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。
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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