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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제29권 제11호
- 발행연도
- 2019.1
- 수록면
- 1,745 - 1,748 (4page)
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초록· 키워드
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Gamma-aminobutyric acid (GABA) plays important roles in host physiology. However, the effects of GABA are greatly restricted due to its low bioavailability in the human body. Here, a high acid-tolerance GABA-producing strain, Lactobacillus brevis Bmb5, was isolated from kimchi. Bmb5 converted glutamate to GABA (7.23 ± 0.68 μg/μl) at a rate of 72.3%. The expression of gadB gene, encoding the enzyme involved in the decarboxylation of glutamate to GABA, was decreased upon incubation. Our findings indicate GABA production in Bmb5 is not directly correlated with gadB gene expression, providing new insight into the mechanisms underlying GABA production in Lactobacillus.
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등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Jakobs C / 1993 / Inherited disorders of GABA metabolism / J. Inherit. Metab. Dis 16:704~715
Adeghate E / 2002 / GABA in the endocrine pancreas : cellular localization and function in normal and diabetic rats / Tissue Cell 34:1~6
Wong CGT / 2003 / Gaba, γhydroxybutyric acid, and neurological disease / Ann. Neurol 54:S3~S12
Jae-Hwan Seok / 2008 / Production and Characterization of Kimchi with Enhanced Levels of γ-Aminobutyric Acid / Food Science and Biotechnology 17(5):940~946
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
Adeghate E / 2002 / GABA in the endocrine pancreas : cellular localization and function in normal and diabetic rats / Tissue Cell 34:1~6
Wong CGT / 2003 / Gaba, γhydroxybutyric acid, and neurological disease / Ann. Neurol 54:S3~S12
Jae-Hwan Seok / 2008 / Production and Characterization of Kimchi with Enhanced Levels of γ-Aminobutyric Acid / Food Science and Biotechnology 17(5):940~946
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
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