Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3.

Fermentation kinetics GABA-producing bacteria Improve sleep Levilactobacillus brevis YSJ3 Metabolism analysis

Journal

International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849

Informations de publication

Date de publication:
12 Jun 2024
Historique:
received: 29 01 2024
revised: 28 05 2024
accepted: 05 06 2024
medline: 16 6 2024
pubmed: 16 6 2024
entrez: 15 6 2024
Statut: aheadofprint

Résumé

Gamma-aminobutyric acid (GABA) produced by lactic acid bacteria (LAB) is safe and has several health benefits. Levilactobacillus brevis YSJ3 was selected from 110 LAB. It exhibited the highest in vitro GABA production level of 970.10 μg/mL. Whole-genome analysis revealed that L. brevis YSJ3 contained gadR, gadC, gadB and gadA. Furthermore, the Luedeking-Piret model was fitted, which indicated that GABA production was divided into three stages. The gadR 0079, gadC 0080, and gadB 0081 were confirmed to promote GABA synthesis. Moreover, 55 metabolites, particularly those involved in arginine metabolism, were significantly different at 6 and 20 h of cultivation. Notably, L. brevis YSJ3 significantly improved sleep in mice and increased GABA levels in the mice's gut compared with the control group. This suggests that the oral administration of L. brevis YSJ3 improves sleep quality, probably by increasing intestinal GABA levels. Overall, L. brevis YSJ3 was confirmed as a GABA-producing strain in vitro and in vivo, making it a promising probiotic candidate for its application in food and medicine.

Identifiants

DOI: 10.1016/j.ijfoodmicro.2024.110787 PMID: 38878704
pubmed: 38878704
pii: S0168-1605(24)00231-9
doi: 10.1016/j.ijfoodmicro.2024.110787
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110787

Informations de copyright

Copyright © 2023. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

Declaration of competing interest No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication.

Auteurs

Hui Liu (H)

Institute of Biological Fermentation, Zhejiang Yiming Food Co. Ltd, Wenzhou, 325000, China.

Daiyao Liu (D)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266100, China.

Chengcheng Zhang (C)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China.

Haiyue Niu (H)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China.

Xiaoting Xin (X)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China.

Huaxi Yi (H)

College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266100, China.

Daqun Liu (D)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China. Electronic address: liudaqun@zaas.ac.cn.

Jianming Zhang (J)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China. Electronic address: zhangjianming@zaas.ac.cn.

Classifications MeSH