decarboxylase from Escherichia coli. Enzyme Microb. Technol. 51, 171-176.   DOI
9 Ueno, H. 2000. Enzymatic and structural aspects on glutamate decarboxylase. J. Mol. Catal. B: Enzym. 10, 67-79.   DOI
10 Tsai, J. S., Lin, Y. S., Pan, B. S. and Chen, T. J. 2006. Antihypertensive peptides and gamma-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem. 41, 1282-1288.   DOI
11 Wang, H. F., Tsai, Y. S., Lin, M. L. and Ou, A. S. 2006. Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chem. 96, 648-653.   DOI
12 Zhang, H., Yao, H. Y. and Chen, F. 2006. Accumulation of ${\gamma}$-amino butyric acid in rice germ using protease. Biosci. Biotechnol. Biochem. 70, 1160-1165.   DOI
13 Woo, S. M., Shin, J. S., Seong, J. H., Yeo, S. H., Choi, J. H., Kim, T. Y. and Jeong, Y. J. 2010. Quality characteristics of brown rice takju by different Nuruks. J. Kor. Soc. Food Sci. Nutr. 39, 301-307.   DOI
14 Yang, T., Rao, Z., Kimani, B. G., Xu, M., Zhang, X. and Yang, S. T. 2015. Twostep production of gammaaminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum. J. Ind. Microbiol. Biotechnol. 42, 1157-1165.   DOI
15 Yu, J. J. and Oh, S. H. 2011. ${\gamma}$-aminobutyric acid production and glutamate decarboxylase activity of Lactobacillus sakei OPK2-59 isolated from Kimchi. J. Microbiology 47, 316-322.
16 Komatsuzaki, N., Shima, J., Kawamotoa, S., Momosed, H. and Kimurab, T. 2005. Production of g-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol. 22, 497-504.   DOI
17 Iimure, T., Kihara, M., Hirota, N., Zhou, T., Hayashi, K. and Ito, K. 2009. A method for production of c-amino butyric acid (GABA) using barley bran supplemented with glutamate. Food Res. Int. 42, 319-323.   DOI
18 Inoue, K., Shirai, T., Ochiai, H., Kasao, M., Hayakawa, K., Kimura, M. and Sansawa, H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing ${\gamma}$-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57, 490-495.   DOI
19 Jeun, J. H., Kim, H. D., Lee, H. S. and Ryu, B. H. 2004. Isolation and identification of Lactobacillus sp. produced ${\gamma}$- aminobutyric acid(GABA) from traditional salt fermentation Anchovy. Kor. J. Food Nutr. 17, 72-79.
20 Kim, J. Y., Lee, M. Y., Ji, G. E., Lee, Y. S. and Hwang, K. T. 2009. Production of ${\gamma}$-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130, 12-16.   DOI
21 Krogsgaard-Larsen, P. 1989. GABA receptors. pp. 349-383. In: Williams, M., Glenmon, R. A. and Timmermans, P. M. W. M. (eds.) Receptor phamacology and function. Marcel Dekker Inc, New York.
22 Lee, E. J. and Lee, S. P. 2015. Optimization of ${\gamma}$ -Aminobutyric Acid (GABA) production using immobilized Lactobacillus plantarum K154 in submerged culture of Ceriporia lacerate. Kor. J. Food Sci. Technol. 47, 438-445.   DOI
23 Lee, H. L., Kang, K. W., Seo, D. H., Jung, J. H., Jung, D. H., Kim, G. W., Park, S. Y., Shin, W. C., Shim, H. S. and Park, C. S. 2015. Diversity of lactic acid bacteria (LAB) in Makgeolli and their production of ${\gamma}$-aminobutyric acid. Kor. J. Food Sci. Technol. 47, 204-210.   DOI
24 Li, H., Gao, D., Cao, Y. and Xu, H. 2008. A high ${\gamma}$-aminobutyric acid producing Lactobacillus brevis isolated from Chinese traditional paocai. Ann. Microbiol. 58, 649-653.   DOI
25 Lee, H. S., Kwon, S. Y., Lee, S. O. and Lee, S. P. 2016. Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum. Kor. J. Food Preserv. 23, 326-334.   DOI
26 Lee, S. J., Lee, H. S. and Lee, D. W. 2015. Production of ${\gamma}$- aminobutyric acid using immobilized glutamate decarboxylase from Lactobacillus plantarum. Microbio. Biotechnol. Lett. 43, 300-305.   DOI
27 Lee, Y. R., Lim, J. M., Kim, K. Y., Mun, S. B., Kwak, I. and Sohn, J. H. 2012. Isolation and characteristics of fucoidan degrading bacterium from marine J. Life Sci. 22, 1724-1728.   DOI
28 Lu, X., Xie, C. and Gu, Z. 2008. Isolation of ${\gamma}$-aminobutyric acid producing bacteria and optimization of fermentative medium. Biochem. Eng. J. 41, 48-52.   DOI
29 Lu, X., Xie, C. and Gu, Z. 2009. Optimization of fermentative parameters for GABA enrichment by Lactococcus lactis. Czech. J. Food Sci. 27, 433-442.
30 Mody, I., Dekoninck, Y., Otis, T. S. and Soltesz, I. 1994. Bringing the cleft at GABA synapses in the brain. Trends Neurosci. 17, 515-525.   DOI
31 Nomura, M., Kimoto, H., Someya, Y., Furukawa, S. and Suzuki, I. 1998. Production of gamma-aminobutyric acid by cheese starters during cheese ripening. J. Dairy Sci. 81, 1486-1491.   DOI
32 Choi, S. I., Lee, J. W., Park, S. M., Lee, M. Y., Ji, G. E., Park, M. S. and Heo, T. R. 2006. Improvement of ${\gamma}$-aminobutyric acid (GABA) production using cell entrapment of Lactobacillus brevis GABA 057. J. Microbiol. Biotechnol. 16, 562-568.
33 Okada, T., Sugishita, T., Murakami, T., Murai, H., Murai, H., Saikusa, T., Horino, T. and Takahashi, T. 2000. Effect of the dfatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. Nippon Shokuhin Kagaku Kogaku Kaishi 47, 596-603.   DOI
34 Bjork, J. M., Moeller, F. G., Kramer, G. L., Kram, M., Suris, A., Rush, A. J. and Petty, F. 2001. Plasma GABA levels correlate with aggressiveness in relatives of patients with unipolar depressive disorder. Psychiat. Res. 101, 131-136.   DOI
35 Bringel, F., Castioni, A., Olukoya, D. K., Felis, G. E., Torriani, S. and Dellaglio, F. 2005. Lactobacillus plantarum subsp. argentoratensis subsp. nov., isolated from vegetable matrices. Int. J. Syst. Evol. Microbiol. 55, 1629-1634.   DOI
36 Castanie-Cornet, M. P. and Foster, J. W. 2001. Escherichia coli acid resistance: cAMP receptor protein and a 20 bp cis-acting sequence control pH and stationary phase expression of the gadA and gadBC glutamate decarboxylase genes. Microbiology 147, 709-715.   DOI
37 Choi, J. W., Oh, S. M., Lee, K. S. and Lee, W. H. 1993. Fuzzy control of a fed-batch fermentation with substrate inhibition kinetics. J. Fuzzy Log. Intell. Syst. 3, 3-18.
38 Park, K. B. and Oh, S. H. 2006. Isolation and characterization of Lactobacillus buchneri strains with high gamma-aminobutyric acid producing capacity from naturally aged cheese. Food Sci. Biotechnol. 15, 86-90.
39 Park, J. E., Oh, S. H. and Cha, Y. S. 2015. Lactobacillus plantarum LG42 isolated from Gajami Sik-Hae inhibits adipogenesis in 3T3-L1 adipocyte. BioMed Res. Int. 2013, 1-7.
40 Park, K. B. and Oh, S. H. 2005. Production and characterization of GABA rice yogurt. Food Sci. Biotechnol. 14, 518-522.
41 Park, K. B. and Oh, S. H. 2007. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Biores. Technol. 98, 1675-1679.   DOI
42 Park, K. B. and 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. Biores. Technol. 98, 312-319.   DOI
43 Park, K. B. and Oh, S. H. 2007. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Biores. Technol. 98, 1675-1679.   DOI
44 Dhakal, R., Bajpai, V. K. and Baek, K. H. 2012. Production of GABA (${\gamma}$-aminobutyric acid) by microorganisms: A review. Braz. J. Microbiol. 43, 1230-1241.   DOI
45 Chung, H. J., Jang, S. H., Cho, H. Y. and Lim, S. T. 2009. Effects of steeping and anaerobic treatment on GABA (${\gamma}$- amino butyric acid) content in germination waxy hull-less barely. LWT-Food Sci. Technol. 42, 1712-1716.   DOI
46 Coda, R., Rizzello, C. G. and Gobbetti, M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of ${\gamma}$- aminobutyric acid (GABA). Int. J. Food Microbiol. 137, 236-245.   DOI
47 Park, S. Y., Kim, K. S., Lee, M. K. and Lim, S. D. 2013. Physiological characteristics and GABA production of Lactobacillus plantarum K255 isolated from Kimchi. Kor. J. Food Sci. An. 33, 595-602.   DOI
48 Rizzello, C. G., Cassone, A., Cagno, R. D. I. and Gobbetti, M. 2008. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and ${\gamma}$-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria. J. Agric. Food Chem. 56, 6936-6943.   DOI
49 Satya, N. V. and Nair, P. M. 1990. Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants. Phytochemistry 29, 367-375.   DOI
50 Di Cagno, R., Mazzacane, F., Rizzello, C. G., Angelis, M. D. E., Giuliani, G., Meloni, M., Servi, B. D. E. and Marco, G. 2010. Synthesis of ${\gamma}$-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Appl. Microbiol. Biotechnol. 86, 731-741.   DOI
51 Gerhardt, P., Murray, R. G. E., Willis, A. and Krieg, N. R. 1994. Methods for General and Molecular Bacteriology, pp. 138-142, 4th ed., In: Breznak, J. A. and Costilow, R. N. (eds.), Physiocochemical factors in growth. American Society for Microbiology, Washington, D.C. USA.
52 Ghoneum, M. 1999. NK immunrestoration of cancer paient by MGN-3, a modified arabinoxylan rice bran. IJAAM 1, 1-10.
53 Han, B. Z., Rombouts, F. M. and Robert Nout, M. J. 2001. A chinese fermented soybean food. Int. J. Food Microbiol. 65, 1-10.   DOI
54 Hayakawa, K., Kimura, M., Kasaha, K., Matsumoto, K., Sansawa, H. and Yamori, Y. 2004. Effect of a ${\gamma}$-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. Bri. J. Nutr. 92, 411-417.   DOI