Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3

文献类型： 外文期刊

第一作者： Liu, Daiyao

作者： Liu, Daiyao;Zhang, Chengcheng;Niu, Haiyue;Xin, Xiaoting;Liu, Daqun;Zhang, Jianming;Liu, Hui;Liu, Daiyao;Yi, Huaxi

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关键词： GABA-producing bacteria; Levilactobacillus brevis YSJ3; Fermentation kinetics; Metabolism analysis; Improve sleep

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.0； 五年影响因子：5.0 ）

ISSN： 0168-1605

年卷期： 2024 年 421 卷

页码：

收录情况： SCI

摘要： Gamma-aminobutyric acid (GABA) produced by lactic acid bacteria (LAB) is safe and has several health benefits. Levilactobacillus brevis YSJ3 was selected from 110 LAB. It exhibited the highest in vitro GABA production level of 970.10 mu g/mL. Whole-genome analysis revealed that L. brevis YSJ3 contained gadR , gadC , gadB and gadA . Furthermore, the Luedeking - Piret model was fitted, which indicated that GABA production was divided into three stages. The gadR 0079, gadC 0080, and gadB 0081 were confirmed to promote GABA synthesis. Moreover, 55 metabolites, particularly those involved in arginine metabolism, were significantly different at 6 and 20 h of cultivation. Notably, L. brevis YSJ3 significantly improved sleep in mice and increased GABA levels in the mice's gut compared with the control group. This suggests that the oral administration of L. brevis YSJ3 improves sleep quality, probably by increasing intestinal GABA levels. Overall, L. brevis YSJ3 was confirmed as a GABAproducing strain in vitro and in vivo, making it a promising probiotic candidate for its application in food and medicine.

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