Yang S-Y, Lü F-X, Lu Z-X, Bie X-M, Jiao Y, Sun L-J, Yu B
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Amino Acids. 2008 Apr;34(3):473-8. doi: 10.1007/s00726-007-0544-x. Epub 2007 May 21.
Gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the central nervous system, has several well-known physiological functions and has been applied to the production of many drugs and functional foods. The technology of GABA production via submerged fermentation by Streptococcus salivarius subsp. thermophilus Y2 was investigated in this paper. It indicated that the GABA production was related to the biochemical characteristics of glutamate decarboxylase (GAD) of S. salivarius subsp. thermophilus Y2. After 24 h of fermentation at 37 degrees C, which is the suitable culture conditions for GAD-production, then the culture condition were adjusted to the optimal temperature (40 degrees C) and pH (4.5) for the GAD reaction activity in biotransformation of cells and pyridoxal 5'-phosphate (0.02 mmol/l) were added to the broth at the 48 h, the GABA production was increased up to 1.76-fold, reaching 7984.75 +/- 293.33 mg/l. The strain shows great potential use as a starter for GABA-containing yoghurt, cheese and other functional fermented food productions.
γ-氨基丁酸（GABA）是中枢神经系统中的一种主要抑制性神经递质，具有多种众所周知的生理功能，已被应用于多种药物和功能性食品的生产。本文研究了嗜热唾液链球菌亚种嗜热栖热菌Y2通过深层发酵生产GABA的技术。结果表明，GABA的产生与嗜热唾液链球菌亚种嗜热栖热菌Y2谷氨酸脱羧酶（GAD）的生化特性有关。在37℃发酵24小时后，这是GAD产生的适宜培养条件，然后将培养条件调整到细胞生物转化中GAD反应活性的最佳温度（40℃）和pH（4.5），并在48小时向肉汤中添加5'-磷酸吡哆醛（0.02 mmol/l），GABA产量提高到1.76倍，达到7984.75±293.33 mg/l。该菌株作为含GABA酸奶、奶酪和其他功能性发酵食品生产的发酵剂具有巨大的潜在用途。
