Separation of gamma-aminobutyric acid from fermented broth.

State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China.
Journal of Industrial Microbiology (Impact Factor: 2.51). 05/2011; 38(12):1955-9. DOI: 10.1007/s10295-011-0984-x
Source: PubMed

ABSTRACT Gamma-aminobutyric acid (GABA) is a non-proteinaceous amino acid that is widely distributed in nature and acts as the major inhibitory neurotransmitter in the mammalian brain. This study aimed to find a separation method for getting high-purity GABA from a fermented broth. Firstly, a fermented broth with a high content of GABA (reaching 997 ± 51 mM) was prepared by fermentation with Lactobacillus brevis NCL912. GABA purification was conducted by successive centrifugation, filtration, decoloration, desalination, ion-exchange chromatography (IEC), and crystallization. Inorganic salt (Na₂SO₄) was removed from the both by desalination with 70% ethanol solution. A ninhydrin test strip was designed for the real-time detection of GABA during IEC. The recovery rate for the whole purification process was about 50%. The purified product was characterized by thin-layer chromatography and HPLC, and its purity reached 98.66 ± 2.36%.

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