[논문]γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae

Jang, Eun Kyeong; Kim, Nam Yeun; Ahn, Hyung Jin; Ji, Geun Eog

doi:10.4014/jmb.1412.12038

γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae 원문보기

Journal of microbiology and biotechnology, v.25 no.8, 2015년, pp.1315 - 1320

Jang, Eun Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) , Kim, Nam Yeun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) , Ahn, Hyung Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) , Ji, Geun Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)

Abstract ▼ AI-Helper

To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30℃ 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.

주제어

AI 본문요약
AI-Helper

제안 방법

Moreover, angiontensin-I converting enzyme (ACE)-inhibitory activity can be also related to enzymatic proteolysis and can regulate the pressure of blood by binding with ACE [15]. The aim of this study was to develop a novel functional fermented soybean with both high GABA and ACE inhibition characteristics. To increase the GABA content and ACE inhibitory activity in the fermented soybeans, optimization of the soybean fermentation process was conducted for several fermentation conditions.
ACE inhibition was correlated with a high degree of hydrolysis [2], and the amount of GABA was influenced by the amount of glutamate produced from protein sources. The in vitro ACE inhibitory activity of the fermented soybean (at a dilution ratio of 1:100) was evaluated by its in vitro treatment with various digestive enzymes (pepsin, trypsin, and α-chymotrypsin) and the subsequent estimation of the ACE inhibition activities.
brevis GABA 100 at 3 days after fermentation. Thus, subsequent experiments were conducted by using the inoculum combination of A0G3 to increase GABA production and ACE inhibitory activity simultaneously.

성능/효과

Sea tangle (Saccharina japonica), known as a seaweed that has plentiful glutamic acid, was used to provide a natural source of glutamate [12]. ACE inhibitory activities were analyzed at each stage, from the fermentation to the digestion of the fermented soybeans, and the molecular masses and amino acid sequences of the peptides that were present in the ACE inhibitory fraction were identified.
Groups G1 to G9 comprised the various compositions of soybean and sea tangle in 5 g quantities; Groups G10 and G11 were compared with G1, and then the optimal fermentative conditions for GABA production were selected based on TLC analysis. As a result, GABA was produced in greater quantities by increasing the soybean content compared with sea tangle (Fig. 1A).
This suggests that ACE inhibitors generated from fermented soybeans might be hydrolyzed by gastrointestinal digestive enzymes, such as pepsin, trypsin, and α-chymotrypsin. From the results of these comparisons, the fermentation of soybeans was shown to be a beneficial process that improved bioactivity, such as GABA production and ACE inhibitors, although fermented soybean hydrolysate decreased ACE inhibition compared with prior digestion. Several studies reported that fermented soybeans, such as soy milk and Korean soybean paste, lowered the blood pressure in in vivo models, although they were fermented under slightly different conditions [13, 14].
oryzae FMB S46471 and L. brevis GABA 100 cocultured fermented soybean, the combination of soybean and sea tangle in the fermented soybeans also affected ACE inhibition, and the results showed that the ACE inhibitory activities were positively proportional to the level of GABA production. The diluted groups of G10 and G11 (at the ratio of 1:100 (v/v)) were above 50% (Fig.

후속연구

In addition, the peptides VFDGELQEGR and LQESVIVEISKK were mentioned in a patent indicating that several polypeptides or polypeptide fragments that included these sequences could be isolated from soybean oil body– associated proteins; they may be useful for the treatment or prevention of cardiovascular disease because of their suppression of cholesterol uptake by Caco-2 cells in a dose-dependent manner [11]. Therefore, the fermented soybean samples manufactured in this study are expected to regulate blood pressure based on the enriched GABA content and the increased ACE inhibitory activity.

참고문헌 (15)

Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. 2010. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Res. Int. 43: 1136-1143.

상세보기
Gonalea-Gonzalea CR, uohy KM, Jauregi P. 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and peptides on the ACE-inhibitory activity. Int. Dairy J. 21: 615-622.

상세보기
Hayakaw K, Kimura M, Kasaha K, Matsumoto K, Sansawa H, Yamori Y. 2004. Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats. Br. J. Nutr. 92: 411-417.

상세보기
Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57: 490-495.

상세보기
Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. 2011. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean doenjang by ripening periods. J. Korean Soc. Food Sci. Nutr. 40: 557-564.

원문보기 상세보기
Kim JA, Park MS, Kang SA, Ji GE. 2014. Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Sci. Biotechnol. 23: 459-466.

원문보기 상세보기
Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16.

상세보기
Kim NY, Ji GE. 2014. Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γ-aminobutyric acid producing Lactobacillus brevis. J. Korean Soc. Appl. Biol. Chem. 57: 703-708.

상세보기
Kim NY, Lee JH, Lee IH, Ji GE. 2014. An evaluation of aflatoxin and cyclopiazonic acid production in Aspergillus oryzae. J. Food Prot. 77: 1010-1016.

상세보기
Liu CF, Tung YT , Wu CL, Lee BH, Hsu WH, Pan TM. 2011. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats. J. Agric. Food Chem. 59: 4537-4543.

상세보기
Monsanto Technology Lic. 2003. Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease. US 10/511,669, April 17, 2003.
Mouritsen OG, Williams L, Bjerregaard R, Duelund L. 2012. Seaweeds for umami flavour in the New Nordic Cuisine. Flavour 1: 4.

상세보기
Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, et al. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric. Food Chem. 49: 3004-3009.

상세보기
Tsai JS, Lin YS, Pan BS, Chen TJ. 2006. Antihypertensive peptides and aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem. 41: 1282-1288

상세보기
Weber KT, Brilla CG. 1991. Pathological hypertrophy and cardiac interstitium fibrosis and renin-angiotensin-aldosterone system. Circulation 83: 6.

상세보기

저자의 다른 논문 :

LOADING...

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증