食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 238 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025341

综述与专题评论

γ-氨基丁酸的制备方法及其功能食品研究进展

  • 宁亚维 ,
  • 马梦戈 ,
  • 杨正 ,
  • 侯琳琳 ,
  • 赵忠情 ,
  • 陈艺 ,
  • 王志新 ,
  • 贾英民
展开
  • 1(河北科技大学 食品与生物学院,河北 石家庄,050018);
    2(北京工商大学 食品与健康学院,北京,100048)
博士,副教授(贾英民教授为通讯作者,E-mail:jiayingmin@btbu.edu.cn)

收稿日期: 2020-08-12

  修回日期: 2020-09-10

  网络出版日期: 2020-12-30

基金资助

河北省重点研发项目(20327125D);河北省青年拔尖人才项目

收起

Research progress in the enrichment process and functional foods of γ-aminobutyric acid

  • NING Yawei ,
  • MA Mengge ,
  • YANG Zheng ,
  • HOU Linlin ,
  • ZHAO Zhongqing ,
  • CHEN Yi ,
  • WANG Zhixin ,
  • JIA Yingmin
Expand
  • 1(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China);
    2(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

Received date: 2020-08-12

  Revised date: 2020-09-10

  Online published: 2020-12-30

Fold

摘要

γ-氨基丁酸(γ-aminobutyric acid,GABA)是一种天然的、四碳非蛋白氨基酸,由于具有降血压、抗抑郁、抗焦虑、改善脑机能等多种生理功能而得到广泛关注。动植物体中天然存在的GABA含量较低导致生产成本较高,因此需要开发GABA的高效生产方法。目前GABA制备方法以植物源富集法和微生物合成法为主。生产的GABA可用于开发富含GABA的粮食制品、乳制品和肉制品,以满足人们日益增长的对健康饮食的需求。文章综述了GABA的合成机制、制备方法以及GABA功能性食品的研究现状,旨在为GABA的富集及其功能性食品的开发提供理论参考。

关键词： γ-氨基丁酸; 生理功能; 植物源富集法; 微生物合成法; 功能性食品

本文引用格式

宁亚维 , 马梦戈 , 杨正 , 侯琳琳 , 赵忠情 , 陈艺 , 王志新 , 贾英民 . γ-氨基丁酸的制备方法及其功能食品研究进展[J]. 食品与发酵工业, 2020 , 46(23) : 238 -247 . DOI: 10.13995/j.cnki.11-1802/ts.025341

Abstract

γ-aminobutyric acid(GABA),a natural four-carbon non-protein amino acids,has gained increasing attention due to the beneficial physiological functions,such as anti-hypertension,anti-depression,anti-anxiety,improving brain function.The natural content of GABA in plants and animals is low,leading to high production cost.Therefore,an efficient production method for GABA needs to be developed.The enrichment for GABA mainly includes plant enrichment and microbial synthesis.The enriched GABA can be used for the development of various food rich in GABA (such as grain products,dairy products,meat products) to meet people's requirement for healthy food.Therefore,the synthesis mechanism,enrichment technology of GABA,and the development status of GABA functional food were briefly introduced,aiming to provide theoretical reference for the enrichment of GABA and the development of functional food.

Key words： γ-aminobutyric acid; physiological function; plant enrichment; microbial synthesis; functional food

参考文献

[1] NGO D-H,VO T S,TORRES M D,et al.An updated review on pharmaceutical properties of gamma-aminobutyric acid[J].Molecules,2019,24(15):1-23.
[2] VEERAIAH P,NORONHA J M,MAITRA S,et al.Dysfunctional glutamatergic and γ-aminobutyric acidergic activities in prefrontal cortex of mice in social defeat model of depression[J].Biological Psychiatry,2014,76(3):231-238.
[3] CHRISTOPHE S,ANETTE K.The users of novel psychoactive substances:Online survey about their characteristics,attitudes and motivations[J].The International Journal on Drug Policy,2016,32:1-33.
[4] AMRO A,HEBA A,ETARERI E S,et al.Screening potential probiotic characteristics ofLactobacillus brevis strainsin vitro and intervention effect on type I diabetes in vivo[J].Bio Med Research International,2018,2018:1-20.
[5] 王斌,丁俊胄,贾才华,等.环境胁迫植物富集γ-氨基丁酸的研究进展[J].食品工业科技,2018,39(18):342-346;352.
WANG B,DING J Z,JIA C H,et al.Research progress on enrichment of γ-aminobutyric acid in plants under environmental stress[J].Science and Technology of Food Industry,2018,39(18):342-346;352.
[6] SOMBOON T,SUWIMON K,ATHIP B.Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation[J].Food Science and Technology International,2013,19(1):25-33.
[7] WANG P,LIU K X,GU ZH X,et al.Enhanced γ-aminobutyric acid accumulation,alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress[J].Food Chemistry,2018,269:1-36.
[8] TRUONG T N,DANH N T,DAO D T A.Effects of ph soaking solutions and hypoxia/anaerobic treament on gaba accumulation in germinated mung bean (Vigna radiata L.)[J].Vietnam Journal of Science and Technology,2017,55(2):150-160.
[9] XU J G,HU Q P.Changes in γ-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination[J].LWT-Food Science and Technology,2014,55(1):341-346.
[10] CHEN J,WU J,LIN K,et al.Optimization of culture conditions and culture solution compositions for γ-aminobutyric acid accumulation in germinating Mung Bean (Vigna radiata L.)[J].Journal of Biobased Materials and Bioenergy,2018,12(1):115-121.
[11] 王凯凯,孙朦,宋佳敏,等.γ-氨基丁酸(GABA)形成机理及富集方法的研究进展[J].食品工业科技,2018,39(14):323-329.
WANG K K,SUN M,SONG J M,et al.Research progress in the formation mechanism and accumulation methods of γ-aminobutyric acid (GABA)[J].Science and Technology of Food Industry,2018,39(14):323-329.
[12] OH S-J,KIM H S,LIM S-T,et al.Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives[J].Food Chemistry,2019,271:187-192.
[13] 朱云辉,郭元新.响应面法优化盐胁迫发芽苦荞富集γ-氨基丁酸的培养条件[J].食品科学,2015,36(19):96-100.
ZHU Y H,GUO Y X.Optimization of culture conditions for accumulating γ-aminobutyric acid (GABA) in germinated tartary buckwheat under salt stress by response surface methodology[J].Food Science,2015,36(19):96-100.
[14] 尹永祺,吴进贤,刘春泉,等.低氧与低温胁迫对发芽玉米籽粒中γ-氨基丁酸富集的影响[J].食品科学,2015,36(1):89-93.
YIN Y Q,WU J X,LIU C Q,et al.Effects of hypoxia and cold stress on γ-aminobutyric acid accumulation in germinating maize[J].Food Science,2015,36(1):89-93.
[15] 张颖,何健,王涛,等.通气和金属离子双重胁迫对糙米萌发富集γ-氨基丁酸的影响[J].食品与机械,2019,35(5):55-60;77.
ZHANG Y,HE J,WANG T,et al.Effects of coercion germination with aeration and metal irons on the enrichment of γ-aminobutyric acid in germinated brown rice[J].Food and Machinery,2019,35(5):55-60;77.
[16] XIA Q,WANG L,XU C,et al.Effects of germination and high hydrostatic pressure processing on mineral elements,amino acids and antioxidantsin vitro bioaccessibility,as well as starch digestibility in brown rice (Oryza sativa L.)[J].Food Chemistry,2017,214:533-542.
[17] SHIGEAKI U,TAKUMI K,TAKAE W,et al.Enzymatic production of γ-aminobutyric acid in soybeans using high hydrostatic pressure and precursor feeding[J].Bioscience,Biotechnology,and Biochemistry,2013,77(4):706-713.
[18] UENO S,KAWAGUCHI Y,OSHIKIRI Y,et al.Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure[J].High Pressure Research,2019,39(2):398-407.
[19] 张祎,赵婷婷,申娟利,等.超声波处理对发芽糙米GABA积累及抗氧化能力影响的研究[J].食品工业科技,2016,37(2):130-133;137.
ZHANG Y,ZHAO T T,SHEN J L,et al.Study on effect of ultrasonic treatment on GABA accumulation and antioxidant capacity in germinated brown rice[J].Science and Technology of Food Industry,2016,37(2):130-133;137.
[20] 张祎,赵婷婷,赵炳涵,等.发芽糙米富集GABA的超声波处理条件优化[J].食品研究与开发,2016,37(11):34-39.
ZHAGN W,ZHAO T T,ZHAO B H,et al.Optimization of ultrasonic treatment for enriching GABA in germinated brown rice[J].Food Research and Development,2016,37(11):34-39.
[21] DING J Z,HOU G G,NEMZER V N,et al.Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication[J].Food Chemistry,2018,243:1-34.
[22] HAO J X,WU T J,LI H Y,et al.Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat[J].Food Chemistry,2016,201:87-93.
[23] LIU R,HE X,SHI J,et al.The effect of electrolyzed water on decontamination,germination and γ-aminobutyric acid accumulation of brown rice[J].Food control,2013,33(1):1-5.
[24] CHEN H H,CHANG H C,CHEN Y K,et al.An improved process for high nutrition of germinated brown rice production:Low-pressure plasma[J].Food Chemistry,2016,191:120-127.
[25] 张亮,静恩岳,孙宇,等.NaCl胁迫联合Ca2+调控糙米发芽富集GABA的工艺优化[J].食品研究与开发,2018,39(21):7-14.
ZHANG L,JING E Y,SUN Y,et al.Optimization of GABA accumulation in brown rice under NaCl stress and Calcium regulation[J].Food Research and Development,2018,39(21):7-14.
[26] 程建军,徐丽,欧才智,等.优化催芽温度及CaCl2溶液浓度提高发芽小米中γ-氨基丁酸含量[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(3):301-308.
CHENG J J,XU L,OU C Z,et al.Optimization of germination temperature and CaCl,concentrati on to improve γ-aminobutyrie acid content in germination millet[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(3):301-308.
[27] BAI Q Y,YANG R Q,ZHANG L X,et al.Salt stress induces accumulation of γ-aminobutyric acid in germinated foxtail millet (Setaria italica L.)[J].Cereal Chemistry,2013,90(2):145-149.
[28] YANG H,GAO J Y,YANG A S,et al.The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts[J].Food Research International,2015,77:704-710.
[29] FU W,LV X L,SUN Y M.Study on content changes of γ-aminobutyric acid and mineral element during the processing of black rice germination[J].Science and Technology of Food Industry,2011,32(9):178-180.
[30] 赵伟睿.微生物细胞催化合成γ-氨基丁酸效能强化的研究[D].杭州:浙江大学,2015.
ZHAO W R.Improvement of γ-aminobutvric acid biosvnthesisability of microbial cells[D].Hangzhou:Zhejiang University,2015.
[31] RIBEIRO S C,DOMINGOS-LOPES M F,STANTON C,et al.Production of γ-aminobutyric acid (GABA) byLactobacillus otakiensis and otherLactobacillus sp.isolated from traditional Pico cheese[J].International Journal of Dairy Technology,2018,71(4):1 012-1 017.
[32] RAFFAELLA D C,FRANCESCO M,GIUSEPPE R C,et al.Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463:functional grape must beverage and dermatological applications[J].Applied Microbiology and Biotechnology,2010,86(2):731-741.
[33] LIM H S,CHA I-T,ROH S W,et al.Enhanced production of gamma-aminobutyric acid by optimizing culture conditions ofLactobacillus brevis HYE1 isolated from kimchi,a Korean fermented food[J].Journal of Microbiology and Biotechnology,2017,27(3):450-459.
[34] KIM J A,PARK M S,KANG S A,et al.Production of γ-aminobutyric acid during fermentation ofGastrodia elata Bl.by co-culture ofLactobacillus brevis GABA 100 withBifidobacterium bifidum BGN4[J].Food Science and Biotechnology,2014,23(2):459-466.
[35] HAN M,LIAO W Y,WU S M,et al.Use ofStreptococcus thermophilus for the in situ production of γ-aminobutyric acid-enriched fermented milk[J].Journal of Dairy Science,2019,103(1):1-8.
[36] 范媛媛,丁俊胄,熊善柏,等.复合菌种发酵法提高发芽糙米中γ-氨基丁酸[J].中国粮油学报,2019,34(3):1-6.
FAN Y Y,DING J Z,XIONG S B,et al.Increasing γ-aminobutyric acid in germinated brown rice by synergistic fermentation[J].Journal of Chinese Journal of Cereals and Oils Association,2019,34(3):1-6.
[37] ZHANG Q,SUN Q,TAN X,et al.Characterization of γ-aminobutyric acid (GABA)-producingSaccharomyces cerevisiae and coculture withLactobacillus plantarum for mulberry beverage brewing[J].Journal of Bioscience and Bioengineering,2019,1-7.
[38] 边鑫,吴非.高产γ-氨基丁酸霉菌菌株的筛选及诱变育种[J].食品科学,2012,33(21):213-216.
BIAN X,WU F.Screening and mutation breeding of a high-yield γ-aminobuyric acid (GABA) mould strain[J].Food Science,2012,33(21):213-216.
[39] 刘志强,肖翔,周立平.红曲霉与乳酸菌混合发酵产γ-氨基丁酸工艺研究[J].中国食品添加剂,2011 (3):112-117.
LIU Z Q,XIA X,ZHOU L P.Study on production of γ-aminobutyric acid by mixed culture fermentation ofMonascus andLactobacillus plant[J].China Food Additives,2011(3):112-117.
[40] 张庆庆,吕闻闻,汤文晶,等.红曲霉ZL307固态发酵豆渣产γ-氨基丁酸的工艺优化[J].食品与发酵工业,2012,38(1):96-100.
ZHANG Q Q,LV W W,TANG W J,et al.Optimization of solid-state fermentation conditions for production of γ-aminobutyric acid byMonascus ZL307[J].Food and Fermentation Industries,2012,38(1):96-100.
[41] 张术聪,刘婷婷,杨套伟,等.从植物乳杆菌全细胞转化液中分离纯化γ-氨基丁酸的工艺研究[J].食品与发酵工业,2010,36(11):1-5.
ZHANG S C,LIU T T,YANG T W,et al.Study on separation and purification technology of γ-aminobutyric acid by whole-cell bioconversion[J].Food and Fermentation Industries,2010,36(11):1-5.
[42] 孙丽慧,李胜男,宫宇晴,等.短乳杆菌 DLF-19076 全细胞催化合成 γ-氨基丁酸[J].食品科技,2019,44(8):31-36.
SUN L H,LI S N,GONG Y Q,et al.Synthesis of γ-aminobutyric acid by whole cells ofLactobacillus brevis DLF-19076[J].Food Science and Technology,2019,44(8):31-36.
[43] 田东亮.转化法合成γ-氨基丁酸的霉菌筛选及条件优化[D].济南:齐鲁工业大学,2013.
TIAN D L.Screeming of γ-aminobutyric acid produced molds by biotransformation and optimizing of technology conditions[D].Jinan:Qilu University of Technology,2013.
[44] 王志超.霉菌转化法合成 γ-氨基丁酸的研究[D].济南:齐鲁工业大学,2016.
WANG Z C.The research of γ-aminobutyric acid synthesized by mold transformation[D].Jinan:Qilu University of Technology,2016.
[45] KE C R,YANG X W,RAO H X,et al.Whole-cell conversion of L-glutamic acid into gamma-aminobutyric acid by metabolically engineeredEscherichia coli[J].Springerplus,2016,5(1):591-598.
[46] 田灵芝,徐美娟,饶志明.一株重组大肠杆菌/pET-28a-lpgad的构建及其高效生产γ-氨基丁酸转化条件的优化[J].生物工程学报,2012,28(1):65-75.
TIAN L Z,XU M J,RAO Z M.Construction of a recombinantEscherichia coli BL21/pET-28a-lpgad and the optimization of transformation conditions for the efficient production of γ-aminobutyric acid[J].Chinese Journal of Biotechnology,2012,28(1):65-75.
[47] 张六六,毛连山.利用重组枯草芽孢杆菌生产γ-氨基丁酸的研究[J].安徽农业科学,2016,44(9):171-173;176.
ZHANG L L,MAO L S.Study on utilizing a recombinantB.subtilis 168/pHT01-gadA-pdxH for synthesis of γ-aminobutyric acid[J].Journal of Anhui Agricultural Sciences,2016,44(9):171-173;176.
[48] AB KADIR S,WAN W A A Q I,MOHAMMAD R,et al.Evaluation of commercial soy sauce koji strains ofAspergillus oryzae for γ-aminobutyric acid (GABA) production[J].Journal of Industrial microbiology & Biotechnology,2016,43(10):1 387-1 395.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司