Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid
| Autor: | Hyeock Yoon, Alixander Mattay Pawluk, Young Hun Jin, Jong Hyoung Hong, Se Jin Yun, Jun-Hee Lee, Jae-Hyung Mah |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine optimisation green tea Fermentation industries. Beverages. Alcohol Alcohol Plant Science 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) Aminobutyric acid 03 medical and health sciences chemistry.chemical_compound Acetic acid 010608 biotechnology Levilactobacillus brevis organic acids Food science TP500-660 food and beverages Catechin Lactic acid 030104 developmental biology chemistry Polyphenol lactic acid fermentation γ-aminobutyric acid polyphenols DPPH scavenging activity Fermentation Lactic acid fermentation Food Science |
| Zdroj: | Fermentation, Vol 7, Iss 110, p 110 (2021) Fermentation; Volume 7; Issue 3; Pages: 110 |
| ISSN: | 2311-5637 |
| Popis: | The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries. |
| Databáze: | OpenAIRE |
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