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Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders

  • Authors:
    • Yangsheng Zhong
    • Shan Wu
    • Fangyan Chen
    • Mengxiu He
    • Jianrong Lin

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  • Published online on: May 8, 2019     https://doi.org/10.3892/etm.2019.7557
  • Pages: 147-153
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Abstract

γ‑Amino butyric acid (GABA) has numerous roles in physiological processes, including neurotransmission, and induction of hypotensive, diuretic and tranquilizer effects. The present study aimed to produce GABA‑enriched mulberry leaf powder by using a strain of high GABA‑producing Lactobacillus pentosus SS6, which is isolated from fermented mulberry fruits. A total of 37 strains of lactic acid bacteria (LAB) were isolated from fermented mulberry fruits strains of high GABA‑producing Lactobacillus pentosus were selected. The isolated LAB was analyzed using thin‑layer chromatography. SS6 was used as a starter culture for the fermentation of mulberry leaf powder to produce GABA. The mulberry leaf powder was treated with 10% saccharose, 6% peptone, 1.6% K2HPO4, 1% L‑sodium glutamate at 35˚C for 36 h (each treatment was applied whilst the others were kept constant), in a mixture with a water content of 60%, with the respective LAB strain that was fermented by incubation at 30˚C for 6 h. The results indicated that the SS6 strain produced significantly higher GABA contents in the fermentation broth compared to the other strains (P<0.05). Addition of 10% saccharose, 6% peptone, 1.6% K2HPO4 and 1% L‑sodium glutamate significantly triggered the production of GABA compared with that in the groups void of those additives (P<0.05). Furthermore, the water content, treatment time, amount of LAB inoculated and the incubation temperature also significantly affected GABA production compared with untreated groups under the aforementioned conditions (P<0.05). In conclusion, 10% saccharose, 6% peptone, 1.6% K2HPO4, 1% L‑sodium glutamate, and a 60% water content at 35˚C significantly improved and enhanced GABA production. The present study provided a basis for the production of GABA, which may be utilized by the pharmaceutical and food industry.
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July-2019
Volume 18 Issue 1

Print ISSN: 1792-0981
Online ISSN:1792-1015

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Spandidos Publications style
Zhong Y, Wu S, Chen F, He M and Lin J: Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders. Exp Ther Med 18: 147-153, 2019.
APA
Zhong, Y., Wu, S., Chen, F., He, M., & Lin, J. (2019). Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders. Experimental and Therapeutic Medicine, 18, 147-153. https://doi.org/10.3892/etm.2019.7557
MLA
Zhong, Y., Wu, S., Chen, F., He, M., Lin, J."Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders". Experimental and Therapeutic Medicine 18.1 (2019): 147-153.
Chicago
Zhong, Y., Wu, S., Chen, F., He, M., Lin, J."Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders". Experimental and Therapeutic Medicine 18, no. 1 (2019): 147-153. https://doi.org/10.3892/etm.2019.7557