Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation.

2023-12-31
Preventive nutrition and food science 28(4)
- Jihyun Ahn
- Jae-Yong Park

PubMed: 38188089
DOI: 10.3746/pnf.2023.28.4.492

Study Design

Population: γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627, isolated from kimchi
Methods: isolated from kimchi and tested for GABA production in 1% monosodium glutamic acid, survival in artificial gastric juice and artificial bile salt fluid, adhesion to intestinal epithelial cells, salt tolerance, and inhibition of certain Lactobacillus species

γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable. Therefore, L. mesenteroides K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus brevis SBC8803	—	Increased GABA Production	Beneficial	Moderate	View source γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627... exhibited the highest GABA production in 1% monosodium glutamic acid.
Lactobacillus brevis SBC8803	—	Reduced Undesirable Fermentation Microbes	Beneficial	Small	View source Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable.