• Journal of Life Science
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• v.27 no.5
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• pp.567-574
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• 2017

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.

• Journal of Life Science
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• v.31 no.5
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• pp.520-526
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• 2021

Microbial protein is one of the sources of protein in the rumen and can also be the source of glutamate production. Glutamic acid is used as fuel in the metabolic reaction in the body and the synthesis of all proteins for muscle and other cell components, and it is essential for proper immune function. Moreover, it is used as a surfactant, buffer, chelating agent, flavor enhancer, and culture medium, as well as in agriculture for such things as growth supplements. Glutamic acid is a substrate in the bioproduction of gamma-aminobutyric acid (GABA). This review provides insights into the role of glutamic acid and glutamic acid-producing microorganisms that contain the glutamate decarboxylase gene. These glutamic acid-producing microorganisms could be used in producing GABA, which has been known to regulate body temperature, increase DM intake and milk production, and improve milk composition. Most of these glutamic acid and GABA-producing microorganisms are lactic acid-producing bacteria (LAB), such as the Lactococcus, Lactobacillus, Enterococcus, and Streptococcus species. Through GABA synthesis, succinate can be produced. With the help of succinate dehydrogenase, propionate, and other metabolites can be produced from succinate. Furthermore, clostridia, such as Clostridium tetanomorphum and anaerobic micrococci, ferment glutamate and form acetate and butyrate during fermentation. Propionate and other metabolites can provide energy through conversion to blood glucose in the liver that is needed for the mammary system to produce lactose and live weight gain. Hence, health status and growth rates in ruminants can be improved through the use of these glutamic acid and/or GABA-producing microorganisms.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.6
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• pp.614-620
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• 2014

Kainic acid (KA) is a excitatory agonist causing epileptic seizure and excitotoxicity in the hippocampus. Gastrodia Elata (GE) is known to have anti-convulsant and anti-oxidant effects. This study was investigated a possible role of GE in suppressing epileptic seizure using KA-induced epilepsy mouse model. Eight-week-old male C57BL/6 mice were administrated GE (50 or 500 mg/kg) once a day for 5 days, and then injected KA (30 mg/kg) intraperitoneally. Behavioral changes in mice by KA were evaluated for 90 minutes immediately after the KA administration. Six hours after the KA administration, their brains were harvested and the expressions of glutamate decarboxylase 67 (GAD-67) and K+-Cl- cotransporter 2 (KCC2) in the hippocampus of the mice were measured by immunohistochemistry.GE delayed the onset of epileptic seizure after KA administration, suppressed the severity of the seizure and decreased the number of severe seizures dose dependently. Moreover, GAD-67 and KCC2 expressions in the cornu ammonis (CA) 1 and CA3 of 500 mg/kg GE administrated mice were significantly increased compared to those in KA-treated mice.GAD-67 and KCC2 play an important role in regulating GABAergic system. Our results suggest that GE has anti-convulsant effect against KA-induced epileptic seizure through enhancing GABAergic system.

• KSBB Journal
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• v.15 no.6
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• pp.615-620
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• 2000

To obtain quality germinated brown rices containing high levels of ${\gamma}$-aminobutyric acid (GABA), chitosan was applied during the brown rice germination. The GABA contents in germinated brown rices (1,035 nmole/g fresh weight) and brown rices germinated by water (771 nmole/g fresh weight) or by lactiv acid (728 nmole/g fresh weight). In addition to the enhancement of GABA, germination in the chitosan solution increased alanine concentration and decreased glutamic acid, aspartic acid and serine concentrations in the brown rices. The activity of glutamate decarboxylase was also enhanced by the chitosan treatment. Furthermore, germination by chitosan reduced fungal contamination markdely, compared with germination by water or germination by lactic acid. These results suggest that quality germinated brown rices containing high levels of GABA can be obtained by chitosan application.

• Korean Journal of Food Science and Technology
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• v.3 no.2
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• pp.94-100
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• 1971

Free and total glutamic acid (GA) in 76 items of Korean foods have been determined by manometric method using glutamate decarboxylase(EC 4 1 1 15). Free GA contents are $10{\sim}20$ in cereals, $20{\sim}30$ in legumes, about 30 in meats, $10{\sim}30$ in marine products, and less than 10mg (w/w) in vegetables. While those of total GA are determined to be about 3 in wheat products, 2 in bareley, 1 in other cereals, 5 in soybean and peanut, 3 in meats, $2{\sim}3$ marine products, and less than 0.5% (w/w) in vegetables. Free GA content in soy sauce is exceedingly high to amount 1% (w/v). The estimated dietary intakes of total and free GA calculated on the basis of the above data along with those of food consumption survey are $9{\sim}16g\;and\;400{\sim}700\;mg$ per day per person, respectively.

• Natural Product Sciences
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• v.23 no.1
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• pp.53-60
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• 2017

Perillae Herba has been traditionally used for the sedation in the oriental countries. Therefore, this study was conducted to determine whether Perillae Herba ethanol extract (PHEE) enhances pentobarbital-induced sleeping behaviors in animals. In addition, the possible mechanisms are demonstrated. PHEE (12.5, 25 and 50 mg/kg. p.o.) reduced the locomotor activity in mice. PHEE reduced sleep latency and augmented the total sleep time in pentobarbital (42 mg/kg, i.p.)-induced sleep in mice. Furthermore, the number of sleeping mice treated with sub-hypnotic pentobarbital (28 mg/kg, i.p.) increased. PHEE (50 mg/kg. p.o.) decreased the sleep/wake cycles and wakefulness, and increased total sleeping time and NREM sleep in electroencephalogram (EEG) of rats. In addition, PHEE (0.1, 1.0 and $10{\mu}g/ml$) increased the intracellular $Cl^-$ level through the GABA receptors in the hypothalamus of rats. Moreover, the protein of glutamate decarboxylase (GAD) was overexpressed by PFEE. It was found that PHEE enhanced pentobarbital-induced sleeping behaviors through $GABA_A-ergic$ transmissions.

• Journal of Microbiology and Biotechnology
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• v.16 no.4
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• pp.562-568
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• 2006

GABA $(\gamma-aminobutyric\;acid)$ is the principal inhibitory neurotransmitter in the brain. For the efficient production of GAB A, a semi continuous cell entrapment system using Lactobacillus brevis GABA 057 was optimized, including the substrate concentration, bead-stabilizing additives, and reaction conditions. The converted monosodium glutamate (MSG), which was added as a substrate for glutamic acid decarboxylase (GAD), increased from 2% (w/v) to 12% (w/v). The addition of isomaltooligosaccharide to the alginate beads also increased the stability of the entrapped L. brevis and GABA productivity. Consequently, when optimal conditions were applied, up to 223 mM GABA could be produced from 534 mM MSG after 48 h of reaction by using alginate-beadencapsulated L. brevis GABA 057.

• Journal of Microbiology and Biotechnology
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• v.31 no.3
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• pp.447-455
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• 2021

Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, B. licheniformis showed the highest production of serine, threonine, and glutamic acid; B. subtilis exhibited the highest production of alanine, asparagine, glycine, leucine, proline, tryptophan, and lysine. B. velezensis increased the γ-aminobutyric acid (GABA) concentration to >200% of that in the control samples. B. sonorensis produced a somewhat similar amino acid profile with B. licheniformis. Comparative genomic analysis of the four Bacillus strains and the genetic profiles of the produced free amino acids revealed that genes involved in glutamate and arginine metabolism were not common to the four strains. The genes gadA/B (encoding a glutamate decarboxylase), rocE (amino acid permease), and puuD (γ-glutamyl-γ-aminobutyrate hydrolase) determined GABA production, and their presence was species-specific. Taken together, B. licheniformis and B. velezensis were respectively shown to have high potential to increase concentrations of glutamic acid and GABA, while B. subtilis has the ability to increase essential amino acid concentrations in fermented soybean foods.

• Journal of Microbiology and Biotechnology
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• v.21 no.10
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• pp.1049-1052
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• 2011

In this study, we demonstrated the asymmetric synthesis of L-tert-leucine from trimethylpyruvate using branched-chain aminotransferase (BCAT) from Escherichia coli in the presence of L-glutamate as an amino donor. Since BCAT was severely inhibited by 2-ketoglutarate, in order to overcome this here, we developed a BCAT/aspartate aminotransferase (AspAT) and BCAT/AspAT/pyruvate decarboxylase (PDC) coupling reaction. In the BCAT/AspAT/PDC coupling reaction, 89.2 mM L-tert-leucine (ee>99%) was asymmetrically synthesized from 100 mM trimethylpyruvate.

• Journal of Dairy Science and Biotechnology
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• v.27 no.1
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• pp.45-51
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• 2009

$\gamma$-aminobutyric acid (GABA) is a ubiquitous nonprotein amino acid that is produced primarily by $\alpha$-decarboxylation of L-glutamic acid (Glu) catalyzed by the enzyme glutamate decarboxylase (GAD). It is well known as a neurotransmitter that regulates inhibitory neurotransmission in the mammalian central nervous system. In addition, GABA has been proved to be effective for lowering blood pressure in mammals. This paper is intended to provide basic information about GABA, including the functional and biological activity of GABA, GABA production by lactic acid bacteria, and the utilization of GABA in the production of dairy products.