Increasing of Gamma-Aminobutyric Acid (GABA) Content in Fermented Mushroom (Nham-Hed) by Using High Potential Lactic Acid Bacteria as a Starter
Abstract
Gamma-aminobutyric acid (GABA) is a non-protein amino acid, serves as a major inhibitory neurotransmitter in mammalian nervous systems. Various lactic acid bacteria can produce GABA by using glutamic acid as a substrate. Hence, the ability of lactic acid bacterial starter cultures to produce gamma-aminobutyric acid (GABA) during mushroom fermentation was investigated. The selected potential GABA-producing Lactobacillus plantarum L10-11 was cultured in MRS medium and dried by freezing dryer. The dried L. plantarum L10-11 powder was used as a starter for fermented mushroom (Nham-Hed) production. In this study 0.2% (w/w) of bacterial starter powder was mixed with 2.0% (w/w) of NaCl 20% (w/w) of cooked rice and 3.0% (w/w) of MSG and incubated at 35°C for 120 h, respectively. The results indicated that using this condition can produce the higher GABA content than the control sample approximately 72 times and also offered the higher GABA content than that of commercial Nham-Hed products. This study demonstrated that starter powder of L. plantarum L10-11 was successfully used in Nham-Hed in order to improve GABA content. Keywords : Nham-Hed ; GABA ; lactic acid bacteria ; fermented foodReferences
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Sae-teng, A., Laohakunjit, N., & Kerdchoechuen, O. (2018). Extraction of glutamic acid from tomato. Agricultural Science Journal, 49(2), 497-500. (in Thai)
Sanchart, C., Rattanaporn, O., Haltrich, D., Phukpattaranont, P., & Maneerat, S. (2017). Lactobacillus futsaii CS3, a new GABA-producing strain isolated from Thai fermented shrimp (Kung-Som). Indian Journal of Microbiology, 57, 211–217.
Tanamool, V., Hongsachart, P., & Soemphol, W. (2019). Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak). Food Science and Technology, Epub November 28, 2019 : https://doi.org/10.1590/fst.05419).
Thirumurugan, A., Sheela, R., & Singh, A. K. (2019). Growth profile and partial characterization of bacteriocin produced by Lactobacillus plantarum ATM11 isolated from slaughterhouse soil. Songklanakarin Journal of Science and Technology, 41(1), 37-44.
Wonghan, W., & Vichitbhan, K. (2011). Production of Sai Krok Esan supplement with Gamma-aminobutyric acid (GABA) using pure culture of Lactobacillus plantarum SKKK1. The National Graduate Research Conference, 34, 654-664. (in Thai)
(in Thai)
AOAC. (2000). AOAC Official methods of analysis (Association of Official Analytical Chemists, 17th ed) .International Inc. Arlington Virginia, USA.
AOAC Official method 990.12. Aerobic Plate Count in Foods, Dry Rehydratable Film. International Inc. Arlington Virginia, USA.
Cho, S. Y., Park, M. J., Kim, K. M., Ryu, J. H., & Park, H. J. (2011). Production of high - aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi. The Food Science and Biotechnology, 20, 403–408.
Department of agricultural extension. (2016). Thai national AGRIS centre. Retrieved June 14, 2020, from http://www.agriinfo.doae.go.th/
Gasaluck, P., & Isaranuvat, P. (2015). Research Report. Retrieved December 1, 2019, from http://sutir.sut.ac.th:8080/jspui/bitstream/123456789/5530/2/Fulltext.pdf
Inchuy, A., Pilassombut, K., Setakul, J., Limsupavanit, R., & Savetvivat, A. (2011). Use of probiotic starter culture (Pediococcus pentosaceus TISTR 536 and Lactobacillus salivarius D4) in beef Nham. King Mongkut’ s Agriculural Journal, 29(3), 37-45. (in Thai)
Kantachote, D., Ratanaburee, A., & Sukhoom, A. (2016). Use of -aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation. LWT- Food Science and Technology, 70, 171-177.
Kerdsup, P., & Kerdsup, W. (2018). Effect of acidic adaptation on viability of Lactobacillus casei in acidic condition and model fruit juice. Kasem Bundit Engineering Journal, 8(3), 29-50. (in Thai)
Kim, M. J., & Kim, K. S. (2012). Isolation and Identification of -aminobutyric acid (GABA)- producing lactic acid bacteria from Kimchi. The official Journal of The Korean Society for Applied Biological Chemistry, 55, 777-785.
Li, H., Qui, T., Huang, G., & Cao, Y. (2010). Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories, 9, 85.
Panrod, K., Tansirikongkol, A., & Punapisal, V. (2016). Comparison of validated high-perfomance liquid chromatography methods using two derivatizing agents for gamma-aminobutyric acid quantification. Thai Journal of Pharmaceutical Sciences, 40(4), 203-208.
Ratanaburee, A., Kantachote, D., Charernjiratrakul, W., & Sukhoom, A. (2013b). Enhancement of -aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8. International Journal of Food Microbiology, 167, 170-176.
Sae-teng, A., Laohakunjit, N., & Kerdchoechuen, O. (2018). Extraction of glutamic acid from tomato. Agricultural Science Journal, 49(2), 497-500. (in Thai)
Sanchart, C., Rattanaporn, O., Haltrich, D., Phukpattaranont, P., & Maneerat, S. (2017). Lactobacillus futsaii CS3, a new GABA-producing strain isolated from Thai fermented shrimp (Kung-Som). Indian Journal of Microbiology, 57, 211–217.
Tanamool, V., Hongsachart, P., & Soemphol, W. (2019). Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak). Food Science and Technology, Epub November 28, 2019 : https://doi.org/10.1590/fst.05419).
Thirumurugan, A., Sheela, R., & Singh, A. K. (2019). Growth profile and partial characterization of bacteriocin produced by Lactobacillus plantarum ATM11 isolated from slaughterhouse soil. Songklanakarin Journal of Science and Technology, 41(1), 37-44.
Wonghan, W., & Vichitbhan, K. (2011). Production of Sai Krok Esan supplement with Gamma-aminobutyric acid (GABA) using pure culture of Lactobacillus plantarum SKKK1. The National Graduate Research Conference, 34, 654-664. (in Thai)
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2021-01-05
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