Advertisement

Food Science and Biotechnology

, Volume 28, Issue 1, pp 155–163 | Cite as

An efficient process for co-production of γ-aminobutyric acid and probiotic Bacillus subtilis cells

  • Hongbo Wang
  • Jinge Huang
  • Lei Sun
  • Fuchao Xu
  • Wei Zhang
  • Jixun ZhanEmail author
Article
  • 82 Downloads

Abstract

This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sources were tested, and potato starch and peptone were the preferred carbon and nitrogen sources for GABA production, respectively. The concentrations of carbon source, nitrogen source and substrate (sodium l-glutamate) were then optimized using the response surface methodology. The GABA titer and concentration of viable cells of B. subtilis reached 19.74 g/L and 6.0 × 108 cfu/mL at 120 h. The GABA titer represents the highest production of GABA in B. subtilis. This work thus demonstrates a highly efficient co-production process for GABA and probiotic B. subtilis cells.

Keywords

γ-Aminobutyric acid Bacillus subtilis ATCC 605 Viable cells Optimization Response surface methodology 

Notes

Acknowledgements

This work was financially supported by a Grant-In-Aid (16GRNT26430067) from the American Heart Association (USA), the Agricultural and Social Development Program of Hangzhou Science and Technology Bureau of Zhejiang Province (China), the Young College Teachers Studying Abroad fund (Grant No. 3-2016) of Hubei Province (China), Jianghan University Doctoral Research Startup Fund Project (Grant No. 1017-06330003), and Major Technical Innovation Project of Hubei Province (China) (Grant No. 2017ABA147).

Compliance with ethical standards

Conflict of interest

The authors declare no conflicts of interest.

References

  1. Ay F, Catalkaya EC, Kargi F. A statistical experiment design approach for advanced oxidation of Direct Red azo-dye by photo-Fenton treatment. J. Hazard Mater. 162: 230–236 (2009)CrossRefGoogle Scholar
  2. Chen Z, Xie J, Hu MY, Tang J, Shao ZF, Li MH. Protective effects of γ -aminobutyric acid (GABA) on the small intestinal mucosa in heat-stressed Wenchang chicken. J. Anim. Plant Sci. 25: 78–87 (2015)Google Scholar
  3. Cheng JB, Bu DP, Wang JQ, Sun XZ, Pan L, Zhou LY, Liu W. Effects of rumen-protected gamma-aminobutyric acid on performance and nutrient digestibility in heat-stressed dairy cows. J. Dairy Sci. 97: 5599–5607 (2014)CrossRefGoogle Scholar
  4. Dhakal R, Bajpai VK, Baek KH. Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43: 1230–1241 (2012)CrossRefGoogle Scholar
  5. Diana M, Quílez J, Rafecas M. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct Foods 10: 407–420 (2014)CrossRefGoogle Scholar
  6. Filotheou A, Nanou K, Papaioannou E, Roukas T, Kotzekidou P, Liakopoulou-Kyriakides M. Application of response surface methodology to improve carotene production from synthetic medium by Blakeslea trispora in submerged fermentation. Food Bioprocess Tech. 5: 1189–1196 (2010)CrossRefGoogle Scholar
  7. Gan R-Y, Li H-B, Gunaratne A, Sui Z-Q, Corke H. Effects of fermented edible seeds and their products on human health: bioactive components and bioactivities. Compr. Rev. Food Sci. Food Saf. 16: 489–531 (2017)CrossRefGoogle Scholar
  8. Ghasemi S, Ahmadzadeh M. Optimisation of a cost-effective culture medium for the large-scale production of Bacillus subtilis UTB96. Arch. Phytopathol. Plant Protect. 46: 1552–1563 (2013)CrossRefGoogle Scholar
  9. Janisiewicz WJ, Korsten L. Biological control of postharvest diseases of fruits. Annu. Rev. Phytopathol. 40: 411–441 (2002)CrossRefGoogle Scholar
  10. Li H, Cao Y. Lactic acid bacterial cell factories for gamma-aminobutyric acid. Amino Acids 39: 1107–1116 (2010)CrossRefGoogle Scholar
  11. Li MF, Guo SJ, Yang XH, Meng QW, Wei XJ. Exogenous gamma-aminobutyric acid increases salt tolerance of wheat by improving photosynthesis and enhancing activities of antioxidant enzymes. Biol. Plant. 60: 123–131 (2015)CrossRefGoogle Scholar
  12. Li Y, Fan Y, Ma Y, Zhang Z, Yue H, Wang L, Li J, Jiao Y. Effects of exogenous γ-aminobutyric acid (GABA) on photosynthesis and antioxidant system in pepper (Capsicum annuum L.) seedlings under low light stress. J. Plant Growth Regul. 36: 436–449 (2017)CrossRefGoogle Scholar
  13. Limón RI, Peñas E, Torino MI, Martínez-Villaluenga C, Dueñas M, Frias J. Fermentation enhances the content of bioactive compounds in kidney bean extracts. Food Chem. 172: 343–352 (2015)CrossRefGoogle Scholar
  14. Malekzadeh P, Khara J, Heydari R. Alleviating effects of exogenous Gamma-aminobutiric acid on tomato seedling under chilling stress. Physiol. Mol. Biol. Plants 20: 133–137 (2014)CrossRefGoogle Scholar
  15. Olmos J, Paniagua-Michel J. Bacillus subtilis a potential probiotic bacterium to formulate functional feeds for aquaculture. J. Microb. Biochem. Technol. 6: 361–365 (2014)CrossRefGoogle Scholar
  16. Park JH, Kim IH. Effects of dietary gamma-aminobutyric acid on egg production, egg quality, and blood profiles in layer hens. Vet. Med. 60: 629–634 (2016)CrossRefGoogle Scholar
  17. Park KB, Oh SH. Enhancement of gamma-aminobutyric acid production in Chungkukjang by applying a Bacillus subtilis strain expressing glutamate decarboxylase from Lactobacillus brevis. Biotechnol. Lett. 28: 1459–1463 (2006)CrossRefGoogle Scholar
  18. Pervaiz I, Ahmad S, Mukhtar MF, Arshad A, Imran M, Mahmood W. Microbial biotransformation of dexamethasone by Bacillus subtilis (ATCC 6051). Pharm. Chem. J. 49: 405–408 (2015)CrossRefGoogle Scholar
  19. Pham VD, Lee SH, Park SJ, Hong SH. Production of gamma-aminobutyric acid from glucose by introduction of synthetic scaffolds between isocitrate dehydrogenase, glutamate synthase and glutamate decarboxylase in recombinant Escherichia coli. J. Biotechnol. 207: 52–57 (2015)CrossRefGoogle Scholar
  20. Sheng L, Shen D, Luo Y, Sun X, Wang J, Luo T, Zeng Y, Xu J, Deng X, Cheng Y. Exogenous gamma-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit. Food Chem. 216: 138–145 (2017)CrossRefGoogle Scholar
  21. Stülke J, Hillen W. Regulation of carbon catabolism in Bacillus species. Annu. Rev. Microbiol. 54: 849–883 (2000)CrossRefGoogle Scholar
  22. Suwanmanon K, Hsieh PC. Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production. CyTA J. Food. 12: 282–290 (2014a)CrossRefGoogle Scholar
  23. Suwanmanon K, Hsieh PC. Effect of gamma-aminobutyric acid and nattokinase-enriched fermented beans on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. J. Food Drug Anal. 22: 485–491 (2014b)CrossRefGoogle Scholar
  24. Tajabadi N, Ebrahimpour A, Baradaran A, Rahim RA, Mahyudin NA, Manap MY, Bakar FA, Saari N. Optimization of gamma-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees. Molecules 20: 6654–6669 (2015)CrossRefGoogle Scholar
  25. Torino MI, Limon RI, Martinez-Villaluenga C, Makinen S, Pihlanto A, Vidal-Valverde C, Frias J. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem. 136: 1030–1037 (2013)CrossRefGoogle Scholar
  26. Wang HB, Zhang LW, Luo J, Yu LJ. Rapid and environmentally-friendly extraction of carotenoids from Blakeslea trispora. Biotechnol. Lett. 37: 2173–2178 (2015)CrossRefGoogle Scholar
  27. Wang L, Li P, Zhang Z, Chen Q, Aguilar ZP, Xu H, Yang L, Xu F, Lai W, Xiong Y, Wei H. Rapid and accurate detection of viable Escherichia coli O157:H7 in milk using a combined IMS, sodium deoxycholate, PMA and real-time quantitative PCR process. Food Control 36: 119–125 (2014a)CrossRefGoogle Scholar
  28. Wang Y, Luo Z, Huang X, Yang K, Gao S, Du R. Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Sci. Hort. 168: 132–137 (2014b)CrossRefGoogle Scholar
  29. Zhang G, Ren A, Wu F, Yu H, Shi L, Zhao M. Ethylene promotes mycelial growth and ganoderic acid biosynthesis in Ganoderma lucidum. Biotechnol. Lett. 39: 269–275 (2017)CrossRefGoogle Scholar
  30. Zhang Q, Xiang J, Zhang L, Zhu X, Evers J, van der Werf W, Duan L. Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. J. Funct. Foods. 10: 283–291 (2014)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Biological EngineeringUtah State UniversityLoganUSA
  2. 2.Hubei Province Engineering Research Center for Legume Plants, School of Life SciencesJianghan UniversityWuhanChina
  3. 3.Hangzhou Viablife Biotech Co., LtdHangzhouChina
  4. 4.TCM and Ethnomedicine Innovation and Development Laboratory, School of PharmacyHunan University of Chinese MedicineChangshaChina

Personalised recommendations