title: Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
abstract: Agriculture surplus were used as substrates to synthesize gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 for the manufacture of a functional beverage or as a novel application for dermatological purposes. Dilution of the grape must to 1 or 4% (w/v) of total carbohydrates favored higher cell yield and synthesis of GABA with respect to whey milk. Optimal conditions for synthesizing GABA in grape must were: initial pH 6.0, initial cell density of Log 7.0 cfu/mL, and addition of 18.4 mM L-glutamate. L. plantarum DSM19463 synthesized 4.83 mM of GABA during fermentation at 30 degrees C for 72 h. The fermented grape must also contain various levels of niacin, free minerals, and polyphenols, and Log 10.0 cfu/g of viable cells of L. plantarum DSM19463. Freeze dried preparation of grape must was applied to the SkinEthic(R) Reconstructed Human Epidermis or multi-layer human skin model (FT-skin tissue). The effect on transcriptional regulation of human beta-defensin-2 (HBD-2), hyaluronan synthase (HAS1), filaggrin (FGR), and involucrin genes was assayed through RT-PCR. Compared to GABA used as pure chemical compound, the up-regulation HBD-2 was similar while the effect on the expression of HAS1 and FGR genes was higher.
authors.affiliation: Dipartimento di Protezione delle Piante e Microbiologia Applicata, Facoltà di Agraria, Università degli Studi di Bari, Via G. Amendola 165/a, 70126, Bari, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.forename: Francesco
authors.initials: F
authors.lastname: Mazzacane
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
authors.forename: Maria
authors.initials: M
authors.lastname: De Angelis
authors.forename: Giammaria
authors.initials: G
authors.lastname: Giuliani
authors.forename: Marisa
authors.initials: M
authors.lastname: Meloni
authors.forename: Barbara
authors.initials: B
authors.lastname: De Servi
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D000091344:Filaggrin Proteins; D020869:Gene Expression Profiling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D018377:Neurotransmitter Agents / Q000096:biosynthesis* / Q000494:pharmacology*; D012867:Skin / Q000187:drug effects; D013696:Temperature; D013997:Time Factors; D027843:Vitis / Q000382:microbiology*; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis* / Q000494:pharmacology*
chemical_list: C000717249:FLG protein, human; D000091344:Filaggrin Proteins; D018377:Neurotransmitter Agents; D005680:gamma-Aminobutyric Acid