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Separation of gamma-aminobutyric acid from fermented broth

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

Gamma-aminobutyric acid (GABA) is a non-proteinaceous amino acid that is widely distributed in nature and acts as the major inhibitory neurotransmitter in the mammalian brain. This study aimed to find a separation method for getting high-purity GABA from a fermented broth. Firstly, a fermented broth with a high content of GABA (reaching 997 ± 51 mM) was prepared by fermentation with Lactobacillus brevis NCL912. GABA purification was conducted by successive centrifugation, filtration, decoloration, desalination, ion-exchange chromatography (IEC), and crystallization. Inorganic salt (Na2SO4) was removed from the both by desalination with 70% ethanol solution. A ninhydrin test strip was designed for the real-time detection of GABA during IEC. The recovery rate for the whole purification process was about 50%. The purified product was characterized by thin-layer chromatography and HPLC, and its purity reached 98.66 ± 2.36%.

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Acknowledgments

Financial support from the Science & Technology Department Science Fund (S00593), and Education Department Science Fund (S00488) of Jiangxi province is gratefully acknowledged.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China

    Haixing Li & Yusheng Cao

  2. Sino-German Joint Research Institute, Nanchang University, 330047, Nanchang, China

    Haixing Li, Ting Qiu, Yan Chen & Yusheng Cao

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  1. Haixing Li
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  2. Ting Qiu
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  3. Yan Chen
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  4. Yusheng Cao
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Correspondence to Yusheng Cao.

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Li, H., Qiu, T., Chen, Y. et al. Separation of gamma-aminobutyric acid from fermented broth. J Ind Microbiol Biotechnol 38, 1955–1959 (2011). https://doi.org/10.1007/s10295-011-0984-x

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  • DOI: https://doi.org/10.1007/s10295-011-0984-x

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