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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.11 No.4 pp.181-186

Characterization of γ-Aminobutyric acid(GABA) produced by a lactic acid bacterium from button mushroom bed

Min-Ho Yoon1*, Yun-Seok Lee1, Tae-Young Song1, Won-Sik Kong2
1Department of Bio-Environmental Chemistry, Chungnam National University, 99 Daehak-Ro, Yusung-Gu, Daejeon 305-764, Republic of Korea
2Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA, Eumseong, Chungbuk, 369-873, Korea.
(Received November 18, 2013 / Revised December 27, 2013 / Accepted December 30, 2013)


γ-Aminobutyric acid(GABA) is a four carbon non-protein amino acid that has several well-known physiologicalfunctions, such as a postsynaptic inhibitory neurotransmitter in the brain and induction of hypotensive and tranquilizereffects. A lactic acid bacterium was isolated from button mushroom bed, which is showing high GABAproductivity by TLC or HPLC analysis. The strain was identified as Lactobacillus hilgardii by analysis of 16S rDNAgene sequence. When the maximum production of GABA by L. hilgardii was investigated with various concentration ofmonosodium glutamate, the yield of GABA reached to be 53.65 mM at 1% mono sodium glutamate (MSG) in flask cultivation.A Glutamate decarboxylase (GAD) enzyme, which was known to convert MSG to GABA, was purified froma cell-free extract of L. hilgardii and the molecular weights of purified GAD was estimated to 60,000 by SDS-PAGE.The optimum pH and temperature of GAD were at pH4.6 and at 37℃, respectively. The GAD activity was increasedby the addition of sulfate ions such as ammonium sulfate, sodium sulfate and magnesium sulfate, indicating that theincrease of hydrophobic interaction causes the increase of GAD activity.


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