Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY

Preventive Nutrition and Food Science Pub Date : 2023-12-31 DOI:10.3746/pnf.2023.28.4.492

Jihyun Ahn, Jae-Yong Park

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Abstract

γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable. Therefore, L. mesenteroides K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.

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从泡菜中分离出的产γ-氨基丁酸的中肠褐藻菌株作为高γ-氨基丁酸泡菜发酵起始菌的潜力。

从泡菜中分离出的产γ-氨基丁酸（GABA）的介根芽孢杆菌 K1501 和 K1627 在 1%谷氨酸钠中显示出最高的 GABA 产量。这两种菌株在人工胃液（pH 值为 3.0）中的存活率都很高，约为 87%，在 0.1% 人工胆盐液中的存活率大于 80%。在 0.3% 人工胆盐液中的存活率约为 28%，在 0.5% 人工胆盐液中的存活率为 0%。两种菌株对肠上皮细胞的粘附性都很好（>99%）。此外，观察还发现，在盐浓度为 2% 时，生长不受抑制；但在盐浓度为 3% 和 4% 时，生长略有减缓。此外，L. mesenteroides K1501 和 K1627 还能抑制某些乳酸杆菌的生长，而这些乳酸杆菌在泡菜发酵中的存在是不可取的。因此，L. mesenteroides K1501 和 K1627 有潜力用作富含 GABA 的功能性泡菜的起始菌。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science

CiteScore

3.40

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0.00%

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