Laktik Asit Bakterileri Tarafından Üretilen Gamma Aminobütirik Asitin Önemi#

Gamma aminobütirik asit (GABA), insan beynindeki önemli bir inhibitör olan nörotransmitter olarak bilinmektedir. Son yıllarda yapılmış çalışmalar GABA’nın sağlık üzerine birçok yararlı etkisi olduğunu göstermektedir. GABA takviyesi kullanan insanlarda, psikolojik sorunlar, uykusuzluk ve bağışıklık problemleri gibi hayatı olumsuz yönde etkileyen faktörlerin azaldığı bildirilmiştir. Bu alanda yapılan çalışmalar laktik asit bakterileri (LAB)’nin GABA üretebildiğini göstermiştir. Bu sebeple GABA üreten LAB’a olan ilgi giderek artmaktadır. LAB tarafından doğal yolla üretilen GABA'nın sentetik olarak üretilenlere kıyasla yan etkilerinin neredeyse hiç olmadığı belirtilmektedir. Özellikle Uzak Doğu ülkelerindeki gıdalardan izole edilmiş GABA üreten LAB’ın fonksiyonel gıda geliştirmede kullanılması da önerilmektedir. Yeni gelişmekte olan bu alanda ilerleyebilmek için daha çok araştırma yapılması ve GABA’nın keşfedilmemiş özelliklerinin belirlenmesi gerekmektedir. Bu derlemede GABA’nın öneminden bahsedilmiş ve GABA ile ilgili yapılmış çalışmalar üzerinde durulmuştur.

The Importance of Gamma Aminobutyric Acid Produced by Lactic Acid Bacteri

Gamma aminobutyric acid (GABA) is known as an important inhibitory neurotransmitter in the human brain. Recent studies have proved the beneficial effects of GABA on human health. It has been reported that in people who use GABA supplements, the factors affecting the life quality negatively such as psychological problems, insomnia and immune problems have decreased. Studies in this field have shown that lactic acid bacteria (LAB) can produce GABA. For this reason, interest in LAB producing GABA is steadily increasing. It is stated that GABA produced by natural LAB has almost no side effects compared to synthetically created ones. It is also suggested that GABAproducing LAB, which is isolated from especially in Far East countries foods, should be used to develop functional foods. More research needs to be done in order to proceed in this newly developing area, and the undiscovered features of GABA need to be investigated. In this review, the importance of GABA is addressed and the studies about GABA are examined.

___

  • Abdou AM, Higashiguchi S, Horie K, Kim M, Hatta H, Yokogoshi H. 2006. Relaxation and immunity enhancement effects of g-aminobutyric acid (GABA) administration in humans. Biofactors., 26: 201–208. doi: 10.1002 /biof.5520260305.
  • Alternative Medicine. 2007. Gamma-Aminobutyric Acid (GABA). Altern Med Rev., 12, 3.
  • Anonim. 2011. PharmaGABA: Natural Support for Stress, Anxiety and Insomnia. Bioclinic Naturals.
  • Auteri M, Zizzo MG, Serio R. 2015. GABA and GABA receptors in the gastrointestinal tract:from motility to inflammation. Pharmacol., 93: 11-21.
  • Barrett E, Ross, RP, O’Toole PW, Fitzgerald GF, Stanton C. 2012. g-Aminobutyric acid production by culturable bacteria from the human intestine. J. Appl. Microbiol., 113: 411-417. doi: 10.1111/j.1365-2672.2012. 05344.x
  • Boonstra E, Kleijn RD, Colzato LS, Alkemade A, Forstmann BU, Nieuwenhuis S. 2015. Neurotransmitters as food supplements: the effects of GABA on brain and behavior. Front Psychol., 6: 1520.
  • Cagno R, Mazzacane F, Rizzello CG, Angelis M, Giuliani G, Meloni M, Servi B, Gobbetti M. 2010. Synthesis of γaminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Appl. Microbiol. Biotechnol., 86: 731–741.
  • Cai K, Nanga RPR, Lamprou L, Schinstine C, Eliott M, Hariharan H. 2012. The impact of gabapentin administration on brain GABA and glutamate concentrations: a 7 T1H-MRS study. Neuropsychopharmacology., 37: 2764–2771. doi:10.1038 /npp.2012.142.
  • Cho YR, Chang JY, Chang HC. 2007. Production of gammaaminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. J. Microbiol. Biotechnol., 17: 104-109.
  • Dhakal R, Bajpai VK, Baek KH. 2012. Production of gaba (gAminobutyric acid) by microorganisms: a review. Braz. J. Microbiol., 43: 1230–1241. doi: 10.1590/S1517- 83822012000400001.
  • Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM. 2015. Biodiversity and γaminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses. . Biomed Res Int., vol. 2015, Article ID 625740, 11 pages, Biomed Res Int. http://dx.doi.org/10.1155/2015/625740
  • Hiraga K, Ueno Y, Sukontasing S, Tanasupawat S, Oda K. 2008. Lactobacillus senmaizukei sp. Nov., isolated from japanese pickle. Int. J. Syst. Evol. Microbiol., 58: 1625–1629.
  • Hou CW. 2011. Pu-Erh tea and GABA attenuates oxidative stress in kainic acid-induced status epilepticus. Hou J Biomed Sci., 18:75
  • Kalueff AV, Nutt DJ. 2007. Role of GABA in anxiety and depression. Depress Anxiety., 24(7): 495-517.
  • Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol., 130(1): 12-6.
  • Kim MJ, Kim KS. 2012. Isolation and Identification of γAminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi. J Korean Soc Appl Biol Chem., 55(6):777–785.
  • Komatsuzaki N, Shima J, Kawamoto S, Monose H, Kimura T. 2005. Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol., 22: 497–504.
  • Leroy F, Vuyst LD 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol., 15: 67–78.
  • Li H, Cao Y. 2010. Lactic acid bacterial cell factories for gammaaminobutyric acid. Amino Acids, 39(5): 1107–1116.
  • Lim HS, Cha IT, Roh SW, Shin HH, Seo MJ. 2017. Enhanced Production of Gamma Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food. J. Microbiol. Biotechnol., 27(3): 450–459.
  • Linares DM, Arboleya S, Ross RP, Stanton C. 2017. Complete genome sequence of the gamma-aminobutyric acidproducing strain Streptococcus thermophilus APC151. Genome Announc., 5, 00205-17. doi: 10.1128/genomeA. 00205-17
  • Linares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, Stanton C. 2017. Lactic Acid Bacteria and Bifidobacteria with Potential to design Natural Biofunctional HealthPromoting Dairy Foods. Front Microbiol., 8, 846.
  • Mo Sarah. 2013. GABA and glutamate: The balancing act of the nervous system. The NEI Connection.
  • Mohler H. 2012. The GABA system in anxiety and depression and its therapeutic potential, Neuropharmacology., 62, 42-53.
  • Nomura M., Kimoto H, Someya Y, Furukawa S, Suzuki I. 1998. Production of gamma-aminobutyric acid by cheese starters during cheese ripening. J. Dairy Sci., 81: 1486–1491.
  • Nomura M, Kimoto H, Someya Y, Furukawa S, Suzuki I. 1999a. Novel characterization for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris. Int. J. Syst. Bacteriol., 49: 163–166.
  • Nomura M, Nakajima I, Fujita Y, Kobayashi M, Kimono H, Suzuki I, Aso H. 1999b. Lactococcus lactis contains only glutamate decarboxylase gene. Microbiolog., 154: 1375– 1380.
  • Oh SH, Oh CH. 2003. Brown rice extracts with enhanced levels of GABA stimulate immune cells. Food Sci. Biotechnol., 12: 248–252. 37.
  • Park KB, Ji GE, Park MS, Oh SH. 2005. Expression of rice glutamate decarboxylase in Bifidobacterium longum enhances gamma-aminobutyric acid production. Biotechnol. Lett., 27: 1681–1684.
  • Park KB, Oh SH. 2007. Production of yoghurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour. Technol., 98: 1675–1679.
  • Ratanaburee A, Kantachote D, Charernjiratrakul W, Penjamras P, Chaiyasut C. 2011. Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12. Electron. J. Biotechnol., 14, 3.
  • Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S. 2016. Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains. J. Appl. Microbiol., 121(3): 734-45.
  • Sarkar A, Lehto SM, Harty S, Dinan TG, Cryan JF, Burnet PWJ. 2016. Psychobiotics and the manipulation of bacteria–gut– brain signals. Trends Neurosci., 39(11): 763–781
  • Shoulson I, Kartzinel R, Chase TN. 1976. Huntington’s disease:treatment with dipropylacetic acid and gammaaminobutyric acid. Neurology., 26: 61–63. doi:10.1212/WNL.26.1.61.
  • Siragusa S, Angelis MD, Cagno RD, Rizzello CG, Coda R, Gobbetti M. 2007. Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian Ccheeses. Appl. Environ. Microbiol.,73, 22.
  • Song HY, Yu RC. 2017. Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk. J Food Drug Anal., 1-8.
  • Takatoshi S, Yuko S. 2008. Stability of gamma-aminobutyric acid in fruit juice during storage. Food Preservation Science., 34, 3.
  • Tajabadi N, Baradaran A, Ebrahimpour A, Rahim RA, Bakar FA, Manap MYA, Mohammed, AS, Saari N. 2015.
  • Overexpression and optimization of glutamate decarboxylase in Lactobacillus plantarum Taj-Apis362 for high gammaaminobutyric acid production. Microb Biotechnol., 8(4): 623–632.
  • Ueno H. 2000. Enzymatic and structural aspects on glutamate decarboxylase. J. Mol. Catal., 10: 67–79.
  • Villegas JM, Brown L, Giori GS, Hebert EM. 2016. Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough. LWT - Food Sci. Technol., 67: 22-26.
  • Wong CG, Bottiglieri T, Snead OC. 2003. GABA, gammahydroxybutyric acid, and neurological disease. Ann. Neurol., 54(6): S3–S12.
  • Wu Q, Shah NP. 2016. High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter. Crit Rev Food Sci Nutr., 57(17): 3661-3672
  • Yamatsu A, Yamashita Y, Pandharipande T, Maru I, Kim M. 2016. Effect of oral γ-aminobutyric acid (GABA) administration on sleep and its absorption in humans. Food Sci. Biotechnol., 25(2): 547–551
  • Yunes RA, Poluektova EU, Dyachkova MS, Klimina KM, Kovtun AS. Averina, OV, Orlova VS, Danilenko VN. 2016. GABA production and structure of gadB/gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota. Anaerobe., 42: 197-204. doi: 10.1016 /j.anaerobe.2016.10.011.
Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)