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
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 st...
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| Format: | Article |
| Language: | English |
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Elsevier
2016-06-01
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| Series: | Biotechnology Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2215017X16300170 |
| _version_ | 1811221442654633984 |
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| author | Florin Barla Takashi Koyanagi Naoko Tokuda Hiroshi Matsui Takane Katayama Hidehiko Kumagai Toshihide Michihata Tetsuya Sasaki Atsushi Tsuji Toshiki Enomoto |
| author_facet | Florin Barla Takashi Koyanagi Naoko Tokuda Hiroshi Matsui Takane Katayama Hidehiko Kumagai Toshihide Michihata Tetsuya Sasaki Atsushi Tsuji Toshiki Enomoto |
| author_sort | Florin Barla |
| collection | DOAJ |
| description | 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 < 1 mg protein/ml. Three of 10 isolates had high GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH. |
| first_indexed | 2024-04-12T08:00:24Z |
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| id | doaj.art-f0d7451711784807bdb42f53279fe372 |
| institution | Directory Open Access Journal |
| issn | 2215-017X |
| language | English |
| last_indexed | 2024-04-12T08:00:24Z |
| publishDate | 2016-06-01 |
| publisher | Elsevier |
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| series | Biotechnology Reports |
| spelling | doaj.art-f0d7451711784807bdb42f53279fe3722022-12-22T03:41:22ZengElsevierBiotechnology Reports2215-017X2016-06-0110C10511010.1016/j.btre.2016.04.002The 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 peptidesFlorin Barla0Takashi Koyanagi1Naoko Tokuda2Hiroshi Matsui3Takane Katayama4Hidehiko Kumagai5Toshihide Michihata6Tetsuya Sasaki7Atsushi Tsuji8Toshiki Enomoto9Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanResearch Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanGraduate School of Biostudies, Kyoto University, Kyoto, Kyoto 606-8511, JapanResearch Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDepartment of Chemistry/Food, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-8203, JapanDepartment of Chemistry/Food, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-8203, JapanDepartment of Chemistry/Food, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-8203, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanMany 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 < 1 mg protein/ml. Three of 10 isolates had high GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.http://www.sciencedirect.com/science/article/pii/S2215017X16300170γ-Aminobutyric acidACE inhibitory activityLactic acid bacteriaFermented food |
| spellingShingle | Florin Barla Takashi Koyanagi Naoko Tokuda Hiroshi Matsui Takane Katayama Hidehiko Kumagai Toshihide Michihata Tetsuya Sasaki Atsushi Tsuji Toshiki Enomoto 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 Biotechnology Reports γ-Aminobutyric acid ACE inhibitory activity Lactic acid bacteria Fermented food |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | γ-Aminobutyric acid ACE inhibitory activity Lactic acid bacteria Fermented food |
| url | http://www.sciencedirect.com/science/article/pii/S2215017X16300170 |
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