Tuyển chọn vi khuẩn lactic có khả năng sinh γ-aminobutyric acid (GABA) từ kim chi và dưa cải muối chua
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Abstract
Gamma-aminobutyric acid (GABA) is an amino acid that serves as an inhibitory neurotransmitter, offering several health benefits. This study aimed to isolate and select lactic acid bacteria (LAB) strains capable of producing GABA from traditional fermented products such as kimchi and pickled mustard greens, collected from Can Tho city and Vinh Long province. A total of 26 LAB strains were isolated on MRS medium. Through a selection process based on lactic acid production, probiotic potential, and GABA biosynthetic capacity, five LAB strains (KC5, KC9, DC4, DC9, and DC11) were selected. All five strains exhibited high and stable lactic acid production after 48 hours of fermentation, with strain KC5 showing the highest yield at 26.93 g/L. Notably, strain KC5 also demonstrated superior GABA production, reaching 2.146 mg/mL after 72 hours of fermentation in MRS broth supplemented with 0.25% monosodium glutamate (MSG) at 37°C. 16S rRNA gene sequencing identified KC5 as Limosilactobacillus fermentum (PX136141.1), with high potential for application in the development of GABA-enriched fermented functional foods.
Tóm tắt
Gamma-aminobutyric acid (GABA) là một acid amin có vai trò như chất dẫn truyền thần kinh ức chế và mang lại nhiều lợi ích cho sức khỏe. Nghiên cứu này nhằm phân lập và tuyển chọn các chủng vi khuẩn lactic (LAB) sinh GABA từ kim chi và dưa cải thu thập tại Cần Thơ và Vĩnh Long. Trong nghiên cứu, 26 dòng vi khuẩn LAB trên môi trường MRS đã được phân lập. Quá trình sàng lọc theo các tiêu chí sinh acid lactic, tiềm năng probiotic và tạo GABA đã xác định năm dòng LAB: KC5, KC9, DC4, DC9 và DC11. Cả năm dòng đều cho khả năng sinh acid lactic cao và ổn định sau 48 giờ lên men, trong đó dòng KC5 đạt hàm lượng cao nhất là 26,93 g/L. Đặc biệt, dòng KC5 còn thể hiện khả năng sinh GABA vượt trội, đạt 2,146 mg/mL sau 72 giờ lên men trong môi trường MRS lỏng có bổ sung 0,25% MSG ở 37℃. Phân tích trình tự 16S rRNA xác định dòng KC5 thuộc loài Limosilactobacillus fermentum (PX136141.1), với tiềm năng ứng dụng cao trong phát triển thực phẩm chức năng lên men giàu GABA.
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