Skip to main content

The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi

Abstract

In order to identify strains with a high GABA production ability and glutamate decarboxylase activity, 273 bacteria were isolated from kimchi. K154 produced 154.86 μg/mL of GABA in an MRS broth containing 1% MSG, 170.42 μg/mL of GABA in an MRS broth containing 2% MSG, and 201.78 μg/mL of GABA in an MRS broth containing 3% MSG. K154 was identified as Lactobacillus plantarum based on API carbohydrate fermentation pattern testing. The 16s rDNA sequence was investigated in order to determine physiological characteristics. The optimum growth temperature of K154 was 37°C. K154 was more sensitive to novobiocin and bacitracin than to other antibiotics, and exhibited greater resistance to polymyxin B and vancomycin. K154 was comparatively tolerant to bile juice and acid, and displayed resistance to Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus at rates of 19.0, 18.9, and 13.6% respectively.

This is a preview of subscription content, access via your institution.

References

  1. Codex Alimentarius. Codex standard for kimchi (CODEX XTAN 223-2001). In: FAO/WHO Joint Publications: Processed and Quick Frozen Fruits & Vegetables. 5A. FAO, Rome, Italy (2001)

    Google Scholar 

  2. Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34: 175–203 (1994)

    CAS  Article  Google Scholar 

  3. Park KY, Baek KA, Rhee SH, Cheigh HS. Antimutagenic effect of kimchi. Food Biotechnol. 4: 5–141 (1995)

    Google Scholar 

  4. Eom HJ, Seo DM, Han NS. Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables. Int. J. Food Microbiol. 117: 61–67 (2007)

    CAS  Article  Google Scholar 

  5. Koo OK, Jeong DW, Lee JM, Kim MJ, Lee JH, Chang HC, Kim JH, Lee HJ. Cloning and characterization of the bifunctional alcohol/acetaldehyde dehydrogenase gene (adhE) in Leuconostoc mesenteroides isolated from kimchi. Biotechnol. Lett. 27: 505–510 (2005)

    CAS  Article  Google Scholar 

  6. Higuchi T, Hayashi H, Abe K. Exchange of glutamate and γ-aminobutyrate in a Lactobacillus strains. J. Bacteriol. 179: 3362–3364 (1997)

    CAS  Google Scholar 

  7. Ueno H. Enzymatic and structural aspects on glutamate decarboxylase. J. Mol. Catal. B-Enzym. 10: 67–79 (2000)

    CAS  Article  Google Scholar 

  8. Manyam BV, Katz L, Hare TA, Kaniefski K, Tremblay RD. Isoniazid induced elevation of cerebrospinal fluid (CSF) GABA levels and effects on chorea in huntington’s disease. Ann. Neurol. 10: 7–35 (1981)

    Article  Google Scholar 

  9. Cho YR, Chang JY, Chang HC. Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. J. Microbiol. Biotechnol. 17: 104–109 (2007)

    CAS  Google Scholar 

  10. Jakobs C. Jaeken J. Gibson KM. Inherited disorders of GABA metabolism. J. Inherit. Metab. Dis. 16: 704–715 (1993)

    CAS  Article  Google Scholar 

  11. Vaiva G, Thomas P, Ducrocq F, Fontaine M, Boss V, Devos P, Rascle C, Cottencin O, Brunet A, Laffargue P, Coudemand M. Low posttrauma GABA plasma levels as a predictive factor in the development of acute post-traumatic stress disorder. Biol. Pstchiat. 55: 250–254 (2004)

    CAS  Article  Google Scholar 

  12. Simpson SM, Hickey AJ, Baker CB, Reynolds JN, Beninger RJ. The antidepressant phenelzine enhances memory in the double Ymaze and increases GABA levels in the hippocampus and frontal cortex of rats. Pharmacol. Biochem. Behav. 102: 109–117 (2012)

    CAS  Article  Google Scholar 

  13. Lim SD, Kim KS, Do JR. Physiological characteristics and production of vitamin K2 by Lactobacillus fermentum LC272 isolated from raw milk. Korean J. Food Sci. Anim. Resour. 31: 513–520 (2011)

    Article  Google Scholar 

  14. Zhang G, Bown AW. The rapid determination of gamma aminobutyric acid. Phytochemistry 44: 1007–1009 (1997)

    CAS  Article  Google Scholar 

  15. Buchanan RE, Gibbons NE. Bergey’s Manual of Determinative Bacteriology. 8th ed. Waverly Press, Inc., Baltimore, MD, USA. pp. 576–593 (1974)

    Google Scholar 

  16. Park SJ, Yoon JC, Shin KS, Kim EH, Yim S, Cho YJ, Sung GM, Lee DG, Kim SB, Lee DU, Woo SH, Koopman B. Dominance of endospore-forming bacteria on a rotating activated Bacillus contactor biofilm for advanced wastewater treatment. J. Microbiol. 45: 113–121 (2007)

    CAS  Google Scholar 

  17. Gilliland SE, Walker DK. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans. J. Dairy Sci. 73: 905–911 (1990)

    CAS  Article  Google Scholar 

  18. Clark PA, Cotton LN, Martin JH. Selection of bifidobacteria for use as dietary adjuncts in cultured dairy foods: II-Tolerance to simulated pH of human stomachs. Cul. Dairy Prod. J. 28: 11–14 (1993)

    Google Scholar 

  19. Gilliland SE, Speck ML. Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. J. Food Prot. 40: 820–823 (1977)

    Google Scholar 

  20. Lim SD, Kim KS, Do JR. Physiological characteristics and GABA production of Lactobacillus acidophilus RMK567 isolated from raw milk. Korean J. Food Sci. Anim. Resour. 29:15–23 (2009)

    Article  Google Scholar 

  21. Tung YT, Lee BH, Liu CF, Pan TM. Optimization of culture condition for ACEI and GABA production by lactic acid bacteria. J. Food Sci. 76: M585–M591 (2011)

    CAS  Article  Google Scholar 

  22. Hold GL, Pryde SE, Russell VJ, Furrie E, Flint HJ. Assessment of microbial diversity in human colonic samles by 16S rDNA sequence analysis. FEMS Microbiol. Eco. 39: 33–39 (2002)

    CAS  Article  Google Scholar 

  23. Charteris WP, Kelly PM, Morelli L, Collins JK. Gradient diffusion antibiotic susceptibility testing of potentially probiotic lactobacilli. J. Food Prot. 64: 2007–2014 (2001)

    CAS  Google Scholar 

  24. Moon BY, Lee SK, Park JH. Antibiotic resistant characteristics or bifidobacterium from Korean intestine origin and commercial yoghurts. Korean J. Food Sci. Indus. 40: 41–46 (2006)

    Google Scholar 

  25. Mathur S, Singh R. Antibiotic resistance in food lactic acid bacteriaa review. Int. J. Food Microbiol. 105: 281–295 (2005)

    CAS  Article  Google Scholar 

  26. Kim SH, Shin BH, Kim YH, Nam SW, Jeon SJ. Cloning and expression of a full-length glutamate decarboxylase gene from Lactobacillus brevis BH2. Biotechnol. Bioproc. E. 12: 707–712 (2007)

    Article  Google Scholar 

  27. Beaud D, Tailliez P, Anba-Mondoloni J. Genetic characterization of the β-glucuronidase enzyme from a human intestinal bacterium, Ruminococcus gnavus. Soc. General Microbiol. 151: 2323–2330 (2005)

    CAS  Google Scholar 

  28. Nguten TDT, Kang JH, Lee MS. Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterollowering effects. Int. J. Food Microbiol. 113: 358–361 (2007)

    Article  Google Scholar 

  29. Sanni AI, Morion-Guyot J, Cuyot JP. New efficient amylaseproducing strains of Lactobacillus plantarum and L. Fermentum isolated from different Nigerian traditional fermented foods. Int. J. Food Micobiol. 72: 53–62 (2002)

    CAS  Article  Google Scholar 

  30. Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol. Lett. 244: 129–137 (2005)

    CAS  Article  Google Scholar 

  31. Gilliland SE, Staley TE, Bush LJ. Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J. Dairy Sci. 67: 3045–3051 (1984)

    CAS  Article  Google Scholar 

  32. Lee SH, Yang EH, Kwon HS, Kang JH, Kang BH. Potential probiotic properties of Lactobacillus johnsonii IDCC 9203 isolated from infant feces. Korean J. Microbiol. Biotechnol. 36: 121–127 (2008)

    CAS  Google Scholar 

  33. Ouwehand AC, Salminen S, Isolauri E. Probiotics: An overview of beneficial effects. Anton. Van Leeuw. 82: 279–289 (2002)

    CAS  Article  Google Scholar 

  34. Erkkila S, Petaja E. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Sci. 55: 279–300 (2000)

    Article  Google Scholar 

  35. Mcdonald LC, Fleming HP, Hassan HM. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus casei. Appl. Environ. Microbial. 53: 2124–2128 (1990)

    Google Scholar 

  36. Daeschel MA. Antimicrobial substances from lactic acid bacteria for use as preservatives. J. Food Technol. 43: 164–167 (1989)

    CAS  Google Scholar 

  37. Havinaar R, Brink BT, Veid JHJI. Selection of strains for probiotic use. In: Probiotics. Fuller R. (ed). Chapman & Hall, London, UK. pp. 209–224 (1992)

    Chapter  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Sang-Dong Lim.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Park, SY., Lee, JW. & Lim, SD. The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi. Food Sci Biotechnol 23, 1951–1957 (2014). https://doi.org/10.1007/s10068-014-0266-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-014-0266-2

Keywords

  • Lactobacillus plantarum
  • physiological characteristic
  • γ-aminobutyric acid
  • functional product