Bibliographic Details
| Title: |
The increased gamma-aminobutyric acid content by optimizing fermentation conditions of bacteria from kimchi and investigation of its biological activities. |
| Authors: |
Vo Thanh Sang1 vtsang@ntt.edu.vn, Le Phuong Uyen1, Ngo Dai Hung2 |
| Source: |
EurAsian Journal of Biosciences. 2018, Vol. 12 Issue 2, p369-376. 8p. |
| Subject Terms: |
*GABA, *BACTERIA, *FERMENTATION, *KIMCHI, *COLORIMETRY, *SOYBEAN yield |
| Abstract: |
Background: Gamma-aminobutyric acid (Gaba) is a non-protein amino acid that plays important role in inhibition of neurotransmission. Gaba has been associated with various health benefit effects in human due to its biological activities. In this study, the optimal fermentation conditions for Gaba production from soybean solution fermented by Kimchi bacteria and its biological activities were investigated. Material and Methods: Kimchi from market was diluted in 10 mL of 0.85% NaCl solution for bacterial collection. Gaba contents were determined by using colorimetry via mixing sample with phenol 6% and sodium hypochlorite 9%. Anti-oxidant assay was conducted via DPPH and ABTS scavenging ability. The ACE inhibitory assay was performed via measuring absorbance of hippuric acid formation and Dockingserve. Results: The results showed that high Gaba content (13169 µg/10g soybean seeds) was found in the fermented product at pH value of 6.0 under temperature of 30 0C for 12h. Moreover, the antioxidant activity of Gaba-enriched soybean solution (1317 µg/mL) was observed due to scavenging 67% DPPH and 55% ABTS+ radicals. Notably, the Gaba-enriched soybean solution was showed to inhibit 43% ACE activity. Conclusion: Accordingly, Gaba-enriched soybean solution was indicated as potential anti-oxidant and ACE inhibitory agent. It suggested that Gaba-enriched soybean solution was able to apply as health benefit foods with potential anti-oxidant and anti-hypertensive activities. [ABSTRACT FROM AUTHOR] |
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| Database: |
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