| dc.description.abstract | Gamma-aminobutyric acid is a brain’s major inhibitory neurotransmitter in the
central nervous system (CNS), with a variety of physiological functions. Lactic acid
bacteria, being generally regarded as safe, play a vital role in the biosynthesis of
γ -aminobutyric acid (GABA) in the presence of glutamic acid – a major substrate
for the process. Therefore, using lactic acid bacteria as sources for gammaaminobutyric
acid production is a natural and potential method for making full use
of GABA and LAB. In the present study, LAB (Lactobacillus fermentum,
Lactobacillus salivarus, Lactobacillus acidophilus, Lactobacillus rhamnosus) were
isolated from various sources in Vietnam and screened for strains with highefficiency
GABA formation. The optimal culturing time was determined by
cultivating LAB in MRS broth containing 25 mg/ml MSG, at pH of 6.5 and 37ºC,
for 24, 48, and 72 h of incubation. After extraction and thin layer chromatography
(TLC) analysis, results indicated that four strains had GABA-formation ability and
reached the highest GABA concentration after 72 h. After high performance liquid
chromatography (HPLC) analysis, among four strains of interest, Lactobacillus
fermentum showed the highest GABA (1.34 mg/g extract), suggesting that L.
fermentum was found to be a promising GABA producer for food and
pharmaceutical field.
Keywords: Gamma-aminobutyric acid (GABA), Glutamate, Lactobacillus
fermentum, Lactobacillus salivarus, Lactobacillus acidophilus, Lactobacillus
rhamnosus, optimization, incubation time. | en_US |
