Agriculture and Food Agency, Council of Agriculture Executive Yuan, Taipei, Taiwan, ROC; Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, ROC.
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, ROC.
J Food Drug Anal. 2018 Jan;26(1):74-81. doi: 10.1016/j.jfda.2016.11.024. Epub 2017 Feb 13.
γ-Aminobutyric acid (GABA), a nonprotein amino acid, is widely distributed in nature and fulfills several physiological functions. In this study, various lactic acid strains commonly used to produce fermented milk products were inoculated into adzuki bean milk for producing GABA. The high GABA producing strain was selected in further experiment to improve the GABA production utilizing culture medium optimization. The results demonstrated that adzuki bean milk inoculated with Lactobacillus rhamnosus GG increased GABA content from 0.05 mg/mL to 0.44 mg/mL after 36 hours of fermentation, which showed the greatest elevation in this study. Furthermore, the optimal cultural condition to adzuki bean milk inoculated with L. rhamnosus GG to improve the GABA content was performed using response surface methodology. The results showed that GABA content was dependent on the addition of galactose, monosodium glutamate, and pyridoxine with which the increasing ratios of GABA were 23-38%, 24-68%, and 8-36%, respectively. The optimal culture condition for GABA production of adzuki bean milk was found at the content of 1.44% galactose, 2.27% monosodium glutamate, and 0.20% pyridoxine. Under the optimal cultural condition, the amount of GABA produced in the fermented adzuki bean milk was 1.12 mg/mL, which was 22.4-fold higher than that of the unfermented adzuki bean milk (0.05 mg/100 mL). The results suggested that the optimized cultural condition of adzuki bean milk inoculated with L. rhamnosus GG can increase GABA content for consumers as a daily supplement as suggested.
γ-氨基丁酸（GABA）是一种非蛋白氨基酸，广泛存在于自然界中，具有多种生理功能。本研究将常用于生产发酵乳制品的各种乳酸菌菌株接种到红豆豆浆中生产 GABA。在进一步的实验中，选择了高 GABA 产生菌株，利用培养基优化来提高 GABA 产量。结果表明，接种了鼠李糖乳杆菌 GG 的红豆豆浆在发酵 36 小时后，GABA 含量从 0.05mg/mL 增加到 0.44mg/mL，这是本研究中最大的提高。此外，还采用响应面法对接种了鼠李糖乳杆菌 GG 的红豆豆浆进行了最佳培养条件优化，以提高 GABA 含量。结果表明，GABA 含量取决于添加半乳糖、谷氨酸单钠和吡哆醇，GABA 的增加比例分别为 23%-38%、24%-68%和 8%-36%。红豆豆浆中 GABA 产量的最佳培养条件为半乳糖含量 1.44%、谷氨酸单钠含量 2.27%和吡哆醇含量 0.20%。在最佳培养条件下，发酵红豆豆浆中 GABA 的产量为 1.12mg/mL，是未发酵红豆豆浆（0.05mg/100mL）的 22.4 倍。结果表明，优化的接种鼠李糖乳杆菌 GG 的红豆豆浆培养条件可以为消费者提供作为日常补充的高 GABA 含量。
