{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,3]],"date-time":"2026-11-03T05:34:53Z","timestamp":1793684093032,"version":"4.5.1"},"reference-count":30,"publisher":"Walter de Gruyter GmbH","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Benef. Microbes"],"published-print":{"date-parts":[[2024,1,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n<jats:p>The objective of this study was to evaluate the influence of a probiotic formula on the production of neuroactive compounds in different parts of the colon in batch culture and <jats:italic>in vitro<\/jats:italic> gut simulator experiments. Thirteen lactic acid bacterial strains, belonging to the species <jats:italic>Levilactobacillus brevis<\/jats:italic>, <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>, <jats:italic>Lacticaseibacillus paracasei<\/jats:italic>, <jats:italic>Ligilactobacillus salivarius<\/jats:italic>, <jats:italic>Streptococcus thermophilus<\/jats:italic>, were characterised for their <jats:italic>in vitro<\/jats:italic> ability to produce neurotransmitters. <jats:italic>L. brevis<\/jats:italic> P30021 and <jats:italic>L. plantarum<\/jats:italic> P30025 were selected based on their capability to produce \u03b3-aminobutyric acid (GABA) and acetylcholine <jats:italic>in vitro<\/jats:italic>. A probiotic formulation with potential psychobiotic activity was prepared and tested in a batch culture of human microbiota monitoring the formation of GABA and acetylcholine. Samples of the three colonic tracts were taken from the Simulator of the Human Intestinal Microbiota (SHIME\u00ae) evaluating the production of GABA and other neurotransmitters by LC-MS. Short chain fatty acids (SCFA) by GC and microbiota composition by 16S rRNA gene sequencing were also determined. Probiotic supplementation led to the formation of GABA and acetylcholine with a decrease in glutamate concentrations in the <jats:italic>in vitro<\/jats:italic> batch fermentation. Production of GABA after the treatment with probiotics was confirmed in the SHIME\u00ae short-term experiment. No differences in short-chain fatty acids were observed up to 72\u00a0h of fermentation. Different microbiota composition was found in the three different parts of the colon, with a higher abundance of <jats:italic>Veillonellaceae<\/jats:italic> in the ascending colon vessels. The probiotic-exposed microbiota showed higher levels of <jats:italic>Bacteroides<\/jats:italic>, a gut microbe associated with anti-inflammatory activities and a potential GABA producer. Results demonstrate the impact of the tested probiotic formula on gut microbiota structure and GABA production. In conclusion, the probiotic treatment changed the microbiota composition and increased neuroactive metabolites production, indicating promising potential as psychobiotics, even if further clinical evidence is needed to confirm the effectiveness of these probiotics in improving mental health.<\/jats:p>","DOI":"10.1163\/18762891-20230025","type":"journal-article","created":{"date-parts":[[2024,1,10]],"date-time":"2024-01-10T06:52:40Z","timestamp":1704869560000},"page":"67-81","source":"Crossref","is-referenced-by-count":25,"title":["Gut production of GABA by a probiotic formula: an in vitro study"],"prefix":"10.1163","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-9219-4941","authenticated-orcid":true,"given":"M.","family":"Casertano","sequence":"first","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples, \u2018Federico II\u2019, Universita\u0300 100, 80055 Portici, Italy"},{"name":"Food Quality & Design Group, Wageningen University & Research, 6708 WG, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.","family":"Fryganas","sequence":"additional","affiliation":[{"name":"Food Quality & Design Group, Wageningen University & Research, 6708 WG, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V.","family":"Valentino","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples, \u2018Federico II\u2019, Universita\u0300 100, 80055 Portici, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.D.","family":"Troise","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples, \u2018Federico II\u2019, Universita\u0300 100, 80055 Portici, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P.","family":"Vitaglione","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples, \u2018Federico II\u2019, Universita\u0300 100, 80055 Portici, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V.","family":"Fogliano","sequence":"additional","affiliation":[{"name":"Food Quality & Design Group, Wageningen University & Research, 6708 WG, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.","family":"Ercolini","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples, \u2018Federico II\u2019, Universita\u0300 100, 80055 Portici, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","reference":[{"key":"R000001","series-title":"Microorganisms","article-title":"Differences in the concentration of the fecal neurotransmitters GABA and Glutamate are associated with microbial composition among healthy human subjects","volume":"13","author":"Altaib, H.","unstructured":"Altaib, H., Nakamura, K., Abe, M., Badr, Y., Yanase, E., Nomura, I. and Suzuki, T., 2021. 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Distinct effects of fiber and colon segment on microbiota-derived indoles and short-chain fatty acids. Food Chemistry 398: 133801. https:\/\/doi.org\/10.1016\/j.foodchem.2022.133801"},{"key":"R000015","series-title":"Microorganisms","article-title":"Screening of GABA-producing lactic acid bacteria from Thai fermented foods and probiotic potential of Levilactobacillus brevis F064A for GABA-fermented mulberry juice production","volume":"9","author":"Kanklai, J.","unstructured":"Kanklai, J., Somwong, T.C., Rungsirivanich, P. and Thongwai, N., 2020. Screening of GABA-producing lactic acid bacteria from Thai fermented foods and probiotic potential of Levilactobacillus brevis F064A for GABA-fermented mulberry juice production. Microorganisms 9: 33. https:\/\/doi.org\/10.3390\/microorganisms9010033"},{"key":"R000016","series-title":"Molecular Nutrition & Food Research","article-title":"Polyphenols and tryptophan metabolites activate the aryl hydrocarbon receptor in an in vitro model of colonic fermentation","volume":"63","author":"Koper, J.E.B.","unstructured":"Koper, J.E.B., Loonen, L.M.P., Wells, J.M., Troise, A.D., Capuano, E. and Fogliano, V., 2019. Polyphenols and tryptophan metabolites activate the aryl hydrocarbon receptor in an in vitro model of colonic fermentation. Molecular Nutrition & Food Research 63: e1800722. https:\/\/doi.org\/10.1002\/mnfr.201800722"},{"key":"R000017","series-title":"FEMS Microbiology Letters","first-page":"108","article-title":"gadA gene locus in Lactobacillus brevis NCL912 and its expression during fed-batch fermentation","volume":"349","author":"Li, H.","unstructured":"Li, H., Li, W., Liu, X. and Cao, Y., 2013. gadA gene locus in Lactobacillus brevis NCL912 and its expression during fed-batch fermentation. FEMS Microbiology Letters 349: 108-116. https:\/\/doi.org\/10.1111\/1574-6968.12301"},{"key":"R000018","series-title":"Multidisciplinary Journal of Microbial Ecology","first-page":"610","article-title":"An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea","volume":"6","author":"McDonald, D.","unstructured":"McDonald, D., Price, M.N., Goodrich, J., Nawrocki, E.P., DeSantis, T.Z., Probst, A., Andersen, G.L., Knight, R. and Hugenholtz, P., 2012. An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea. Multidisciplinary Journal of Microbial Ecology 6: 610-618. https:\/\/doi.org\/10.1038\/ismej.2011.139"},{"key":"R000019","series-title":"Nature Protocols","first-page":"3186","article-title":"An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality","volume":"16","author":"Pe\u0301rez-Burillo, S.","unstructured":"Pe\u0301rez-Burillo, S., Molino, S., Navajas-Porras, B., Valverde-Moya, A\u0301.J., Hinojosa-Nogueira, D., Lo\u0301pez-Maldonado, A., Pastoriza, S. and Rufia\u0301n-Henares, J.A\u0301., 2021. An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality. 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British Journal of Nutrition 124: 57-68 https:\/\/doi.org\/10.1017\/S0007114520000896"},{"key":"R000021","series-title":"Iranian Journal of Microbiology","first-page":"584","article-title":"Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology","volume":"12","author":"Sharafi, S.","unstructured":"Sharafi, S. and Nateghi, L., 2020. Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology. Iranian Journal of Microbiology 12: 584-591. https:\/\/doi.org\/10.18502\/ijm.v12i6.5033"},{"key":"R000022","series-title":"Journal of Applied Microbiology","first-page":"842","article-title":"A mixture of lactobacillus species isolated from traditional fermented foods promote recovery from antibiotic-induced intestinal disruption in mice","volume":"124","author":"Shi, Y.","unstructured":"Shi, Y., Zhao, X., Zhao, J., Zhang, H., Zhai, Q., Narbad, A. and Chen, W., 2018. A mixture of lactobacillus species isolated from traditional fermented foods promote recovery from antibiotic-induced intestinal disruption in mice. Journal of Applied Microbiology 124: 842-854. https:\/\/doi.org\/10.1111\/jam.13687"},{"key":"R000023","series-title":"BMC Gastroenterology","article-title":"Lactobacillus acidophilus CRL 1014 improved \u2018gut health\u2019 in the SHIME reactor","volume":"13","author":"Sivieri, K.","unstructured":"Sivieri, K., Morales, M.L., Adorno, M.A., Sakamoto, I.K., Saad, S.M. and Rossi, E.A., 2013. Lactobacillus acidophilus CRL 1014 improved \u2018gut health\u2019 in the SHIME reactor. BMC Gastroenterology 13: 100. https:\/\/doi.org\/10.1186\/1471-230X-13-100"},{"key":"R000024","series-title":"Food Reviews International","first-page":"858","article-title":"Probiotics as a functional health supplement in infant formulas for the improvement of intestinal microflora and immunity","volume":"39","author":"Song, M.W.","unstructured":"Song, M.W., Kee, T.K. and Hyun, D.P., 2023. Probiotics as a functional health supplement in infant formulas for the improvement of intestinal microflora and immunity. Food Reviews International 39: 858-874, https:\/\/doi.org\/10.1080\/87559129.2021.1928178"},{"key":"R000025","series-title":"Nature Microbiology","first-page":"396","article-title":"GABA-modulating bacteria of the human gut microbiota","volume":"4","author":"Strandwitz, P.","unstructured":"Strandwitz, P., Kim, K.H., Terekhova, D., Liu, J.K., Sharma, A., Levering, J., McDonald, D., Dietrich, D., Ramadhar, T.R., Lekbua, A., Mroue, N., Liston, C., Stewart, E.J., Dubin, M.J., Zengler, K., Knight, R., Gilbert, J.A., Clardy, J. and Lewis, K., 2019. GABA-modulating bacteria of the human gut microbiota. Nature Microbiology 4: 396-403. https:\/\/doi.org\/10.1038\/s41564-018-0307-3"},{"key":"R000026","series-title":"Nutrients","article-title":"Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value","volume":"11","author":"Terpou, A.","unstructured":"Terpou, A., Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A. and Kopsahelis, N., 2019. Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients 11: 1591. https:\/\/doi.org\/10.3390\/nu11071591"},{"key":"R000027","series-title":"Food Research International","article-title":"Food neophobia and scarce olfactory performances are linked to oral microbiota","volume":"155","author":"Valentino, V.","unstructured":"Valentino, V., De Filippis, F., Menghi, L., Gasperi, F. and Ercolini, D., 2022. Food neophobia and scarce olfactory performances are linked to oral microbiota. Food Research International 155: 111092. https:\/\/doi.org\/10.1016\/j.foodres.2022.111092"},{"key":"R000028","series-title":"The impact of food bioactives on health: in vitro and ex vivo models","author":"Verhoeckx, K.","unstructured":"Verhoeckx, K., Cotter, P., Lo\u0301pez-Expo\u0301sito, I., Kleiveland, C., Lea, T., Mackie, A., Requena, T., Swiatecka, D. and Wichers, H., 2015. The impact of food bioactives on health: in vitro and ex vivo models. Springer, Berlin, Germany."},{"key":"R000029","series-title":"Critical Reviews in Food Science and Nutrition","first-page":"3661","article-title":"High \u03b3-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter","volume":"57","author":"Wu, Q.","unstructured":"Wu, Q. and Shah, N.P., 2017. High \u03b3-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter. Critical Reviews in Food Science and Nutrition 57: 3661-3672. https:\/\/doi.org\/10.1080\/10408398.2016.1147418"},{"key":"R000030","series-title":"Anaerobe","first-page":"197","article-title":"GABA production and structure of gadB\/gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota","volume":"42","author":"Yunes, R.A.","unstructured":"Yunes, R.A., Poluektova, E.U., Dyachkova, M.S., Klimina, K.M., Kovtun, A.S., Averina, O.V., Orlova, V.S. and Danilenko, V.N., 2016. GABA production and structure of gadB\/gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota. 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