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Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees

1
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
2
Department of Honey Bee, Animal Science Research Institute of Iran (ASRI), Karaj 315851483, Iran
3
Departments of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
4
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Academic Editor: Fernando Albericio
Molecules 2015, 20(4), 6654-6669; https://doi.org/10.3390/molecules20046654
Received: 13 November 2014 / Revised: 3 December 2014 / Accepted: 29 December 2014 / Published: 15 April 2015
(This article belongs to the Section Natural Products Chemistry)
Dominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60 h. Effects of fermentation parameters, including initial glutamic acid level, culture temperature, initial pH and incubation time on GABA production were investigated via a single parameter optimization strategy. The optimal fermentation condition for GABA production was modeled using response surface methodology (RSM). The results showed that the culture temperature was the most significant factor for GABA production. The optimum conditions for maximum GABA production by Lactobacillus plantarum Taj-Apis362 were an initial glutamic acid concentration of 497.97 mM, culture temperature of 36 °C, initial pH of 5.31 and incubation time of 60 h, which produced 7.15 mM of GABA. The value is comparable with the predicted value of 7.21 mM. View Full-Text
Keywords: γ-aminobutyric acid (GABA); response surface methodology (RSM); glutamic acid; Lactobacillus plantarum Taj-Apis362 γ-aminobutyric acid (GABA); response surface methodology (RSM); glutamic acid; Lactobacillus plantarum Taj-Apis362
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MDPI and ACS Style

Tajabadi, N.; Ebrahimpour, A.; Baradaran, A.; Rahim, R.A.; Mahyudin, N.A.; Manap, M.Y.A.; Bakar, F.A.; Saari, N. Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees. Molecules 2015, 20, 6654-6669. https://doi.org/10.3390/molecules20046654

AMA Style

Tajabadi N, Ebrahimpour A, Baradaran A, Rahim RA, Mahyudin NA, Manap MYA, Bakar FA, Saari N. Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees. Molecules. 2015; 20(4):6654-6669. https://doi.org/10.3390/molecules20046654

Chicago/Turabian Style

Tajabadi, Naser, Afshin Ebrahimpour, Ali Baradaran, Raha A. Rahim, Nor A. Mahyudin, Mohd Y.A. Manap, Fatimah A. Bakar, and Nazamid Saari. 2015. "Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees" Molecules 20, no. 4: 6654-6669. https://doi.org/10.3390/molecules20046654

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