• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1745-1748
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• 2019

Gamma-aminobutyric acid (GABA) plays important roles in host physiology. However, the effects of GABA are greatly restricted due to its low bioavailability in the human body. Here, a high acid-tolerance GABA-producing strain, Lactobacillus brevis Bmb5, was isolated from kimchi. Bmb5 converted glutamate to GABA (7.23 ± 0.68 ㎍/μl) at a rate of 72.3%. The expression of gadB gene, encoding the enzyme involved in the decarboxylation of glutamate to GABA, was decreased upon incubation. Our findings indicate GABA production in Bmb5 is not directly correlated with gadB gene expression, providing new insight into the mechanisms underlying GABA production in Lactobacillus.

• The Korean Journal of Zoology
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• v.38 no.1
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• pp.66-73
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• 1995

Putative gamma aminobu%sic acid (GABA)-ersic elements in the basilar pontine nuclei were examined in the dos using an antiserum against GABA-glutaraldehvde-protein conjusBtes and the peroxidase-antiperoxidase method. GABA-immunoreactive neuronal somata in the basilar Pons exhibited various morphology with the majority being spindle-shaped or multipolar, while some were spheroidal. The size of GABA-orgic neuronal somata was relatively small (approximately $10-20\mum)$ in diameter. GABA-immunoreactive neurons were scattered throughout the pontine nuclei, but the midline region of the medial nucleus at the rostral pons, the lateral nucleus at mid-pontine levels, and the ventral nucleus at the caudal pons exhibited a relatively greater concentration of cell bodies. A sparse number of GABA-ergic neurons were observed within the cerebral peduncle and along the ventral borders of the basilar pons adjacent to the middle cerebellar peduncle at the rostrocaudal levels of the pontine nuclei. These obsenrations provide anatomic evidence of how this inhibitory neural element performs its function in the cortico-prontocerbellar circuitry.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.605-610
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• 2013

Gamma-aminobutyric acid (GABA) is a non-protein amino acid widely present in organisms, which has shown several important physiological functions such as neurotransmission, hypotension induction, as well as diuretic and tranquilizer effects. They have also been extensively used in food industry. GABA contents in the grain and brown rice are about 1~4 mg/100 g and 4~8 mg/100 g, respectively but it is difficult to expect physiological activity from such low amounts of natural food intake. We investigate the effects of GABA-coated rice on the secretion of melatonin and serotonin which both have been used as sleep inductive compounds. As a result, the secretion of melatonin and serotonin from mice were found to be $3.578{\pm}0.158pg/mL$, $5.918{\pm}0.169ng/mL$ respectively. The melatonin and serotonin in mice increased significantly up to the 8.7 and 22.8 times respectively, when compared to that of the rice, but there was no cumulative effects. Due to the continuous intake of GABA-coated rice, which was developed as a functional food nutrient, inductive effects of melatonin and serotonin from general rice could be achieved and also the similar effect as taking up directly 25 mg/mL of GABA could be obtained.

• The Journal of Korean Medicine
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• v.23 no.3
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• pp.211-222
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• 2002

Currently convulsion is considered to be a chronic central nerve disease characterized by involuntary and severe muscle contraction or spasm. In many recent studies, convulsion's mechanism is due to unbalance between stimulation and suppression of the central nerve system, such as GABA and glutamic acid. Objectives : This study was performed to examine the anticonvulsant effects of Podam-hwan on brain GABA levels and glutamate content in picrotoxin-induced convulsions and to determine the inhibitory activity on GABA transaminase. Methods : Brain GABA levels and glutamate content in the brains of picrotoxin-induced mice using reverse phase HPLC method, anticonvulsant effect in vivo, and the inhibitory effect on GABA transaminase activity in vivo have been investigated. Results : Podam-hwan significantly lengthened the onset time of picrotoxin-induced convulsion at a concentration of 15mg/kg, but did not show a dose-dependent pattern. Also, Podam-hwan shortened the duration of convulsion by 52.2% at a dose of 30mg/kg in comparison with the control group. Podam-hwan inhibited dose-dependently GABA transaminase activity by 35.5% at 30mg/kg, comparing with the control gmup. Podam-hwan also increased the brain GABA level by 38.7% and 68.8% at doses 15mg/kg and 30mg/kg, respectively. In addition, Podam-hwan decreased the brain glutamate level by 9.6% and 17.8% at doses 15mg/kg and 30mg/kg, respectively. Conclusions : Podam-hwan can be prescribed for the treatment of convulsion by enhancement of brain GABA level and inhibition of GABA transaminase activity.

• The Korean Journal of Physiology and Pharmacology
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• v.6 no.1
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• pp.27-31
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• 2002

${\gamma}-Aminobutyric$ Acid (GABA) is contained in pancreatic islet ${\beta}-cells$ although its physiological role in pancreatic exocrine function is completely unknown at the present time. Recently, we have reported that exogenous GABA enhances secretagogue-evoked exocrine secretion in the isolated, perfused rat pancreas. This study was aimed to investigate an effect of exogenous GABA on pancreatic exocrine secretion in vivo evoked by intestinal stimulation. Rats were anesthetized with urethane (1.4 g/kg) after 24-h fast with free access to water. GABA $(10,\;30\;and\;100\;{\mu}mol/kg/h),$ given intravenously, did not change spontaneous pancreatic amylase secretion but dose-dependently elevated the amylase secretion evoked by intraduodenal sodium oleate (0.05 mmol/h). GABA $(30\;{\mu}mol/kg/h)$ also further increased the amylase secretion stimulated by CCK (30 pmol/kg/h) plus secretin (20 pmol/kg/h) but failed to modify the amylase secretion induced by secretin alone. GABA $(10,\;30\;and\;100\;{\mu}mol/kg/h)$ also dose-dependently elevated pancreatic amylase secretion evoked by CCK alone. Bicuculline $(100\;{\mu}mol/kg/h),$ a $GABA_A-receptor$ antagonist, markedly reduced the GABA-enhanced pancreatic responses to sodium oleate, CCK plus secretin or CCK alone. The results indicate that GABA enhances the sodium oleate-evoked pancreatic amylase secretion via $GABA_A-receptor$ in anesthetized rats, which may account for elevating the action of CCK released by sodium oleate.

• Journal of Microbiology and Biotechnology
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• v.27 no.3
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• pp.450-459
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• 2017

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean traditional fermented food. L. brevis HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by L. brevis HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by L. brevis HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.108-112
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• 1996

This experiment was carried out to investigate the feeding effect of rutin (quercetin-3-o-${\beta}$-rutinoside) and ${\gamma}$-aminobutyric acid(GAB) sprayed on mulberry leaves on silkworm growth. Amount of ingest, digest and feces showed no difference statistically except rutin. Rutin made 6% increase of amount of digest, compared to the control. However, rutin or GABA decreased maximaly silkworm weight by 28% during the experimental period. GABA showed body weight loss by 15%, rutin by 7% respectively, compared to the control. Rutin and GABA extended three days larval period and extended one day mounting period and decreased 15.4% and 91% in number of mounted silkworm compared with the control, respectively.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.72-79
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• 2004

This study was conducted to investigate the identification of lactic acid bacteria produced ν-aminobutyric acid(GABA) from traditional salt fermented anchovy. There was no appreciable difference in the number of lactic acid bacteria from fermented anchovy. Among the types of lactic acid bacteria, three strains of lactic acid bacteria produced ν-aminobutyric acid from those sample were identified temporary as name of Lactobacillus brevis BH-21, Lactobacillus rhamnosus BH-32 and Lactobacillus plantarum BH-38 by using gram positive identification(GPI) card and API 50 kit, respectively. 3 strains of Lactobacillus sp. were found to produce GAB A in the culture of filtrate. Lactobacillus brevis BH-21 produced GABA, some of which yielded 43.2 mg/mL GABA in the medium of 0.1% glucose, 0.1% yeast extract, 0.05% polypeptone, 0.002% MgSO$_4$$.$4H$_2$O, 0.001% FeSO$_4$$.$7H$_2$O, 0.01% NaCl, 0.1% monosodium glutamate, pH 6.0. This result suggests that Lactobacillus brevis BH-21 has the potential to be developed as a strain of GABA production.

• Journal of Microbiology and Biotechnology
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• v.25 no.4
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• pp.464-468
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• 2015

The production of gamma-aminobutyric acid (GABA) using GABA-producing lactic acid bacteria (LAB) has been considered to be an attractive strategy. However, some LAB may produce biogenic amines (BA), which may be of concern from the safety viewpoint. The aim of the present study was to characterize the production of GABA and BA in the soybean pastes fermented by Aspergillus oryzae (A. oryzae) FMB S46471 and GABA-producing Lactobacillus brevis (L. brevis) GABA 100. After a ripening period of 90 days, the levels of BA (putrescine, cadaverine, histamine, and tyramine) and GABA in the fermented soybean were assessed by highperformance liquid chromatography. The soybean pastes fermented by A. oryzae and L. brevis showed a range of 7,130-11,592 mg/kg for GABA, 178-305 mg/kg for tyramine, 139-163 mg/kg for putrescine, 7.4-10.8 mg/kg for histamine, and 7.1-7.9 mg/kg for cadaverine, whereas the soybean pastes fermented by A. oryzae only showed a range of 30-1,671 mg/kg for GABA, 0.8-189 mg/kg for tyramine, 1.3-85 mg/kg for putrescine, up to 3.6 mg/kg for histamine, and 0.2-2.4 mg/kg for cadaverine. The results showed that the production of GABA was accompanied by the increase in the production of BA, even though the production levels of histamine and cadaverine were very low. This is the first study to simultaneously characterize the production of BA and GABA in GABA-enriched fermented soybean pastes, and warrants further study to minimize the production of BA while optimizing the production of GABA.