Wu Qinglong, Shah Nagendra P
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
J Dairy Sci. 2015 Feb;98(2):790-7. doi: 10.3168/jds.2014-8808. Epub 2014 Dec 12.
High γ-aminobutyric acid (GABA)-producing lactobacilli are promising for the manufacture of GABA-rich foods and to synthesize GRAS (generally recognized as safe)-grade GABA. However, common chromatography-based screening is time-consuming and inefficient. In the present study, Korean kimchi was used as a model of lactic acid-based fermented foods, and a gas release-based prescreening of potential GABA producers was developed. The ability to produce GABA by potential GABA producers in de Man, Rogosa, and Sharpe medium supplemented with or without monosodium glutamate was further determined by HPLC. Based on the results, 9 isolates were regarded as high GABA producers, and were further genetically identified as Lactobacillus brevis based on the sequences of 16S rRNA gene. Gas release-based prescreening combined with reversed-phase HPLC confirmation was an efficient and cost-effective method to identify high-GABA-producing LAB, which could be good candidates for probiotics. The GABA that is naturally produced by these high-GABA-producing LAB could be used as a food additive.
高产γ-氨基丁酸（GABA）的乳酸菌有望用于生产富含GABA的食品以及合成公认安全（GRAS）级别的GABA。然而，基于常规色谱的筛选方法既耗时又低效。在本研究中，韩国泡菜被用作基于乳酸的发酵食品模型，并开发了一种基于气体释放的潜在GABA产生菌预筛选方法。通过高效液相色谱（HPLC）进一步测定了在添加或不添加味精的德氏、罗氏和夏普培养基中潜在GABA产生菌产生GABA的能力。基于这些结果，9株分离株被视为高产GABA菌株，并根据16S rRNA基因序列进一步鉴定为短乳杆菌。基于气体释放的预筛选与反相HPLC确证相结合是一种高效且经济的方法，可用于鉴定高产GABA的乳酸菌，这些乳酸菌可能是益生菌的良好候选菌株。这些高产GABA乳酸菌天然产生的GABA可作为食品添加剂。
