Effect of <i>γ</i>
-aminobutyric acid supplementation on the composition of Chinese rice wine

Gong, Jinyan; Wang, Jingjing; Jin, Yuxiao; Xiao, Gongnian; You, Yu; Yuan, Haina; Li, Ling; Huang, Jun; Liu, Shiwang; Mao, Jianwei; Li, Bobin

doi:10.1002/jib.539

Cited by 6 publications

(4 citation statements)

References 20 publications

(35 reference statements)

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“…The obtained results of HPLC detection showed that no citrinin was detected in the fermented grains and Baijiu samples, demonstrating no safety risk concerns to workers and consumers. Monascus can secrete highly active glutamate decarboxylase to synthesize GABA ( Gong et al, 2019 ; Ye et al, 2021 ), which is considered to be an active substance for lowering blood pressure. In this project, we found that the GABA content of RH was slightly higher than that of the NRH during the brewing process, verifying RH possessed higher health values.…”

Section: Discussionmentioning

confidence: 99%

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Zhu¹,

Li²,

Chen³

et al. 2022

Front. Microbiol.

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“Green-covering” Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental “red heart” Tuqu (ERH), which confirmed that the cause of “red heart” was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.

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Section: Discussionmentioning

confidence: 99%

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Zhu¹,

Li²,

Chen³

et al. 2022

Front. Microbiol.

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“…White fruit fermented wine contains a considerable amount of γ-aminobutyric acid (GABA), ranging from 33.5 to 44.9 mg/L, accounting for approximately 2.4% of the total free amino acid content. The physiological function of GABA has been recognized by researchers, and studies have shown that supplementing with GABA can regulate bodily functions and relieve fatigue [33]. The free amino acid content in ginkgo wine is several times higher than that in grape wine [34], mainly due to the higher protein content in GBS.…”

Section: Differences In Physical and Chemical Indexes Of Ginkgo Wine ...mentioning

confidence: 99%

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor

Chen,

Zhang,

et al. 2023

Fermentation

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Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. The yeast group had higher total sugar content and comprehensive evaluation scores than the Jiuqu group, while the total acid and total free amino acid contents showed the opposite result. The total flavonoid and total terpene lactone contents of the yeast group were 21.0% and 12.8% higher than those of the Jiuqu group, respectively. However, the 4′-O-methylpyridoxine (MPN) and 4′-O-methylpyridoxine-5′-glucoside (MPNG) contents of the yeast group were also 12.6% and 2.3% higher than those of the Jiuqu group, respectively. The common volatile components in the two groups of samples were isoamyl alcohol, phenethyl alcohol, ethyl octanoate, and phenethyl acetate. The antioxidant capacity of ginkgo wine fermented by yeast was significantly higher than that of the Jiuqu group sample.

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“…The contents of γ-aminobutyric acid and proline were significantly increased after caffeic acid and chlorogenic acid addition. γ-Aminobutyric acid is a four−carbon, nonprotein amino acid with the functions of lowering blood pressure, regulating blood sugar, helping sleep and soothing nerves, and adjusting immunity; its formation is mainly related to lactic acid bacteria metabolism during fermentation [48].…”

Section: Effect Of Caffeic Acid and Chlorogenic Acid On Amino Acids I...mentioning

confidence: 99%

Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

Zhong

Zhang

2023

Fermentation

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This study evaluated the effects of caffeic acid and chlorogenic acid on the chemical constituents of lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L and 300 mg/L before fermentation. Results showed that the caffeic acid and chlorogenic acid addition had no effect on the ability of alcoholic fermentation of S. cerevisiae. The addition of both acids decreased the utilization of amino nitrogen sources and produced less α-ketoglutaric, succinic, and acetic acid. The addition of 200 mg/L of caffeic acid induced a higher product of typical aroma components of the lychee wine, including trans-rose-oxide, precursors of 1-octane-3-ol, octanoic acid, and isoamyl acetate, and produced more esters, such as ethyl caprylate, ethyl caprate, ethyl hexanoate, isoamyl acetate, citronellyl acetate, ethyl-9-decenoate, geranyl acetate, and phenethyl acetate, compared with the chlorogenic acid addition. These findings indicate that caffeic acid addition could enhance the flavorful character and improve the quality of lychee wine.

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Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

Cited by 6 publications

References 20 publications

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor

Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

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