このエントリーをはてなブックマークに追加
ID 48653
file
creator
Hasegawa, Momoko
Yamane, Daisuke
Yoshida, Atsushi
subject
gamma-aminobutyric acid
Glutamic acid
Lactobacillus brevis
Date residue
Fermented food
abstract
Dates are commercially consumed as semi-dried fruit or processed into juice and puree for further food production. However, the date residue after juice and puree production is not used, although it appears to be nutrient enriched. Here, date residue was fermented by a lactic acid bacterium, Lactobacillus brevis, which has been generally recognized as safe. Through degradation of sodium glutamate added to the residue during the fermentation, γ-aminobutyric acid (GABA), which reduces neuronal excitability, was produced at the conversion rate of 80–90% from glutamate. In order to achieve this GABA production level, pretreatment of the date residue with carbohydrate-degrading enzymes, i.e., cellulase and pectinase, was necessary. All ingredients used for this GABA fermentation were known as being edible. These results provide us with a solution for the increasing commercial demand for GABA in food industry with the use of date residue that has been often discarded.
description
This work was supported by Hiroshima Prefecture (to A.Y.) and by the Matching Planner Program of the Japan Science and Technology Agency, JST (Grant No. MP28116808402) (to Y.S.).
journal title
Journal of Bioscience and Bioengineering
volume
Volume 125
issue
Issue 3
start page
316
end page
319
date of issued
2018-03
publisher
Elsevier
issn
1389-1723
1347-4421
publisher doi
language
eng
nii type
Journal Article
HU type
Journal Articles
DCMI type
text
format
application/pdf
text version
author
rights
© 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
relation url
department
Graduate School of Biosphere Science