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ID 48653
本文ファイル
著者
Hasegawa, Momoko
Yamane, Daisuke
Funato, Kouichi 大学院生物圏科学研究科 広大研究者総覧
Yoshida, Atsushi
Sambongi, Yoshihiro 大学院生物圏科学研究科 広大研究者総覧
キーワード
gamma-aminobutyric acid
Glutamic acid
Lactobacillus brevis
Date residue
Fermented food
抄録(英)
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.
内容記述
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.).
掲載誌名
Journal of Bioscience and Bioengineering
125巻
3号
開始ページ
316
終了ページ
319
出版年月日
2018-03
出版者
Elsevier
ISSN
1389-1723
1347-4421
出版者DOI
言語
英語
NII資源タイプ
学術雑誌論文
広大資料タイプ
学術雑誌論文
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
author
権利情報
© 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/
関連情報URL
部局名
生物圏科学研究科