Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells
In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among t...
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PeerJ Inc.
2016-08-01
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| Online Access: | https://peerj.com/articles/2292.pdf |
| _version_ | 1797421736504852480 |
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| author | Wen Li Mingming Wei Junjun Wu Xin Rui Mingsheng Dong |
| author_facet | Wen Li Mingming Wei Junjun Wu Xin Rui Mingsheng Dong |
| author_sort | Wen Li |
| collection | DOAJ |
| description | In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man–Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells. |
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| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T07:21:44Z |
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| spelling | doaj.art-3ec2cf9c5cdc4b108aaf965ed26ecb482023-12-03T07:15:04ZengPeerJ Inc.PeerJ2167-83592016-08-014e229210.7717/peerj.2292Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cellsWen Li0Mingming Wei1Junjun Wu2Xin Rui3Mingsheng Dong4College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR ChinaIn this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man–Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.https://peerj.com/articles/2292.pdfChickpeaγ-aminobutyric acid (GABA)Lactobacillus plantarumNeuroprotective effect |
| spellingShingle | Wen Li Mingming Wei Junjun Wu Xin Rui Mingsheng Dong Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells PeerJ Chickpea γ-aminobutyric acid (GABA) Lactobacillus plantarum Neuroprotective effect |
| title | Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells |
| title_full | Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells |
| title_fullStr | Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells |
| title_full_unstemmed | Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells |
| title_short | Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells |
| title_sort | novel fermented chickpea milk with enhanced level of γ aminobutyric acid and neuroprotective effect on pc12 cells |
| topic | Chickpea γ-aminobutyric acid (GABA) Lactobacillus plantarum Neuroprotective effect |
| url | https://peerj.com/articles/2292.pdf |
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