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.
[1] PARK K B, OH S H. Cloning and expression of a full-length glutamate decarboxylase gene from Lactobacillus plantarum[J]. Journal of Food Science & Nutrition, 2004, 9(4): 324-329.
[2] PARK K B, OH S H. Production and characterization of GABA rice yogurt[J]. Food Science & Biotechnology, 2005, 14(4): 518-522.
[3] KIM J Y, LEE M Y, JI G E, et al. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100[J]. International Journal of Food Microbiology, 2009, 130(1): 12-16.
[4] TING W C G, BOTTIGLIERI T, SNEAD O C. GABA,γ-hydroxybutyric acid, and neurological disease[J]. Annals of Neurology, 2003, 54(6): 3-12.
[5] DI C R, SURICO R F, PARADISO A, et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology, 2009, 128(3): 473-483.
[6] DI C R, FILANNINO P, CAVOSKI I, et al. Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement[J]. Journal of Functional Foods, 2017, 31: 9-19.
[7] FILANNINO P, DI C R, TRANI A, et al. Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)[J]. Journal of Functional Foods, 2017, 39: 175-185.
[8] 王振斌,王晴,刘加友,等. 葛根汁发酵前后营养及风味成分变化研究[J]. 中国酿造, 2016, 35(7): 93-98.
[9] FURTADO M E M, RAMOS A M, LAGO V E S, et al. Products of vegetable origin: a new alternative for the consumption of probiotic bacteria[J]. Food Research International, 2013, 51(2): 764-770.
[10] CAO S F, CAI Y T, YANG Z F, et al. MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents[J]. Food Chemistry, 2012, 133(4): 1 466-1 470.
[11] 李楠,王玲玲,吴子健,等. 玉米胚谷氨酸脱羧酶的性质[J]. 食品与发酵工业, 2011, 37(7): 34-38.
[12] 吕莹果,张晖,孟祥勇,等. 2,4-二硝基氟苯柱前衍生法测定植物中谷氨酸脱羧酶的活力[J]. 分析化学, 2009, 37(3): 347-350.
[13] PARK K B, OH S H. Production and characterization of GABA rice yogurt[J]. Food Science and Biotechnology, 2005, 14(4): 518-522.
[14] PARK S, LEE J, LIM S. The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi[J]. Food Science and Biotechnology, 2014, 23(6): 1 951-1 957.
[15] LIM H S, CHA I T, ROH S W, et al. Enhanced production of gamma-aminobutyric acid by optimizing culture conditions of Lactobacillus brevis HYE1 isolated from kimchi, a Korean fermented food[J]. J Microbiol Biotechnol, 2017, 27(3): 450-459.
[16] 张金兰,代田田,王丹婷,等. 富含γ-氨基丁酸豆芽乳发酵工艺优化[J]. 农业机械学报, 2018(3):373-380.
[17] KOMATSUZAKI N, SHIMA J, KAWAMOTO S, et al. Production of gamma-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods[J]. Food Microbiology, 2005, 22(6): 497-504.
[18] 韩梅,徐致远,于鹏. 富含γ-氨基丁酸酸奶的研制[J]. 江西农业大学学报, 2012, 34(3): 595-598.
[19] KO C Y, LIN H V, TSAI G J. Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model[J]. Process Biochemistry, 2013, 48(4):559-568.
[20] CHO Y R, CHANG J Y, CHANG H C. Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from Kimchi and its neuroprotective effect on neuronal cells[J]. Journal of Microbiology and Biotechnology, 2007, 17(1): 104-109.
[21] HASEGAWA M, YAMANE D, Funato K, et al. Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, & Lactobacillus brevis[J]. Journal of Bioscience and Bioengineering, 2018, 125(3): 316-319.
[22] NEJATI F, RIZZELLO C G, DI C R, et al. Manufacture of a functional fermented milk enriched of angiotensin-I converting enzyme (ACE)-inhibitory peptides and gamma-amino butyric acid (GABA)[J]. LWT-Food Science and Technology, 2013, 51(1): 183-189.
[23] 王玉萍,韩永斌,顾振新,等. 谷氨酸钠和抗坏血酸对发芽糙米中GABA富积效果的影响[J]. 南京农业大学学报, 2006, 29(2): 94-97.