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FBT215 的益生菌特性及其 γ-氨基丁酸生产的优化。

Probiotic Properties and Optimization of Gamma-Aminobutyric Acid Production by FBT215.

机构信息

Department of Biological Science and Technology, Yonsei University, Wonju 26493, Republic of Korea.

出版信息

J Microbiol Biotechnol. 2022 Jun 28;32(6):783-791. doi: 10.4014/jmb.2204.04029. Epub 2022 May 13.

DOI:10.4014/jmb.2204.04029
PMID:35586927
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9628908/
Abstract

Gamma-aminobutyric acid (GABA) improves various physiological illnesses, including diabetes, hypertension, depression, memory lapse, and insomnia in humans. Therefore, interest in the commercial production of GABA is steadily increasing. Lactic acid bacteria (LAB) have widely been reported as a GABA producer and are safe for human consumption. In this study, GABA-producing LAB were preliminarily identified and quantified via GABase assay. The acid and bile tolerance of the FBT215 strain were evaluated. The one-factor-at-a-time (OFAT) strategy was applied to determine the optimal conditions for GABA production using HPLC. Response surface methodology (RSM) with Box-Behnken design was used to predict the optimum GABA production. The strain FBT215 was shown to be acid and bile tolerant. The optimization of GABA production via the OFAT strategy resulted in an average GABA concentration of 1688.65 ± 14.29 μg/ml, while it was 1812.16 ± 23.16 μg/ml when RSM was applied. In conclusion, this study provides the optimum culture conditions for GABA production by the strain FBT215 and indicates that FBT215 is potentially promising for commercial functional probiotics with health claims.

摘要

γ-氨基丁酸(GABA)可改善多种生理疾病,包括人类的糖尿病、高血压、抑郁症、记忆力减退和失眠。因此,人们对 GABA 的商业生产越来越感兴趣。乳酸菌(LAB)已被广泛报道为 GABA 的生产者,并且对人类食用安全。在本研究中,通过 GABase 分析初步鉴定和定量了产 GABA 的乳酸菌。评估了 FBT215 菌株的耐酸和耐胆盐能力。采用单因素实验(OFAT)策略,通过 HPLC 确定 GABA 生产的最佳条件。采用 Box-Behnken 设计的响应面法(RSM)预测最佳 GABA 产量。结果表明,FBT215 菌株耐酸和耐胆盐。通过 OFAT 策略优化 GABA 生产,平均 GABA 浓度为 1688.65±14.29μg/ml,而应用 RSM 时则为 1812.16±23.16μg/ml。总之,本研究为 FBT215 菌株的 GABA 生产提供了最佳的培养条件,并表明 FBT215 菌株具有成为具有健康声称的商业功能性益生菌的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/b20bdea4f93f/jmb-32-6-783-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/4f995a1514ae/jmb-32-6-783-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/e645a2f10956/jmb-32-6-783-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/9ffb20b8f4dd/jmb-32-6-783-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/b20bdea4f93f/jmb-32-6-783-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/4f995a1514ae/jmb-32-6-783-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/e645a2f10956/jmb-32-6-783-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/9ffb20b8f4dd/jmb-32-6-783-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/10d9/9628908/b20bdea4f93f/jmb-32-6-783-f4.jpg

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