بهینه سازی و مدل سازی شرایط استخراج گاما آمینوبوتیریک اسید( گابا) از باکتری لاکتوباسیلوس برویس10818IBRC تحت تاثیر شوک گرمایی به روش سطح پاسخ

نویسندگان
1 دانشجوی دکتری دانشگاه آزاد واحد علوم و تحقیقات تهران
2 استاد، گروه بیوتکنولوژی دارویی و مرکز تحقیقات علوم دارویی، دانشکده داروسازی، دانشگاه علوم پزشکی شیراز، شیراز، ایران
3 دانشیار،گروه زیست فناوری مواد غذایی، دانشگاه علوم و تحقیقات، تهران، ایران
4 استادیار، گروه مکانیزاسیون کشاورزی، دانشگاه علوم و تحقیقات، تهران، ایران
چکیده
گاما آمینوبوتیریک اسید، یک اسید آمینه غیر پروتئینی است که تقریبا در بافتهای اغلب میکروارگانیسمها، گیاهان، جانوران و انسانها، یافت می شود. کاهش فشارخون، درمان بی‌خوابی، اضطراب ،افسردگی و ادرار آور بودن، از جمله ویژگیهای فیزیولوژیکی گاما آمینوبوتیریک اسید است .به دلیل افزایش تقاضا برای مصرف گابا، روش های مختلف شیمیایی و زیستی به منظور تولید آن در دست مطالعه است. در میان همه این تلاشها به نظر میرسد که بیوسنتز گابا امیدبخش ترین و ساده ترین متد تولید آن باشد. در این پژوهش اثر شوک حرارتی بر تولید گاما آمینوبوتیریک اسید، در باکتری لاکتوباسیلوس برویس 10818IBRC مورد بررسی قرار گرفت. برای بهینه سازی تولید، میزان مونوسدیم گلوتامات در سه سطح 1و 5/5 و 10 گرم بر لیتر و شوک حرارتی در سه دمای 40 و 45 و 50 درجه سانتی گراد به مدت 30 دقیقه در فاز تاخیر رشد میکروبی ، اعمال شد و میزان گاما آمینوبوتیریک اسید تولیدی در بازه زمانی 15، 5/43و72 ساعت گرمخانه گذاری در دمای 37 درجه سانتی گراد اندازه گیری گردید. بیشترین میزان تولید گابا با افزودن 935/3 گرم بر لیتر،مونوسدیم گلوتامات، در شوک دمایی56/47 درجه سانتی گراد و در مدت انکوباسیون 37/63 ساعت در لاکتوباسیلوس برویس 10818IBRC اندازه گیری شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization and Modeling of Gamma Aminobutyric Acid (GABA) Extraction Conditions from Lactobacillus brevis IRBC10818 Affected by Heat Shock by Response Surface Methodology

نویسندگان English

mahboobe rezaei 1
younes ghasemi 2
Anousheh Sharifan 3
hossein bakhoda 4
1 PhD. Student, Department of Food Biotechnology, Science and Research university, Tehran, Iran
2 Professor, Department of Pharmacutical Biotechnology and Pharmacutical science Reaserch Center,Shiraz University of Medical Sciences, Shiraz, Iran
3 Assosiated Professor, Department of Food Biotechnology, Science and Research university, Tehran, Iran
4 Assistant Professor, Department of Mechanization, Science and Research university, Tehran, Iran
چکیده English

.

کلیدواژه‌ها English

Incubation
lactic acid bacteria
response surface methodology
stress
[1]Di Cagno, Raffaella, Mazzacane, Francesco, Rizzello, Carlo Giuseppe, De Angelis, Maria, Giuliani, Giammaria, Meloni, Marisa, . . . Gobbetti, Marco. (2010). Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Applied microbiology and biotechnology, 86(2), 731-741.
[2]Elliott, KAC, & Jasper, Herbert H. (1959). Gamma-aminobutyric acid. Physiological reviews, 39(2), 383-406.
[3]Chua, Jian-Yong, Koh, Matthew Kok Ping, & Liu, Shao-Quan. (2019). Gamma-aminobutyric acid: a bioactive compound in foods Sprouted grains (pp. 25-54): Elsevier.
[4]Dhakal, Radhika, Bajpai, Vivek K, & Baek, Kwang-Hyun. (2012). Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Brazilian Journal of Microbiology, 43(4), 1230-1241.
[5]Diana, Marina, Quílez, Joan, & Rafecas, Magdalena. (2014). Gamma-aminobutyric acid as a bioactive compound in foods: a review. Journal of Functional Foods, 10, 407-420.
[6]Komatsuzaki, Noriko, Shima, Jun, Kawamoto, Shinichi, Momose, Hiroh, & Kimura, Toshinori. (2005). Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiology, 22(6), 497-504.
[7]Wong, CGTW, Bottiglieri, Teodoro, & Snead III, O Carrer. (2003). GABA, γ-hydroxybutyric acid, and neurological disease. Annals of neurology.
[8]Inoue, K, Shirai, T, Ochiai, H, Kasao, M, Hayakawa, K, Kimura, M, & Sansawa, H. (2003). Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. European journal of clinical nutrition, 57(3), 490-495.
[9]Zhang, Qing, Zeng, Lin, Tan, Xiao, Tang, Jie, & Xiang, Wenliang. (2017). An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai. Food Science and Technology Research, 23(5), 749-755.
[10]Chen, Lin, Zhao, Haizhen, Zhang, Chong, Lu, Yingjian, Zhu, Xiaoyu, & Lu, Zhaoxin. (2016). γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice. Journal of Functional Foods, 20, 267-275.
[11]Watanabe, Yuko, Hayakawa, Kiyoshi, & Ueno, Hiroshi. (2011). Effects of co-culturing LAB on GABA production. J. Biol. Macromol, 11, 3-13.
[12]Tanamool, Varavut, Hongsachart, Piyorot, & Soemphol, Wichai. (2020). Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak). Food Science and Technology, 40(2), 483-490.
[13]Broadbent, Jeffery R, & Lin, Chan. (1999). Effect of heat shock or cold shock treatment on the resistance of Lactococcus lactis to freezing and lyophilization. Cryobiology, 39(1), 88-102.
[14]Beales, N. (2004). Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: a review. Comprehensive reviews in food science and food safety, 3(1), 1-20.
[15]Papadimitriou, Konstantinos, Alegría, Ángel, Bron, Peter A, De Angelis, Maria, Gobbetti, Marco, Kleerebezem, Michiel, . . . Stanton, Catherine. (2016). Stress physiology of lactic acid bacteria. Microbiology and Molecular Biology Reviews, 80(3), 837-890.

[16]Cardoso, Karen, Gandra, Rinaldo Ferreira, Wisniewski, Edirlene Sara, Osaku, Clarice Aoki, Kadowaki, Marina Kimiko, Felipach-Neto, Vicente, . . . Simão, Rita de Cássia Garcia. (2010). DnaK and GroEL are induced in response to antibiotic and heat shock in Acinetobacter baumannii. Journal of medical microbiology, 59(9), 1061-1068.
[17]Van De Guchte, Maarten, Serror, Pascale, Chervaux, Christian, Smokvina, Tamara, Ehrlich, Stanislav D, & Maguin, Emmanuelle. (2002). Stress responses in lactic acid bacteria. Antonie Van Leeuwenhoek, 82(1-4), 187-216.
[18]Shin, YuJin, Kang, Chang-Ho, Kim, Woori, & So, Jae-Seong. (2019). Heat adaptation improved cell viability of probiotic Enterococcus faecium HL7 upon various environmental stresses. Probiotics and antimicrobial proteins, 11(2), 618-626.
[19]Dogahe, Mina Khanbagi, Khosravi-Darani, Kianoush, Tofighi, Azadeh, Dadgar, Mehrnaz, & Mortazavian, Amir Mohammad. (2015). Effect of process variables on survival of bacteria in probiotics enriched pomegranate juice. Biotechnology Journal International, 37-50.
[20]Ketabchi, M, IESSAZADEH, KH, & Massiha, A. (2017). Evaluate the inhibitory activity of ZnO nanoparticles against standard strains and isolates of Staphylococcus aureus and Escherichia coli isolated from food samples.
[21]Sokouti, R, Shavakhi, F, Solale, P,& Dadkhah, A. (2017)Survival of Lactobacillus Acidophillus & BifidoBacterium lactis and their effect on apple juice. Inovation in food science,49.6
[22]Le, Phuong Hong, Verscheure, Liesa, Le, Thien Trung, Verheust, Yannick, & Raes, Katleen. (2020). Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices. Food Analytical Methods, 1-12.

[23]Kim, Ja Young, Lee, Moo Young, Ji, Geun Eog, Lee, Yeon Sook, & Hwang, Keum Taek. (2009). Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130(1), 12-16.
[24]Zarei, Fatemeh, Nateghi, Leila, Eshaghi, Mohamad Reza, & Abadi, Maryam Ebrahimi Taj. (2020). PRODUCTION OF GAMMA-AMINOBUTYRIC ACID (GABA) IN WHEY PROTEIN DRINK DURING FERMENTATION BY LACTOBACILLUS PLANTARUM. Journal of Microbiology, Biotechnology and Food Sciences, 9(6), 1087-1092.
[25]Binh, Tran Thi Thanh, Ju, Wan-Taek, Jung, Woo-Jin, & Park, Ro-Dong. (2014). Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis. Biotechnology letters, 36(1), 93-98.
[26]Chunlong, PENG, HUANG, Jun, Sheng, HU, Weirui, ZHAO, Shanjing, YAO, & Lehe, MEI. (2013). A two-stage pH and temperature control with substrate feeding strategy for production of gamma-aminobutyric acid by Lactobacillus brevis CGMCC 1306. Chinese Journal of Chemical Engineering, 21(10), 1190-1194.

[27]Li, Sheng Yun, Guo, Qiao Lin, Yuan, Wen, Hou, Yu Cui, & Du, Li Ming. (2010). Spectrophotometric study of the charge transfer complexation of some amino acid derivative drugs as electron donors with 7, 7, 8, 8-tetracyanoquinodimethane. Bulletin of the Chemical Society of Ethiopia, 24(1).
[28] Falah, Fereshteh, Vasiee, Alireza, & Mortazavi, Seyed Ali. (2020). Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate. Food Science and Technology, 16(97), 89-100.

[29]Kim, Deok-Hoon, Dasagrandhi, Chakradhar, Park, Seul-Ki, Eom, Sung-Hwan, Huh, Man-Kyu, Mok, Jong-Soo, & Kim, Young-Mog. (2018). Optimization of gamma-aminobutyric acid production using sea tangle extract by lactic acid bacterial fermentation. LWT, 90, 636-642.
[30]Kang, Chang-Ho, Jeon, Haneul, Shin, YuJin, Kwon, Yoon-Jung, & So, Jae-Seong. (2015). Heat adaptation improves viability of Lactococcus lactis subsp. lactis HE-1 after heat stress. Food science and biotechnology, 24(5), 1823-1827.