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EnglishPurpose γ-Aminobutyric acid (GABA) is recognised as a potential metabolic bioactive food ingredient with increasing evidence of its effects on the gut-brain axis and systemic metabolic health. Different lactic acid bacteria are capable of producing GABA, particularly strains of Lactobacillus brevis. In this study, we characterized a Lb. brevisisolated from traditional alpine cheese (Lb. brevis DSM 32386) for its ability to accumulate high levels of GABA in the culture medium and for other important probiotic phenotypic traits. Methods In vitro analysis were used to study the Lb. brevis DSM 32386 probiotic traits and the gene expression involved in GABA production Result Lactobacillus brevis DSM 32386 converted monosodium glutamate to GABA more efficiently than the type strain Lb. brevis DSM 20054, resulting in more than 200% of GABA produced. This ability seemed to be related to the higher transcriptional activation of the gene encoding for the glutamate (gad) decarboxylase antiporter (gadC) and regulator (gadR). Lactobacillus brevis DSM 32386 performed well in vitro under the stress conditions mimicking the gastro-intestinal tract, being resistant to acid pH (pH 2.5) and growing in simulated pancreatic fluid and 0.3% ox-bile. Conclusion These preliminary studies indicate that Lb. brevis DSM 32386 holds promise as a starter for GABA-rich dairy fermented foods and possibly a promising next-generation probiotic microorganism in the context of the gut (microbiota):brain axis
Mancini, A.; Carafa, I.; Franciosi, E.; Nardin, T.; Larcher, R.; Bottari, B.; Tuohy, K. (2019). In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese. ANNALS OF MICROBIOLOGY, 69: 1435-1443. doi: 10.1007/s13213-019-01527-x handle: http://hdl.handle.net/10449/58557
| Citation: | Mancini, A.; Carafa, I.; Franciosi, E.; Nardin, T.; Larcher, R.; Bottari, B.; Tuohy, K. (2019). In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese. ANNALS OF MICROBIOLOGY, 69: 1435-1443. doi: 10.1007/s13213-019-01527-x handle: http://hdl.handle.net/10449/58557 |
| Internal authors: | Tuohy, Kieran Michael (Last) |
| Organization unit: | Department of Food Quality and Nutrition # CRI Experiment and Technological Services Department # CTT (2012- ) |
| Authors: | Mancini, A.; Carafa, I.; Franciosi, E.; Nardin, T.; Larcher, R.; Bottari, B.; Tuohy, K. |
| Title: | In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese |
| Journal: | ANNALS OF MICROBIOLOGY |
| Issue Date: | 2019 |
| Scientific Disciplinary Area: | Settore AGR/16 - Microbiologia Agraria |
| Keywords ENG: | Probiotic Lactobacillus brevis Oxbile γ-Aminobutyric acid GABA GAD genes |
| Language: | English |
| IF: | With Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1007/s13213-019-01527-x |
| Appears in Collections: | 01 - Journal article |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2019 AM Mancini.pdf | Versione editoriale (Publisher’s layout) |  | Open AccessView/Open |
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