Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough

Autores
Villegas, Josefina Maria; Brown, Lucia; Savoy, Graciela; Hebert, Elvira Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
ƴ-aminobutyric acid (GABA) is a four-carbon amino acid, that acts as a major inhibitory neurotransmitter in the central nervous system. Among nineteen lactic acid bacteria strains, isolated from Andean amaranth (A) and Real Hornillos quinoa (Qr) sourdoughs, Lactobacillus brevis CRL 1942 was the most efficient microorganism for the conversion of 53 mM monosodium glutamate (MSG) to GABA, reaching 50 mM after 96 h cultivation. GABA production was enhanced by optimizing culture conditions, such as incubation temperature, time and MSG concentration. A gradual increase of GABA yield was observed at MSG concentrations rising from 0 to 270 mM. In addition, a higher GABA content was observed at 30ºC. GABA production occurred in a time-dependent manner, and greatest amount (about 255 mM) was yielded after 48 h in cells grown in MRS with 270 mM MSG at 30 ºC, with a conversion rate of about 90%. Cell growth was not affected by MSG addition, implying that the difference in GABA levels could not be attributed to differences in cell numbers. However, addition of glutamate increased viability, indicating a correlation between survival and GABA production. Novel information about LAB with GABA-producing ability is an important breakthrough for the development of health-promoting functional foods.
Fil: Villegas, Josefina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Brown, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
Lactobacillus
Gaba Production
Lactic Acid Bacteria
Y-Aminobutyric Acid
Glutamate Decarboxylase
Functional Foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16921
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16921
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdoughVillegas, Josefina MariaBrown, LuciaSavoy, GracielaHebert, Elvira MariaLactobacillusGaba ProductionLactic Acid BacteriaY-Aminobutyric AcidGlutamate DecarboxylaseFunctional Foodshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1ƴ-aminobutyric acid (GABA) is a four-carbon amino acid, that acts as a major inhibitory neurotransmitter in the central nervous system. Among nineteen lactic acid bacteria strains, isolated from Andean amaranth (A) and Real Hornillos quinoa (Qr) sourdoughs, Lactobacillus brevis CRL 1942 was the most efficient microorganism for the conversion of 53 mM monosodium glutamate (MSG) to GABA, reaching 50 mM after 96 h cultivation. GABA production was enhanced by optimizing culture conditions, such as incubation temperature, time and MSG concentration. A gradual increase of GABA yield was observed at MSG concentrations rising from 0 to 270 mM. In addition, a higher GABA content was observed at 30ºC. GABA production occurred in a time-dependent manner, and greatest amount (about 255 mM) was yielded after 48 h in cells grown in MRS with 270 mM MSG at 30 ºC, with a conversion rate of about 90%. Cell growth was not affected by MSG addition, implying that the difference in GABA levels could not be attributed to differences in cell numbers. However, addition of glutamate increased viability, indicating a correlation between survival and GABA production. Novel information about LAB with GABA-producing ability is an important breakthrough for the development of health-promoting functional foods.Fil: Villegas, Josefina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Brown, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16921Villegas, Josefina Maria; Brown, Lucia; Savoy, Graciela; Hebert, Elvira Maria; Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough; Elsevier; Lwt - Food Science And Technology; 67; 4-2016; 22-260023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.11.027info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643815303194info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:40Zoai:ri.conicet.gov.ar:11336/16921instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:40.645CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
title Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
spellingShingle Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
Villegas, Josefina Maria
Lactobacillus
Gaba Production
Lactic Acid Bacteria
Y-Aminobutyric Acid
Glutamate Decarboxylase
Functional Foods
title_short Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
title_full Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
title_fullStr Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
title_full_unstemmed Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
title_sort Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
dc.creator.none.fl_str_mv Villegas, Josefina Maria
Brown, Lucia
Savoy, Graciela
Hebert, Elvira Maria
author Villegas, Josefina Maria
author_facet Villegas, Josefina Maria
Brown, Lucia
Savoy, Graciela
Hebert, Elvira Maria
author_role author
author2 Brown, Lucia
Savoy, Graciela
Hebert, Elvira Maria
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus
Gaba Production
Lactic Acid Bacteria
Y-Aminobutyric Acid
Glutamate Decarboxylase
Functional Foods
topic Lactobacillus
Gaba Production
Lactic Acid Bacteria
Y-Aminobutyric Acid
Glutamate Decarboxylase
Functional Foods
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv ƴ-aminobutyric acid (GABA) is a four-carbon amino acid, that acts as a major inhibitory neurotransmitter in the central nervous system. Among nineteen lactic acid bacteria strains, isolated from Andean amaranth (A) and Real Hornillos quinoa (Qr) sourdoughs, Lactobacillus brevis CRL 1942 was the most efficient microorganism for the conversion of 53 mM monosodium glutamate (MSG) to GABA, reaching 50 mM after 96 h cultivation. GABA production was enhanced by optimizing culture conditions, such as incubation temperature, time and MSG concentration. A gradual increase of GABA yield was observed at MSG concentrations rising from 0 to 270 mM. In addition, a higher GABA content was observed at 30ºC. GABA production occurred in a time-dependent manner, and greatest amount (about 255 mM) was yielded after 48 h in cells grown in MRS with 270 mM MSG at 30 ºC, with a conversion rate of about 90%. Cell growth was not affected by MSG addition, implying that the difference in GABA levels could not be attributed to differences in cell numbers. However, addition of glutamate increased viability, indicating a correlation between survival and GABA production. Novel information about LAB with GABA-producing ability is an important breakthrough for the development of health-promoting functional foods.
Fil: Villegas, Josefina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Brown, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description ƴ-aminobutyric acid (GABA) is a four-carbon amino acid, that acts as a major inhibitory neurotransmitter in the central nervous system. Among nineteen lactic acid bacteria strains, isolated from Andean amaranth (A) and Real Hornillos quinoa (Qr) sourdoughs, Lactobacillus brevis CRL 1942 was the most efficient microorganism for the conversion of 53 mM monosodium glutamate (MSG) to GABA, reaching 50 mM after 96 h cultivation. GABA production was enhanced by optimizing culture conditions, such as incubation temperature, time and MSG concentration. A gradual increase of GABA yield was observed at MSG concentrations rising from 0 to 270 mM. In addition, a higher GABA content was observed at 30ºC. GABA production occurred in a time-dependent manner, and greatest amount (about 255 mM) was yielded after 48 h in cells grown in MRS with 270 mM MSG at 30 ºC, with a conversion rate of about 90%. Cell growth was not affected by MSG addition, implying that the difference in GABA levels could not be attributed to differences in cell numbers. However, addition of glutamate increased viability, indicating a correlation between survival and GABA production. Novel information about LAB with GABA-producing ability is an important breakthrough for the development of health-promoting functional foods.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16921
Villegas, Josefina Maria; Brown, Lucia; Savoy, Graciela; Hebert, Elvira Maria; Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough; Elsevier; Lwt - Food Science And Technology; 67; 4-2016; 22-26
0023-6438
url http://hdl.handle.net/11336/16921
identifier_str_mv Villegas, Josefina Maria; Brown, Lucia; Savoy, Graciela; Hebert, Elvira Maria; Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough; Elsevier; Lwt - Food Science And Technology; 67; 4-2016; 22-26
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.11.027
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643815303194
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269813568700416
score 13.13397

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