- Original Article
- Published:
Isolation and Identification of γ-Aminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi
Journal of the Korean Society for Applied Biological Chemistry volume 55, pages 777–785 (2012)
Abstract
Presumptive lactic acid bacteria (LAB) were isolated from 20 kimchi samples (total of 230 isolates) and screened for their capacity to synthesize γ-aminobutyric acid (GABA). Only 68 isolates (ca. 30%) showed this activity and were identified by a polyphasic approach consisting of morphological characteristics, catalase and biochemical tests, and species-specific polymerase chain reaction and 16S rRNA gene sequence analyses. Five species were found, including Lactobacillus plantarum (55 isolates), Lactobacillus brevis (six), Leuconostoc mesenteroides (four), Leuconostoc lactis (one), and Weissella viridescens (two). The 68 GABA-producing LAB isolates were isolated from only 11 among 20 kimchi samples indicating that they were not evenly distributed. This is the first report on the isolation of two species of Leuconostoc (Le. mesenteroides and Le. lactis) and one species of Weissella (Ws. viridescens) from kimchi with the capacity to synthesize GABA under in vitro conditions. Additionally, in previous screening results, Le. lactis and Ws. viridescens with the capacity to synthesize GABA isolated and identified from fermented food source were not observed.
References
Adeghate E and Ponery AS (2002) GABA in the endocrine pancreas: cellular localization and function in normal and diabetic rats. Tissue Cell 34, 1–6.
Benson DA, Karsch-Mizrachi I, Lipman DJ, Ostell J, Rapp BA, and Wheeler DL (2002) GenBank. Nucleic Acids Res 30, 17–20.
Cho KM, Math RK, Asraful Islam SM, Lim WJ, Hong SY et al. (2009) Novel multiplex PCR for the detection of lactic acid bacteria during Kimchi fermentation. Mol Cell Probes 23, 90–94.
Cho SY, Park MJ, Kim KM, Ryu JH, and Park HJ (2011) Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi. Food Sci Biotechnol 20, 403–408.
Cho YR, Chang JY, and Chang HC (2007) Production of γ-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal Cells. J Microbiol Biotechnol 17, 104–109.
Codex Alimentarius Commission (2001) Codex standard for Kimchi. Codex Stan 223. Food and Agriculture Organization of the United Nations, Rome, Italy.
Foster G, Ross MH, Hutson RA, and Collins MD (1997) Staphylococcus lutrae sp. nov., a new coagulase-positive species isolated from otters. Int J Syst Evol Microbiol 47, 724–726.
Hagiwara H, Seki T, and Ariga T (2004) The effect of pregerminated brown rice intake on blood glucose and PAI-1 levels in streptozotocin-induced diabetic rats. Biosci Biotechnol Biochem 68, 444–447.
Hayakawa K, Ueno Y, Kawamura S, Taniguchi R, and Oda K (1997) Production of γ-aminobutyric acid by lactic acid bacteria. Seibutsukogaku Kaishi 75, 239–244.
Hurley SS, Splitter GA, and Welch RA (1987) Rapid lysis technique for mycobacterial species. J Clin Microbiol 25, 2227–2229.
Islam MS and Choi HJ (2009) Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) Kimchi in a Type 2 diabetes model of rats. J Med Food 12, 292–297.
Jakobs C, Jaeken J, and Gibson KM (1993) Inherited disorders of GABA metabolism. J Inherit. Metab Dis 16, 704–715.
Kim HJ and Jhon JY (2001) Characteristics of Kimchi containing paprika instead of hot pepper. Food Sci Biotechnol 10, 241–245.
Kim JY, Lee MY, Ji GE, Lee YS, and Hwang KT (2009) Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA 100. Int J Food Microbiol 130, 12–16.
Komatsuzaki N, Shima J, Kawamoto S, Monose H, and Kimura T (2005) Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol 22, 497–504.
Kook MC, Seo MJ, Cheigh CI, Pyun RY, Cho SC, and Park H (2010) Enhanced production of γ-aminobutyric acid using rice bran extracts by Lactobacillus sakei B2-16. J Microbiol Biotechnol 20, 763–766.
Kwon EA and Kim MH (2007) Microbial evaluation of commercially packed kimchi products. Food Sci Biotechnol 16, 615–620.
Lee HM and Lee YH (2006) Isolation of Lactobacillus plantarum from Kimchi and its inhibitory activity on the adherence and growth of Helicobacter pylori. J Microbiol Biotechnol 16, 1513–1517.
Leroy F and Vuyst LD (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15, 67–78.
Liu CF, Tung YT, Wu CL, Lee BH, Hsu WH, and Pan TM (2011) Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats. J Agric Food Chem 59, 4537–4543.
Lu X, Chen Z, Gu Z, and Han YB (2008) Isolation of γ-aminobutyric acidproducing bacteria and optimization of fermentative medium. Biochem Eng J 41, 48–52.
Nomura M, Kimoto H, Someya Y, Furukawa S, and Suzuki I (1998) Production of γ-aminobutyric acid by cheese starters during cheese ripening. J Dairy Sci 81, 1486–1491.
Oh SH and Oh CH (2003) Brown rice extracts with enhanced levels of GABA stimulate immune cells. Food Sci Biotechnol 12, 248–252.
Oh SH, Soh JR, and Cha YS (2003) Germinated brown rice extract shows a nutraceutical effect in the recovery of chronic alcohol-related symptoms. J Med Food 6, 115–121.
Oh SY, Ji HL, Dong KJ, Seung CH, and Hyo JK (2005) Relationship of nutrients and food to colorectal cancer risk in Koreans. Nutr Res 25, 805–813.
Okada T, Sugishita T, Murakami T, Murai H, Saikusa T, Hotorino T et al. (2000) Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. Nippon Shokuhin Kagaku Kaishi 47, 596–603.
Park KB and Oh SH (2006) Isolation and characterization of Lactobacillus buchneri strains with high gamma-aminobutyric acid producing capacity from naturally aged cheese. Food Sci Biotechnol 15, 86–90.
Park KB and Oh SH (2007) Cloning sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium, Lactobacillus brevis OPK-3. Bioresource Technol 98, 312–319.
Park KY, Baek KA, Rhee SH, and Cheigh HS (1995) Antimutagenic effect of Kimchi. Food Biotechnol 4, 141–145.
Rossetti V and Lombard A (1996) Determination of glutamate decarboxylase by high-performance liquid chromatography. J Chromatogr B 681, 63–67.
Shahidul IM and Choi H (2009) Antidiabetic effect of Korean traditional baechu (Chinese Cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 12, 292–297.
Shin MS, Han SK, Ryu JS, Kim KS, and Lee WK (2008) Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi. J Appl Microbiol 105, 331–339.
Siragusa S, Angelis MD, Cagno RD, Rizzello CG, Coda R et al. (2007) Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl Environ Microbiol 73, 7283–7290.
Song Y, Liu C, McTeague M, and Finegold SM (2003) 16S ribosomal DNA sequence-based analysis of clinically significant Gram-positive anaerobic cocci. J Clin Microbiol 41, 1363–1369.
Thwe SM, Kobayashi T, Luan T, Shirai T, Onodera M, Hamada-Sato N et al. (2011) Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice. Fisheries Sci 77, 279–288.
Torriani S, Felis GE, and Dellaglio F (2001) Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl Env Microbiol 67, 3450–3454.
Ueno Y, Hayakawa K, Takahashi S, and Oda K (1997) Purificationand characterization of glutamate decarboxylase from Lactobacillus brevis IFO 12005. Biosci Biotechnol Biochem 61, 1168–1171.
Yokoyama S, Hiramatsu J, and Hayakawa K (2002) Production of γ-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005. J Biosci Bioeng 93, 95–97.
Yoo EJ, Choi MR, and Lim HS (2004) The relationship between ACE inhibitory activity and degradations of sulfur containing materials in Dolsan leaf mustard juice. Biotechnol Bioprocess Eng 9, 400–404.
Yoo EJ, Lim HS, Park KO, and Choi MR (2005) Cytotoxic, antioxidative, and ACE inhibiting activities of Dolsan Leaf Mustard Juice (DLMJ) treated with lactic acid bacteria. Biotechnol Bioprocess Eng 10, 60–66.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kim, MJ., Kim, KS. Isolation and Identification of γ-Aminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi. J Korean Soc Appl Biol Chem 55, 777–785 (2012). https://doi.org/10.1007/s13765-012-2174-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13765-012-2174-6