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Importance and Microbial Production of Gamma (Ɣ)-Aminobutyric Acid (GABA) in Food Systems

Year 2021, Issue: 28, 1330 - 1335, 30.11.2021
https://doi.org/10.31590/ejosat.1015283

Abstract

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is widely present in organisms. In particular, lactic acid bacteria (LAB) stand out in this regard. The biosynthesis of GABA in microorganisms is mainly regulated by pH, which usually has the most pronounced effect on a fermentation process. Also, GABA production, affects media composition, fermentation time, and fermentation temperature. GABA has important positive functions on human health. In particular, it is known that GABA is effective in the development of neural diseases such as schizophrenia, alzheimer's disease, parkinson's disease, hormone regulation, and antihypertensive activity. In the present study, concepts related to GABA such as GABA-producing microorganisms, biosynthesis mechanism of GABA, and factors affecting GABA synthesis, and different approaches to increase GABA production and GABA content, especially in the food industry, will be emphasized.

Supporting Institution

This research was not funded by any organization

Thanks

The authors declare no conflict of interest. Also, abstract of this study was presented at congress “1st International Conference on Applied Engineering and Natural Sciences ICAENS 2021, November 1-3, 2021 (Konya / Turkey).”

References

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Gama (Ɣ)-Aminobütirik Asitin (GABA) Gıda Sistemlerindeki Önemi ve Mikrobiyal Üretimi

Year 2021, Issue: 28, 1330 - 1335, 30.11.2021
https://doi.org/10.31590/ejosat.1015283

Abstract

Gama-aminobütirik asit (GABA), organizmalarda yaygın olarak bulunan ve protein olmayan bir amino asittir. Özellikle laktik asit bakterileri (LAB) GABA üreticisi olarak öne çıkmaktadır. GABA'nın mikroorganizmalarda biyosentezinde en etkili faktör pH değeridir. Ayrıca, GABA üretimi ortam bileşimi fermantasyon süresi ve fermantasyon sıcaklığı etkiler. GABA'nın insan sağlığı üzerinde önemli pozitif etkileri vardır. Özellikle, GABA'nın şizofreni, alzheimer hastalığı, parkinson hastalığı, hormon regülasyonu ve antihipertansif aktivite gibi nöral hastalıkların gelişiminde etkili olduğu bilinmektedir. Bu çalışmada, GABA üreten mikroorganizmalar, GABA'nın biyosentez mekanizması ve GABA sentezini etkileyen faktörler gibi GABA ile ilgili kavramlar, özellikle gıda endüstrisinde GABA üretimi ve GABA içeriğinin artırılmasına yönelik farklı yaklaşımlar üzerinde durulacaktır.

References

  • Abd El-Fattah, A., Sakr, S., El-Dieb, S., & Elkashef, H. (2018). Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health. LWT, 98, 390–397. https://doi.org/10.1016/j.lwt.2018.09.022
  • Adeghate, E., & Ponery, A. S. (2001). GABA in the endocrine pancreas cellular localization and the function i normal and diabetic rats. https://doi.org/10.1054/tice.2001.0217
  • Aoki, H., Uda, I., Tagami, K., Furuya, Y., Endo, Y., & Fujimoto, K. (2003). The Production of a New Tempeh-like Fermented Soybean Containing a High Level of g-Aminobutyric Acid by Anaerobic Incubation with Rhizopus. In Biosci. Biotechnol. Biochem (Vol. 67, Issue 5).
  • Arnold, L. A., Forkuo, G. S., Nieman, A. N., Yu, O. B., Guthrie, M. L., Yuan, N. Y., Kodali, R., Jahan, R., Emala, C. W., Cook, J. M., Stafford, D. C., Grayson, M. H., Kamekura, R., Kawata, K., Jitsukawa, S., Nagaya, T., Yamashita, K., Ito, F., Takano, K., … Wray, B. B. (2016). L13 A New Pharmacological Approach for Asthma through Tissue-Specific Modulation of the GABA(A) Receptor L15 Case Report of a Previously Unreported Type of DOCK8 Deficiency Abstracts AB393. In J Allergy Clın Immunol (Vol. 137, Issue 2).
  • Barrett, E., Ross, R. P., O’Toole, P. W., Fitzgerald, G. F., & Stanton, C. (2012). γ-Aminobutyric acid production by culturable bacteria from the human intestine. Journal of Applied Microbiology, 113(2), 411–417. https://doi.org/10.1111/j.1365-2672.2012.05344.x
  • Binh, T. T. T., Ju, W. T., Jung, W. J., & Park, R. D. (2014). Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis. Biotechnology Letters, 36(1), 93–98. https://doi.org/10.1007/s10529-013-1326-z
  • Boonstra, E., de Kleijn, R., Colzato, L. S., Alkemade, A., Forstmann, B. U., & Nieuwenhuis, S. (2015). Neurotransmitters as food supplements: The effects of GABA on brain and behavior. In Frontiers in Psychology (Vol. 6, Issue OCT). Frontiers Research Foundation. https://doi.org/10.3389/fpsyg.2015.01520
  • Brzozowska, A., Burdan, F., Duma, D., Solski, J., & Mazurkiewicz, M. (2017). γ-amino butyric acid (GABA) level as an overall survival risk factor in breast cancer. Annals of Agricultural and Environmental Medicine, 24(3), 435–439. https://doi.org/10.26444/aaem/75891
  • Chen, L., Alcazar, J., Yang, T., Lu, Z., & Lu, Y. (2018). Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology. Journal of Dairy Science, 101(12), 10685–10693. https://doi.org/10.3168/jds.2018-15391
  • Cui, Y., Miao, K., Niyaphorn, S., & Qu, X. (2020). Production of gamma-aminobutyric acid from lactic acid bacteria: A systematic review. International Journal of Molecular Sciences, 21(3), 1–21. https://doi.org/10.3390/ijms21030995
  • Demirbaş, F., İspirli, H., Kurnaz, A. A., Yilmaz, M. T., & Dertli, E. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT - Food Science and Technology, 79, 361–366. https://doi.org/10.1016/j.lwt.2017.01.067
  • Dhakal, R., Bajpai, V. K., & Baek, K.-H. (2012). PRODUCTION OF GABA (γ-AMINOBUTYRIC ACID) BY MICROORGANISMS: A REVIEW. Brazilian Journal of Microbiology, 1230–1241.
  • Di Cagno, R., Mazzacane, F., Rizzello, C. G., De Angelis, M., Giuliani, G., Meloni, M., De Servi, B., & Gobbetti, M. (2010). Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications. Applied Microbiology and Biotechnology, 86(2), 731–741. https://doi.org/10.1007/s00253-009-2370-4
  • Diana, M., Tres, A., Quílez, J., Llombart, M., & Rafecas, M. (2014). Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production. LWT - Food Science and Technology, 56(2), 351–355. https://doi.org/10.1016/J.LWT.2013.11.027
  • Diez-Gutiérrez, L., San Vicente, L., Luis, L. J., Villarán, M. del C., & Chávarri, M. (2020). Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market. In Journal of Functional Foods (Vol. 64). Elsevier Ltd. https://doi.org/10.1016/j.jff.2019.103669
  • Dikshit, R., & Tallapragada, P. (2015). Screening and optimization of γ-aminobutyric acid production from Monascus sanguineus under solid-state fermentation. Frontiers in Life Science, 8(2), 172–181. https://doi.org/10.1080/21553769.2015.1028654
  • Huang, J., Mei, L. H., Wu, H., & Lin, D. Q. (2007). Biosynthesis of γ-aminobutyric acid (GABA) using immobilized whole cells of Lactobacillus brevis. World Journal of Microbiology and Biotechnology, 23(6), 865–871. https://doi.org/10.1007/s11274-006-9311-5
  • Kim, J. Y., Lee, M. Y., Ji, G. E., Lee, Y. S., & Hwang, K. T. (2009). Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130(1), 12–16. https://doi.org/10.1016/j.ijfoodmicro.2008.12.028
  • Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T. (2005). Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiology, 22(6), 497–504. https://doi.org/10.1016/j.fm.2005.01.002
  • Kook, M. C., & Cho, S. C. (2013). Production of GABA (gamma amino butyric acid) by lactic acid bacteria. Korean Journal for Food Science of Animal Resources, 33(3), 377–389. https://doi.org/10.5851/kosfa.2013.33.3.377
  • Li, H., & Cao, Y. (2010). Lactic acid bacterial cell factories for gamma-aminobutyric acid. In Amino Acids (Vol. 39, Issue 5, pp. 1107–1116). https://doi.org/10.1007/s00726-010-0582-7
  • Li, H., Qiu, T., Huang, G., & Cao, Y. (2010). Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories, 9. https://doi.org/10.1186/1475-2859-9-85
  • Lin, Q. (2013). Submerged fermentation of Lactobacillus rhamnosus YS9 for g-aminobutyric acid (GABA) production. www.sbmicrobiologia.org.br
  • Lyu, C., Zhao, W., Peng, C., Hu, S., Fang, H., Hua, Y., Yao, S., Huang, J., & Mei, L. (2018). Exploring the contributions of two glutamate decarboxylase isozymes in Lactobacillus brevis to acid resistance and γ-aminobutyric acid production. Microbial Cell Factories, 17(1). https://doi.org/10.1186/s12934-018-1029-1
  • Masuda, K., Guo, X. F., Uryu, N., Hagiwara, T., & Watabe, S. (2008). Isolation of marine yeasts collected from the pacific ocean showing a high production of γ-aminobutyric acid. Bioscience, Biotechnology and Biochemistry, 72(12), 3265–3272. https://doi.org/10.1271/bbb.80544
  • Ngo, D. H., & Vo, T. S. (2019). An updated review on pharmaceutical properties of gamma-aminobutyric acid. In Molecules (Vol. 24, Issue 15). MDPI AG. https://doi.org/10.3390/molecules24152678
  • Nomura, M., Kobayashi, M., Ohmomo, S., & Okamoto, T. (2000). Inactivation of the Glutamate Decarboxylase Gene in Lactococcus lactis subsp. cremoris. In APPLIED AND Envıronmental Mıcrobıology (Vol. 66, Issue 5). https://journals.asm.org/journal/aem
  • Park, K. B., & Oh, S. H. (2007). Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium, Lactobacillus brevis OPK-3. Bioresource Technology, 98(2), 312–319. https://doi.org/10.1016/J.BIORTECH.2006.01.004
  • Kim, S. H, Shin, B. H., Kim, Y. H, & Jeon, S. J. (2007). Cloning and Expression of a Full-Length Glutamate Decarboxylase Gene from Lactobacillus brevis BH2. In Biotechnology and Bioprocess Engineering (Vol. 12).
  • Porges, E. C., Woods, A. J., Lamb, D. G., Williamson, J. B., Cohen, R. A., Edden, R. A. E., & Harris, A. D. (2017). Impact of tissue correction strategy on GABA-edited MRS findings. NeuroImage, 162, 249–256. https://doi.org/10.1016/j.neuroimage.2017.08.073
  • Ratanaburee, A., Kantachote, D., Charernjiratrakul, W., & Sukhoom, A. (2013). Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham). International Journal of Food Science and Technology, 48(7), 1371–1382. https://doi.org/10.1111/ijfs.12098
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Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Nilgün Özdemir 0000-0002-4517-9214

Publication Date November 30, 2021
Published in Issue Year 2021 Issue: 28

Cite

APA Özdemir, N. (2021). Importance and Microbial Production of Gamma (Ɣ)-Aminobutyric Acid (GABA) in Food Systems. Avrupa Bilim Ve Teknoloji Dergisi(28), 1330-1335. https://doi.org/10.31590/ejosat.1015283