• 한국식품과학회지
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• 제24권4호
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• pp.315-319
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• 1992

제주도 다원에서 생산된 녹차 생엽을 적채 시기별(1번차, 2번차, 3번차)로 혐기적으로 처리하여, ${\gamma}-aminobutyric$ acid(GABA) 및 기타 주요성분의 함량변화를 측정한 결과 차엽의 질소가스 치환처리 및 진공처리 모두 GABA와 alanine의 함량은 현저하게 증가한 반면에 glutamic acid는 현저하게 감소하였다. 또한 theanine, arginine, caffein 및 polyphenol의 함량은 거의 변화가 없었으며, vit.C의 함량은 혐기처리 시간의 경과에 따라 조금씩 감소하는 것으로 나타났다. 혈압강하작용 성분인 GABA의 생성량은 원엽의 아미노산의 함량, 특히 glutamic acid의 함량에 비례하였으며, 최적 혐기처리 시간은 약 12시간으로 나타났다. 한편, 차엽의 혐기적 처리조건에 있어서 질소가스 치환 처리와 진공처리 사이의 효과에 있어서의 차이는 거의 없었다.

• 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.

• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

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

• Journal of Plant Biotechnology
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• 제34권3호
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• pp.207-212
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• 2007

식물현탁배양세포의 whole cell extract의 $^1H$ NMR 스펙트럼 데이터로부터 통계분석기법을 활용하여 GABA의 간단하고 신속한 정량분석방법을 확립하였다. 이 기술을 활용하여 고등식물 8종의 9개 세포주를 MS 배지에 1 mg/L의 2,4-D를 첨가한 배지에 유지하였을 때 고수 (Coriandrum sativum L.)가 가장 많은 양의 GABA를 생산하였다. 고수 현탁배양세포로부터 2,4-D농도 및 배양기간에 따른 GABA의 생산성 변화를 조사한 결과 현탁배양세포를 0.5 mg/L 2,4-D가 첨가된 배지에서 3주간 배양된 현탁배양세포를 이용할 경우 GABA 함량이 건중량 1 g 당 16.9 mg으로 가장 높게 생산되었다. 본 연구에서 확립된 간단하고 신속한 분석법으로 다양한 식물자원으로부터 GABA의 생산성을 초고속탐색(high-throughput screenig)할 수 있을 것이며 고수 현탁세포배양법으로 GABA의 상업적 대량생산이 가능할 것으로 전망된다.

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

• 한국버섯학회지
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• 제11권4호
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• pp.181-186
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• 2013

${\gamma}$-Aminobutyric acid(GABA) is a four carbon non-protein amino acid that has several well-known physiological functions, such as a postsynaptic inhibitory neurotransmitter in the brain and induction of hypotensive and tranquilizer effects. A lactic acid bacterium was isolated from button mushroom bed, which is showing high GABA productivity by TLC or HPLC analysis. The strain was identified as Lactobacillus hilgardii by analysis of 16S rDNA gene sequence. When the maximum production of GABA by L. hilgardii was investigated with various concentration of monosodium glutamate, the yield of GABA reached to be 53.65 mM at 1% mono sodium glutamate (MSG) in flask cultivation. A Glutamate decarboxylase (GAD) enzyme, which was known to convert MSG to GABA, was purified from a cell-free extract of L. hilgardii and the molecular weights of purified GAD was estimated to 60,000 by SDS-PAGE. The optimum pH and temperature of GAD were at pH4.6 and at $37^{\circ}C$, respectively. The GAD activity was increased by the addition of sulfate ions such as ammonium sulfate, sodium sulfate and magnesium sulfate, indicating that the increase of hydrophobic interaction causes the increase of GAD activity.

• Animal Bioscience
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• 제36권2호
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• pp.284-294
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• 2023

Objective: This study investigated the effects of in ovo feeding of γ-aminobutyric acid (GABA) and embryonic thermal manipulation (ETM) on growth performance, organ indices, plasma biochemical parameters, hepatic antioxidant levels, and expression of lipid metabolism-related genes in broilers. Methods: Two hundred and fifty eggs were assigned to one of four treatments: control eggs incubated under standard conditions (CON); eggs that received an in ovo injection of 10% GABA on day 17.5 of incubation (G10); thermally manipulated eggs between days 10 and 18 of incubation at 39.6°C for 6 h daily (TM); and eggs that received both treatments during incubation (G10+TM). After 28 days of rearing, five birds per treatment were selected for blood and organ sampling. Results: No differences were found in hatchability or growth parameters among different treatment groups. Hepatic gene expression of catalase (CAT) and glutathione peroxidase 1 (GPx1) was upregulated (p = 0.046 and p = 0.006, respectively) in the G10+TM group, while that of nuclear factor erythroid 2-related factor 2 (NRF2) was upregulated (p = 0.039) in the G10 group. In addition, the relative gene expression of NADPH oxidase 1 (NOX1) was significantly lower (p = 0.007) in all treatment groups than that in the CON group. Hepatic fatty acid synthase (FAS) levels and average daily feed intake (ADFI) of last week showed a positive correlation (r = 0.50, p = 0.038). In contrast, the relative gene expression of the extracellular fatty acid-binding protein (EXFAB) and peroxisome proliferator-activated receptor-γ (PPAR-γ) were positively correlated (r = 0.48, p = 0.042 and r = 0.50, p = 0.031) with the overall ADFI of birds. Conclusion: Taken together, the results of this study suggest that the combination of in ovo feeding of GABA and ETM can enhance hepatic antioxidant function in broilers.

• 한국미생물·생명공학회지
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• 제44권1호
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• pp.26-33
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• 2016

${\gamma}$-Aminobutyric acid(GABA)를 생산하는 희귀 젖산균을 분리하기 위하여 전통발효식품으로부터 총 147개의 젖산균을 확보한 후 1% 글루탐산 나트륨(L-monosodium glutamate, MSG)를 사용하여 GABA를 생산하는 23개의 균주를 1차 분리하였다. 2차 분리를 위하여 글루탐산 탈탄산효소(glutamate decarboxylase)와 16S rRNA 유전자의 염기서열 분석을 통해 기본 MRS 배지에서 48시간 배양 후 1.56 mM의 GABA를 생산하는 Enterococcus faecium JK29를 최종 분리하였다. E. faecium JK29에 의한 GABA의 생산을 향상시키기 위하여 배양 조건을 최적화하였으며 그 결과 0.5% 자당(sucrose), 2% 효모 추출물(yeast extract), 0.5% 글루탐산 나트륨이 포함된 최적화 MRS 배지를 개발하였다. 최적화 MRS 배지를 활용하여 $30^{\circ}C$, pH 7.5에서 48시간 배양을 한 결과 E. faecium JK29이 14.86 mM의 GABA를 생산하는 것을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제17권1호
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• pp.104-109
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• 2007

Lactic acid bacteria that accumulated ${\gamma}-aminobutyric$ acid (GABA) in culture medium were screened to identify strains with high GAB A-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination, Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at $30^{\circ}C$ for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicantinduced cell death.