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

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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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“paracasei from cheese, yielding several hundred to thousand millimolar GABA with a conversion yield up to 94% in fermentation after optimization [8–14].”
Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4
Kim, J. A., Park, M. S., Kang, S. A., & Ji, G. E. (2014) · Food Science and Biotechnology · doi:10.1007/s10068-014-0063-y · Cited by 35
“(33) reported that an addition of L-monosodium glutamate above 500 mM inhibited cell growth.”
Background
Hydrogel Film-Immobilized Lactobacillus brevis RK03 for γ-Aminobutyric Acid Production
Hsueh, Y., Liaw, W., Kuo, J., Deng, C.-S., & Wu, C.-H. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18112324 · Cited by 35
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce
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“pentosaceus MN12, albeit the glutamate decarboxylase activity being highest at pH 5 [31].”
Background
Influence of Light on the Free Amino Acid Content and γ-Aminobutyric Acid Synthesis in Brassica juncea Seedlings
Li, X., Kim, Y. B., Uddin, M. R., Lee, S., Kim, S., & Park, S. U. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf401956v · Cited by 35
Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology
Dovom, M. R. E., Najafi, M. B. H., Vosough, P. R., Norouzi, N., Nezhad, S. J. E., & Mayo, B. (2023) · Scientific Reports · doi:10.1038/s41598-023-27658-5 · Cited by 33
Influence of Gut Microbiota on Mental Health via Neurotransmitters: A Review
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Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation
Wan‐Mohtar, W. A. A. Q. I., Sohedein, M. N. A., Ibrahim, M. F., Kadir, S. A., Suan, O. P., Loen, A. W. W., Sassi, S., & Ilham, Z. (2020) · Processes · doi:10.3390/pr8060652 · Cited by 33
“GABA is usually produced by microorganisms associated with fermented foods, such as fermented fish [5], fermented cod gut [6], fermented tempeh [7], fermented milk [8], fermented adzuki beans [9] and recently fermented soybean of soy sauce [10].”
Background
γ‐aminobutyric acid production by Kluyveromyces marxianus strains
Perpetuini, G., Tittarelli, F., Battistelli, N., Suzzi, G., & Tofalo, R. (2020) · Journal of Applied Microbiology · doi:10.1111/jam.14736 · Cited by 33
“2017) and their potential use as starter cultures for the manufacture of fermented foods with functional properties (Komatsuzaki et al. 2005; Siragusa et al. 2007; Ratanaburee et al. 2013).”
Background
Gamma aminobutyric acid production by commercially available probiotic strains
Monteagudo-Mera, A., Fanti, V., Rodriguez-Sobstel, C., Gibson, G., Wijeyesekera, A., Karatzas, K. A. G., & Chakrabarti, B. (2022) · Journal of Applied Microbiology · doi:10.1093/jambio/lxac066 · Cited by 34
Effect of γ-Aminobutyric Acid-producing Lactobacillus Strain on Laying Performance, Egg Quality and Serum Enzyme Activity in Hy-Line Brown Hens under Heat Stress
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“paracasei was firstly isolated from funazushi (Komatsuzaki et al., 2005).”
Background
Polyamide 4 with long-chain fatty acid groups – Suppressing the biodegradability of biodegradable polymers
Yamano, N., Kawasaki, N., Oshima, M., & Nakayama, A. (2014) · Polymer Degradation and Stability · doi:10.1016/j.polymdegradstab.2014.06.011 · Cited by 32
Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
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Co-production of gamma amino butyric acid (GABA) and lactic acid using Lactobacillus plantarum LP-9 from agro-residues
Sharma, P., Sharma, A., Singh, J. P., Singh, N., Singh, S., Tomar, G. S., Nain, P. K. S., Khare, S. K., & Nain, L. (2021) · Environmental Technology & Innovation · doi:10.1016/j.eti.2021.101650 · Cited by 32
Production of GABA-enriched tomato juice by Lactiplantibacillus plantarum KB1253
Nakatani, Y., Fukaya, T., Kishino, S., & Ogawa, J. (2022) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2022.08.008 · Cited by 32
Enhanced γ-aminobutyric acid-forming activity of recombinant glutamate decarboxylase (gadA) from Escherichia coli
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“Glutamate was added each 2 h, GABA content was about 94 g/L after 24 h reaction, and the conversion of glutamate was about 90% (Fig. 6). GABA-producing ability of recombinant Escherichia coli GAD was apparently higher than those reported by Komatsuzaki et al. 2005 and Yokoyama et al. 2002.”
BackgroundMethodResultInfluential
Characterization of a novel glutamate decarboxylase from Streptococcus salivarius ssp. thermophilus Y2
Yang, S., Lin, Q., Lu, Z., Lü, F., Bie, X., Zou, X., & Sun, L. (2008) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.1880 · Cited by 32
Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis
Hasegawa, M., Yamane, D., Funato, K., Yoshida, A., & Sambongi, Y. (2017) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2017.10.003 · Cited by 31
Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens
Tan, L. L., Tan, C. H., Ng, N. K. J., Tan, Y. H., Conway, P. L., & Loo, S. C. J. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.857720 · Cited by 34
“Genes for biosynthesis of GABA, a neurotransmitter which reduces anxiety and stress (Komatsuzaki et al., 2005), was identified in L.”
Background
Green synthesis of γ‐aminobutyric acid using permeabilized probiotic Enterococcus faecium for biocatalytic application
Divyashri, G., Raghu, A. V., & Gurudutt, P. S. (2022) · Nano Select · doi:10.1002/nano.202200059 · Cited by 30
Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
Li, Y.-N., Peng, M.-Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2024) · LWT · doi:10.1016/j.lwt.2024.115968 · Cited by 29
Two-step production of gamma-aminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum
Yang, T., Rao, Z., Kimani, B. G., Xu, M., Zhang, X., & Yang, S. (2015) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-015-1645-2 · Cited by 29
Buffer-free production of gamma-aminobutyric acid using an engineered glutamate decarboxylase from Escherichia coli
Kang, T. J., Ho, N. A. T., & Pack, S. P. (2013) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2013.04.006 · Cited by 29
Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods
Ly, D., Mayrhofer, S., Yogeswara, I. B. A., Nguyen, T., & Domig, K. J. (2019) · Biomolecules · doi:10.3390/biom9120768 · Cited by 29
“Next to LAB, other microorganisms have been reported for GABA production, including bacteria, fungi and yeasts [12,14].”
BackgroundInfluential
Effects of dietary gamma-aminobutyric acid in juvenile Nile tilapia, Orechromis niloticus
Temu, V., Kim, H., Hamidoghli, A., Park, M., Won, S., Oh, M., Han, J., & Bai, S. C. (2019) · Aquaculture · doi:10.1016/j.aquaculture.2019.04.063 · Cited by 28
Lactic acid produced by Streptococcus thermophilus activated glutamate decarboxylase (GadA) in Lactobacillus brevis NPS-QW 145 to improve γ-amino butyric acid production during soymilk fermentation
Xiao, T., & Shah, N. P. (2020) · LWT · doi:10.1016/j.lwt.2020.110474 · Cited by 28
Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi
Liu, W., Li, H., Liu, L., Ko, K.-H., & Kim, I. (2021) · Journal of Applied Microbiology · doi:10.1111/jam.15306 · Cited by 26
“Previous studies indicated that GABA biosynthesis in LAB was strictly pH regulated (Komatsuzaki et al., 2005; Valenzuela et al., 2019; Wu & Shah, 2018; Yang et al., 2008).”
BackgroundMethodInfluential
Untargeted metabolomics based on LC–MS to elucidate the mechanism underlying nitrite degradation by Limosilactobacillus fermentum RC4
Shi, J., Xia, C., Tian, Q., Zeng, X., Wu, Z. F., Guo, Y., & Pan, D. (2022) · LWT · doi:10.1016/j.lwt.2022.113414 · Cited by 28
Production of γ-Aminobutyrate (GABA) in Recombinant Corynebacterium glutamicum by Expression of Glutamate Decarboxylase Active at Neutral pH
Son, J., Baritugo, K., Sohn, Y. J., Kang, K. H., Kim, H. T., Joo, J. C., & Park, S. J. (2022) · ACS Omega · doi:10.1021/acsomega.2c02971 · Cited by 28
Lactic Acid Bacteria
Rodríguez, L. G. R., Bleckwedel, J., Ortiz, M. E., Pescuma, M., & Mozzi, F. (2016) · Industrial Biotechnology · doi:10.1002/9783527807796.ch11 · Cited by 29
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce
Yee, C. S., Ilham, Z., Cheng, A., Rahim, M. H. A., Azhari, S. H., Yuswan, M. H., Zaini, N. A. M., Reale, A., Renzo, T. D., & Wan‐Mohtar, W. A. A. Q. I. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e33147 · Cited by 27
“This is due to the fact that pH is one of the critical factors influencing GABA production since it influence the enzymatic activity, specifically the Glutamate Decarboxylase (GAD) enzyme [22 – 24] that plays a pivotal role in the α -decarboxylation reaction of the L -glutamate.”
Background
Enhanced production of recombinant Escherichia coli glutamate decarboxylase through optimization of induction strategy and addition of pyridoxine
Su, L., Huang, Y. L., & Wu, J. (2015) · Bioresource Technology · doi:10.1016/j.biortech.2015.08.153 · Cited by 27
Enantiomeric separation of ornithine in complex mixtures of amino acids by EKC with off-line derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate
Martínez‐Girón, A. B., Domínguez‐Vega, E., García‐Ruiz, C., Crego, A. L., & Marina, M. L. (2008) · Journal of Chromatography B · doi:10.1016/j.jchromb.2008.06.022 · Cited by 27
In silico comparative genomics analysis of Lactiplantibacillus plantarum DW12, a potential gamma-aminobutyric acid (GABA)-producing strain
Surachat, K., Deachamag, P., Kantachote, D., Wonglapsuwan, M., Jeenkeawpiam, K., & Chukamnerd, A. (2021) · Microbiological Research · doi:10.1016/j.micres.2021.126833 · Cited by 26
Biosynthesis of γ-aminobutyric acid by a recombinant Bacillus subtilis strain expressing the glutamate decarboxylase gene derived from Streptococcus salivarius ssp. thermophilus Y2
Zhang, C., Lu, J., Chen, L., Lü, F., & Lu, Z. (2014) · Process Biochemistry · doi:10.1016/j.procbio.2014.08.007 · Cited by 26
Production of γ‐aminobutyric acid by microorganisms from different food sources
Hudec, J., Kobida, Ľ., Čanigová, M., Lacko-Bartošová, M., Ložek, O., Chlebo, P., Mrázová, J., Ducsay, L., & Lidiková, J. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6807 · Cited by 26
GABA-enriched Fermented Laminaria japonica Protects against Alcoholic Hepatotoxicity in Sprague-Dawley Rats
Cha, J.-Y., Lee, B.-J., Je, J., Kang, Y.-M., Kim, Y., & Cho, Y. (2011) · Fisheries and aquatic sciences · doi:10.5657/fas.2011.0079 · Cited by 25
“GABA is produced by lactic acid bacteria, such as L. brevis, L. paracasei, L. buchneri, and L. sakei (Yokoyama et al., 2002; Komatsuzaki et al., 2005; Choi et al., 2006; Cho et al., 2007; Kim et al., 2009; Kook et al., 2010).”
BackgroundInfluential
Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods
Phuengjayaem, S., Booncharoen, A., & Tanasupawat, S. (2021) · Biotechnology Letters · doi:10.1007/s10529-021-03140-y · Cited by 25
“…foods (Zareian et al. 2015), L. rhamnosus from Chinese traditional food (Lin 2013), L. paracasei from Italian cheese and Japanese fermented fish (Komatsuzaki et al. 2005), and L. namurensis from Nham (Thai fermented pork sausage) (Ratanaburee et al. 2013) were all reported to produce GABA.”
Background
Production of γ-aminobutyric acid inEscherichia coliby engineering MSG pathway
Yu, P., Chen, K., Huang, X., Wang, X., & Ren, Q. (2018) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2018.1514519 · Cited by 25
Pre-staining thin layer chromatography method for amino acid detection
Qiu, T., Li, H., & Cao, Y. (2010) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb10.817 · Cited by 24
Separation of gamma-aminobutyric acid from fermented broth
Li, H., Qiu, T., Chen, Y., & Cao, Y. (2011) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-011-0984-x · Cited by 23
A modified rapid enzymatic microtiter plate assay for the quantification of intracellular γ-aminobutyric acid and succinate semialdehyde in bacterial cells
O'Byrne, C. P., Feehily, C., Ham, R., & Karatzas, K. A. G. (2010) · Journal of Microbiological Methods · doi:10.1016/j.mimet.2010.10.017 · Cited by 23
Enhanced succinic acid production under acidic conditions by introduction of glutamate decarboxylase system in E. coli AFP111
Wu, M., Li, X., Guo, S., Dessie, W., Zhang, W., Ma, J., Jia, H., Wu, H., Jiang, M., & Ouyang, P. (2016) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-016-1720-8 · Cited by 23

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 › Immunology and Microbiology › Applied Microbiology and Biotechnology › 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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