Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages

Gamma-aminobutyric acid (GABA) and riboflavin are bioactive compounds with health-promoting properties that can be produced by particular lactic acid bacteria (LAB) strains. GABA synthesis from glutamate involves the enzyme glutamate decarboxylase and the glutamate/GABA antiporter encoded by gadB an...

Descripción completa

Detalles Bibliográficos
Autores: Langa, Susana, Flores, José Antonio, Peirotén, Ángela, Monedero, Vicente, Zúñiga, Manuel, Curiel, José Antonio, Landete, José María
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2026
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::1c9937769bed377ad842ebd73dfed2a1
Acceso en línea:http://hdl.handle.net/10261/431745
Access Level:acceso abierto
Palabra clave:GABA
Lactic acid bacteria
Gad
Soy beverage
Oat beverage
Riboflavin
lactic acid bacteria
beverages
id ES_eb8e3ea20587f7b7deaebdec308edc5d
oai_identifier_str oai:dnet:digitalcsic_::1c9937769bed377ad842ebd73dfed2a1
network_acronym_str ES
network_name_str España
repository_id_str
spelling Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beveragesLanga, SusanaFlores, José AntonioPeirotén, ÁngelaMonedero, VicenteZúñiga, ManuelCuriel, José AntonioLandete, José MaríaGABALactic acid bacteriaGadSoy beverageOat beverageRiboflavinlactic acid bacteriabeveragesGamma-aminobutyric acid (GABA) and riboflavin are bioactive compounds with health-promoting properties that can be produced by particular lactic acid bacteria (LAB) strains. GABA synthesis from glutamate involves the enzyme glutamate decarboxylase and the glutamate/GABA antiporter encoded by gadB and gadC, respectively, albeit yields are not usually high. In this study, different strategies were applied for obtaining fermented vegetable beverages enriched with high yields of both riboflavin and GABA. First, it was explored the construction and selection of LAB engineered to overexpress the gadB and/or gadC genes, and their effects on fermented plant-based beverages to enhance GABA production. For this, we designed the plasmids pNZ:TuR.gadB, pNZ:TuR.gadC and pNZ:TuR.gadCB to heterologously overexpress gadB, gadC or both genes, respectively, for increasing GABA production in different GABA- and/or riboflavin-producing LAB strains and this production was confirmed in broth media and vegetable beverages supplemented with glutamate. Subsequently, selected engineered strains producing high GABA yields were co-cultured in plant-based beverages with a riboflavin-overproducing Lactococcus lactis strain, obtaining increased GABA production in some combinations, but with reduced riboflavin yields. Thus, Lactiplantibacillus plantarum Al03R3, a riboflavin-overproducing spontaneous mutant harboring pNZ:TuR.gadB, was finally selected as the best starter for vegetable beverages due to its double ability to improve GABA (11 g/L) and riboflavin (6 mg/L) yields in fermented oat beverages with increasing monosodium glutamate supplementation between 80 and 150 mM. In conclusion, the implementation of the designed heterologous expression systems in a riboflavin-overproducing strain gave rise a fermented plant-based beverage with high concentrations of both GABA and riboflavin.This work was supported by project PID2020-119630RB-I00 from the Spanish Ministry of Science and Innovation.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S).Peer reviewedElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia e Innovación (España)202620262026info:eu-repo/semantics/articlePublisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/431745reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119630RB-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-Shttps://doi.org/10.1016/j.ijfoodmicro.2026.111820Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::1c9937769bed377ad842ebd73dfed2a12026-05-22T06:33:51Z
dc.title.none.fl_str_mv Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
title Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
spellingShingle Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
Langa, Susana
GABA
Lactic acid bacteria
Gad
Soy beverage
Oat beverage
Riboflavin
lactic acid bacteria
beverages
title_short Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
title_full Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
title_fullStr Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
title_full_unstemmed Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
title_sort Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages
dc.creator.none.fl_str_mv Langa, Susana
Flores, José Antonio
Peirotén, Ángela
Monedero, Vicente
Zúñiga, Manuel
Curiel, José Antonio
Landete, José María
author Langa, Susana
author_facet Langa, Susana
Flores, José Antonio
Peirotén, Ángela
Monedero, Vicente
Zúñiga, Manuel
Curiel, José Antonio
Landete, José María
author_role author
author2 Flores, José Antonio
Peirotén, Ángela
Monedero, Vicente
Zúñiga, Manuel
Curiel, José Antonio
Landete, José María
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia e Innovación (España)
dc.subject.none.fl_str_mv GABA
Lactic acid bacteria
Gad
Soy beverage
Oat beverage
Riboflavin
lactic acid bacteria
beverages
topic GABA
Lactic acid bacteria
Gad
Soy beverage
Oat beverage
Riboflavin
lactic acid bacteria
beverages
description Gamma-aminobutyric acid (GABA) and riboflavin are bioactive compounds with health-promoting properties that can be produced by particular lactic acid bacteria (LAB) strains. GABA synthesis from glutamate involves the enzyme glutamate decarboxylase and the glutamate/GABA antiporter encoded by gadB and gadC, respectively, albeit yields are not usually high. In this study, different strategies were applied for obtaining fermented vegetable beverages enriched with high yields of both riboflavin and GABA. First, it was explored the construction and selection of LAB engineered to overexpress the gadB and/or gadC genes, and their effects on fermented plant-based beverages to enhance GABA production. For this, we designed the plasmids pNZ:TuR.gadB, pNZ:TuR.gadC and pNZ:TuR.gadCB to heterologously overexpress gadB, gadC or both genes, respectively, for increasing GABA production in different GABA- and/or riboflavin-producing LAB strains and this production was confirmed in broth media and vegetable beverages supplemented with glutamate. Subsequently, selected engineered strains producing high GABA yields were co-cultured in plant-based beverages with a riboflavin-overproducing Lactococcus lactis strain, obtaining increased GABA production in some combinations, but with reduced riboflavin yields. Thus, Lactiplantibacillus plantarum Al03R3, a riboflavin-overproducing spontaneous mutant harboring pNZ:TuR.gadB, was finally selected as the best starter for vegetable beverages due to its double ability to improve GABA (11 g/L) and riboflavin (6 mg/L) yields in fermented oat beverages with increasing monosodium glutamate supplementation between 80 and 150 mM. In conclusion, the implementation of the designed heterologous expression systems in a riboflavin-overproducing strain gave rise a fermented plant-based beverage with high concentrations of both GABA and riboflavin.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/431745
url http://hdl.handle.net/10261/431745
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119630RB-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-S
https://doi.org/10.1016/j.ijfoodmicro.2026.111820
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423238180765696
score 15,811543

Similares en LA Referencia