Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during<i>Hericium erinaceus</i>fermentation by lactic acid bacteria

Woraharn, Sasimar; Lailerd, Narissara; Sivamaruthi, Bhagavathi Sundaram; Wangcharoen, Wiwat; Sirisattha, Sophon; Peerajan, Sartjin; Chaiyasut, Chaiyavat

doi:10.1080/19476337.2015.1042525

Cited by 37 publications

(30 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The obtained supernatant was subjected to evaporation at 50 °C by vacuum evaporator (Rotavapor R-210, BUCHI) to acquire the concentrated extract. Then, the black rice extracts (BRE) was analyzed by high-performance liquid chromatography (HPLC) as detailed in the previous report (Woraharn et al, 2016).…”

Section: Extraction and Analysis Of Gaba By High-performance Liquid Cmentioning

confidence: 99%

“…Thus, this study examined the effect of various soaking time, germination time, and pH of the water using Box-Behnken design (BBD) of the experiment, on the GABA content of GBR. BBD is a widely acceptable response surface methodology (RSM) to detect the optimum conditions for the desirable outcome with optimal values of selected influencing variables (Box & Behnken, 1960;Woraharn et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

et al. 2017

Self Cite

View full text Add to dashboard Cite

The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box-Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and anthocyanins. Dbviously, the antioxidant capability, and enzyme (α-amylase and α-glucosidase) inhibiting nature of BR was significantly (P < 0.001) increased after germination. The storage of GBR at 4 °C significantly, preserved the GABA content (∼80%) for 45 days. Primarily, the current study revealed the changes in phytochemical content, and bioactivity of Thai black rice cr. Kum Payao during germination. More studies should be carried out on pharmacological benefits of GABA-rich GBR.Keywords: germinated rice; gamma-amino butyric acid; antioxidant; stress; stability.Practical Application: Dptimization of germination conditions to produce GABA-rich germinated rice for pharmaceutical applications.

show abstract

Section: Extraction and Analysis Of Gaba By High-performance Liquid Cmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…are commonly used as a starter for the preparation of fermented foods. Food isolate of Lactobacillus brevis, Lactobacillus fermentum was reported to produce glutaminase and glutamate decarboxylase [1] and was used as a starter for two-stage fermentation process of Hericium erinaceus to produce GABA rich mushroom juice [2]. Enterococcus faecalis, protease producing LAB isolated from fermented food, has been used to produce GABA rich H. erinaceus juice [3].…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus Paracasei Hii01 Mediated Fermentation of Syzygium Cumini L. Fruits: Assessment of Changes in Phenolic Content and Antioxidant Capacity

Sirilun

Sivamaruthi

Kesika

et al. 2018

Asian J Pharm Clin Res

Self Cite

View full text Add to dashboard Cite

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ). Methods:The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays. Results:The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducingantioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation. Conclusion:The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

show abstract

“…The fermentation of plant materials with suitable LAB strain can supplement the functional qualities and health-enhancing abilities of the fermented beverages. For example, fermentation of mushroom with GABA producing LAB improved the quality and extended the application of the mushroom juices [11,12]. Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

Chaiyasut

Sivamaruthi

Kesika

et al. 2018

Asian J Pharm Clin Res

Self Cite

View full text Add to dashboard Cite

Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice. Methods:The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods. Results:The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey. Conclusion:About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectively.

show abstract

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production duringHericium erinaceusfermentation by lactic acid bacteria

Cited by 37 publications

References 30 publications

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

Lactobacillus Paracasei Hii01 Mediated Fermentation of Syzygium Cumini L. Fruits: Assessment of Changes in Phenolic Content and Antioxidant Capacity

Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

Contact Info

Product

Resources

About