Browse > Article
http://dx.doi.org/10.13103/JFHS.2022.37.1.21

Optimal Conditions for the Production of Gamma-aminobutyric Acid by Enterococcus casseliflavus PL05 Isolated from Oenanthe javanica  

Choi, Se Mi (Pulmuone Institute of Technology)
Kim, Jeong A (Pulmuone Institute of Technology)
Kim, Geun Su (Pulmuone Institute of Technology)
Kwon, Do Young (Pulmuone Institute of Technology)
Kim, Sang Gu (Pulmuone Institute of Technology)
Lee, Sang yun (Pulmuone Institute of Technology)
Lee, Kang Wook (Pulmuone Institute of Technology)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.1, 2022 , pp. 21-28 More about this Journal
Abstract
In this study, a new lactic acid bacterium (LAB) that could produce gamma-aminobutyric acid (GABA) was isolated from Oenanthe javanica (water celery) and identified as an Enteroccoccus casseliflavus strain. Until recently, there have been many studies on the gamma-aminobutyric acid producing lactic acid bacterium, as well as on some lactic acid bacterium in Enteroococcs genus, but none on the species E. casseliflavus. Therefore, in the purpose of finding the optimal conditions for GABA production of E. casseliflavus PL05, the effects of several conditions including the type of mediums, growth temperatures, initial pH, growth time, L-mono sodium glutamate (MSG) concentration, and carbon source were tested. The study revealed that the PL05 strain grew better in the Brain Heart Infusion (BHI) medium than in the Man, Rogosa, and Sharpe (MRS) or Tryptic Soy Broth (TSB) medium. Also, similar results were obtained with GABA production conditions. As a result of analysis on the GABA production yield by concentration of MSG, a GABA substrate, the highest production was found at 7% of MSG concentration. However, since similar level of production was found at 5%, it is considered to be more efficient to use 5% MSG concentration. The analysis on the growth and GABA production yield by carbon sources showed the highest results when maltose was used. From the final test under the optimal conditions found, 140.06±0.71 mM of GABA was produced over 24 hours with the conversion rate of 78.95%. Lastly, from the sensitivity analysis on the 10 different antibiotics, including vancomycin, it was found that there were not confirmed cases of resistance.
Keywords
Gamma-aminobutyric acid; Lactic acid bacteria; Enterococcus casseliflavus; Oenanthe javanica;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Cui, Y., Miao, K., Niyaphorn, S., Qu, X., Production of gamma-aminobutyric acid from lactic acid bacteria: A Systematic Review. Int. J. Mol. Sci., 21, 995. (2020).   DOI
2 Siragusa, S., Angelis, M.D., Cagno, R.D., Rizzello, C.G., Coda, R., Gobbetti, M., Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol., 73, 7283-7290 (2007).   DOI
3 Yang, S.Y., Lu, F.X., Lu, Z.X., Bie, X.M., Jiao, Y., Sun, L.J., Yu, B., Production of γ-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation. Amino Acids, 34, 473-478 (2008).   DOI
4 Akbari, H. Shekrabi, S.P.H., Soltani, M., Mehrgan, M.S., Effects of potential probiotic Enterococcus casseliflavus (EC-001) on growth performance, immunity, and resistance to Aeromonas hydrophila Infection in common Carp (Cyprinus carpio). Probiotics Antimicrob. Proteins, 13, 1316-1325 (2021).   DOI
5 Abdou, A.M., Higashiguchi, S., Horie, K., Kim, M., Hatta, H., Yokogoshi, H., Relaxation and immunity enhancement effects of γ-aminobutyric acid (GABA) administration in humans. Biofactors, 26, 201-208 (2006).   DOI
6 Dhakal, R., Bajpai, V.K., Baek, K.H., Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol., 43, 1230-1241 (2012).   DOI
7 Villegas, J.M., Brown, L., de Giori, G.S., Herbt, E.M., Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL1942, isolated from quinoa sourdough. LWT-Food Sci. Technol., 67, 22-26 (2016).   DOI
8 Manyam, B.V., Katz, L., Hare, T.A., Kaniefski, K., Tremblay, R.D., Isoniazid-induced elevation of cerebrospinal fluid (CFS) GABA levels and effects on chorea in Huntington's disease. Ann Neurol., 10, 35-37 (1981).   DOI
9 Kang, T.J., Oh, S.H., Production and utilization of GABA. BioWave, 9, 1-18 (2007).
10 Wu, J.Y., Matsuda, T., Roberts, E., Purification and characterization of glutamate decarboxylase from mouse brain. J. Biol. Chem., 248, 3029-3034 (1973).   DOI
11 Ueno, H., Enzymatic and structural aspects on glutamate decarboxylase. J. Mol. Catal. B: Enzym., 10, 67-79 (2000).   DOI
12 Oh, S.H., Moon, Y.J., Soh, J.R., Cha, Y.S., Effect of water extract of germinated brown rice on adiposity and obesity indices in mice fed a high fat diet. J. Korean Soc. Food Sci. Nutr., 10, 251-256 (2005).
13 Hayakawa, K., Kimura, M., Kasaha, K., Matsumoto, K., Sansawa, H., Yamori, Y., Effect of γ-aminobutyric acidenriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. Br. J. Nutr., 92, 411-417 (2004).   DOI
14 Lee, K.W., Shim, J.M., Yao, Z., Kim, J.A., Kim, J.H., Properties of Kimchi fermented with GABA-producing lactic acid bacteria as a starter. J. Microbiol. Biotechnol., 28, 534-541 (2018).   DOI
15 Mundt, O.J., 1986. Enterococci. Vol. 2, Bergey's Manual of Systemic Bacteriology. In P.H.A. Sneath, N.S. Mair, M.E. Shape, and G.E. Holt (eds.), Williams and Wilkins, Baltimore, MD, USA, pp. 1063-1065.
16 Leory, F., De Vuyst, L., Lactic acid bacteria as a functional starter cultures for the food fermentation industry. Trends Food Sci. Technol., 15, 67-78 (2004).   DOI
17 Siragusa, S., Angelis, M.D., Cagno, R.D., Rizzello, C.G., Coda, R., Gobbetti, M., Synthesis of γ -aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol., 73, 7283-7290 (2007).   DOI
18 Lim, H.S., Cha, I.T., Roh, S.W., Shin, H.H., Seo, M.J., Enhanced production of gamma-aminobutyric acid by optimizing culture conditions of Lactobacillus brevis HYE1 isolated from Kimchi, a Korean fermented food. J. Microbiol. Biotechnol., 27, 450-459 (2017).   DOI
19 Lee, K.W., Shim, J.M., Yao, Z., Kim, J.A., Kim, J.H., Properties of Kimchi fermented with GABA-producing lactic acid bacteria as a starter. J. Microbiol. Biotechnol., 28, 534-541 (2018).   DOI
20 Lu, X., Chen, Z., Gu, Z., Han, Y., Isolation of γ-aminobutyric acid producing bacteria and optimization of fermentative medium. Biochem. Eng. J., 41, 48-52 (2008).   DOI
21 Kook, M.C., Seo, M.J., Cheigh, C.I., Pyun, Y.R., Cho, S.C., Park, H., Enhanced production of γ-Aminobutyric acid using rice bran extracts by Lactobacillus sakei B2-16. J. Microbiol. Biotechnol., 20, 763-766. (2010).   DOI
22 Yang, H.Y., Xing, R., Hu, L., Liu, S., Li, P., Accumulation of γ-aminobutyric acid by Enterococcus avium 9184 in scallop solution in a two-stage fermentation strategy. Microb. Biotechnol., 9, 478-485 (2016).   DOI
23 Lin, Q., Li, D., Qin, H., Molecular cloning, expression, and immobilization of glutamate decarboxylase from Lactobacillus fermentum YS2. Electron. J. Biotechnol., 27, 8-13 (2017).   DOI
24 Li, H., Qiu, T., Huang, G., Cao, Y., Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microb. Cell Fact., 9, 85 (2010).   DOI
25 Lim, H.S., Cha, I.T., Lee, H.J., Seo, M.J., Optimization of γ-aminobutyric acid production by Enterococcus faecium JK29 isolated from a traditional fermented foods. Microbiol. Biotechnol. Lett., 44, 26-33. (2016).   DOI
26 Divyashri, G., Prapulla, S.G., An insight into kinetics and thermodynamics of gamma-aminobutyric acid production by Enterococcus faecium CFR3003 in batch fermentation. Ann. Microbiol., 65, 1109-1118 (2015).   DOI
27 Lee, K.W., Shim, J.M., Yao, Z., Kim, J.A., Kim, H.J., Kim, J.H., Characterization of a glutamate decarboxylase (GAD) from Enterococcus avium M5 isolated from Jeotgal, a Korean fermented seafood. J. Microbiol. Biotechnol., 27, 1216-1222 (2017).   DOI
28 Davis, W.W., Stout, T.R., Disc plate method of microbiological antibiotic assay. Appl. Microbiol., 22, 659-665 (1971).   DOI
29 Kim, J.Y., Lee, M.Y., Ji, G.E., Lee, Y.S., Hwang, K.T., Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol., 130, 12-16 (2009).   DOI