Genomic comparison of GABA-producing Levilactobacillus brevis and Companilactobacillus zhachilii strains from Thai fermented foods

Research Square (Research Square), Год журнала: 2025, Номер unknown

Опубликована: Янв. 28, 2025

Two lactic acid bacteria strains, ASK-1 and ANB-1, capable of producing GABA, were isolated from traditional Thai fermented pork sausage (sai-krog-prieo) (nham), respectively. Strains ANB-1 produced 9.12 ± 0.51 g/L 12.73 0.57 respectively, 30 monosodium glutamate after 72 hours cultivation at 30°C. Genome analysis revealed that strain (genome size: 2,343,673 bp) was identified as Levilactobacillus brevis ATCC 367, with an average nucleotide identity by BLAST (ANIb) value 98.86%. Strain 2,748,085 had ANIb 96.92% Companilactobacillus zhachilii HBUAS52074^T. Further genomic studies strains ASK-1, HBUAS52074^T the presence GABA-producing genes (gadA gadB) using KofamKOALA-KEGG Orthology database. Phenotypic characterization 16S rRNA gene sequencing further supported these findings. (1,566 exhibited 100% sequence similarity to L. 14687^T, confirming its identification brevis. Similarly, (1,567 showed 99.93% HBUAS52074^T, C. zhachilii. These demonstrated efficiency safety in GABA production, making them promising candidates for optimize yield assess their probiotic properties. They hold significant potential development functional foods enhancement food fermentation processes both local industrial contexts.

Язык: Английский

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The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins

Food Chemistry, Год журнала: 2025, Номер 474, С. 143221 - 143221

Опубликована: Фев. 4, 2025

Язык: Английский

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Postbiotics as a Therapeutic Tool in Alzheimer's Disease: Insights into Molecular Pathways and Neuroprotective Effects

Ageing Research Reviews, Год журнала: 2025, Номер unknown, С. 102685 - 102685

Опубликована: Фев. 1, 2025

Язык: Английский

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The Impact of Fermented Gamma-Aminobutyric Acid on Poultry Growth Performance Through Insulin-like Growth Factor-1 Activation

Fermentation, Год журнала: 2025, Номер 11(2), С. 84 - 84

Опубликована: Фев. 7, 2025

Gamma-aminobutyric acid (GABA) is becoming more well-acknowledged for its ability to improve the development performance of poultry, particularly by interacting with Insulin-like growth Factor 1 (IGF-1) pathway. This review emphasizes importance GABA in optimizing poultry production thoroughly examining biochemical characteristics, physiological roles, and molecular mechanisms action. a crucial inhibitory neurotransmitter that not only regulates neuronal excitability but also optimizes metabolic processes critical growth. Supplementing feeds has been shown enhance feed conversion efficiency, increase body weight, bolster immune function. The interplay between IGF-1 crucial, as modulates levels receptor sensitivity, promoting muscle overall health. fermentation producing bioavailable GABA, presenting promising implications sustainable farming practices. Further investigation into supplementation strategies could lead improved healthier systems.

Язык: Английский

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Fermented dairy products for healthy ageing

Ageing & Longevity, Год журнала: 2025, Номер 2. 2025, С. 111 - 116

Опубликована: Фев. 27, 2025

Ageing is a key risk factor for numerous diseases, placing considerable socio-economic strain on the healthcare system. Fermented dairy products (FDPs), produced through fermentation of milk by specific microorganisms, offer an accessible, cost-effective, and safe dietary approach to mitigating age-related health issues. This review examines role FDPs in promoting longevity, emphasizing potential benefits existing challenges. While studies indicate multiple positive effects FDPs, obstacles such as compositional variability, cultural differences, need extensive long-term clinical trials persist. Overcoming these research gaps will enhance our understanding functional foods healthy ageing facilitating their inclusion evidence-based interventions. | Keywords: fermented milk; fermentation; longevity; benefits;

Язык: Английский

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Role of γ-Aminobutyric Acid (GABA) as an Inhibitory Neurotransmitter in Diabetes Management: Mechanisms and Therapeutic Implications

Biomolecules, Год журнала: 2025, Номер 15(3), С. 399 - 399

Опубликована: Март 11, 2025

GABA (γ-Aminobutyric Acid), a well-established inhibitory neurotransmitter in the central nervous system, has garnered considerable interest for its potential role diabetes management, particularly due to presence pancreatic islets. This review aims explore therapeutic of management and mechanisms antidiabetic effects. Relevant studies were searched across databases such as PubMed ScienceDirect, applying strict eligibility criteria focused on administration methods diabetic models. The collective results showed that models resulted remarkable enhancements glucose insulin homeostasis, favorable modifications lipid profiles, amelioration dysfunctions neural, hepatic, renal, cardiac systems. findings from literature demonstrated GABAergic signaling within tissues can significantly contribute stimulation β cell proliferation through facilitation sustained trans-differentiation process, wherein glucagon-secreting α cells are converted into insulin-secreting β-like cells. In addition, activated trigger initiation PI3K/AKT pathway tissues, leading improved maintained homeostasis. further function hepatic promoting effects expression genes related gluconeogenesis lipogenesis. Moreover, may enhance gut microbiota diversity by attenuating inflammation, attributable anti-inflammatory immunomodulatory properties. Furthermore, neuroprotective play significant ameliorating neural disorders associated with facilitating substantial reduction neuronal apoptosis. conclusion, emerges promising candidate an agent; however, research is highly encouraged develop rigorously designed framework comprehensively identifies optimizes appropriate dosages intervention effectively managing combating diabetes.

Язык: Английский

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Advances in engineering and applications of microbial glutamate decarboxylases for gamma-aminobutyric acid production

Enzyme and Microbial Technology, Год журнала: 2025, Номер 188, С. 110652 - 110652

Опубликована: Апрель 6, 2025

Язык: Английский

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Appraising the Effects of Gut Microbiota on Insomnia Risk Through Genetic Causal Analysis

American Journal of Medical Genetics Part B Neuropsychiatric Genetics, Год журнала: 2025, Номер unknown

Опубликована: Янв. 3, 2025

ABSTRACT BackgroundInsomnia is a common neurological disorder that exhibits connections with the gut microbiota; however, exact causal relationship remains unclear. MethodsWe conducted Mendelian randomization (MR) study to systematically evaluate effects of genus‐level microbiota on insomnia risk in individuals European ancestry. Summary‐level datasets were sourced from genome‐wide association (GWAS) MiBioGen, while obtained GWAS Neale Lab and FinnGen. The primary analytical approach used was inverse‐variance weighted (IVW) method, supplemented by MR‐Egger, maximum likelihood, MR‐robust adjusted profile score, median. Sensitivity analyses ensure robustness. ResultsThe microbial taxa Enterorhabdus , Family XIII AD3011 group Paraprevotella Lachnospiraceae UCG004 associated an increased insomnia, whereas Coprococcus1 Coprobacter, Desulfovibrio, Flavonifractor, Olsenella, Odoribacter Oscillibacter linked decreased risk. Regarding phenotype characterized trouble falling asleep, taxon Eisenbergiella correlated risk, Haemophilus Eubacterium brachy reduced Furthermore, for waking too early, UCG001 FCS020 Olsenella Victivallis lower results remained robust across all sensitivity analyses. ConclusionOur MR identified multiple may exhibit potential genetic perspective. These findings provide evidence supporting theory microbiota‐gut‐brain axis offer new insights into prevention therapeutic targets insomnia.

Язык: Английский

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Where Biology Meets Engineering: Scaling Up Microbial Nutraceuticals to Bridge Nutrition, Therapeutics, and Global Impact

Microorganisms, Год журнала: 2025, Номер 13(3), С. 566 - 566

Опубликована: Март 2, 2025

The global nutraceutical industry is experiencing a paradigm shift, driven by an increasing demand for functional foods and dietary supplements that address malnutrition chronic diseases such as obesity, diabetes, cardiovascular conditions, cancer. Traditional plant- animal-derived nutraceuticals face limitations in scalability, cost, environmental impact, paving the way microbial biotechnology sustainable alternative. Microbial cells act bio-factories, converting nutrients like glucose amino acids into valuable products polyunsaturated fatty (PUFAs), peptides, other bioactive compounds. By harnessing their natural metabolic capabilities, microorganisms efficiently synthesize these compounds, making production effective approach development. This review explores transformative role of platforms nutraceuticals, emphasizing advanced fermentation techniques, synthetic biology, engineering. It addresses challenges optimizing strains, ensuring product quality, scaling while navigating regulatory frameworks. Furthermore, highlights cutting-edge technologies CRISPR/Cas9 genome editing, adaptive evolution strain enhancement, bioreactor innovations to enhance yield efficiency. With focus on sustainability precision, positioned game-changer industry, offering eco-friendly scalable solutions meet health needs. integration omics exploration novel sources hold potential revolutionize this field, aligning with growing consumer innovative products.

Язык: Английский

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Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation

Journal of Agricultural and Food Chemistry, Год журнала: 2025, Номер unknown

Опубликована: Март 14, 2025

Lactic acid bacteria present in yogurts produce bioactive compounds, such as gamma-aminobutyric (GABA) and short-chain fatty acids (SCFAs). Sheep's milk yogurt is an excellent medium to enhance their properties. In this study, the impact of adding extract derived from GABA-producing strain Lactiplantibacillus plantarum UCLM56 sheep's was evaluated terms its antioxidant Samples were subjected vitro digestion fermentation simulate effects gastrointestinal tract. GABA, SCFAs, amino acids, biogenic amines, capacity, organic levels analyzed. Yogurt enriched with postbiotic showed higher GABA propionic acid, increases more than 360 260%, respectively, along improved capacity (FRAP DPPH methods) compared conventional yogurt. After fermentation, lactic significantly (50 41% increases, respectively), well (more 200% improvement). conclusion, use enhances properties yogurt, making it a promising option for developing functional dairy products added value.

Язык: Английский

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