DOI QR코드

DOI QR Code

Optimization of γ-Aminobutyric Acid (GABA) Production Using Immobilized Lactobacillus plantarum K154 in Submerged Culture of Ceriporia lacerata

Ceriporia lacerata 배양액과 고정화 Lactobacillus plantarum K154를 이용한 감마아미노뷰티르산 생산 최적화

  • Lee, Eun-Ji (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
  • 이은지 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Received : 2015.01.28
  • Accepted : 2015.05.07
  • Published : 2015.08.31

Abstract

The production of GABA was optimized by co-cultivation of immobilized Lactobacillus plantarum K154 (ILK) with Ceriporia lacerata cultures. The mycelial culture of C. lacerata was performed in a defined medium containing 3% glucose, 3% soybean flour, and 0.15% $MgSO_4$ in a submerged condition for 7 days at $25^{\circ}C$, resulting in the production of 29.7 g/L mycelia, 3.1 g/L exopolysaccharides, 2% (w/w) ${\beta}$-glucan, 68.96 unit/mL protease, and 10.37 unit/mL ${\alpha}$-amylase. ILK in C. lacerata culture showed viable cell counts of $3.13{\time}10^9CFU/mL$ for immobilized cells and $1.48{\time}10^8CFU/mL$ for free cells after 1 day. GABA production in the free and immobilized cells was 9.96 mg/mL and 6.30 mg/mL, respectively, after 7 days. A recycling test of ILK in the co-fermentation was consequently performed five times at $30^{\circ}C$ for 15 days, resulting in the highest production of GABA. GABA could also be efficiently overproduced by co-cultivation with the produced polysaccharides, ${\beta}$-glucan, peptides, and probiotics.

Keywords

Ca-alginate bead;immobilization;${\gamma}$-aminobutyric acid;Lactobacillus plantarum;Ceriporia lacerata

Acknowledgement

Supported by : 산업통상자원부, 농림축산식품부

References

  1. Lindequist U, Niedermeyer THJ, Jlich WD. The pharmacological potential of mushrooms. Evid.-Based Compl. Alt. 2: 285-299 (2005) https://doi.org/10.1093/ecam/neh107
  2. Hong CY, Gwak KS, Lee SY, Kim SH, Jeong HS, Choi IG. Ceriporia sp. ZLY-2010 in biodegradation of polychlorinated biphenyls: Extracellular enzymes production and effects of cytochrome P450 monooxygenase. J. Korean Wood Sci. Technol. 39: 469-480 (2011) https://doi.org/10.5658/WOOD.2011.39.6.469
  3. Shon MY, Seo KI, Choi SY, Sung NJ, Lee SW, Park SK. Chemical compounds and biological activity of Phellinus baumii. J. Korean Soc. Food Sci. Nutr. 35: 524-529 (2006) https://doi.org/10.3746/jkfn.2006.35.5.524
  4. Tang YJ, Zhu LW, Li HM, Li DS. Submerged culture of mushrooms in bioreactors-Challenges, current state-of-the-art, and future prospects. Food Technol. Biotech. 45: 221-229 (2007)
  5. Kim JH, Park YK, Kim JE, Lee SP, Kim BC, Jang BC. Crude extract of Ceriporia lacerata has a protective effect on dexamethasone-induced cytotoxicity in INS-1 cells via the modulation of P13K/PKB activity. Int. J. Mol. Med. 32: 179-186 (2013)
  6. Lim SD, Kim KS, Do JR. Physiological characteristics and GABA production of Lactobacillus acidophilus RMK567 isolated from raw milk. Korean J. Food Sci. An. 29: 15-23 (2009) https://doi.org/10.5851/kosfa.2009.29.1.15
  7. Tran TTB. Production of gamma amino butyric acid (GABA) using lactic acid bacteria Lactobacillus brevis K203 isolated from kimchi. Ms thesis, Chonnam national University, Gwangju, Korea (2012)
  8. Park SY, Shim HY, Kim KS, Lim SD. Physiological characteristics and GABA production of Lactobacillus plantarum K74 isolated from kimchi. Korean J. Dairy Sci. Technol. 31: 143-152 (2013)
  9. Watanabe Y, Hayakawa K, Ueno H. Effects of co-culturing LAB on GABA production. J. Biol. Macromol. 11: 3-13 (2011) https://doi.org/10.1002/mabi.201190003
  10. Lee SD. Microencapsulation of Lactobacillus casei cells in Caalginate beads by emulsification/internal gelation. Ms thesis, Yonsei university, Seoul, Korea (2000)
  11. Bakan JA. Microencapsulation of foods and related products. Food Technol. 27: 34-38 (1973)
  12. Osaki K, Okamoto Y, Akao T, Nagata S, Takamatsu H. Fermentation of soy sauce with immobilized whole cells. J. Food Sci. 50: 1289-1292 (1985) https://doi.org/10.1111/j.1365-2621.1985.tb10463.x
  13. Nam KD, Choi MH, Kim WS, Kim HS, Ryu BH. Simultaneous saccharification and alcohol fermentation of unheated starch by free, immobilized and coimmobilized systems of glycoamylase and Saccharomyces cerevisiae. J. Ferment. Technol 66: 427-432 (1988) https://doi.org/10.1016/0385-6380(88)90010-6
  14. Mori A. Production of vinegar by immobilized cells. Process Biochem. 20: 67-74 (1985)
  15. Yongsmith B. Chutima K. Production of vitamin $B_{12}$ by living bacterial cells immobilized in calcium alginate gels. J. Ferment. Technol. 64: 593-602 (1983)
  16. Lee GY. A study on the color removal of dyeing wastewater using the white rot fungi encapsulated by alginate bead. Ms thesis, Hoseo university, Asan, Chungnam, Korea (2009)
  17. Jeon JH. Production of ${\gamma}$-aminobutyric acid (GABA) by immobilization of lactic acid bacteria isolated from salt fermented anchovy. PhD thesis, Kyungsung University, Busan, Korea (2009)
  18. Tipayang P, Kozaki M. Lactic acid production by a new Lactobacillus sp., Lactobacillus vaccinostercus Kozaki and Okada sp. nov., immobilized in calcium alginate. J. Ferment. Technol. 60: 595-598 (1982)
  19. Kim HS, Kamara BJ, Good IC, Enders GL. Method for the preparation of stable microencapsulated lactic acid bacteria. J. Ind. Microbiol. 3: 253-257 (1988) https://doi.org/10.1007/BF01569583
  20. Kim JE, Hwang K, Lee SP. ACE inhibitory and hydrolytic enzyme activities in textured vegetable protein in relation to the solid state fermentation period using Bacillus subtilis HA. Food Sci. Biotechnol. 19: 487-495 (2010) https://doi.org/10.1007/s10068-010-0068-0
  21. Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, Sung NJ. Comparison of physicochemical properties and antioxidant activities of korean traditional kanjang and garlic added kanjang. J. Agri. Life Sci. 44: 39-48 (2010)
  22. Luchsinger WW, Cornesky RA. Reducing power by the dinitrosalicylic acid method. Anal. Biochem. 4: 364-347 (1962) https://doi.org/10.1016/0003-2697(62)90098-2
  23. Lee WY, Park YK, Ahn JK, Park SY. Production of mycelia and water soluble polysaccharides from submerged culture of Ganoderma applanatum using different types of bioreactor. Mycobiology 34: 1-6 (2006) https://doi.org/10.4489/MYCO.2006.34.1.001
  24. Kim KJ. Optimization for ${\beta}$-glucan extraction from Sparassis crispa using response surface methodology. MS thesis, Hanyang University, Seoul, Korea (2010)
  25. Oh SM, Kim CS, Lee SP. Characterization of the functional properties of soy milk cake fermented by Bacillus sp. Food Sci. Biotechnol. 15: 704-709 (2006)
  26. Kim HJ, Lee JJ, Cheigh MJ, Choi SY. Amylase, protease, peroxidase and ascorbic acid oxidase activity of kimchi ingredients. Korean J. Food Sci. Technol. 30: 1333-1338 (1998)
  27. Park JM, Oh HI. Changes in microflora and enzyme activities of traditional kochujang meju during fermentation. Korean J. Food Sci. Technol. 27: 56-62 (1995)
  28. Ryoo HJ. Lactic acid fermentation characteristics of liquorice extract by the immobilized lactic acid bacteria. PhD thesis, Dongguk University, Seoul, Korea (2005)
  29. Lee IS, Lee SO, Kim HS. Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) bail. J. Korean Soc. Food Sci. Nutr. 31: 411-416 (2002) https://doi.org/10.3746/jkfn.2002.31.3.411
  30. Kook MC, Cho SC. Production of GABA (${\gamma}$-amino butyric acid) by lactic acid bacteria. Korean J. Food Sci. An. 33: 377-389 (2013) https://doi.org/10.5851/kosfa.2013.33.3.377
  31. Park MJ. Physicochemical characteristics of cheonnuyuncho fruit (Opuntia humifusa) fermented by lactic acid bacteria and the manufacture of jam. MS thesis, Keimyung University, Daegu, Korea (2013)
  32. Lee EJ, Lee SP. Novel bioconversion of sodium glutamate to ${\gamma}$-amino butyric acid by co-culture of Lactobacillus plantarum K154 in Ceriporia lacerata culture broth. Food Sci. Biotechnol. 23: 1997-2005 (2014) https://doi.org/10.1007/s10068-014-0272-4
  33. Park HS. Studies on the physiological activities and application of fermented brown rice with Fomitella fraxinea and Phellinus linteus mycelia. PhD thesis, Wonkwang University, Iksan, Jeonbuk, Korea (2010)
  34. Cassidy MB, Lee H, Trevors JT. Environmental applications of immobilized microbial cells: A review. J. ind. Microbiol. 16: 79-101 (1996) https://doi.org/10.1007/BF01570068
  35. Park JK, Chang HN. Microencapsulation of microbial cells. Biotechnol. Adv. 18: 303-319 (2000) https://doi.org/10.1016/S0734-9750(00)00040-9
  36. Feehily C, Karatzas, KAG. Role of glutamate metabolism in bacterial responses towards acid and other stresses. J. Appl. Microbiol. 114: 11-24 (2012)
  37. Ingham CJ, Beerthuyzen M, van Hylckama Vlieg J. Population heterogeneity of Lactobacillus plantarum WCFS1 microcolonies in response to and recovery from acid stress. Appl. Environ. Microb. 74: 7750-7758 (2008) https://doi.org/10.1128/AEM.00982-08
  38. Fonda ML. L-Glutamate decarboxylase from bacteria. Method. Enzymol. 113: 11-16 (1985) https://doi.org/10.1016/S0076-6879(85)13005-3
  39. Yong DH. Physical and sensory characteristics of persimmon calcium alginate bead spherified by molecular gastronomy. MS thesis, Kyunghee university, Seoul, Korea (2010)
  40. Choi WM, Son TW. Preparation of alginate fibers using wet spinning. In:The Korean Society of Dyers and Finishers Conference. November 2, Yeungnam university, Gyeongsan, Gyeonnam, Korea. The Korean Society of Dyers and Finishers, Daegu, Korea (2007)
  41. Kim CJ, Lee PI. Composite poly (vinyl alcohol) beads for controlled drug delivery. Pharm. Res. 9: 10-16 (1992) https://doi.org/10.1023/A:1018963223484
  42. Kim A, Park SJ, Lee JR. Stabilization of liquid crystal-in-water dispersion with polymer/surfactant mixture: Nematic curvilinear aligned phase composite film. J. Colloid Interf. Sci. 197: 119-125 (1998) https://doi.org/10.1006/jcis.1997.5208
  43. Horitsu H, Adachi S, Takahashi Y, Kawai K, Kawano Y. Production of citric acid by Aspergillus niger immobilized in polyacrylamide gels. Appl. Microbiol. Biot. 22: 8-12 (1985)
  44. Hamada T, Ishiyama T, Motai H. Continuous fermentation of soy sauce by immobilized cells of Zygosaccharomyces rouxii in an airlift reactor. Appl. Microbiol. Biot. 31: 346-350 (1989)
  45. Mahmond W, Rehm HJ. Chlortetracycline production with immobilized Streptomyces aureofaciens. Appl. Microbiol. Biot. 26: 333-337 (1987) https://doi.org/10.1007/BF00256664