The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides
Open accessAbstract
Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE) inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA) concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v) glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates), Lactobacillus brevis (6 isolates), and Weissella hellenica (2 isolates) had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates), L. buchneri (2 isolates), and W. hellenica (2 isolates) was stronger than that of all whey cultured with soy protein media, and these IC50 were < 1 mg protein/ml. Three of 10 isolates had high GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.
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LAB from food sources have a greater ability to produce GABA.
“LAB from food sources has been shown to hold a greater ability to produce GABA [274,293].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [293]
The Results and discussion section reports that 10 of 53 LAB isolates from fermented foods produced high amounts of GABA, and identifies three strains with strong GABA-producing ability at pH 3. It does not compare food-derived LAB with LAB from other sources, so the claim of a greater ability is not established. (LLM, conf=0.86)
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Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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“LAB from food sources has been shown to hold a greater ability to produce GABA [274,293].”
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- Authors
- Barla, F., Koyanagi, T., Tokuda, N., Matsui, H., Katayama, T., Kumagai, H., Michihata, T., Sasaki, T., Tsuji, A., & Enomoto, T.
- Affiliations
- Ishikawa Prefectural University (JP)
- Kyoto University (JP)
- Industrial Research Institute of Ishikawa (JP)
- Corresponding author
- Enomoto, Toshiki
- Venue
- Biotechnology Reports
- Publisher
- Elsevier BV
- Published
- 2016-06
- Volume
- 10
- Pages
- 105-110
- ISSN
- 2215-017X (ISSN-L)
- PMC
- PMC5040868
- OpenAlex
- W2327670545
- Cited by
- 51
- References
- 26
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 6 · 2023: 4 · 2022: 7 · 2021: 8 · 2020: 8 · 2019: 4 · 2018: 5 · 2017: 2
- FWCI
- 4.62
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Biotechnology Reports (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Ministry of Education, Culture, Sports, Science and Technology
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Keywords
- lactic acid bacteria, gamma-aminobutyric acid production, ACE inhibitory peptides, traditional fermented foods, low pH fermentation, Lactobacillus brevis, Lactobacillus buchneri, Weissella hellenica, whey fermentation, soy protein, glutamate, carbohydrate assimilation, Ishikawa Prefecture
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