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

Kook, Moo-Chang; Cho, Seok-Cheol

doi:10.5851/kosfa.2013.33.3.377

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

Korean journal for food science of animal resources = 한국축산식품학회지, v.33 no.3, 2013년, pp.377 - 389

Kook, Moo-Chang (Department of Marin Biotechnology, Anyang University) , Cho, Seok-Cheol (Department of Food and Nutrition, Seowon University)

Abstract ▼ AI-Helper

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.

주제어

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제안 방법

, Japan) and diluted to the appropriate concentration. The analysis is carried out using RP-HPLC after derivatization process using o-phthaldialdehyde (OPA). The OPA solution (pH 9.

성능/효과

Therefore, GABA-producing strain should be fermented at the optimal temperature in order to maximize the productivity of GABA and at the non-adjusting pH is not required, however the pH environment should be acidified by the production of organic acids such as lactic acid during the culture of lactic acid bacteria. It is determined that the total activity (AU) and specific activity (AU/CFUcell) of GAD are maximized in an environment such as optimal temperature and acidic pH etc., additionally, the substrate, MSG, added in the culture medium, is delivered into the cells by their own antiporter system and maximize the production of GABA.

후속연구

It is considered that the continuous research for the production of GABA is needed in Korea because the GABA market is at the beginning unlike Japan. Especially, mungbean fermented broth containing GABA is exported to China as a cosmetics material, so it is expected that the GABA market in Korea will be expanded further if additional research on the skin-related efficacy of GABA is conducted.

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저자의 다른 논문 :

표제어: PCR

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