Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties
In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit. Changes in physiochemical properties, key enzyme activities, bioac...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1622745/full |
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| author | Angelo Uriho Jacob Ojobi Omedi Cheng Chen Kaiwen Chen Shuning Zhang Li Liang Yan Xu Ning Li Weining Huang |
| author_facet | Angelo Uriho Jacob Ojobi Omedi Cheng Chen Kaiwen Chen Shuning Zhang Li Liang Yan Xu Ning Li Weining Huang |
| author_sort | Angelo Uriho |
| collection | DOAJ |
| description | In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit. Changes in physiochemical properties, key enzyme activities, bioactive composition and functional properties in the co-culture fermented Cili fruit substrate was reported. Five of 20 LABs exhibited adequate GAD activity, but only three strains (Levilactobacillus brevis DS4-15: BsLb, Lactiplantibacillus plantarum N2-9: BsLp, Limosilactobacillus fermentum BT2-3: BsLf), enhanced the GABA content in Cili fruit at the optimized co-culture fermentation conditions. Compared to B. subtilis fermented substrate (Bs), a significant decrease in pH (4.89, except BsLf), increase in TTA (19.30–29.20 mL) was observed after co-culture fermentation of Cili fruit. Moreover, higher GABA (102.48–585 mg/kg), total phenol (256–275.17 GAE/g), total flavonoid (140.54–172.33 QE/g), and total free amino acid (2,278.37–6,191.39 mg/kg FW), but decreased vitamin C (740.48–960.59 mg/kg FW) content was observed after co-culture fermentation, especially in the order BsLf, then BsLp, and BsLb. Subsequently, the antioxidant activity and anti-hangover properties increased in BsLf, BsLp and BsLb compared to Bs and unfermented Cili fruit. The changes observed were attributed to LAB strains’ ability to alter pH during co-culture fermentation with B. subtilis which was optimal for increased enzyme activities of esterase, β-glucosidase, GAD, protease and ascorbate oxidase during co-culture fermentation (BsLf > BsLp > BsLb). This increased the release of bioactive metabolites in Cili fruit and enhanced its functional properties. These findings reveal that there was a synergy in co-culture fermentation which improved the bioactive and functional properties of Cili fruit as a novel GABA enriched ingredient for potential use in the food industry. |
| format | Article |
| id | doaj-art-141cb1b2dac2429bbea46ddd98be49c6 |
| institution | Kabale University |
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| language | English |
| publishDate | 2025-07-01 |
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| series | Frontiers in Nutrition |
| spelling | doaj-art-141cb1b2dac2429bbea46ddd98be49c62025-08-20T03:29:10ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16227451622745Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional propertiesAngelo Uriho0Jacob Ojobi Omedi1Cheng Chen2Kaiwen Chen3Shuning Zhang4Li Liang5Yan Xu6Ning Li7Weining Huang8State Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, ChinaGuangzhou Puratos Food Co., Ltd., Guangzhou, ChinaState Key Laboratory of Food Science and Resources, and The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaIn this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit. Changes in physiochemical properties, key enzyme activities, bioactive composition and functional properties in the co-culture fermented Cili fruit substrate was reported. Five of 20 LABs exhibited adequate GAD activity, but only three strains (Levilactobacillus brevis DS4-15: BsLb, Lactiplantibacillus plantarum N2-9: BsLp, Limosilactobacillus fermentum BT2-3: BsLf), enhanced the GABA content in Cili fruit at the optimized co-culture fermentation conditions. Compared to B. subtilis fermented substrate (Bs), a significant decrease in pH (4.89, except BsLf), increase in TTA (19.30–29.20 mL) was observed after co-culture fermentation of Cili fruit. Moreover, higher GABA (102.48–585 mg/kg), total phenol (256–275.17 GAE/g), total flavonoid (140.54–172.33 QE/g), and total free amino acid (2,278.37–6,191.39 mg/kg FW), but decreased vitamin C (740.48–960.59 mg/kg FW) content was observed after co-culture fermentation, especially in the order BsLf, then BsLp, and BsLb. Subsequently, the antioxidant activity and anti-hangover properties increased in BsLf, BsLp and BsLb compared to Bs and unfermented Cili fruit. The changes observed were attributed to LAB strains’ ability to alter pH during co-culture fermentation with B. subtilis which was optimal for increased enzyme activities of esterase, β-glucosidase, GAD, protease and ascorbate oxidase during co-culture fermentation (BsLf > BsLp > BsLb). This increased the release of bioactive metabolites in Cili fruit and enhanced its functional properties. These findings reveal that there was a synergy in co-culture fermentation which improved the bioactive and functional properties of Cili fruit as a novel GABA enriched ingredient for potential use in the food industry.https://www.frontiersin.org/articles/10.3389/fnut.2025.1622745/fullCili fruitco-culture fermentationlactic acid bacteriaBacillus subtilisγ-aminobutyric acid |
| spellingShingle | Angelo Uriho Jacob Ojobi Omedi Cheng Chen Kaiwen Chen Shuning Zhang Li Liang Yan Xu Ning Li Weining Huang Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties Frontiers in Nutrition Cili fruit co-culture fermentation lactic acid bacteria Bacillus subtilis γ-aminobutyric acid |
| title | Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties |
| title_full | Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties |
| title_fullStr | Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties |
| title_full_unstemmed | Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties |
| title_short | Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties |
| title_sort | screening of lab strains and their co culture fermentation with bacillus subtilis of cili fruit substrate impact on γ aminobutyric acid enrichment key enzyme activities bioactive and functional properties |
| topic | Cili fruit co-culture fermentation lactic acid bacteria Bacillus subtilis γ-aminobutyric acid |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1622745/full |
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