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Conference Paper: Probiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteria
Title | Probiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteria |
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Authors | |
Keywords | probiotics γ-aminobutyric acid health benefits |
Issue Date | 2014 |
Publisher | American Society of Animal Science. The Journal's web site is located at http://jas.fass.org |
Citation | Joint Annual Meeting (JAM) of the American Dairy Science Association (ADSA), the American Society of Animal Science (ASAS), and the Canadian Society of Animal Science (CSAS), Kansas City, Missouri, USA, 20-24 July. In the Journal of Animal Science, 2014, v. 92 n. E-Suppl. 2, p. 136, abstract no. 0276 How to Cite? |
Abstract | Traditionally, probiotics have been added to yogurt and other
fermented foods for health benefits. Currently 56 species of
Lactobacillus, including L. acidophilus and L. casei and 32
species of Bifidobacterium, exist. These probiotic cultures are
able to restore the normal balance of microbial populations
in the intestine and offer several therapeutic benefits. There
has been an increasing demand for health-promoting food
ingredients. Different milks fermented with bacteria, yeasts,
molds or enzymes offer a broad range of possibilities to cover
different health aspects with new bioactive components such
as lactoferrin, micronutrients, CLA, sphingolipids and bioactive
peptides or synthesize exo-polysaccharides. In particular,
milk-proteins and associated bioactive peptides released during
microbial or enzymatic fermentation of milk offer a broad
spectrum of new functional properties including anti-hypertensive,
anti-microbial, anti-oxidative, and immuno-modulatory
properties. Gamma-aminobutyric acid (GABA), a non
-protein amino acid, is mainly found in the brain and regulates
vertebrate physiological and psychological behaviors such as
anxiety and depression blood pressure and hormone secretion.
The synthesis of GABA in the brain decreases with age, especially
in elders. Hence, there has been increasing interest
in use of probiotics for GABA production. In this study, several
GABA-producing LAB isolates have been isolated from
naturally fermented foods such as Korean kimchi. Previous
screening methods are time-consuming and inefficient. In the
present study, we have developed a novel screening and identification
method for GABA-producing LAB from Korean
kimchi. Acid treatment was applied to screening procedure
to obtain acid-tolerant LAB isolates, and then a simple identification
of GABA-producing LAB based on release of gas
by these bacteria has been developed. The amount of GABA
produced by LAB isolates at various monosodium glutamate
(MSG) concentrations and incubation times in MRS
medium was quantified by HPLC. Genetic identification of
high GABA-producing LAB was performed by both 16S
rRNA gene and glutamate decarboxylase gene. Nine potential
GABA-producing LAB isolates were selected by observing
gas release during fermentation. The conversion ability of
MSG into GABA for all nine LAB isolates was 100% (supplementation level 10 g/L MSG, incubation time 24 h), over
80% (supplementation level 30 g/L MSG, incubation 48 h),
over 60% (supplementation level 50 g/L MSG, incubation
time 72 h) and over 50% (supplementation level 70 g/L MSG,
incubation time 72 h). These nine LAB isolates were genetically
identified as Lactobacillus brevis by 16S rRNA gene and
confirmed by glutamate decarboxylase gene. |
Description | Conference Theme: Linking animal science and animal agriculture: Meeting the global demands of 2050 Dairy Foods Symposium: Dairy Foods Consumption, Gut Microbiota, and Human Health |
Persistent Identifier | http://hdl.handle.net/10722/205069 |
ISSN | 2023 Impact Factor: 2.7 2023 SCImago Journal Rankings: 0.764 |
DC Field | Value | Language |
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dc.contributor.author | Shah, N | en_US |
dc.contributor.author | Wu, Q | - |
dc.date.accessioned | 2014-09-20T01:19:59Z | - |
dc.date.available | 2014-09-20T01:19:59Z | - |
dc.date.issued | 2014 | en_US |
dc.identifier.citation | Joint Annual Meeting (JAM) of the American Dairy Science Association (ADSA), the American Society of Animal Science (ASAS), and the Canadian Society of Animal Science (CSAS), Kansas City, Missouri, USA, 20-24 July. In the Journal of Animal Science, 2014, v. 92 n. E-Suppl. 2, p. 136, abstract no. 0276 | en_US |
dc.identifier.issn | 0021-8812 | - |
dc.identifier.uri | http://hdl.handle.net/10722/205069 | - |
dc.description | Conference Theme: Linking animal science and animal agriculture: Meeting the global demands of 2050 | - |
dc.description | Dairy Foods Symposium: Dairy Foods Consumption, Gut Microbiota, and Human Health | - |
dc.description.abstract | Traditionally, probiotics have been added to yogurt and other fermented foods for health benefits. Currently 56 species of Lactobacillus, including L. acidophilus and L. casei and 32 species of Bifidobacterium, exist. These probiotic cultures are able to restore the normal balance of microbial populations in the intestine and offer several therapeutic benefits. There has been an increasing demand for health-promoting food ingredients. Different milks fermented with bacteria, yeasts, molds or enzymes offer a broad range of possibilities to cover different health aspects with new bioactive components such as lactoferrin, micronutrients, CLA, sphingolipids and bioactive peptides or synthesize exo-polysaccharides. In particular, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties including anti-hypertensive, anti-microbial, anti-oxidative, and immuno-modulatory properties. Gamma-aminobutyric acid (GABA), a non -protein amino acid, is mainly found in the brain and regulates vertebrate physiological and psychological behaviors such as anxiety and depression blood pressure and hormone secretion. The synthesis of GABA in the brain decreases with age, especially in elders. Hence, there has been increasing interest in use of probiotics for GABA production. In this study, several GABA-producing LAB isolates have been isolated from naturally fermented foods such as Korean kimchi. Previous screening methods are time-consuming and inefficient. In the present study, we have developed a novel screening and identification method for GABA-producing LAB from Korean kimchi. Acid treatment was applied to screening procedure to obtain acid-tolerant LAB isolates, and then a simple identification of GABA-producing LAB based on release of gas by these bacteria has been developed. The amount of GABA produced by LAB isolates at various monosodium glutamate (MSG) concentrations and incubation times in MRS medium was quantified by HPLC. Genetic identification of high GABA-producing LAB was performed by both 16S rRNA gene and glutamate decarboxylase gene. Nine potential GABA-producing LAB isolates were selected by observing gas release during fermentation. The conversion ability of MSG into GABA for all nine LAB isolates was 100% (supplementation level 10 g/L MSG, incubation time 24 h), over 80% (supplementation level 30 g/L MSG, incubation 48 h), over 60% (supplementation level 50 g/L MSG, incubation time 72 h) and over 50% (supplementation level 70 g/L MSG, incubation time 72 h). These nine LAB isolates were genetically identified as Lactobacillus brevis by 16S rRNA gene and confirmed by glutamate decarboxylase gene. | - |
dc.language | eng | en_US |
dc.publisher | American Society of Animal Science. The Journal's web site is located at http://jas.fass.org | - |
dc.relation.ispartof | Journal of Animal Science | en_US |
dc.rights | Journal of Animal Science. Copyright © American Society of Animal Science. | - |
dc.subject | probiotics | - |
dc.subject | γ-aminobutyric acid | - |
dc.subject | health benefits | - |
dc.title | Probiotics and health benefits with reference to synthesis of γ-aminobutyric acid by selected probiotic bacteria | en_US |
dc.type | Conference_Paper | en_US |
dc.identifier.email | Shah, N: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, N=rp01571 | en_US |
dc.description.nature | published_or_final_version | - |
dc.identifier.hkuros | 240535 | en_US |
dc.identifier.volume | 92 | - |
dc.identifier.issue | E-Suppl. 2 | - |
dc.identifier.spage | 136, abstract no. 0276 | - |
dc.identifier.epage | 136, abstract no. 0276 | - |
dc.publisher.place | United States | - |
dc.identifier.issnl | 0021-8812 | - |