Screening and identification of GABA-producing microbes in fermentation process of Sojae Semen Praeparatum.
10.19540/j.cnki.cjcmm.20190321.301
- Author:
Jing-Jing XIONG
1
;
Jia-Xiu REN
2
;
Shu-Han ZHOU
1
;
Ming-Sheng SU
1
;
Li-Yuan WANG
3
;
Mei-Zhi WENG
3
;
Wei-Hua XIE
4
;
Xiao-Mei XIE
1
Author Information
1. Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine Nanchang 330004, China.
2. Chaohu Hospital Affiliated to Anhui Medical University Hefei 238000, China.
3. School of Basic Medicine, Jiangxi University of Traditional Chinese Medicine Nanchang 330004, China.
4. School of Pharmacy, Jiangxi University of Traditional Chinese Medicine Nanchang 330004, China.
- Publication Type:Journal Article
- Keywords:
Sojae Semen Praeparatum;
dominant microorganisms;
phylogenetic tree;
strain identification;
γ-amino butyric acid
- MeSH:
Bacteria;
classification;
metabolism;
Chromatography, High Pressure Liquid;
Fermentation;
Fungi;
classification;
metabolism;
Phylogeny;
Seeds;
microbiology;
Soybeans;
microbiology;
gamma-Aminobutyric Acid;
biosynthesis
- From:
China Journal of Chinese Materia Medica
2019;44(11):2266-2273
- CountryChina
- Language:Chinese
-
Abstract:
A high-content GABA was found in Sojae Semen Praeparatum(SSP), which is a famous traditional Chinese medicine and officially listed in Chinese Pharmacopoeia. To screen out and identify GABA-producing microbes from samples at different time points during the fermenting process of SSP, traditional microbiological methods combined with molecular biological methods were used to study the predominant GABA-producing microorganisms existing in the fermenting process of SSP. This study would lay a foundation for further studying the processing mechanism of SSP. The fermenting process of SSP was based on Chinese Pharmacopoeia(2010 edition), and samples were taken at different time points during the fermenting process of SSP. The bacteria and fungi from samples at different time points in the fermenting process of SSP were cultured, isolated and purified by selective medium, and dominant strains were selected. The dominant bacteria were cultured in the designated liquid medium to prepare the fermentation broths, and GABA in the fermentation broth was qualitatively screened out by thin-layer chromatography. The microbial fermentation broth with GABA spots in the primary screening was quantitatively detected by online pre-column derivatization and high performance liquid chromatography established in our laboratory. GABA-producing microorganisms were screened out from predominant strains, and their GABA contents in fermentation broth were determined. The DNA sequences of GABA-producing bacteria and fungi were amplified using 16S rDNA and 18S rDNA sequences by PCR respectively. The amplified products were sequenced, and the sequencing results were identified through NCBI homology comparison. Molecular biological identification was made by phylogenetic tree constructed by MEGA 7.0 software. Through the homology comparison of NCBI and the construction of phylogenetic tree by MEGA 7.0 software, nine GABA-producing microorganisms were screened out and identified in this study. They were Bacillus subtilis, Enterococcus faecium, E. avium, Aspergillus tamarii, A. flavus, A. niger, Cladosporium tenuissimum, Penicillium citrinum and Phanerochaete sordida respectively. For the first time, nine GABA-producing microorganisms were screened out and identified in the samples at different time points during the fermenting process of SSP in this study. The results indicated that multiple predominant GABA-producing microorganisms exist in the fermenting process of SSP and may play an important role in the formation of GABA.
