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Conference Paper: Probiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteria

TitleProbiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteria
Authors
Keywordsprobiotics
γ-aminobutyric acid
health benefits
Issue Date2014
PublisherAmerican Society of Animal Science. The Journal's web site is located at http://jas.fass.org
Citation
Joint Annual Meeting (JAM) of the American Dairy Science Association (ADSA), the American Society of Animal Science (ASAS), and the Canadian Society of Animal Science (CSAS), Kansas City, Missouri, USA, 20-24 July. In the Journal of Animal Science, 2014, v. 92 n. E-Suppl. 2, p. 136, abstract no. 0276 How to Cite?
AbstractTraditionally, probiotics have been added to yogurt and other fermented foods for health benefits. Currently 56 species of Lactobacillus, including L. acidophilus and L. casei and 32 species of Bifidobacterium, exist. These probiotic cultures are able to restore the normal balance of microbial populations in the intestine and offer several therapeutic benefits. There has been an increasing demand for health-promoting food ingredients. Different milks fermented with bacteria, yeasts, molds or enzymes offer a broad range of possibilities to cover different health aspects with new bioactive components such as lactoferrin, micronutrients, CLA, sphingolipids and bioactive peptides or synthesize exo-polysaccharides. In particular, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties including anti-hypertensive, anti-microbial, anti-oxidative, and immuno-modulatory properties. Gamma-aminobutyric acid (GABA), a non -protein amino acid, is mainly found in the brain and regulates vertebrate physiological and psychological behaviors such as anxiety and depression blood pressure and hormone secretion. The synthesis of GABA in the brain decreases with age, especially in elders. Hence, there has been increasing interest in use of probiotics for GABA production. In this study, several GABA-producing LAB isolates have been isolated from naturally fermented foods such as Korean kimchi. Previous screening methods are time-consuming and inefficient. In the present study, we have developed a novel screening and identification method for GABA-producing LAB from Korean kimchi. Acid treatment was applied to screening procedure to obtain acid-tolerant LAB isolates, and then a simple identification of GABA-producing LAB based on release of gas by these bacteria has been developed. The amount of GABA produced by LAB isolates at various monosodium glutamate (MSG) concentrations and incubation times in MRS medium was quantified by HPLC. Genetic identification of high GABA-producing LAB was performed by both 16S rRNA gene and glutamate decarboxylase gene. Nine potential GABA-producing LAB isolates were selected by observing gas release during fermentation. The conversion ability of MSG into GABA for all nine LAB isolates was 100% (supplementation level 10 g/L MSG, incubation time 24 h), over 80% (supplementation level 30 g/L MSG, incubation 48 h), over 60% (supplementation level 50 g/L MSG, incubation time 72 h) and over 50% (supplementation level 70 g/L MSG, incubation time 72 h). These nine LAB isolates were genetically identified as Lactobacillus brevis by 16S rRNA gene and confirmed by glutamate decarboxylase gene.
DescriptionConference Theme: Linking animal science and animal agriculture: Meeting the global demands of 2050
Dairy Foods Symposium: Dairy Foods Consumption, Gut Microbiota, and Human Health
Persistent Identifierhttp://hdl.handle.net/10722/205069
ISSN
2015 Impact Factor: 2.014
2015 SCImago Journal Rankings: 1.377

 

DC FieldValueLanguage
dc.contributor.authorShah, Nen_US
dc.contributor.authorWu, Q-
dc.date.accessioned2014-09-20T01:19:59Z-
dc.date.available2014-09-20T01:19:59Z-
dc.date.issued2014en_US
dc.identifier.citationJoint Annual Meeting (JAM) of the American Dairy Science Association (ADSA), the American Society of Animal Science (ASAS), and the Canadian Society of Animal Science (CSAS), Kansas City, Missouri, USA, 20-24 July. In the Journal of Animal Science, 2014, v. 92 n. E-Suppl. 2, p. 136, abstract no. 0276en_US
dc.identifier.issn0021-8812-
dc.identifier.urihttp://hdl.handle.net/10722/205069-
dc.descriptionConference Theme: Linking animal science and animal agriculture: Meeting the global demands of 2050-
dc.descriptionDairy Foods Symposium: Dairy Foods Consumption, Gut Microbiota, and Human Health-
dc.description.abstractTraditionally, probiotics have been added to yogurt and other fermented foods for health benefits. Currently 56 species of Lactobacillus, including L. acidophilus and L. casei and 32 species of Bifidobacterium, exist. These probiotic cultures are able to restore the normal balance of microbial populations in the intestine and offer several therapeutic benefits. There has been an increasing demand for health-promoting food ingredients. Different milks fermented with bacteria, yeasts, molds or enzymes offer a broad range of possibilities to cover different health aspects with new bioactive components such as lactoferrin, micronutrients, CLA, sphingolipids and bioactive peptides or synthesize exo-polysaccharides. In particular, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties including anti-hypertensive, anti-microbial, anti-oxidative, and immuno-modulatory properties. Gamma-aminobutyric acid (GABA), a non -protein amino acid, is mainly found in the brain and regulates vertebrate physiological and psychological behaviors such as anxiety and depression blood pressure and hormone secretion. The synthesis of GABA in the brain decreases with age, especially in elders. Hence, there has been increasing interest in use of probiotics for GABA production. In this study, several GABA-producing LAB isolates have been isolated from naturally fermented foods such as Korean kimchi. Previous screening methods are time-consuming and inefficient. In the present study, we have developed a novel screening and identification method for GABA-producing LAB from Korean kimchi. Acid treatment was applied to screening procedure to obtain acid-tolerant LAB isolates, and then a simple identification of GABA-producing LAB based on release of gas by these bacteria has been developed. The amount of GABA produced by LAB isolates at various monosodium glutamate (MSG) concentrations and incubation times in MRS medium was quantified by HPLC. Genetic identification of high GABA-producing LAB was performed by both 16S rRNA gene and glutamate decarboxylase gene. Nine potential GABA-producing LAB isolates were selected by observing gas release during fermentation. The conversion ability of MSG into GABA for all nine LAB isolates was 100% (supplementation level 10 g/L MSG, incubation time 24 h), over 80% (supplementation level 30 g/L MSG, incubation 48 h), over 60% (supplementation level 50 g/L MSG, incubation time 72 h) and over 50% (supplementation level 70 g/L MSG, incubation time 72 h). These nine LAB isolates were genetically identified as Lactobacillus brevis by 16S rRNA gene and confirmed by glutamate decarboxylase gene.-
dc.languageengen_US
dc.publisherAmerican Society of Animal Science. The Journal's web site is located at http://jas.fass.org-
dc.relation.ispartofJournal of Animal Scienceen_US
dc.rightsJournal of Animal Science. Copyright © American Society of Animal Science.-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.subjectprobiotics-
dc.subjectγ-aminobutyric acid-
dc.subjecthealth benefits-
dc.titleProbiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteriaen_US
dc.typeConference_Paperen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.description.naturepublished_or_final_version-
dc.identifier.hkuros240535en_US
dc.identifier.volume92-
dc.identifier.issueE-Suppl. 2-
dc.identifier.spage136, abstract no. 0276-
dc.identifier.epage136, abstract no. 0276-
dc.publisher.placeUnited States-

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