• Food Science and Biotechnology
• /
• 제15권1호
• /
• pp.86-90
• /
• 2006

Two lactic acid bacteria (LAB) with high ${\gamma}$-aminobutyric acid (GABA)-producing capacity were isolated from naturally aged cheese. Examination of the biochemical features using an API kit indicated that the two strains belonged to Lactobacillus. They were gram positive, rod-type bacteria, and fermented arabinose, melezitose, melibiose and xylose, but did not utilize cellobiose or trehalose. 16S rDNA sequencing analysis confirmed that they were Lactobacillus buchneri and Lactobacillus sp. They were accordingly named as Lactobacillus buchneri OPM-1 and Lactobacillus sp. OPM-2, and could produce GABA from MRS broth supplemented with 10 g/L of monosodium glutamate (MSG) at a productivity of 91.7 and 116.7 mg/L/hr, respectively. Cell extracts of L. buchneri OPM-1 and Lactobacillus sp. OPM-2 showed glutamate decarboxylase (GAD) activity, for which the optimum pH and temperature were 5.5 and $30^{\circ}C$, respectively.

• 약학회지
• /
• 제43권3호
• /
• pp.300-305
• /
• 1999

A sensitive and efficient assay method was applied to determine the level of glutamic acid (GA) and ${\gamma}-aminobutyric$ acid (GABA) in frontal cortex and hippocampus of rat administrated with ethanol and drugs. The compounds were derivatized with ο-phthalaldehyde (OPA) and 2-mercaptoethanof for precolunm analysis. The condition for the simultaneous determination of GA, GABA and $\beta-aminobutyric$ acid (BABA) by high performance liquid chromatography with electrochemical detection was reverse phase $C_{18}$ column as stationary phase, 0.1 M phosphate buffer containing 0.1 mM $Na_4EDTA$ : methanol = 55:45 (v+v) pH 3.8 as mobile phase and 0.7V electrode voltage. The stability of reaction product of GA, GABA and BABA with OPA could be increased by adding the same volume of polyethylene glycol 400 to reaction mixture. The GABA level in frotal cortex of rat was significantly decreased by the administration of picrotoxin and diazepam, but it was significantly increased by the administration of red ginseng total saponin, N-methyl-D-glucamine and (-)-deprenyl.

• 생명과학회지
• /
• 제18권7호
• /
• pp.940-946
• /
• 2008

신경전달물질을 수송하는 신경전달물질 수송체는 연접전막에서 신경전달물질의 농도를 조절한다. 신경세포에 발현하는 GATs들은 연접에서 억제성 신경전달물질인 GABA의 재흡수에 관여한다. GAT2/BGT1가 어떻게 연접전막에 안정적으로 존재하는지, 어떤 결합단백질과 결합하여 조절을 받는지는 알려져 있지 않다. 본 연구에서 효모 two-hybrid system을 사용하여 GAT2의 C-말단과 특이적으로 결합하는 mammalian Lin-7 (MALS)-2을 분리하였다. GAT2의 C-말단에 존재하는 "T-X-L"아미노산 배열이 MALS-2와의 결합에 필수적으로 관여하였다. 또한 이 단백질간의 결합을 pull-down assay로 확인한 결과 MALS는 glutathione S-transferase (GST)와는 결합하지 않으나 GST-GAT2와는 결합하였다. 또한 생쥐의 뇌 균질액에서 GAT2는 MALS와 함께 침강함을 면역침강으로 확인하였다. 이러한 결과들은 MALS가 GAT2와 결합하여 GAT2를 연접전막에서 안정화시키는 역할을 함을 시사한다.

• 대한화학회지
• /
• 제48권2호
• /
• pp.161-170
• /
• 2004

일련의 유효한 ${\gamma}$-아미노부틸산에서 유도된 인간 시토솔릭 포스포리파제 A$_2$ 저해제를 아실 시아노포스포레인과 아민 유도체로 부터 수렴적으로 합성하였다. 저해제 내의 친전자적인 단편인 알파-케토 아미드 작용기는 불안정한 ${\alpha},{\beta}$-디케토 니트릴과 ${\gamma}$-아미노부틸산 삼차-부틸에스테르 유도체와의 직접 융합반응에 의하여 -78 $^{\circ}C$에서 양호한 수율로 합성하였다.

• 한국균학회지
• /
• 제44권2호
• /
• pp.87-93
• /
• 2016

From 182 non-pathogenic wild yeast isolates from flowers, Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1 were selected for potent ${\gamma}$-aminobutyric acid production and microbiological characteristics were investigated. Pichia silvicola UL6-1 formed ascospores and pseudomycelia. The strain was also halotolerant, growing well in 5% NaCl-containing yeast extract-peptone-dextrose (YPD) medium. Sporobolomyces carnicolor 402-JB-1 did not form ascospores or pseudomycelia and grew well on 10% glucose-yeast extract-peptone medium.

• Journal of Applied Biological Chemistry
• /
• 제58권4호
• /
• pp.303-309
• /
• 2015

${\gamma}$-Aminobutyric acid (GABA) content in fermented plant products and their main plant materials (aerial part of Acanthopanax sessiliflorus, fruit of Crataegus pinnatifida, and whole plant of Morus alba) was determined by high-performance liquid chromatography. GABA was quantified using a reverse-phase column with a gradient elution program (water:acetonitrile =90:10 to 0:100 for 40 min). UV detection was conducted at 280 nm. GABA content was measured in fermented plant products (15.07 mg/g), aerial part of A. sessiliflorus (4.49 mg/g), fruit of C. pinnatifida (10.59 mg/g), and whole plant of M. alba (2.31 mg/g). The presence of GABA in fermented plant products, including A. sessiliflorus, C. pinnatifida, and M. alba is important in industrial application for health supplements.

• KSBB Journal
• /
• 제15권6호
• /
• pp.615-620
• /
• 2000

본 연구에서 현미의 발아에 키토산을 활용함으로써 곰팡이 발생을 억제하고 기능성 생리활성 물질인 GABA의 생성을 증진시 킬 수 있음을 확인하였다. 100 ppm 키토산액에서 72시간 발아 는 현미파우더 그램당 1,035 nmole의 GABA를 보유하게 되어, 발아되지 않은 현미의 136 nmole, 불침종 발아 현미의 771 nmole, 100 ppm 젖산침종 발아 현미의 728 nmole GABA에 비하여 높은 것으로 조사었다. 발아에 의한 GABA 생성증진과 더불어 알라년의 생성증진 및 글루탐산, 아스파틱산, 세련의 함량 감소가 뚜렸하였다. 키토산처리에 의한 GABA의 생성 증진은 GABA 생성에 관여하는 글루탐산 탈탄산효소의 활성증진이 기여한 것 으로 조사되었다. 키토산액에서의 침종 발아는 물침종 발아나 젖산침종 발아에 비하여 곰팡의 발생빈도를 현저하게 낮추었다. 이들결과를 종합할 때 발아현미 제조시 키토산액을 사용하면 기 능성 물질인 GABA 함량이 증진되고 곰팡이등의 잡균의 오염을 줄힐 수 있어 양질의 발아현미를 얻을 수 있을 것으로 기대된다.

• 한국식품조리과학회지
• /
• 제29권6호
• /
• pp.671-677
• /
• 2013

The objective of this study was to examine the levels of free amino acids and identify the correlation between ${\gamma}$-aminobutyric acid (GABA)and L-glutamic acid contents in Kimchi during fermentation. During 2 weeks of fermentation, the acidity of Kinchi increased, i.e., the pH level decreased from 5.24 to 4.40. The content of amino acids determined using HPLC differed significantly (p < 0.05) during 7 weeks of fermentation. Over the 7 weeks of fermentation, the content of most free amino acids increased in the order L-valine > L-glutamic acid > L-glycine, except L-methionine decreased. Initially, the GABA content was found to be $72.43{\mu}M/100g$ fresh weight (fw), and it increased to $229.06{\mu}M/100g$ fw after 7 weeks. This rapid increase in the GABA content in the initial stage is considered to be due to L-glutamic acid. However, during the period of 0~7 weeks, no correlations were found between the L-glutamic acid and GABA contents.

• Journal of Microbiology and Biotechnology
• /
• 제20권4호
• /
• pp.763-766
• /
• 2010

An efficient and simple fermentation process was developed for the production of ${\gamma}$-aminobutyric acid (GABA) by Lactobacillus sakei B2-16. When the L. sakei B2-16 was cultivated in the rice bran extracts medium containing 4% sucrose, 1% yeast extract, and 12% monosodium glutamate, the maximum GABA concentration reached 660.0 mM with 100% conversion yield, showing the 2.4- fold higher GABA concentration compared with the modified MRS medium without the rice bran extracts. The GABA production was scaled-up from a laboratory scale (5 l) to a pilot (300 l) and a plant (5,000 l) scale to investigate the application possibility of GABA production to industrial fields. The production yields at the pilot and plant scales were similar to the laboratory scale using rice bran extracts medium, which could be effective for the low-cost production of GABA.

• Journal of Microbiology and Biotechnology
• /
• 제26권4호
• /
• pp.710-716
• /
• 2016

Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which is an important inhibitor of neurotransmission in the human brain. GABA is also used as the precursor of biopolymer Nylon-4 production. In this study, the carbon flux from the tricarboxylic acid cycle was directed to the GABA shunt pathway for the production of GABA from glucose. The GABA shunt enzymes succinate-semialdehyde dehydrogenase (GabD) and GABA aminotransferase (GabT) were co-localized along with the GABA transporter (GadC) by using a synthetic scaffold complex. The co-localized enzyme scaffold complex produced 0.71 g/l of GABA from 10 g/l of glucose. Inactivation of competing metabolic pathways in mutant E. coli strains XBM1 and XBM6 increased GABA production 13% to reach 0.80 g/l GABA by the enzymes co-localized and expressed in the mutant strains. The recombinant E. coli system developed in this study demonstrated the possibility of the pathway of the GABA shunt as a novel GABA production pathway.