Enhancement of γ‐ aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough

2021 ◽  
Author(s):  
Zahra Khanlari ◽  
Ali Moayedi ◽  
Pouneh Ebrahimi ◽  
Morteza Khomeiri ◽  
Alireza Sadeghi
Keyword(s):  
Enterococcus Faecium ◽  
Fermented Milk ◽  
Aminobutyric Acid ◽  
Gaba Content ◽  
Weissella Confusa

FURTHER STUDIES ON THE BINDING OF γ-AMINOBUTYRIC ACID BY BRAIN

1967 ◽  
Vol 45 (12) ◽  
pp. 1795-1807 ◽  
Author(s):  
Paula Strasberg ◽  
K. A. C. Elliott
Keyword(s):  
Rat Brain ◽  
Mitochondrial Fraction ◽  
Sodium Ion ◽  
The Other ◽  
Aminobutyric Acid ◽  
Sodium Ions ◽  
Ninhydrin Reaction ◽  
Gaba Content

Factors which can interfere with the paper chromatographic – ninhydrin method for determining γ-aminobutyric acid (GABA) are described. The GABA–ninhydrin reaction does not involve loss of CO2. GABA that is occluded in subcellular particles in plain sucrose homogenates of rat brain does not readily exchange with radioactive GABA in solution. The relevant particles are found mostly in the "mitochondrial fraction". These particles deteriorate with time and manipulations, and tend to lose much of their GABA content. The presence of sodium (but not of potassium, calcium, or magnesium) in the suspending medium allows considerably more GABA to be bound. The extra bound GABA is exchangeable with free labelled GABA. Sodium also promotes some exchange between free and occluded GABA. It is concluded from the present and previous results that in brain in vivo very little GABA exists in a freely diffusing situation. There are two forms of bound GABA. One of these is an occluded or storage form which does not readily exchange with free GABA though exchange is to some extent promoted by sodium ions. The other is a form which occurs only in the presence of sodium ion and is freely exchangeable with GABA in solution.

The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

2021 ◽  
Vol 4 (4) ◽  
pp. 251-258
Author(s):  
Hanagasaki Takashi ◽  
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Room Temperature ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Luffa Cylindrica ◽  
Air Exposure ◽  
Ascorbic Acid Solution ◽  
Gaba Content ◽  
Prevention Method

Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including γ-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5 %, 1.0 %, 2.0 %, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for 07 days at room temperature after harvest.

scholarly journals Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 401 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giorgia Perpetuini ◽  
Noemi Battistelli ◽  
Alessia Pepe ◽  
Andrea Ianni ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Raw Milk ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Microbial Composition ◽  
Qrt Pcr ◽  
A Value ◽  
Gaba Content ◽  
Gaba Accumulation ◽  
Polymerase Chain

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

scholarly journals Effects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish

2020 ◽  
Vol 8 (9) ◽  
pp. 1330
Author(s):  
Yo-Chia Chen ◽  
Shu-Ling Hsieh ◽  
Chun-Yi Hu
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Cortisol Level ◽  
Lactobacillus Rhamnosus ◽  
The Other ◽  
Aminobutyric Acid ◽  
Bioactive Component ◽  
Alternative Product ◽  
Gaba Content ◽  
Red Bean

Tempeh is traditionally produced by fermenting soybean with the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh. One bioactive component of tempeh is γ-Aminobutyric acid (GABA). We measured GABA content and shelf-life-related antimicrobial activity in red-bean tempeh made with four strains of Rhizopus, one purchased strain of Rhizopus, and an experimental co-cultured group (Rhizopus and Lactobacillus rhamnosus BCRC16000) as well as cortisol in red-bean-tempeh-treated zebrafish. GABA was highest in the co-culture group (19.028 ± 1.831 g kg−1), followed by screened Strain 1, the purchased strain, and screened Strain 4. All strains had antibacterial activity on S. aureus and B. cereus. The extract significantly reduced cortisol in zebrafish. However, Strain 1, with less GABA than some of the other strains, had the best effect on cortisol level, suggesting that other components in red-bean tempeh may also affect stress-related cortisol. We found the benefits of red-bean tempeh to be similar to those reported for soybean-produced tempeh, suggesting that it could be produced as an alternative product. Considering the Taiwanese appreciation of the red-bean flavor, it might find a welcoming market.

Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea

2011 ◽  
Vol 59 (8) ◽  
pp. 3641-3648 ◽  
Author(s):  
Ming Zhao ◽  
Yan Ma ◽  
Zhen-zhen Wei ◽  
Wen-xia Yuan ◽  
Ya-li Li ◽  
...  
Keyword(s):  
Aminobutyric Acid ◽  
Gaba Content

scholarly journals Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats

2004 ◽  
Vol 92 (3) ◽  
pp. 411-417 ◽  
Author(s):  
Kazuhito Hayakawa ◽  
Masayuki Kimura ◽  
Keiko Kasaha ◽  
Keisuke Matsumoto ◽  
Hiroshi Sansawa ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Low Dose ◽  
Hypotensive Effect ◽  
Fermented Milk ◽  
Aminobutyric Acid ◽  
Milk Product ◽  
Spontaneously Hypertensive ◽  
Dose Oral ◽  
Wistar Kyoto ◽  
Fermented Milk Product

We investigated the blood-pressure-lowering effects of γ-aminobutyric acid (GABA) and a GABA-enriched fermented milk product (FMG) by low-dose oral administration to spontaneously hypertensive (SHR/Izm) and normotensive Wistar–Kyoto (WKY/Izm) rats. FMG was a non-fat fermented milk product produced by lactic acid bacteria, and the GABA contained in FMG was made from the protein of the milk during fermentation. A single oral dose of GABA or FMG (5 ml/kg; 0·5 mg GABA/kg) significantly (P>0·05) decreased the blood pressure of SHR/Izm from 4 to 8 h after administration, but did not increase that of WKY/Izm rats. The hypotensive activity of GABA was dose-dependent from 0·05 to 5·00 mg/kg in SHR/Izm. During the chronic administration of experimental diets to SHR/Izm, a significantly slower increase in blood pressure with respect to the control group was observed at 1 or 2 weeks after the start of feeding with the GABA or FMG diet respectively (P>0·05) and this difference was maintained throughout the period of feeding. The time profile of blood-pressure change due to administration of FMG was similar to that of GABA. FMG did not inhibit angiotensin 1-converting enzyme. Furthermore, an FMG peptide-containing fraction from reverse-phase chromatography lacked a hypotensive effect in SHR/Izm rats. The present results suggest that low-dose oral GABA has a hypotensive effect in SHR/Izm and that the hypotensive effect of FMG is due to GABA.

scholarly journals Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

LWT ◽  
2021 ◽  
pp. 112783
Author(s):  
Yuling Ma ◽  
Aixia Wang ◽  
Mei Yang ◽  
Shanshan Wang ◽  
Lili Wang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Aminobutyric Acid ◽  
Gaba Content ◽  
And Storage

scholarly journals Study of boosting gamma-Aminobutyric acid (GABA) content in germinated mung bean under hypoxia-anaerobic condition and evaluating the loss of GABA after boiling

2016 ◽  
Vol 19 (4) ◽  
pp. 88-96
Author(s):  
Trung Nhat Truong ◽  
Dao Thi Anh Dong
Keyword(s):  
Moisture Content ◽  
Water Temperature ◽  
Anaerobic Condition ◽  
Mung Bean ◽  
Loss Rate ◽  
Raw Material ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Optimal Conditions ◽  
Gaba Content

In this study, we investigated some factors effected on GABA stimulation under hypoxia-anaerobic condition and evaluated the loss rate of GABA amount after boiling and drying. These factors include pH soaking water, temperature and time germination. We also carried out the germinated optimization based on above factors. The results showed the optimal conditions included: temperature was 36.6oC, time was 14.5 hours and pH was 5.83. The highest GABA was 1638.67ppm and higher 27.55 times than raw material. Seeds (after germinating) were boiled at 80oC in 15 minutes and dried at 50oC in 3 hours. Finally, we ground it to recover the germinated mung bean powder which moisture content was 6.13% and GABA content was 273.76ppm - 4.6 times higher than the raw powder.

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