Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells
Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacil...
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| Veröffentlicht in: | Journal of microbiology and biotechnology 2007-01, Vol.17 (1), p.104-109 |
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| creator | Cho, Y.R. (Chosun University, Gwangju, Republic of Korea) Chang, J.Y. (Chosun University, Gwangju, Republic of Korea) Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr |
| description | Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30℃ for 36 h. |
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(Chosun University, Gwangju, Republic of Korea) ; Chang, J.Y. (Chosun University, Gwangju, Republic of Korea) ; Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</creator><creatorcontrib>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea) ; Chang, J.Y. (Chosun University, Gwangju, Republic of Korea) ; Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</creatorcontrib><description>Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30℃ for 36 h.</description><identifier>ISSN: 1017-7825</identifier><identifier>PMID: 18051360</identifier><language>eng</language><publisher>Seoul: Korean Society for Applied Microbiology</publisher><subject>Animals ; Biological and medical sciences ; Biotechnology ; Cell Survival - drug effects ; Culture Media ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; GABA ; gamma-Aminobutyric Acid - biosynthesis ; Hydrogen-Ion Concentration ; Korea ; Lactobacillus - growth & development ; Lactobacillus - isolation & purification ; Lactobacillus - metabolism ; Lb. buchneri ; Neurons - cytology ; Neurons - drug effects ; Neuroprotective Agents - isolation & purification ; Neuroprotective Agents - pharmacology ; neuroprotective effect ; PC12 Cells ; Rats ; Salinity</subject><ispartof>Journal of microbiology and biotechnology, 2007-01, Vol.17 (1), p.104-109</ispartof><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18471078$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18051360$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea)</creatorcontrib><creatorcontrib>Chang, J.Y. (Chosun University, Gwangju, Republic of Korea)</creatorcontrib><creatorcontrib>Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</creatorcontrib><title>Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells</title><title>Journal of microbiology and biotechnology</title><addtitle>J Microbiol Biotechnol</addtitle><description>Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30℃ for 36 h.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Cell Survival - drug effects</subject><subject>Culture Media</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GABA</subject><subject>gamma-Aminobutyric Acid - biosynthesis</subject><subject>Hydrogen-Ion Concentration</subject><subject>Korea</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus - isolation & purification</subject><subject>Lactobacillus - metabolism</subject><subject>Lb. buchneri</subject><subject>Neurons - cytology</subject><subject>Neurons - drug effects</subject><subject>Neuroprotective Agents - isolation & purification</subject><subject>Neuroprotective Agents - pharmacology</subject><subject>neuroprotective effect</subject><subject>PC12 Cells</subject><subject>Rats</subject><subject>Salinity</subject><issn>1017-7825</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpN0M9Kw0AQBvAcFFurj6DsRdBDYDbb7KbHWGotLSqi5zL7z64k2bKbCH0En8f38JkMtoKnGZgf3wdzlAwpUJGKIssHyWmM7wCcZgU_SQa0gJwyDsPk8yl43anW-YZ4S76_0rJ2jZdduwtOkVI5Ta7n5W15Q-SOrFC1XqJyVdVFIju1aUxwZBF9ha3RxAZfk6Wr1cYRbDRxbSQPpgt-G3xr-pYPQ2bW9hvp-34vDVZkaqoqniXHFqtozg9zlLzezV6m9-nqcb6YlqvUZpy2qUYrxjDJpBhTsLkBgcygNhZUZoXgE2YzZU0hJSvA8JyilkIVho-pQW6BjZLLfe62k7XR621wNYbd-u8nPbg6AIwKKxuwUS7-c2NBQRS9u9g7i36Nb6E3y-cMQAAwBjn7AYsFdPU</recordid><startdate>200701</startdate><enddate>200701</enddate><creator>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea)</creator><creator>Chang, J.Y. (Chosun University, Gwangju, Republic of Korea)</creator><creator>Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</creator><general>Korean Society for Applied Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>200701</creationdate><title>Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells</title><author>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea) ; Chang, J.Y. (Chosun University, Gwangju, Republic of Korea) ; Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f261t-daf74092b7410f5e07a3eadef0c2f77693f2cfe8bb380e651adb7c8e641ea6f03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Cell Survival - drug effects</topic><topic>Culture Media</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GABA</topic><topic>gamma-Aminobutyric Acid - biosynthesis</topic><topic>Hydrogen-Ion Concentration</topic><topic>Korea</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus - isolation & purification</topic><topic>Lactobacillus - metabolism</topic><topic>Lb. buchneri</topic><topic>Neurons - cytology</topic><topic>Neurons - drug effects</topic><topic>Neuroprotective Agents - isolation & purification</topic><topic>Neuroprotective Agents - pharmacology</topic><topic>neuroprotective effect</topic><topic>PC12 Cells</topic><topic>Rats</topic><topic>Salinity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea)</creatorcontrib><creatorcontrib>Chang, J.Y. (Chosun University, Gwangju, Republic of Korea)</creatorcontrib><creatorcontrib>Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Journal of microbiology and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cho, Y.R. (Chosun University, Gwangju, Republic of Korea)</au><au>Chang, J.Y. (Chosun University, Gwangju, Republic of Korea)</au><au>Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: hcchang@mail.chosun.ac.kr</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells</atitle><jtitle>Journal of microbiology and biotechnology</jtitle><addtitle>J Microbiol Biotechnol</addtitle><date>2007-01</date><risdate>2007</risdate><volume>17</volume><issue>1</issue><spage>104</spage><epage>109</epage><pages>104-109</pages><issn>1017-7825</issn><abstract>Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30℃ for 36 h.</abstract><cop>Seoul</cop><pub>Korean Society for Applied Microbiology</pub><pmid>18051360</pmid><tpages>6</tpages></addata></record> |
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| ispartof | Journal of microbiology and biotechnology, 2007-01, Vol.17 (1), p.104-109 |
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| language | eng |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals |
| subjects | Animals Biological and medical sciences Biotechnology Cell Survival - drug effects Culture Media Food Microbiology Fundamental and applied biological sciences. Psychology GABA gamma-Aminobutyric Acid - biosynthesis Hydrogen-Ion Concentration Korea Lactobacillus - growth & development Lactobacillus - isolation & purification Lactobacillus - metabolism Lb. buchneri Neurons - cytology Neurons - drug effects Neuroprotective Agents - isolation & purification Neuroprotective Agents - pharmacology neuroprotective effect PC12 Cells Rats Salinity |
| title | Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells |
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