Zhong Yangsheng, Wu Shan, Chen Fangyan, He Mengxiu, Lin Jianrong
College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China.
Exp Ther Med. 2019 Jul;18(1):147-153. doi: 10.3892/etm.2019.7557. Epub 2019 May 8.
γ-Amino butyric acid (GABA) has numerous roles in physiological processes, including neurotransmission, and induction of hypotensive, diuretic and tranquilizer effects. The present study aimed to produce GABA-enriched mulberry leaf powder by using a strain of high GABA-producing SS6, which is isolated from fermented mulberry fruits. A total of 37 strains of lactic acid bacteria (LAB) were isolated from fermented mulberry fruits strains of high GABA-producing were selected. The isolated LAB was analyzed using thin-layer chromatography. SS6 was used as a starter culture for the fermentation of mulberry leaf powder to produce GABA. The mulberry leaf powder was treated with 10% saccharose, 6% peptone, 1.6% KHPO, 1% L-sodium glutamate at 35°C for 36 h (each treatment was applied whilst the others were kept constant), in a mixture with a water content of 60%, with the respective LAB strain that was fermented by incubation at 30°C for 6 h. The results indicated that the SS6 strain produced significantly higher GABA contents in the fermentation broth compared to the other strains (P<0.05). Addition of 10% saccharose, 6% peptone, 1.6% KHPO and 1% L-sodium glutamate significantly triggered the production of GABA compared with that in the groups void of those additives (P<0.05). Furthermore, the water content, treatment time, amount of LAB inoculated and the incubation temperature also significantly affected GABA production compared with untreated groups under the aforementioned conditions (P<0.05). In conclusion, 10% saccharose, 6% peptone, 1.6% KHPO, 1% L-sodium glutamate, and a 60% water content at 35°C significantly improved and enhanced GABA production. The present study provided a basis for the production of GABA, which may be utilized by the pharmaceutical and food industry.
γ-氨基丁酸（GABA）在生理过程中具有多种作用，包括神经传递以及诱导降压、利尿和镇静作用。本研究旨在利用从发酵桑椹果实中分离出的高产GABA菌株SS6生产富含GABA的桑叶粉。从发酵桑椹果实中总共分离出37株乳酸菌（LAB），并筛选出高产GABA的菌株。使用薄层色谱法对分离出的LAB进行分析。将SS6用作发酵桑叶粉以生产GABA的发酵剂。桑叶粉用10%蔗糖、6%蛋白胨、1.6%磷酸氢钾、1% L-谷氨酸钠在35°C下处理36小时（每种处理在其他条件保持不变的情况下进行），含水量为60%，与相应的LAB菌株混合，在30°C下孵育6小时进行发酵。结果表明，与其他菌株相比，SS6菌株在发酵液中产生的GABA含量显著更高（P<0.05）。与不含这些添加剂的组相比，添加10%蔗糖、6%蛋白胨、1.6%磷酸氢钾和1% L-谷氨酸钠显著促进了GABA的产生（P<0.05）。此外，与上述条件下的未处理组相比，含水量、处理时间、LAB接种量和孵育温度也显著影响GABA的产生（P<0.05）。总之，10%蔗糖、6%蛋白胨、1.6%磷酸氢钾、1% L-谷氨酸钠以及35°C下60%的含水量显著提高并增强了GABA的产生。本研究为GABA的生产提供了依据，GABA可被制药和食品工业利用。
