본 연구에서는 국내산 돌미나리에서 GABA생성능이 있 는 신규 유산균을 분리, 동정한 결과, Enteroccoccus casseliflavus로 확인되었다. 최근까지 Lactobacillus속과 같 은 GABA 생성 유산균에 대한 보고는 많이 되고 있고, 일 부 Enterococcs속 유산균도 보고되고 있으나 E. casseliflavus 종에 대한 보고는 없었다. 따라서 본 연구에서는 E. casseliflavus PL05 균주에 대한 GABA 생성 최적 조건을 찾기 위하여 배지의 유형, 생육 온도, 초기 pH 조건, 배양 시간, MGS 농도 및 탄소원을 포함한 다양한 조건을 테스 트하였다. PL05 균주는 MRS 혹은 TSB 배지보다 BHI 배 지에서 생육이 잘 되었으며, 배지의 초기 pH는 7-9 조건 에서 가장 생육이 왕성하였고, GABA 생성 조건 역시 유 사한 결과로 확인되었다. GABA의 기질에 해당하는 MSG 의 농도별 GABA 생성량을 조사한 결과, 7%에서 가장 높 은 생성량을 나타내었으나 5%에서도 유사한 수준으로 확 인되어 효율적인 측면에서 5%가 적합할 것으로 판단된다. 탄소원에 따른 생육 및 GABA 생성량은 말토오스를 사용 하였을 때 가장 높은 것으로 확인되었고, 이러한 최적의 조건들로 최종 테스트를 진행한 결과, 24시간째 140.06±0.71 mM의 GABA가 생성되었고, 전환율은 78.95%로 확인되 었다. 또한 반코마이신을 포함한 10개의 항생제에 대한 감 수성을 조사한 결과 내성이 없는 것을 확인하였다.

Gamma-aminobutyric acid (GABA) is known as an inhibitory neurotransmitter in the neurons of the central nervous system. However, its detailed action mechanisms in the rostral gustatory zone of the nucleus tractus solitarius (rNTS) have not been established. The present study was aimed to investigate the distribution, role and action mechanisms of GABA in rNTS. Membrane potentials were recorded by whole cell recordings in isolated brain slices of the rat medulla. Superfusion of GABA resulted in a concentration-dependent reduction in input resistance in the neurons in rNTS. The change in input resistance ws accompanied by response to a depolarizing pulse were diminished by GABA. Superfusion of the slices with either GABAд agonist, muscimol, GABAв agonist, baclofen or GABAс agonist, TACA, decreased input resistance and reduced the nerve activity in association with membrane hyperpolarization. It is suggested that inhibitory signals playa role in sensory processing by the rNTS, in that GABA actions occur through activation of GABAд,GABAв and GABAс receptor. These results suggest that GABA has an inhibitory effect on the rNTS through an activation of GABAд ,GABAв and GABAсreceptors and that the GABAergic inhibition probably plays an important role in sensory processing by the rNTS.

To develop Gamma-aminobutyric acid(GABA)-producing probiotics we isolated GABA-producing lactic acid bacteria from kimchi. 17 strains of GABA-producing lactic acid bacteria were isolated among 703 lactic acid bacteria originated from 21 kind of kimchi. Two strains, K991 and K998, were selected with highest GABA production ability. The results of 16S rRNA gene sequence analysis, K991 and K998 were identified as Lactococcus lactis, which showed 99.93% and 99.87% similarity, respectively. When the two strains were cultivated in MRS containing 5% MSG at 30°C, GABA began to be produced after 12 hours, reaching maximum production at 40 hours(13.20 mM and 13.35 mM, respectively). In contrast, GABA production was about three times lower when MSG was not added.

Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides ) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is widely distributed in animals, plants, and microorganisms. GABA acts as a primary inhibitory neurotransmitter in the mammalian central nervous system, and is synthesized by the irreversible α-decarboxylation of acidic glutamate in the presence of glutamate decarboxylase. GABA is not only present in the central nervous system, but is also found throughout the body. GABA plays a major role in human health because it has numerous physiological functions and positive effects on many physiological disorders. Many microorganisms which possess glutamate decarboxylase have been reported to produce GABA from many food media containing glutamate. Among them, the major GABA-producers are lactic acid bacteria (LAB), which have been isolated from variety of fermented foods such as kimchi, cheese, and salted seafood. Some GABA-producing LAB strains have been shown a great potential in large-scale fermentation for the mass production of GABA by optimizing the medium composition and culture condition. In recent years, the development of natural GABA and GABA-rich products fermented by LAB is being intensively studied due to the potential health benefits of orally ingested GABA. This article is focused on the GABA-producing LAB species, GABA-rich products fermented by LAB, and health benefits of GABA-rich products.