Evalution of GABA production by lactic acid bacteria.

• Grant number: 23/14944-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: April 01, 2024
• End date: June 30, 2025
• Field of knowledge: Biological Sciences - Microbiology - Biology and Physiology of Microorganisms
• Principal Investigator: Svetoslav Dimitrov Todorov
• Grantee: Kayque Ordonho Carneiro
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

ABSTRACTCARNEIRO, KO. Evaluation of GABA production by Lactic Acid Bacteria. [Master's Program]. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil. 2023.In recent decades, based on the scientific literature, it can be seen that different microorganisms have beneficial properties for gastrointestinal treatment and in the food industry. Lactic acid bacteria (LAB) have been extensively studied regarding their properties and technological applications. This fact occurs due to its capacity for biogenic synthesis (lactic acid, short-chain fatty acids, ³-aminobutyric acid (GABA), bacteriocins and others), as well as its probiotic function and interaction with the intestinal microbiota.Currently, it is known that GABA has an inhibitory action on the central nervous system, suppresses the immune-inflammatory system with a decrease in cytokines, induction of hypotensives and tranquilizers, and that different types of LAB are capable of producing GABA in various growth modes and in different amounts. .In this sense, the present project aims to explore the production of GABA by LAB in different types of food matrices. For this, LAB will be isolated from natural foods, identified, evaluated for their GABA production capacity and safety, and subjected to gastrointestinal simulation. The LAB used did not study GABA production, but its metabolites will be analyzed by HPLC.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CARNEIRO, KAYQUE ORDONHO; CAMPOS, GABRIELA ZAMPIERI; LIMA, JOAO MARCOS SCAFURO; ROCHA, RAMON DA SILVA; VAZ-VELHO, MANUELA; TODOROV, SVETOSLAV DIMITROV. The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures. FOODS, v. 13, n. 19, p. 22-pg., 2024-10-01. (24/01721-8, 22/14824-4, 23/14944-2, 23/05394-9)

LIMA, JOAO MARCOS SCAFURO; CARNEIRO, KAYQUE ORDONHO; PINTO, UELINTON MANOEL; TODOROV, SVETOSLAV DIMITROV. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment. Journal of Applied Microbiology, v. 135, n. 7, p. 16-pg., 2024-07-27. (13/07914-8, 23/14944-2, 23/05394-9)