1. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides
- Author
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Tetsuya Sasaki, Takane Katayama, Takashi Koyanagi, Toshiki Enomoto, Hidehiko Kumagai, Florin Barla, Toshihide Michihata, Naoko Tokuda, Atsushi Tsuji, and Hiroshi Matsui
- Subjects
0106 biological sciences ,0301 basic medicine ,lcsh:Biotechnology ,01 natural sciences ,Applied Microbiology and Biotechnology ,Article ,Microbiology ,03 medical and health sciences ,chemistry.chemical_compound ,lcsh:TP248.13-248.65 ,010608 biotechnology ,Lactic acid bacteria ,γ-Aminobutyric acid ,Soy protein ,Fermentation in food processing ,Lactobacillus buchneri ,biology ,Lactobacillus brevis ,ACE inhibitory activity ,food and beverages ,Fermented food ,biology.organism_classification ,16S ribosomal RNA ,Lactic acid ,030104 developmental biology ,chemistry ,Fermentation ,Bacteria ,Biotechnology - Abstract
Highlights • Lactic acid bacteria were screened from traditional fermented foods. • High γ-aminobutyric acid productivity was detected in ten strains. • They comprised Lactobacillus buchneri, Lactobacillus brevis, and Weissella hellenica. • Angiotensin-converting enzyme inhibitory activities (IC50) were high in milk protein media. • Three out of ten strains had high GABA-producing activities at low pH (pH 3)., Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE) inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA) concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v) glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates), Lactobacillus brevis (6 isolates), and Weissella hellenica (2 isolates) had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates), L. buchneri (2 isolates), and W. hellenica (2 isolates) was stronger than that of all whey cultured with soy protein media, and these IC50 were
- Published
- 2016