Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders
| Autor: | Jianrong Lin, He Mengxiu, Chen Fangyan, Yangsheng Zhong, Wu Shan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Cancer Research biology Inoculation food and beverages Articles General Medicine Lactobacillus pentosus biology.organism_classification Lactic acid Butyric acid 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology 0302 clinical medicine Starter Immunology and Microbiology (miscellaneous) chemistry 030220 oncology & carcinogenesis Fermentation Food science Incubation Bacteria |
| Zdroj: | Experimental and Therapeutic Medicine. |
| ISSN: | 1792-1015 1792-0981 |
| DOI: | 10.3892/etm.2019.7557 |
| Popis: | 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 Lactobacillus pentosus 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 Lactobacillus pentosus 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% K(2)HPO(4), 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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|