生产与科研经验

乳酸菌发酵对荔枝汁中γ-氨基丁酸含量的影响

  • 卢嘉懿 ,
  • 张驰 ,
  • 李汴生 ,
  • 阮征
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  • 1(华南理工大学 食品科学与工程学院,广东 广州,510640)
    2(广东省天然产物绿色加工与产品安全重点实验室,广东 广州,510640)
硕士(李汴生教授为通讯作者,E-mail:febshli@scut.edu.cn)。

收稿日期: 2018-06-01

  网络出版日期: 2019-01-22

基金资助

国家重点研发计划项目“食品绿色节能制造关键技术及装备研发(2017YFD0400400)”;中央高校基本科研业务费专项资金资助项目

γ-Aminobutyric acid production in lychee juice fermented by lactic acid bacterium

  • LU Jia-yi ,
  • ZHANG Chi ,
  • LI Bian-sheng ,
  • RUAN Zheng
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  • 1(College of Food Science and Engineering, South China University of Technolog, Guangzhou 510640, China)
    2(Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China)

Received date: 2018-06-01

  Online published: 2019-01-22

摘要

探究不同果蔬原料(荔枝、龙眼、脐橙、青瓜、梨和苹果)、菌种(植物乳杆菌、嗜酸乳杆菌、副干酪乳杆菌、双歧杆菌)和添加物(谷氨酸钠、葡萄糖、L-谷氨酸)对发酵果蔬汁中γ-氨基丁酸(γ-aminobutyric acid, GABA)的影响。通过将菌液和果汁分别处理并与发酵果汁对比,探究GABA的产生来源。结果表明,乳酸菌发酵能提高果蔬汁中GABA含量,果蔬组织原有谷氨酸脱羧酶活性越高,菌种酸化能力越强,则GABA增量越多,植物乳杆菌在荔枝汁中对谷氨酸钠的利用率最高。除菌种产生的GABA外,其创造的酸性条件能刺激果蔬组织产生GABA,并增强果蔬组织通透性使GABA更好地溶出。乳酸菌发酵果蔬汁是可靠并具有前景的富含GABA的膳食补充品。

本文引用格式

卢嘉懿 , 张驰 , 李汴生 , 阮征 . 乳酸菌发酵对荔枝汁中γ-氨基丁酸含量的影响[J]. 食品与发酵工业, 2018 , 44(12) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.017933

Abstract

Lactic acid bacterium fermented fruit and vegetable (F&V) juices could be used as dietary supplements for it is rich in γ-aminobutyric acid (GABA), a non-protein amino acid with various physiological functions. This paper aims to explore the influence of different juices (lychee, longan, orange, cucumber, pear and apple), strains (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus parmesei and Bifidobacterium sp.) and additives (sodium glutamate, glucose and L-glutamic acid) on production of GABA in fermented F&V juices. The results showed that lactic acid bacterium fermentation could significantly increase the content of GABA in F&V juices. F&V tissues with higher activity of glutamate decarboxylase and the strains with stronger acidification ability resulted in increased yield of GABA in fruit juice. L. plantarum had the highest utilization rate of sodium glutamate in lychee juice. Lactic acid bacteria not only produced GABA in F&V juices but also created an acidic environment which stimulated the release of GABA from F&V tissue. In conclusion, lactic acid bacterium fermented F&V juices could be a reliable and promising GABA-rich dietary supplement.

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