Jang Eun Kyeong, Kim Nam Yeun, Ahn Hyung Jin, Ji Geun Eog
Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea.
Research Institute, Bifido Co., Ltd., Hongchun 250-804, Republic of Korea.
J Microbiol Biotechnol. 2015 Aug;25(8):1315-20. doi: 10.4014/jmb.1412.12038.
To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.
为提高γ-氨基丁酸（GABA）含量，在30°C和pH 5.0条件下对添加海带提取物的大豆进行优化发酵评估。培养基首先接种米曲霉FMB S46471菌株并发酵3天，随后接种短乳杆菌GABA 100。发酵7天后，发酵大豆的GABA含量约为1.9 g/kg，且表现出比传统大豆制品更高的ACE抑制活性。此外，还鉴定了含有最高ACE抑制活性的组分中的几种肽。富含GABA和ACE抑制成分的新型发酵大豆具有很高的药用和功能性食品价值。
