Production and Its Anti-hyperglycemic Effects of γ-Aminobutyric Acid from the Wild Yeast Strain Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1.
10.5941/MYCO.2017.45.3.199
- Author:
Sang Min HAN
1
;
Jong Soo LEE
Author Information
1. Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 35345, Korea. biotech8@pcu.ac.kr
- Publication Type:Original Article
- Keywords:
Anti-hyperglycemic effects;
Gamma-aminobutyric acid;
Pichia silvicola UL6-1;
Sporobolomyces carnicolor 402-JB-1;
Wild yeast
- MeSH:
gamma-Aminobutyric Acid;
Pichia*;
Rats, Sprague-Dawley;
Yeasts*
- From:Mycobiology
2017;45(3):199-203
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study was done to produce γ-aminobutyric acid (GABA) from wild yeast as well as investigate its anti-hyperglycemic effects. Among ten GABA-producing yeast strains, Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1 produced high GABA concentration of 134.4 µg/mL and 179.2 µg/mL, respectively. P. silvicola UL6-1 showed a maximum GABA yield of 136.5 µg/mL and 200.8 µg/mL from S. carnicolor 402-JB-1 when they were cultured for 30 hr at 30℃ in yeast extract-peptone-dextrose medium. The cell-free extract from P. silvicola UL6-1 and S. carnicolor 402-JB-1 showed very high anti-hyperglycemic α-glucosidase inhibitory activity of 72.3% and 69.9%, respectively. Additionally, their cell-free extract-containing GABA showed the anti-hyperglycemic effect in streptozotocin-induced diabetic Sprague-Dawley rats.
