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Process for preparing food function factor gamma-amino-butyric acid

A technology of aminobutyric acid, seeds, applied in the field of food biology

Inactive Publication Date: 2003-01-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the use of lactic acid bacteria, etc. to develop GABA-rich foods has a good prospect, and there is no relevant research report in China.

Method used

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  • Process for preparing food function factor gamma-amino-butyric acid
  • Process for preparing food function factor gamma-amino-butyric acid
  • Process for preparing food function factor gamma-amino-butyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Select lactic acid bacteria SYFS1.009 as the strain, carry out seed culture in GYP fermentation medium, the inoculum amount is 0.5%, and the culture time is 16 hours. The obtained seed culture solution is centrifuged to collect the bacteria, and the bacteria suspension seeds are made with sterile water liquid, containing 10 8 ~10 9 CFU / ml (plate count). Put 50ml of fermentation medium in a 250ml Erlenmeyer flask, inoculate 0.2% suspended seed solution, add 1% glucose and 1% L-sodium glutamate as carbon source, add 1% casein as nitrogen source, and culture for 24 hours , to get gamma-aminobutyric acid solution, the GABA content is about 280mg / 100ml.

Embodiment 2

[0052] Lactic acid bacteria SYFS1.008 was selected, and the seed culture and fermentation conditions were the same as in Example 1 to obtain a γ-aminobutyric acid solution with a GABA content of about 200 mg / 100 ml.

Embodiment 3

[0054] Select lactic acid bacteria SYFS1.009 and Angel active dry yeast as strains, seed culture and fermentation conditions are the same as in Example 1, first carry out seed culture respectively, then inoculate 0.2% of the suspended seed liquid and mix as seed liquid for fermentation to obtain γ- Aminobutyric acid solution, GABA content is about 300 ~ 350mg / 100ml. The spray-dried powder of the fermented liquid contains 4%-6% of gamma-aminobutyric acid.

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Abstract

The present invention belongs to the field of food biotechnology and is especioally microbial conversion process of preparing gamma-amino butyric acid. Gamma-amino butyric acid is prepared with lactic acid bacteria or lactic acid bacteria and saccharomycete mixture as bacteria strain, sodium L-glutamate as converting substrate and through fermentating process with fermenting medium with carbon source, nitrogen source and inorganic salt. The selected lactic acid bacteria can growth well in MRS or PYG culture medium at 25-40 deg.c and may be used as culture seed liquid. Of the culture medium, the carbon source is glucose, and the nitrogen source may be one or several selected from corn paste, yeast paste, defatted peanut cake powder, etc. After fermentation, the concentration of gamma-aminoacid may reach as high as 300-500 ml / 100 ml.

Description

technical field [0001] The invention relates to a method for preparing food functional factor γ-aminobutyric acid, in particular to a method for preparing γ-aminobutyric acid through microbial biotransformation, and belongs to the field of food biotechnology. Background technique [0002] γ-Aminobutyric acid (GABA) is a naturally occurring active amino acid, which is concentrated in the brain, spinal cord and liver of animals, and widely distributed in the plant kingdom. In animals, GABA, as an important neurotransmitter, has physiological activities such as lowering blood pressure, improving blood circulation in the brain, stabilizing the mind, strengthening the kidney and liver, inhibiting colorectal cancer, and improving lipid metabolism. Foods rich in GABA have good immune health effects and can be used as a functional food, so their research and development have also received attention. According to reports, GABA tea developed in Japan has good health care functions, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/04
Inventor 江波许时婴许建军
Owner JIANGNAN UNIV
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