• Food Science and Biotechnology
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• 제14권4호
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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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• 제29권11호
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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.

• 한국동물학회지
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• 제38권1호
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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.

• 공업화학
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• 제24권6호
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• pp.605-610
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• 2013

GABA는 포유류의 신경전달물질의 분비를 억제하며, 신경안정 작용, 스트레스 해소, 우울증 완화, 불면 등에 효과가 있는 것으로 알려져 있다. 곡류식품에 존재하는 GABA 함량은 일반미 1~4 mg/100 g, 현미 4~8 mg/100 g으로 알려져 있지만, 그 함량이 낮아 자연 식품으로부터 섭취하는 양으로는 생리활성을 기대하기 어렵다. 본 연구에서는 mono sodium glutamate (MSG)발효로 얻은 GABA 코팅 쌀이 신경안정제 뿐만 아니라 수면유도제로 쓰이는 melatonin과 serotonin의 생성 촉진 효과를 알아보았다. 그 결과 melatonin의 경우 GABA (25 mg/mL) 투여군은 $3.515{\pm}0.149pg/mL$, 일반미 공급군의 경우 $2.632{\pm}0.188pg/mL$이며, GABA 코팅 쌀 공급군은 $3.578{\pm}0.158pg/mL$로 나타났다. Serotonin 함량을 측정한 결과 GABA (25 mg/mL), 일반미 공급군은 각각 $5.183{\pm}0.142ng/mL$, $4.784{\pm}0.108ng/mL$가 측정되었으며 GABA 코팅 쌀을 공급한 실험군은 $5.918{\pm}0.169ng/mL$의 serotonin이 생성되었다. GABA 코팅 쌀의 지속적인 섭취로 인해 melatonin과 serotonin은 유의적인 증가는 있었지만, 누적효과는 없었다. 기능성 식품으로 개발된 GABA 코팅 쌀을 지속적으로 섭취하면 일반미에서 섭취하여 얻을 수 있는 melatonin과 serotonin의 유도효과를 얻을 수 있고, GABA 25 mg/mL를 섭취하는 것과 비슷한 효과를 나타낼 수 있다고 사료된다.

• 대한한의학회지
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• 제23권3호
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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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• 제6권1호
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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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• 제27권3호
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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.

• 한국잠사곤충학회지
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• 제38권2호
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• pp.108-112
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• 1996

Flavonol glycoside의 일종인 Rutin과 free amino acid의 일종인 GABA(${\gamma}$-aminobutyric acid)가 누에 성장에 어떤 영향을 미치는가를 알기 위해 뽕잎에 각각 0.1%의 수용액을 분무하여 3령 기잠부터 상족까지 누에를 사육한 결과 다음과 같았다. 1. rutin과 GABA(0.1%를 분무한 뽕잎의 rutin과 GABA 함량은 대조구 86mg/100g FW, 16mg/100g FW에 비해 2, 2.8배 높았다. 2. rutin 및 GABA를 첨식한 뽕잎으로 사육한 누에의 잠체중은 대조구에 비해 최구 25%까지 감소하였으며 5령 5일에 대조구 대비 각각 7%, 15%의 감소를 보여 rutin보다는 GABA가 잠체중 증가에 더 큰 악영향을 주는 것으로 나타났다. 3. 처리간에 식하량, 배분량, 소화량 등은 거의 차를 보이지 않았으나 rutin 처리구에서 소화량이 대조구 대비 6% 정도 높은 것으로 나타났다. 4. rutin 및 GABA 처리는 유충의 경과일수를 연장시켜 상족의 개시가 대조구에 비해 3일 정도 늦었으며, 상족기간도 대조구에 비해 1일이 길었으며, 상족마리수도 대조구 대비 각각 15.4%, 9.1% 떨어지는 것으로 나타났다.

• 한국식품영양학회지
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• 제17권1호
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• pp.72-79
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• 2004

멸치젓갈로부터 ν-aminobutyric acid(GABA)을 생성하는 유산균주를 분리 동정하였다. 멸치젓갈로부터 분리한 9종의 유산균 중 GABA 생산능이 우수한 균주를 순수 분리하여 형태학적 특성과 gram positive identification(GPI) card 와 API 50kit로 동정한 결과 Lactobacillus brevis BH-21, Lactobacillus rhamnosus BH-28 및 Lactobacillus plantarum BH-38로 동정하였다. 이들 Lactobacillus 속 균주중 Lactobacillus brevis BH-21이 GABA생성능력이 제일 우수하였고, GABA 생성함량은 배지(0.1% glucose, 0.1% yeast extracts, 0.05% polypeptone, 0.002 % MgSO$_4$$.$4$H_2O$, 0.001% FeSO$_4$$.$7$H_2O$, 0.01% NaCl, 0.1% monosodium glutamate, pH 6.0)에서 Lactobacillus brevis BH-21을 배양하였을 때, 배양 24시간에 43.2mg/mL의 GABA을 생성하였다.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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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.