Production of γ‐aminobutyric acid by microorganisms from different food sources. (6th August 2014)

• Record Type: Journal Article
• Authors: Hudec, Jozef; Kobida, Ľubomír; Čanigová, Margita; Lacko‐Bartošová, Magdaléna; Ložek, Otto; Chlebo, Peter; Mrázová, Jana; Ducsay, Ladislav; Bystrická, Judita
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 6(2015:Apr. 15)
• Page Start: 1190
• Page End: 1198
• Publication Date: 2014-08-06
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6807
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6807-abs-0001"> <title>Abstract</title> <sec id="jsfa6807-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6807-para-0001"> <italic>γ</italic>‐Aminobutyric acid (GABA) is a potentially bioactive component of foods and pharmaceuticals. The aim of this study was screen lactic acid bacteria belonging to the Czech Collection of Microorganisms, and microorganisms (yeast and bacteria) from 10 different food sources for GABA production by fermentation in broth or plant and animal products.</p> </sec> <sec id="jsfa6807-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6807-para-0002">Under an aerobic atmosphere, very low selectivity of GABA production (from 0.8% to 1.3%) was obtained using yeast and filamentous fungi, while higher selectivity (from 6.5% to 21.0%) was obtained with bacteria. The use of anaerobic conditions, combined with the addition of coenzyme (pyridoxal‐5‐phosphate) and salts (CaCl<sub>2</sub>, NaCl), led to the detection of a low concentration of GABA precursor. Simultaneously, using an optimal temperature of 33 °C, a pH of 6.5 and bacteria from banana (Pseudomonadaceae and Enterobacteriaceae families), surprisingly, a high selectivity of GABA was obtained. A positive impact of fenugreek sprouts on the proteolytic process and GABA production from plant material as a source of GABA precursor was identified.</p> </sec> <sec id="jsfa6807-sec-0003" sec-type="section"> <title>CONCLUSIONS</title> <p id="jsfa6807-para-0003">Lactic acid bacteria for the production of new plant and animal GABA‐rich products from different natural sources containing GABA precursor can be used. © 2014 Society of Chemical Industry</p> </sec> </abstract>