LAPSE:2021.0717
Published Article
LAPSE:2021.0717
Microbial Production and Enzymatic Biosynthesis of γ-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods
Ida Bagus Agung Yogeswara, Suwapat Kittibunchakul, Endang Sutriswati Rahayu, Konrad J. Domig, Dietmar Haltrich, Thu Ha Nguyen
September 21, 2021
In the present study, we isolated and screened thirty strains of GABA (γ-aminobutyric acid)-producing lactic acid bacteria (LAB) from traditional Indonesian fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37 °C based on thin layer chromatography (TLC) screening. Proteomic identification and 16S rDNA sequencing using MALDI-TOF MS identified the strain as Lactobacillus plantarum designated as L. plantarum FNCC 260 and FNCC 343. The highest yield of GABA production obtained from the fermentation of L. plantarum FNCC 260 was 809.2 mg/L of culture medium after 60 h of cultivation. The supplementation of 0.6 mM pyridoxal 5’-phosphate (PLP) and 0.1 mM pyridoxine led to the increase in GABA production to 945.3 mg/L and 969.5 mg/L, respectively. The highest GABA production of 1226.5 mg/L of the culture medium was obtained with 100 mM initial concentration of MSG added in the cultivation medium. The open reading frame (ORF) of 1410 bp of the gadB gene from L. plantarum FNCC 260 encodes 469 amino acids with a calculated molecular mass of 53.57 kDa. The production of GABA via enzymatic conversion of monosodium glutamate (MSG) using purified recombinant glutamate decarboxylase (GAD) from L. plantarum FNCC 260 expressed in Escherichia coli was found to be more efficient (5-fold higher within 6 h) than the production obtained from fermentation. L. plantarum FNCC 260 could be of interest for the synthesis of GABA.
Keywords
GABA, glutamate decarboxylase, Indonesian fermented foods, L. plantarum, lactic acid bacteria
Suggested Citation
Yogeswara IBA, Kittibunchakul S, Rahayu ES, Domig KJ, Haltrich D, Nguyen TH. Microbial Production and Enzymatic Biosynthesis of γ-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods. (2021). LAPSE:2021.0717
Author Affiliations
Yogeswara IBA: Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria; Nutrition Department, Faculty of Health, Science and Technology, Universitas Dhy
Kittibunchakul S: Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria; Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Nakhon Pa
Rahayu ES: Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora No 1 Bulaksumur, Yogyakarta 55281, Indonesia; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Jalan Teknika Utara, Barek, Yogyakarta 55281, Indonesia
Domig KJ: Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria [ORCID]
Haltrich D: Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria [ORCID]
Nguyen TH: Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria [ORCID]
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010022
Year
2020
Publication Date
2020-12-24
Published Version
ISSN
2227-9717
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PII: pr9010022, Publication Type: Journal Article
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LAPSE:2021.0717
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doi:10.3390/pr9010022
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Sep 21, 2021
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