Production of γ-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005

Yokoyama, Shuichi; Hiramatsu, Junichi; Hayakawa, Kiyoshi

doi:10.1016/s1389-1723(02)80061-5

Cited by 124 publications

(63 citation statements)

References 13 publications

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“…GABA-producing strain isolated from Japanese Soju produced 2 mM level of GABA without adding glutamic acid in the early time (Yokoyama et al, 2002), according to the recent research in Korean, the fermentation broth containing over 600 mM (618 g/L) of GABA could be obtained by the batch fermentation at the optimal medium added 12% of MSG (mono hydrate), at this case of fermentation, GABA production yield was 100% . In China, it was reported that 1,000 mM levels of GABA has been produced by fed-batch recently (Li et al, 2010).…”

Section: Gaba-producing Capabilitymentioning

confidence: 88%

“…Recently, it is reported that lactic acid bacteria isolated from variety of fermented foods such as kimchi and salted seafood produces GABA using glutamic acid as a substrate. PharmaFood company (Japan) produced GABA by conversion of monosodium glutamate using lactic acid bacteria isolated from kimchi and sells as a functional food ingredient and it has reported to produce 6.3 mM GABA by inoculating Lactobacillus brevis IFO 12005 isolated from kimchi to Soju jigemi made from rice (Ueno et al, 1997; Yokoyama et al, 2002), 302 mM of GABA by adding pyridoxal phosphated as a coenzyme of GAD by Lb. paracasei NFRI 7415 isolated from Japanese traditional fermented food funasushi (Komatsuzaki et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

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Section: Gaba-producing Capabilitymentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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“…Since then, many attempts have been made to develop a method for its production from rice germ (Ohtsubo et al, 2000), brown rice (Kinefuchi et al, 1999), wheat germ (Takigawa et al, 2009), and wheat bran (Nogata and Nagamine, 2009). In addition, fortification methods by fermentation have been reported (Yokoyama et al, 2002;Kono and Himeno, 2000;Aoki et al, 2003). With respect to the physiological effects of proteinaceous amino acids, leucine (Leu), glutamine (Gln), and arginine (Arg) have been reported to promote protein synthesis (Buse and Reid, 1975;Rennie et al, 1986;Elman, 1988).…”

Section: Introductionmentioning

confidence: 99%

Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

Nogata

Yanagisawa

Abe

et al. 2012

FSTR

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The contents of γ-aminobutyric acid (GABA) and free amino acid in barley seeds, and the amounts produced by water soaking treatment, were determined. In decreasing order among wholemeal, Kankei n553, Kankei n554, Hiproly, Yonkei 9551, and Beau Fiber contained GABA at 41.7, 27.1, 24.5, 21.9, and 19.3 mg/100 g, respectively, and all had high lysine (lys) endosperm mutations. Yonkei 9551 (25.6 mg/100 g) with high lys gene lys1 and Yonkei 9552 (11.1 mg/100 g) with high lys gene lys3.a contained relatively large amounts of GABA in 60% flour. Barleys having high lys gene lys3.a contained a large amount of total free amino acid (338.2 − 626.2 mg/100 g) in wholemeal. The amino acids predominantly produced from the wholemeal of barley seeds generally matched those from wheat.

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“…이러한 이유 로 최근 GABA의 함량을 높인 식품소재의 개발이 활발히 이루어지고 있다. 최근에는 유색미에 키토산 처리하여 GABA의 함량을 높인 식품 (Oh and Choi, 2000)이나 차 잎을 혐기 처리하여 GABA의 함량을 높인 가바론차, 미 생물을 이용하여 GABA를 강화한 식품 제조법으로서 유 산균, 국균 및 효모 등을 이용한 식품개발이 이루어지고 있다 (Komatsuzaki et al, 2005;Yang et al, 2008;Yokoyama et al, 2002 (Fig 1.(B)). 이는 Kim et al (2001) 팽이 버섯 내 GABA가 존재한다는 보고와 일치했다 (Kim et al, 2001).…”

Section: 서 론unclassified

Effect of Conversion Rate of γ-Aminobutyric acid (GABA) by Yogurt Fermentation with Addition of Nanoparticle Winter Mushroom and Hydroponic Ginseng

Shin¹,

Kim²,

Yoo³

et al. 2015

Journal of Mushroom

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γ-Aminobutyric acid (GABA) is basically neurotrasmitter produced by the decarboxylation of L-glutamic acid catalyzed by glutamic acid decarboxylase (GAD), which was known to convert monosodium glutamate (MSG) to GABA. To investigate enhancement of reversion rate of GABA, the yogurt fermentation with addition of nanoparticle winter mushroom and hydroponic ginseng was used. The conversion rate was revealed to nanoparticle winter mushroom and hydroponic ginseng fermenter (88%) > winter mushroom fermenter (52%) > nanoparticle winter mushroom fermenter (44%). The results showed that nanoparticle winter mushroom and hydroponic ginseng supplemented substrates for enhancement of GABA may be used more effectively as one of potential sources of functional foods.

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Production of γ-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005

Cited by 124 publications

References 13 publications

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

Effect of Conversion Rate of γ-Aminobutyric acid (GABA) by Yogurt Fermentation with Addition of Nanoparticle Winter Mushroom and Hydroponic Ginseng

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