Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells.
Lactic acid bacteria that accumulated gamma-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30 degrees C for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicant-induced cell death.
Cho
Yu Ran
YR
Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea.
Chang
Ji Yoon
JY
Chang
Hae Choon
HC
D000818:Animals; D002470:Cell Survival / Q000187:drug effects; D003470:Culture Media; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007723:Korea; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism*; D009474:Neurons / Q000166:cytology / Q000187:drug effects; D018696:Neuroprotective Agents / Q000302:isolation & purification* / Q000494:pharmacology; D016716:PC12 Cells; D051381:Rats; D054712:Salinity; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis*
D003470:Culture Media; D018696:Neuroprotective Agents; D005680:gamma-Aminobutyric Acid