Enzyme-based microtiter plate assay for γ-aminobutyric acid:: Application to the screening of γ-aminobutyric acid-producing lactic acid bacteria

被引:49
|
作者
Tsukatani, T
Higuchi, T
Matsumoto, K
机构
[1] Fukuoka Ind Technol Ctr, Biotechnol & Food Res Inst, Kurume, Fukuoka 8390861, Japan
[2] Kyushu Univ, Grad Sch, Fac Agr, Dept Biosci & Biotechnol,Div Food Biotechnol, Fukuoka 8128581, Japan
关键词
gamma-aminobutyric acid; microtiter plate; enzyme; GABase; lactic acid bacteria;
D O I
10.1016/j.aca.2005.03.056
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
An enzyme-based microliter plate assay for gamma-aminobutyric acid (GABA) was developed. GABA was quantified using gamma-aminobutyrate glutamate aminotransferase and succinic semialdehyde dehydrogenase in the presence of NADP(+) and a-ketoglutarate. The NADPH produced by the series of enzymatic reactions was measured spectrophotometrically at 340 nm. A linear relationship between absorbance and the concentration of GABA was obtained in the ranges from 5.0 x 10(-4) to 1.0 x 10(-2) M. The relative standard deviation for 10 successive measurements was 0.9% at the 10 mM GABA level. This analytical method was applied to the screening of GABA-producing lactic acid bacteria in de Man-Rogosa-Sharpe (MRS) medium. The proposed method enables one to assay 96 samples for an hour without the pre-treatment of samples. The method is by far superior to the traditional HPLC method from the point of view of rapidity and simplicity. (c) 2005 Elsevier B.V. All rights reserved.
引用
收藏
页码:293 / 297
页数:5
相关论文
共 50 条
  • [41] Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
    Woraharn, Sasimar
    Lailerd, Narissara
    Sivamaruthi, Bhagavathi Sundaram
    Wangcharoen, Wiwat
    Sirisattha, Sophon
    Peerajan, Sartjin
    Chaiyasut, Chaiyavat
    CYTA-JOURNAL OF FOOD, 2016, 14 (01) : 47 - 54
  • [42] High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter
    Wu, Qinglong
    Shah, Nagendra P.
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2017, 57 (17) : 3661 - 3672
  • [43] Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
    Hiroyuki Ukeda
    Miki Ohira
    Masayoshi Sawamura
    Analytical Sciences, 1999, 15 : 447 - 450
  • [44] Immobilized enzyme-based microtiter plate assay for ethanol in alcoholic beverages
    Ukeda, H
    Ohira, M
    Sawamura, M
    ANALYTICAL SCIENCES, 1999, 15 (05) : 447 - 450
  • [45] Screening and Identification of Bacteriocin-producing Lactic Acid Bacteria
    Wang N.
    Li H.
    Dai L.
    Sun X.
    Jin Y.
    Zhao L.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (12) : 248 - 255
  • [46] Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives
    Pavli, Foteini
    Gkana, Eleni
    Adebambo, Oluwabunmi
    Karatzas, Kimon-Andreas
    Panagou, Efstathios
    Nychas, George-John E.
    FOODS, 2019, 8 (12)
  • [47] Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi
    Seung Yong Cho
    Min Jung Park
    Ki Myong Kim
    Jee-Hoon Ryu
    Hyun Jin Park
    Food Science and Biotechnology, 2011, 20 : 403 - 408
  • [48] pH stabilization of lactic acid fermentation via the glutamate decarboxylation reaction: Simultaneous production of lactic acid and γ-aminobutyric acid
    Zhao, Weirui
    Huang, Jun
    Lv, Changjiang
    Hu, Sheng
    Yao, Shanjing
    Mei, Lehe
    Lei, Yinlin
    PROCESS BIOCHEMISTRY, 2015, 50 (10) : 1523 - 1527
  • [49] Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
    Kantachote, Duangpom
    Ratanaburee, Anussara
    Sukhoom, Ampaitip
    Sumpradit, Tawatchai
    Asavaroungpipop, Narongrid
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 70 : 171 - 177
  • [50] Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
    Icer, Mehmet Arif
    Sarikaya, Buse
    Kocyigit, Emine
    Atabilen, Buesra
    Celik, Mensure Nur
    Capasso, Raffaele
    Agagunduz, Duygu
    Budan, Ferenc
    FOODS, 2024, 13 (15)