TY - JOUR
T1 - Novel, Practical and Cheap Source for Isolating Beneficial γ-Aminobutyric Acid-Producing Leuconostoc NC5 Bacteria
AU - Saari, Nazamid AU - Othman Ali, Farrah Wahida AU - Abdulamir, A.S. AU - Sabo Mohammed, Abdulkarim AU - Abu Bakar, Fatimah AU - Abdul Manap, Yazid AU - Zulkifli, Anwarul Hidayah
JO - Research Journal of Medical Sciences
VL - 3
IS - 4
SP - 146
EP - 153
PY - 2009
DA - 2001/08/19
SN - 1815-9346
DO - rjmsci.2009.146.153
UR - https://makhillpublications.co/view-article.php?doi=rjmsci.2009.146.153
KW - γ-aminobutyric acid
KW -GAD activity
KW -lactic acid bacteria
KW -Leuconostoc sp.
KW -fermented shrimp product
KW -fermentation
AB - GABA is well known for its physiological functions as antioxidant, diuresis, tranquilizer, anti-hypertensive, epilepsy treatment and diabetic prevention. Most of the fermented food products are known and proven for its high content GABA producer, which contributes the food as potential functional foods. Among 5 positive isolates from the Malaysian commercial fermented shrimp product (cincaluk), only one strain of bacteria showed the highest GABA-producing activity. Leuconostoc NC5 showed the highest production ability of both extracellular and intracellular GABA content (2.84±0.19 mM, respectively) with GAD activity at 1.93±0.37 unit. The effect of cultivation time, temperature, pH and different concentration of glutamate, carbon source, nitrogen source and Pyridoxal-5’-Phosphate (PLP) on the production of GABA was investigated. This study concludes that the optimum conditions for GABA production were recorded at the cultivation temperature of 37°C, pH 5.0 and cultivation time at 168 h. Furthermore, the addition of PLP and nitrogen source to the culture medium significantly increased GABA production by 30-fold. Thus, Leuconostoc NC5 can be a potential starter culture for GABA-enriched functional foods. This strain showed a potential of being starter culture for the production of fermented functional foods containing GABA.
ER -