Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough

Villegas, Josefina MariaIcon ; Brown, LuciaIcon ; Savoy, GracielaIcon ; Hebert, Elvira MariaIcon
Fecha de publicación: 04/2016
Editorial: Elsevier
Revista: Lwt - Food Science And Technology
ISSN: 0023-6438
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biología Celular, Microbiología

Resumen

ƴ-aminobutyric acid (GABA) is a four-carbon amino acid, that acts as a major inhibitory neurotransmitter in the central nervous system. Among nineteen lactic acid bacteria strains, isolated from Andean amaranth (A) and Real Hornillos quinoa (Qr) sourdoughs, Lactobacillus brevis CRL 1942 was the most efficient microorganism for the conversion of 53 mM monosodium glutamate (MSG) to GABA, reaching 50 mM after 96 h cultivation. GABA production was enhanced by optimizing culture conditions, such as incubation temperature, time and MSG concentration. A gradual increase of GABA yield was observed at MSG concentrations rising from 0 to 270 mM. In addition, a higher GABA content was observed at 30ºC. GABA production occurred in a time-dependent manner, and greatest amount (about 255 mM) was yielded after 48 h in cells grown in MRS with 270 mM MSG at 30 ºC, with a conversion rate of about 90%. Cell growth was not affected by MSG addition, implying that the difference in GABA levels could not be attributed to differences in cell numbers. However, addition of glutamate increased viability, indicating a correlation between survival and GABA production. Novel information about LAB with GABA-producing ability is an important breakthrough for the development of health-promoting functional foods.
Palabras clave: Lactobacillus , Gaba Production , Lactic Acid Bacteria , Y-Aminobutyric Acid , Glutamate Decarboxylase , Functional Foods
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 537.0Kb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/16921
DOI: https://doi.org/10.1016/j.lwt.2015.11.027
URL: http://www.sciencedirect.com/science/article/pii/S0023643815303194
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Villegas, Josefina Maria; Brown, Lucia; Savoy, Graciela; Hebert, Elvira Maria; Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough; Elsevier; Lwt - Food Science And Technology; 67; 4-2016; 22-26
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES