Enhancement of the Cognitive Effects of γ-Aminobutyric Acid from Monosodium Glutamate Fermentation by Lactobacillus sakei B2-16.

Autor: Seo, YongChang, Choi, WoonYong, Kim, JiSeon, Lee, ChoonGeun, Ahn, JuHee, Cho, HyungYong, Lee, SeokHoon, Cho, JeongSub, Joo, SeJin, Lee, HyeonYong
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Zdroj: Food Biotechnology; Jan-Mar2012, Vol. 26 Issue 1, p29-44, 16p, 1 Chart, 6 Graphs
Abstrakt: γ-Aminobutyric acid (GABA) can be produced from 12% (w/v) monosodium glutamate (MSG) by the lactic acid bacteria Lactobacillus sakei B2-16, which was isolated from kimchi. This production of GABA has the highest conversion yield from MSG. In passive avoidance tests, GABA improved the long-term but not short-term memory recovery of mice administered scopolamine; 46.69 mg/mL GABA significantly improved the memory from 132 sec to 48 sec. The addition of 667 mg/mL of fermentation broth containing 46.69 mg/mL of GABA enhanced memory recovery up to 85% compared to the control group, but lower doses only enhanced memory 20%. These results imply that a high-dose intake may be necessary for the desired efficacy of GABA. GABA-mediated neurological effects were also confirmed by the growth of PC12 nerve cells, which demonstrated an increase in both growth and neurite differentiation with a ∼45% increase in the number of neurites per cell and a 65% increase in neurite outgrowth compared to the control group (no treatment). Most of these results were of greater magnitude than those reported for other plant resources. This is the first report of GABA obtained from MSG fermentation enhancing recognition functions using both in vivo and in vitro experiments, even though there were several reports on producing mass amounts of GABA from MSG fermentation. The findings could expand the use of GABA for many purposes as a natural and functional substance obtained from fermentation processes. [ABSTRACT FROM PUBLISHER]
Databáze: Complementary Index
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