Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme
ZHANG Shuming1, ZENG Lin2, SUN Xiangyang1, WANG Jie1, SUN Qing1, ZHANG Qing1*, TAN Xiao3
1(Provincial Key Laboratory of Food Biotechnology of Sichuan,College of Food and Bioengineering, Xihua University,Chengdu 610039,China) 2(Sichuan National Inspection and Testing Co.Ltd.,Luzhou 646000,China) 3(Chengdu Institute of Biology,Chinese Academy of Science,Chengdu 610041,China)
Abstract: In order to further improve production of γ-aminobutyric acid (GABA),the GABA-producing strains of Enterococcus faecium AB157 and Lactobacillus plantarum BC112 selected from Paocai (Chinese pickle) were analyzed.And the GABA expression of co-culture fermentation broth was evaluated by high performance liquid chromatography (HPLC).Response surface methodology was used to optimize the co-culture conditions.The activity of key glutamate decarboxylase in the co-culture system was also analyzed.The results showed that the optimal co-culture fermentation conditions were 12.7 g/L of L-glutamate sodium,5∶3 inoculation volume ratio of E.faecium AB157 to L.plantarum BC112 and 85 h.Also,a yield of 6.35 g/L GABA which was 3.9 times (1.60 g/L) higher than that of single fermentation with E.faecium AB157 was achieved in the co-culture.Meanwhile,in the co-culture system,the activity of glutamate decarboxylase was significantly higher than the enzyme activity of E.faecium AB157 single strain.
张恕铭,曾林,孙向阳,等. 屎肠球菌与植物乳杆菌共培养产γ-氨基丁酸条件优化及关键酶活性研究[J]. 食品与发酵工业, 2021, 47(9): 154-159.
ZHANG Shuming,ZENG Lin,SUN Xiangyang,et al. Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme[J]. Food and Fermentation Industries, 2021, 47(9): 154-159.
 DIANA M,QUILEZ J,RAFECAS M.Gamma-aminobutyric acid as a bioactive compound in foods:A review[J].Journal of Functional Foods,2014,10(3):407-420.  WALLS A B,WAAGEPETERSEN H S,BAK L K,et al.The glutamine-glutamate/GABA cycle:Function,regional differences in glutamate and GABA production and effects of interference with GABA metabolism[J].Neurochemical Research,2015,40(2):402-409.  曾林,刘波,许小艳,等.四川泡菜中产γ-氨基丁酸微生物的系统发育与表达能力评估[J].食品科学,2017,38(2):87-91. ZENG L,LIU B,XU X Y,et al.Phylogeny and performance assessment of γ-aminobutyric acid-producing microorganisms from Sichuan pickles[J].Food Science,2017,38(2):87-91.  SANCHART C,RATTANAPORN O,HALTRICH D,et al.Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains[J].Journal of Applied Microbiology,2016,121(3):734-745.  VO T D L,KIM T W,HONG S H.Effects of glutamate decarboxylase and gamma-aminobutyric acid (GABA) transporter on the bioconversion of GABA in engineered Escherichia coli[J].Bioprocess and Biosystems Engineering,2012,35(4):645-648.  BHANWAR S,BAMNIAA M,GHOSH M,et al.Use of Lactococcus lactis to enrich sourdough bread with γ-aminobutyric acid[J].International Journal of Food Sciences and Nutrition,2013,64(1):77-81.  CHO Y R,CHANG J Y,CHANG H C.Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells[J].Journal of Microbiology and Biotechnology,2007,17(1):104-109.  曾林,谭霄,张庆,等.四川泡菜中产γ-氨基丁酸植物乳杆菌BC114发酵条件优化[J].食品与发酵工业,2017,43(3):116-122. ZENG L,TAN X,ZHANG Q,et al.Optimization of γ-aminobutyric acid production by Lactobacillus plantarum BC114 from Sichuan pickle[J].Food and Fermentation Industries,2017,43(3):116-122.  KHWANCHAI P,CHINPRAHAST N,PICHYANGKURA R,et al.Gamma-aminobutyric acid and glutamic acid contents,and the GAD activity in germinated brown rice:Effect of rice cultivars[J].Food Science and Biotechnology,2014,23(2):373-379.  YAN P M,XUE0 W T,TAN S S,et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J].Food Control,2008,19(1):50-55.  KWON S Y,GARCIA C V,SONG Y C,et al.GABA-enriched water dropwort produced by co-fermentation with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154[J].LWT-Food Science and Technology,2016,73(1):233-238.  LEE E J,LEE S P.Novel bioconversion of sodium glutamate to γ-amino butyric acid by co-culture of Lactobacillus plantarum K154 in Ceriporia lacerata culture broth[J].Food Science and Biotechnology,2014,23(6):1 997-2 005.  ZHANG Q,SUN Q,TAN X,et al.Characterization of gamma-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing[J].Journal of Bioscience and Bioengineering,2019,129(4):447-453.  谭霄,孙擎,曾林,等.一株产γ-氨基丁酸植物乳杆菌谷氨酸脱羧酶基因的克隆和表达[J].食品科学,2018,39(18):159-165. TAN X,SUN Q,ZENG L,et al.Cloning and expressing of glutamate decarboxylase gene from Lactobacillus plantarum producing γ-aminobutyric acid[J].Food Science,2018,39(18):159-165.  郑鸿雁,赵炜彤,昌妍希.响应面法优化假丝酵母Y6产γ-氨基丁酸发酵工艺[J].食品科学,2015,36(9):130-135. ZHENG H Y,ZHAO W T,CHANG Y X.Optimization of medium components and culture conditions for enhanced yield of γ-aminobutyric acid by Candida sp.Y6 by response surface methodology[J].Food Science,2015,36(9):159-165.  赵伟睿.微生物细胞催化合成γ-氨基丁酸效能强化的研究[D].杭州:浙江大学,2015. ZHAO W R.Improvement of γ-aminobutyric acid biosynthesis ability of microbial cells[D].Hangzhou:Zhejiang University,2015.  段小果,李博,贺银凤,等.乳酸菌与酵母菌共生机理的研究进展[J].微生物学通报,2017,44(8):1 988-1 995. Duan X G,LI B,HE Y F,et al.Progress in symbiotic mechanism between lactic acid bacteria and yeast[J].Microbiology China,2017,44(8):1 988-1 995.  蔡针华,程娜,贾震虎,等.群体感应信号分子AI-2高产乳酸菌株筛选及特性研究[J].食品与发酵工业,2018,44(1):66-71. CAI Z H,CHENG N,JIA Z H,et al.Screening and characterization research of quorum sensing signaling molecule AI-2 high-yield Lactobacillus strains[J].Food and Fermentation Industries,2018,44(1):66-71.  张腾,贺银凤.基于LuxS的群体感应系统在乳酸菌共培养中的研究[J].食品与发酵工业,2012,38(8):119-124. ZHANG T,HE Y F.Resent progresses on LuxS-mediated quorum sensing system in co-culture among lactic acid bacteria[J].Food and Fermentation Industries,2012,38(8):119-124.  满丽莉,孟祥晨,王辉,等.群体感应系统在乳酸菌产细菌素中的应用[J].食品科学,2011,32(13):360-364. MAN L L,MENG X C,WANG C,et al.Regulation of bacteriocin synthesis by quorum sensing in lactic acid bacteria:A Review[J].Food Science,2011,32(13):360-364.  SAHOO T K,JAVARAMAN G.Co-culture of Lactobacillus delbrueckii and engineered Lactococcislactis enhances stoichiomeyric yield of dlactic acid from whey permeate[J].Biotechnological Products and Progress Engineering,2019,20(5):5 653-5 662.