Alizadeh Behbahani Behrooz, Jooyandeh Hossein, Falah Fereshteh, Vasiee Alireza
Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran.
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.
Food Sci Nutr. 2020 Aug 20;8(10):5330-5339. doi: 10.1002/fsn3.1838. eCollection 2020 Oct.
In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma-aminobutyric acid (GABA) compound. GABA is a nonprotein four-carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted. Three levels of whey powder (5%, 10%, and 15%), and monosodium glutamate (MSG) (1%, 3%, and 5%) were selected at temperatures (25, 30, and 37°C) and after fermentation, the presence of GABA in the culture medium was examined by thin-layer chromatography. The optimal amount of GABA was measured by using high-performance liquid chromatography. The results of the central composite design of the response surface methodology at a significant level of 95% showed that the optimal treatment was 14.96% whey powder, 4.95% MSG at temperature of 37°C and fermentation for 48 hr and under these conditions, GABA production was 553.5 ppm. The results of the fermented extract tests showed that the highest antimicrobial activity was on and the highest free radical scavenging was 59.67%. The IC level in the Caco-2 cancer cell cytotoxicity test was 39.5 mg/ml. According to the results, the combination of whey with MSG can be used as a cheap substrate to produce a valuable bioactive GABA product, and the cellular extract of this fermentation can also be used as an antimicrobial and antioxidant compound in food and pharmaceutical formulations.
在本研究中，乳清粉被用作发酵培养和生产生物活性γ-氨基丁酸（GABA）化合物的基础化合物。GABA是一种非蛋白质四碳氨基酸，它通过阻止大脑信号、减轻压力来抑制应激信号，对治疗神经紊乱和抑制癌细胞生长有效。由于化学合成型GABA存在副作用，因此GABA的生物生产备受关注。选择了三个水平的乳清粉（5%、10%和15%）以及味精（MSG）（1%、3%和5%），在温度（25、30和37°C）下进行发酵，发酵后通过薄层色谱法检测培养基中GABA的存在情况。使用高效液相色谱法测量GABA的最佳含量。响应面法的中心复合设计结果在95%的显著水平下表明，最佳处理条件为乳清粉14.96%、味精4.95%，温度37°C，发酵48小时，在此条件下，GABA产量为553.5 ppm。发酵提取物测试结果表明，最高抗菌活性为[具体情况未给出]，最高自由基清除率为59.67%。在Caco-2癌细胞细胞毒性测试中的IC水平为39.5 mg/ml。根据结果，乳清与味精的组合可作为廉价底物用于生产有价值的生物活性GABA产品，这种发酵的细胞提取物还可在食品和药物制剂中用作抗菌和抗氧化化合物。
