GABA Fermentation Using Enterococcus avium and Sake Cake

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Solution Overview

Problem

Existing methods for increasing GABA content in food products often result in dilution or require large amounts of raw materials, and microbiological fermentation methods may alter the taste and flavor of fruits and vegetables.

Innovation Solution

Fermenting plants or their juices with Enterococcus avium in the presence of glutamic acid or its salt and sake cake to produce a high-concentration GABA fermented product, maintaining the taste and flavor of the raw materials.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If tea leaves are processed in anaerobic conditions to increase GABA content, then GABA concentration is improved, but the process is complex and requires specific anaerobic processing conditions

Engineering Contradiction:

ImproveGABA concentrationVSAvoidprocessing complexity

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The invention changes the fermentation parameters by using Enterococcus avium at specific concentrations (0.1-5%) and controlling pH (4.0-6.0) and temperature (20-40°C) to optimize GABA production while simplifying the process from complex anaerobic processing to controlled aerobic fermentation

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention introduces glutamic acid or glutamate as an intermediary substrate that Enterococcus avium converts to GABA, providing a direct and controllable pathway for GABA synthesis that simplifies the overall process compared to anaerobic tea leaf processing

Inventive Principle:

Principle #24Intermediary (Mediator)

2Quantity of substance

If rice germ is soaked in water to increase GABA and free amino acids, then GABA content is improved, but a large amount of germ must be collected

Engineering Contradiction:

ImproveGABA contentVSAvoidraw material consumption

Core Design Contradiction:

Quantity of substanceVSLoss of substance

Solution Approach 1:

The invention changes the approach from soaking large amounts of rice germ to using small amounts of Enterococcus avium (0.1-5%) on plant materials, dramatically reducing raw material consumption while maintaining or increasing GABA content through microbial conversion

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention replaces the mechanical soaking process with a biological fermentation process using Enterococcus avium, which converts glutamic acid to GABA through enzymatic action, eliminating the need to process large quantities of raw plant material

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Quantity of substance

If microbiological fermentation methods are used to increase GABA, then GABA concentration is improved, but the taste and flavor of fruits and vegetables may be altered

Engineering Contradiction:

ImproveGABA concentrationVSAvoidtaste and flavor alteration

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The invention optimizes fermentation parameters including pH (4.0-6.0), temperature (20-40°C), and Enterococcus avium concentration (0.1-5%) to control the fermentation process, producing high GABA content while minimizing adverse effects on taste and flavor through precise parameter control

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses glutamic acid or glutamate as an intermediary that serves as both the substrate for GABA synthesis and a flavor enhancer, allowing GABA production without requiring large amounts of plant material that would alter the original taste and flavor profile

Inventive Principle:

Principle #24Intermediary (Mediator)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This method effectively increases GABA concentration in fermented products without damaging the taste or flavor, providing antihypertensive and tranquilizing effects, and can be used to create functional foods and feeds with additional health benefits.

Implementation Method 1

a method of producing soybeans added with GABA by use of a lactobacillus having glutamic decarboxylase (Patent Document 6)

Methodology Applied

Scientific EffectGlutamic decarboxylation: Enzyme

Implementation Method 2

a method of obtaining GABA by lactic fermentation of glutamic acid (a starting material for GABA), which is produced by processing a milk product with a protease

Methodology Applied

Scientific EffectLactic fermentation: Fermentation

Data Source

PatentEP1949800B1Method of producing GABA-containing fermented product

Publication Date: 2011.04.27 HIROSHIMA UNIVERSITY

AI summary

Provided is a method of efficiently producing a fermented product of a fruit or vegetable, containing GABA in a higher concentration without damaging the taste and flavor of the fruit and vegetable. A method of producing a fermented product containing γ-aminobutyric acid characterized by fermenting a plant or juice thereof with Enterococcus avium in the presence of glutamic acid or a salt thereof and sake cake or an extract thereof.