Mycobiology.  2017 Sep;45(3):199-203. 10.5941/MYCO.2017.45.3.199.

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

• Han SM
• Lee JS

• KMID: 2425135
• DOI: http://doi.org/10.5941/MYCO.2017.45.3.199

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.

Keyword

Anti-hyperglycemic effects; Gamma-aminobutyric acid; Pichia silvicola UL6-1; Sporobolomyces carnicolor 402-JB-1; Wild yeast

MeSH Terms

gamma-Aminobutyric Acid
Pichia*
Rats, Sprague-Dawley
Yeasts*
gamma-Aminobutyric Acid