Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Komatsuzaki, Noriko; Shima, Jun; Kawamoto, Shinichi; Momose, Hiroh; Kimura, Toshinori

doi:10.1016/j.fm.2005.01.002

Cited by 391GABA and Rice ResearchProbiotics and Fermented FoodsBiopolymer Synthesis and Applications

Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Komatsuzaki, Noriko, Shima, Jun, Kawamoto, Shinichi, Momose, Hiroh, Kimura, Toshinori·2005·Food Microbiology

DOI 10.1016/j.fm.2005.01.002

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Abstract

Lactobacillus strains that accumulated gamma-aminobutyric acid (GABA) in culture medium were screened to determine strains with high GABA-producing ability. One strain, NFRI 7415, which was isolated from a Japanese traditional fermented fish (funa-sushi), showed the highest GABA-producing ability among the screened strains. Identification tests (i.e., 16S rDNA sequencing and sugar assimilation ability) indicated that NFRI 7415 belongs to Lb. paracasei. The GABA production was further improved by the addition of pyridoxal phosphate to the culture medium and pH regulation of culture medium at pH 5.0. Under optimal cultivation conditions, strain NFRI 7415 produced GABA at a concentration of 302 mM when the glutamate concentration in the culture medium was 500 mM.

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Circulation of microbe-derived neurotransmitters, including acetylcholine (Lactobacillus), GABA (Bifidobacteria and Lactobacillus), and serotonin (Enterococcus and Streptococcus), can potentially influence microglial activation through direct and indirect means.
“Circulation of microbe-derived neurotransmitters, including acetylcholine (Lactobacillus), GABA (Bifidobacteria and Lactobacillus), and serotonin (Enterococcus and Streptococcus), can potentially influence microglial activation through direct and indirect means (Komatsuzaki et al., 2005; Yano et al., 2015; Pokusaeva et al., 2017).”
From Microbiome–microglia connections via the gut–brain axis (2019) · cites this paper as Komatsuzaki et al., 2005

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Authors: Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T.
Affiliations: University of Tsukuba (JP)
Food Research Institute (JP)
Jissen Women's University (JP)
Corresponding author: Shima, Jun
ORCID: Komatsuzaki, Noriko
Shima, Jun
Kimura, Toshinori
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2005-12
Volume: 22
Issue: 6
Pages: 497-504
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2005.01.002
OpenAlex: W2033640624
Cited by: 391
References: 28
Citations by year: 2026: 9 · 2025: 17 · 2024: 23 · 2023: 27 · 2022: 28 · 2021: 22 · 2020: 31 · 2019: 30 · 2018: 20 · 2017: 24 · 2016: 15 · 2015: 20 · 2014: 25 · 2013: 22 · 2012: 18
FWCI: 8.38
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Biopolymer Synthesis and Applications
Keywords: GABA, Lactobacillus paracasei, GABA production, fermented fish products, traditional fermented foods, pyridoxal phosphate, culture medium pH, glutamate, lactic acid bacteria

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Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

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