Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk
γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce GABA could be exploited for the manufacture of health-promoting GABA-enriched da...
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wageningen Academic Publishers
2022
|
| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/30852 |
| Aporte de: |
| id |
I48-R184-123456789-30852 |
|---|---|
| record_format |
dspace |
| spelling |
I48-R184-123456789-308522025-03-06T11:06:53Z Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk Valenzuela, J. A. Flórez, A. B. Vázquez, Laura Vasek, Olga Myriam Mayo, B. Gamma-aminobutyric acid GABA Lactic acid bacteria Starters Adjunct cultures Dairy products Functional foods γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce GABA could be exploited for the manufacture of health-promoting GABA-enriched dairy products. In this study, 262 LAB strains isolated from traditional dairy products made from raw milk without starter cultures were screened for GABA production in culture media supplemented with 1% monosodium glutamate (MSG) using an enzymatic (GABase) method. About half of the strains (123) were found to be GABA producers. Of these, 24, among which were 16 Lactococcus lactis subsp. lactis and three Streptococcus thermophilus strains, produced >1 mM of GABA (range 1.01-2.81 mM) and were selected for further characterisation. GABA production was confirmed in most strains by culturing in 5 mM MSG followed by HPLC quantification. A majority of the strains were confirmed to be GABA producers by this method, although lower production levels were recorded. Using species-specific primers, the gene encoding glutamate decarboxylase (GAD) was PCR-amplified in all but one of the GABA producers analysed. Amplicons sequences were compared to one another and to those held in databases. Except for one Lactobacillus brevis strain, none of the 24 GABA producers investigated produced toxic biogenic amines, such as tyramine, histamine or cadaverine. They were therefore considered safe. Either alone, in mixtures, or in combination with industrial starter or adjunct cultures, these strains might be useful in the development of health-oriented dairy products. 2022-02-14T13:59:10Z 2022-02-14T13:59:10Z 2019 Artículo Valenzuela, J. A., et al., 2019. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk. Beneficial Microbes. Wageningen: Wageningen Academic Publishers, vol. 10, no. 5, p. 579-587. ISSN 1876-2891. 1876-2883 http://repositorio.unne.edu.ar/handle/123456789/30852 eng https://doi.org/10.3920/BM2018.0176 restrictedAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Wageningen Academic Publishers Beneficial Microbes, 2019, vol. 10, no. 5, p. 579-587. |
| institution |
Universidad Nacional del Nordeste |
| institution_str |
I-48 |
| repository_str |
R-184 |
| collection |
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
| language |
Inglés |
| topic |
Gamma-aminobutyric acid GABA Lactic acid bacteria Starters Adjunct cultures Dairy products Functional foods |
| spellingShingle |
Gamma-aminobutyric acid GABA Lactic acid bacteria Starters Adjunct cultures Dairy products Functional foods Valenzuela, J. A. Flórez, A. B. Vázquez, Laura Vasek, Olga Myriam Mayo, B. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| topic_facet |
Gamma-aminobutyric acid GABA Lactic acid bacteria Starters Adjunct cultures Dairy products Functional foods |
| description |
γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce GABA could be exploited for the manufacture of health-promoting GABA-enriched dairy products. In this study,
262 LAB strains isolated from traditional dairy products made from raw milk without starter cultures were screened for GABA production in culture media supplemented with 1% monosodium glutamate (MSG) using an enzymatic (GABase) method. About half of the strains (123) were found to be GABA producers. Of these, 24, among which were 16 Lactococcus lactis subsp. lactis and three Streptococcus thermophilus strains, produced >1 mM of GABA (range 1.01-2.81 mM) and were selected for further characterisation. GABA production was confirmed in most strains by
culturing in 5 mM MSG followed by HPLC quantification. A majority of the strains were confirmed to be GABA producers by this method, although lower production levels were recorded. Using species-specific primers, the gene encoding glutamate decarboxylase (GAD) was PCR-amplified in all but one of the GABA producers analysed.
Amplicons sequences were compared to one another and to those held in databases. Except for one Lactobacillus brevis strain, none of the 24 GABA producers investigated produced toxic biogenic amines, such as tyramine, histamine or cadaverine. They were therefore considered safe. Either alone, in mixtures, or in combination with industrial starter or adjunct cultures, these strains might be useful in the development of health-oriented dairy products. |
| format |
Artículo |
| author |
Valenzuela, J. A. Flórez, A. B. Vázquez, Laura Vasek, Olga Myriam Mayo, B. |
| author_facet |
Valenzuela, J. A. Flórez, A. B. Vázquez, Laura Vasek, Olga Myriam Mayo, B. |
| author_sort |
Valenzuela, J. A. |
| title |
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| title_short |
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| title_full |
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| title_fullStr |
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| title_full_unstemmed |
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| title_sort |
production of γ-aminobutyric acid (gaba) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk |
| publisher |
Wageningen Academic Publishers |
| publishDate |
2022 |
| url |
http://repositorio.unne.edu.ar/handle/123456789/30852 |
| work_keys_str_mv |
AT valenzuelaja productionofgaminobutyricacidgababylacticacidbacteriastrainsisolatedfromtraditionalstarterfreedairyproductsmadeofrawmilk AT florezab productionofgaminobutyricacidgababylacticacidbacteriastrainsisolatedfromtraditionalstarterfreedairyproductsmadeofrawmilk AT vazquezlaura productionofgaminobutyricacidgababylacticacidbacteriastrainsisolatedfromtraditionalstarterfreedairyproductsmadeofrawmilk AT vasekolgamyriam productionofgaminobutyricacidgababylacticacidbacteriastrainsisolatedfromtraditionalstarterfreedairyproductsmadeofrawmilk AT mayob productionofgaminobutyricacidgababylacticacidbacteriastrainsisolatedfromtraditionalstarterfreedairyproductsmadeofrawmilk |
| _version_ |
1832345529349046272 |