Biodiversity and γ -Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses
Open accessAbstract
"Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.
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GABA has physiological functions such as blood pressure regulation, diuretic effects, and insulin secretion, and may contribute to prevention of diabetes.
“GABA has several important physiological functions, such as blood pressure regulation, diuretic effects, and insulin secretion; hence, it may contribute to the prevention of diabetes [269,275].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [275]
The Introduction and Discussion describe GABA as inducing hypotension and having diuretic effects. Our copy does not mention insulin secretion or a potential role in preventing diabetes, so those parts of the claim are unsupported. (LLM, conf=0.88)
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- Authors
- Franciosi, E., Carafa, I., Nardin, T., Schiavon, S., Poznanski, E., Cavazza, A., Larcher, R., & Tuohy, K. M.
- Affiliations
- Fondazione Edmund Mach (IT)
- Corresponding author
- Franciosi, Elena
- ORCID
- Venue
- BioMed Research International
- Publisher
- Wiley
- Published
- 2015
- Volume
- 2015
- Pages
- 1-11
- ISSN
- 1110-7243 (ISSN-L)
- 2314-6133
- 2314-6141
- PMC
- PMC4352725
- OpenAlex
- W1982480581
- Cited by
- 94
- References
- 39
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 9 · 2023: 10 · 2022: 13 · 2021: 7 · 2020: 10 · 2019: 15 · 2018: 5 · 2017: 4 · 2016: 6 · 2015: 2
- FWCI
- 7.57
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- BioMed Research International (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Open Research (University of Surrey) (submittedVersion, other-oa)
- Funders
- Provincia Autonoma di Trento
- 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 › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- GABA, lactic acid bacteria, cheese ripening, GABA-producing bacteria, Lactobacillus paracasei, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, Enterococcus faecalis, bacterial diversity, 16S rRNA gene sequencing, RAPD-PCR, Trentino-Alto Adige
- MeSH terms
- Animals, Bacteria, Cattle, Cheese, gamma-Aminobutyric Acid, Milk, Phylogeny, Colony Count, Microbial, Cluster Analysis, Lactic Acid, Biodiversity
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