CN1243101C - Process for preparing food function factor gamma-amino-butyric acid - Google Patents

Process for preparing food function factor gamma-amino-butyric acid Download PDF

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CN1243101C
CN1243101C CNB021131406A CN02113140A CN1243101C CN 1243101 C CN1243101 C CN 1243101C CN B021131406 A CNB021131406 A CN B021131406A CN 02113140 A CN02113140 A CN 02113140A CN 1243101 C CN1243101 C CN 1243101C
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fermentation
jidingsuan
yeast
acid bacteria
bacterial classification
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CNB021131406A
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CN1392262A (en
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江波
许时婴
许建军
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江南大学
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Abstract

The present invention relates to a method for preparing a food function factor-gamma-amino-butanoic acid, particularly to a method which utilizes microorganism bioconversion to prepare gamma-amino-butanoic acid (GABA), and belongs to the biologic technical field of food. Lactic acid bacteria or a mixture of lactic acid bacteria and saccharomycete is used as a strain, L-sodium glutamate is used as a conversion substrate, a carbon source, a nitrogen source and inorganic salt are added to form a fermentation medium, and the gamma-amino-butanoic acid is prepared in a bioconversion mode by a fermentation method. When the lactic acid bacteria are cultured in MRS, PYG culture media at the temperature of 25 DEG C to 40 DEG C, the growth is good, and the lactic acid bacteria can be used as culture solution for seeds. During the fermentation preparation, the carbon source which is suitable for the culture media adopts dextrose, and the nitrogen source can adopt one of corn steep liquor, yeast cream, degreasing groundnut meal peanut meal, degreasing cottonseed cake powder, degreasing bean pulp powder, rice bran, casein, etc., or a mixture of some of the corn steep liquor, the yeast cream, the degreasing groundnut meal peanut meal, the degreasing cottonseed cake powder, the degreasing bean pulp powder, the rice bran, the casein, etc. After the fermentation, through detection, the concentration of the gamma-amino-butanoic acid in fermentation liquor can reach 300 to 500 mg/100 ml. A product obtained according to the present invention is safe and reliable, and has very high physiological functions.

Description

A kind of preparation method of food function factor gamma-amino-butyric acid
Technical field
The present invention relates to a kind of preparation method of food function factor gamma-amino-butyric acid, be specifically related to a kind of method that microorganism biological transforms the preparation γ-An Jidingsuan, belong to technical field of food biotechnology.
Background technology
γ-An Jidingsuan (GABA) is a kind of naturally occurring active amino acid, and it is comparatively concentrated to distribute in the organs such as brain, spinal cord and liver of animal body, and also there is distribution widely in vegitabilia.In the animal body, GABA is as important neurotransmitter, have hypotensive, improve brain blood circulation, ataraxy, the sharp liver of strong kidney and suppress the large intestine canceration, improve physiologically active such as lipid metabolism.The food that is rich in GABA has good immunizing health effect, can be used as a kind of functional foodstuff, and therefore its research and development also come into one's own.It is reported that the GABA tea of Japan's exploitation has great health care function, experimentation on animals shows that it can reduce small white mouse essential hypertension safely and significantly.Clinical experiment shows that also being rich in GABA Rice plumule food has outstanding improvement effect to climacteric syndromes such as insomnia, anxieties.
The preparation method of GABA mainly is the Biotransfer process for preparing that acts on substrate L-L-glutamic acid by microbial enzyme except that chemical synthesis.Have report to utilize Radix Astragali hair root tissue culture to produce GABA, but productive rate is lower.Intestinal bacteria have very high L-Glutamic decarboxylase activity, and quantitative assay L-glutamic acid is exactly the specificity reaction based on the intestinal bacteria decarboxylase.Thereby there is more report to propose to utilize the Bacillus coli cells immobilization to produce GABA, can access higher biological transformation ratio, if be used for food but utilize intestinal bacteria to prepare GABA, certainly exist the hidden danger of safety and sanitation aspect, can not reach the high request of food sanitation.
Recently, there is report to point out that the L-Glutamic decarboxylase vigor that acidproof growth mechanism and they of microorganisms such as milk-acid bacteria, aspergillus tubigensis are contained is relevant, may has the L-Glutamic decarboxylase vigor as short lactobacillus, plant lactobacillus, yeast etc.Simultaneously, milk-acid bacteria, yeast, aspergillus tubigensis are the important microbe that several classes are widely used in foodstuffs industry, particularly milk-acid bacteria is the generally recognized as safe microorganism of a class, reach the requirement of food grade easily, and immune curative effect of this class bacterium and trophic function have carried out extensive and deep research, and sure curative effect and function are arranged, and for example milk-acid bacteria plays an important role to adjusting microcirculation in human body, raising immunizing power, the propagation that suppresses pernicious bacteria also there is significant effect, or the like.Therefore, utilize milk-acid bacteria etc. to be rich in the GABA development of food, have good prospect, domestic still do not have a correlative study report.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of food function factor gamma-amino-butyric acid, particular content relates to a kind of method of utilizing milk-acid bacteria, yeast bio-transformation to prepare γ-An Jidingsuan.
The preparation method of a kind of γ-An Jidingsuan of the present invention, be with milk-acid bacteria (Lactobacillusplantarum, Streptococcus lactis, Lactococcus lactis, Lactobacilluscasei) or milk-acid bacteria and yeast (Saccharomyces sp) use with as bacterial classification, with L-paddy sodium nitrate (L-MSG) is conversion of substrate, adopts suitable carbon source and nitrogenous source and inorganic salt to form fermention medium, and the fermentation method bio-transformation prepares γ-An Jidingsuan.
Bacterial classification:
Plant lactobacillus Lactobacillus plantarum AS1.550, plant lactobacillus Lactobacillus plantarum AS1.557, plant lactobacillus Lactocbacillusplantarum CNIFFI6003, plant lactobacillus Lactocbacillus plantarumCNIFFI6014, streptococcus acidi lactici Streptococcus lactis CNIFFI6015, streptococcus acidi lactici Streptococcus lactis CNIFFI6016, streptococcus acidi lactici Streptococcuslactis CNIFFI6034, streptococcus acidi lactici Streptococcus lactis CNIFFI6036, streptococcus acidi lactici Streptococcus lactis CNIFFI6048, streptococcus acidi lactici Streptococcus lactis CNIFFI6017, streptococcus acidi lactici Streptococcus lactisCNIFFI6018, streptococcus acidi lactici Streptococcus lactis CNIFFI6021, streptococcus acidi lactici Streptococcus lactis CNIFFI6023, lactococcus lactis subsp Lactococcus lactis subsp cremoris AS1.9, lactobacterium casei cheese subspecies Lactobacillus casei subsp casei AS1.539.
Yeast: commodity Angel high activity dried yeast (high glycoform), Hubei Angel Yeast Co.,Ltd.
Above bacterial classification is all open, the expression of AS numbering (China General MicrobiologicalCulture Collection Center (CGMCC), Institute of Microbiology, Chinese Academy of Science; China Microbial Culture Preservation Commission common micro-organisms center), numbering is represented deposit number thereafter.CNIFFI numbering expression (China NationalInstitute of Food; Fermentation Industries; China Microbial Culture Preservation Commission Research for Industrial Microbial Germ preservation administrative center), numbering is represented deposit number thereafter.
Related content sees " food and fermentation industries " the 27 volume (calendar year 2001 supplementary issue) of publishing in March, 2002 for details: Chinese industrial microbial strains catalogue, IV page or leaf, the 11st page, the 13rd page.
The Angel high activity dried yeast is the commercial goods, sees Yichang Angel Yeast Co.,Ltd products catalogue for details.
The above bacterial classification that the present invention adopts has preservation in Southern Yangtze University Foodstuffs Academy food scientific research chamber, and corresponding deposit number is SYFS1.001, SYFS1.002, SYFS1.003, SYFS1.004, SYFS1.005, SYFS1.006, SYFS1.007, SYFS1.008, SYFS1.009, SYFS1.010, SYFS1.011, SYFS1.012, SYFS1.013, SYFS1.014, SYFS1.015.(annotate: SYFS is numbered Southern Yangtze University's Foodstuffs Academy food scientific research chamber culture presevation numbering, and the bacterial classification source is all the above mechanism of mentioning)
When making bacterial classification with single milk-acid bacteria, select SYFS1.008 for use, the SYFS1.009 effect is better.
Use with milk-acid bacteria and yeast and to make bacterial classification, then yeast all can cooperate with each lactobacillus inoculation and uses with.Can produce L-L-glutamic acid by protolysate when growing because of saccharomycetes to make fermentation, so when fermentation substrate L-Sodium Glutamate can be less with or need not, if still use the L-Sodium Glutamate substrate of same amount, then changing effect can be better, when bacterial classification was used in use with, then its reaction mechanism was just comparatively complicated.
Select for use when using bacterial classification with, carry out earlier seed culture respectively, inoculate simultaneously then to mix in the fermention medium and ferment.
Substratum
Agar slant storage medium (%): yeast extract paste 1.0%, glucose 1.5%, lime carbonate 1.5%, agar 1.5%.
24# milk-acid bacteria substratum (%): extractum carnis 0.5%, yeast extract paste 0.5%, glucose 1.0%, lactose 0.5%, peptone 1.0%, NaCl 0.5%, agar 2.0%, pH6.8.
PY basic medium (%): inner protein peptone 0.5%, tryptone (Tryptone) 0.5%, yeast extract 1.0%, salts solution 4.0ml/100ml, (salts solution g/1000ml contains CaCl 2, 0.2; MgSO 17H 2O, 0.48; K 2HPO 4, 1.0; KH 2PO 4, 1.0; NaHCO 3, 10.0; NaCl, 2.0), pH6.8.
Ferment-seeded substratum: MRS liquid nutrient medium.
GYP fermention medium (%): glucose 1.0%, yeast extract paste 1.0%, peptone 0.5%, sodium acetate 0.2%, L-MSG1.0%, MgSO 47H 2O 20ppm, MnSO 44H 2O 1ppm, NaCl 1ppm, FeSO 47H 2O 1ppm, pH6.8.
Preparation technology
Bacterial classification is preserved:
Selected bacterial classification goes down to posterity on agar slant storage medium, 24# milk-acid bacteria substratum respectively as requested, 4 ℃ of preservations of refrigerator, and the switching of 2~4 weeks is once used front activating 2 times.
Seed culture:
In GYP fermention medium or MRS liquid nutrient medium, carry out, go down to posterity through 2 times before the fermentation, cultivated 16 hours.
Fermentation:
Cultivate 16 hours the centrifugal collection thalline of seed culture fluid, make thallus suspension liquid (~10 with sterilized water 9CFU/ml), the inoculum size with 0.2%~2.0% inserts in the PY substratum that adds different carbon sources and nitrogenous source, and the liquid amount in the 250ml triangular flask is 50ml.Carbon source is respectively glucose, maltose, Zulkovsky starch, and the mixture of they and L-Sodium Glutamate (L-MSG), interpolation level 0.5%~3%.Nitrogenous source is respectively peptone, tryptone, casein, phosphopeptide caseinate (CPP), defatted soybean meal powder, corn steep liquor, absorbent cotton seed cake powder, defatted peanut cake powder, rice bran, fish meal, yeast extract paste, (NH 4) 2SO 4, NaNO 3, interpolation level 0.5%~5%.25 ℃~40 ℃ leave standstill cultivation 1~6 day, obtain γ-An Jidingsuan solution.
In the resulting end of a period fermented liquid, alpha-aminobutyric acid content can reach 300~500mg/100ml, this solution can in and deodorization after, convection drying is made pulvis, alpha-aminobutyric acid content is more than 5% in the pulvis.Also can further make with extra care purifying, as functional food additives.
Crystallization purifying
γ-An Jidingsuan solution is carried out ion-exchange with strongly acidic styrene type cation exchange resin, ammonia scrubbing, extraction, again through resin purification, concentrate, γ-An Jidingsuan gets product after the crystallization, drying.
The method that experiment detects GABA content is as follows:
Amino acid is quantitative in the fermented liquid: automatic analyzer for amino acids method (L-835 of Hitachi automatic analyzer for amino acids), add the trichoroacetic acid(TCA) (TCA) of 10ml 10% in the 25ml fermented liquid, concussion is even, suitably after the dilution, through 0.45 μ m membrane filtration, cross cleaner liquid and send the automatic analyzer for amino acids analysis.
By experiment, it is as follows to have obtained influencing the principal element of γ-An Jidingsuan (GABA) yield:
Different strain is to the influence of GABA yield.
(purity is more than 99.9% for the L-MSG of interpolation 1% in the GYP substratum, the GuanShengYuan, Shanghai), some milk-acid bacterias, milk-acid bacteria and the yeast of primary election are used with sample carry out fermenting experiment, the fermentation back is detected fermented liquid, the result shows SYFS1.008, and the GABA productive rate of SYFS1.009 is higher.Different strain has difference comparatively significantly to the generation of GABA.
The influence of fermentation time
Understand the fermenting process of milk-acid bacteria SYFS1.009, observe its growth curve in the GYP substratum, inoculum size is 0.5%, the result shows that its fermenting speed is very fast, enter animated period about 6 hours, reach the growth logarithm later stage after 14 hours, therefore the culture medium culturing time as seed is defined as 14~16 hours, to guarantee that fermenting process has the thalline of vigorous growth, as shown in Figure 1.Experiment has obtained satisfied result.
The influence of inoculum size
The influence of 0.2%~6.0% inoculum size when observing fermentation, fermented liquid after the nutrient solution fermentation of different vaccination amount is detected, the result shows, inoculum size has no significant effect productive rate and the end of a period acidity of GABA, this may be because the viable count radix of thallus suspension liquid is very big, and the rate of propagation of milk-acid bacteria is very fast, is not enough to cause marked difference.
The influence of carbon source and concentration
In the PY basic medium, add the mixture of carbon source glucose (GLC), maltose (Malt), Zulkovsky starch (SS) and they and L-MSG respectively, addition all is 1%, fermentation secondary fermentation liquid is detected, the result as shown in Figure 2, the mixture of glucose and L-MSG is best to the yield of GABA, and the glucose cost is not high yet, and the mixture of therefore selected glucose and L-MSG is a carbon source, the interpolation level is 0.5%~3%, and addition is respectively 0.5% and 1.0% for better.
Investigate the influence of glucose concn, the result as shown in Figure 3, when low glucose concentrations, the growing amount height of GABA, this is because milk-acid bacteria has certain acid producing ability, carbon source concentration reduces, the amount of producing acid reduces, and this keeps higher enzyme to bacterial classification to a certain extent and lives relevant.
The influence of nitrogenous source
Detection shows peptone (peptone), tryptone (tryptone), casein (casein), phosphopeptide caseinate (CPP), corn steep liquor, absorbent cotton seed cake powder, defatted peanut cake powder, defatted soybean meal powder, rice bran, fish meal, yeast extract paste, (NH to experiment secondary fermentation liquid 4) 2SO 4, NaNO 3All can be used as nitrogenous source, adding concentration is 0.5%~5%, all can obtain GABA productive rate (Fig. 4) preferably.Especially with organic nitrogen source during as nitrogenous source, the GABA yield is higher, and is better than inorganic nitrogen-sourced effect.In China, above-mentioned organic nitrogen source resource is very abundant, itself be exactly good food protein resource wherein as bean cake powder, casein, groundnut meal etc., as with them being raw material improves active factor GABA by biotechnology content, just can prepare the higher functional foodstuff of added value, prospect is very wide.
Advantage of the present invention has provided a kind ofly utilizes milk-acid bacteria or milk-acid bacteria and yeast to use the method for preparing γ-An Jidingsuan as the bio-transformation of bacterial classification with, shows that selected bacterial classification is well-grown in MRS substratum, PYG substratum under 25 ℃~40 ℃ conditions.By fermentation, the output of GABA reaches 300~500mg/100ml.It is glucose that fermention medium adopts suitable carbon source, and nitrogenous source selects for use a kind of or mixing in corn steep liquor, yeast extract paste, defatted peanut cake powder, absorbent cotton seed cake powder, defatted soybean meal powder, rice bran, the casein etc. to use.Selected bacterial classification has been generally acknowledged the requirement that reaches food grade, guaranteed edible safety, and the lactic acid bacteria class that adopts in the experiment is verified has immune curative effect and trophic function, as adopts this bacterium fermentation directly to be prepared into biotechnological formulation, will have higher physiologically active.
Description of drawings
The growth course of fermentation of Fig. 1 SYFS1.009.Fig. 2 carbon source kind is to the GABA effect of accumulation.The influence that Fig. 3 carbon source concentration generates GABA.Some nitrogenous sources of Fig. 4 are to the GABA effect of accumulation.
Embodiment
Embodiment 1
Select for use milk-acid bacteria SYFS1.009 as bacterial classification, carry out seed culture in the GYP fermention medium, inoculum size is 0.5%, and incubation time is 16 hours, and the centrifugal collection thalline of gained seed culture fluid is made thalline suspension seed liquor with sterilized water, includes 10 8~10 9CFU/ml (plate count).The 50ml fermention medium of packing in the 250ml triangular flask is inoculated 0.2% suspension seed liquor, adds glucose 1% and L-Sodium Glutamate 1% as carbon source, add casein 1% as nitrogenous source, leave standstill and cultivated 24 hours, get γ-An Jidingsuan solution, GABA content is about 280mg/100ml.
Embodiment 2
Select milk-acid bacteria SYFS1.008 for use, seed culture and fermentation condition get γ-An Jidingsuan solution with embodiment 1, and GABA content is about 200mg/100ml.
Embodiment 3
Select for use milk-acid bacteria SYFS1.009 and Angel active dry yeast to make bacterial classification, seed culture and fermentation condition are with embodiment 1, carry out earlier seed culture respectively, then the suspension seed liquor respectively being inoculated 0.2% mixing ferments as seed liquor, get γ-An Jidingsuan solution, GABA content is about 300~350mg/100ml.Pulvis after fermented liquid is spray-dried contains γ-An Jidingsuan 4%~6%.
Embodiment 4
Select for use milk-acid bacteria SYFS1.009 to make bacterial classification, add 0.5%L-Sodium Glutamate, 0.2% common sour milk stablizer, 3~6% sugar etc., pasteurize in 10% skimmed milk powder.Inoculate the back standing for fermentation, obtain containing the sour milk of γ-An Jidingsuan 200mg/100ml, excellent flavor.
Embodiment 5
Select for use milk-acid bacteria SYFS1.009 to make bacterial classification, 5% Rice plumule and 0.5% defatted soybean meal powder are made suspension, after homogenization treatment, add 0.5% glucose, 0.5%L-MSG, and sterilization, inoculation fermentation obtains containing the goods of γ-An Jidingsuan 150mg/100ml.

Claims (4)

1. the preparation method of a γ-An Jidingsuan is characterized in that with streptococcus acidi lactici (streptococcuslactis) CNIFFI6036 or CNIFFI6048; Or described streptococcus acidi lactici and yeast (Saccharomyces sp) Angel high activity dried yeast are used with as bacterial classification, with the L-Sodium Glutamate is conversion of substrate, add carbon source and nitrogenous source and inorganic salt and form fermention medium, the fermentation method bio-transformation prepares γ-An Jidingsuan
A. bacterial classification
Adopt described single streptococcus acidi lactici or streptococcus acidi lactici and yeast to use with as bacterial classification,
B. substratum
The agar slant storage medium is in the quality percentage: yeast extract paste 1.0%, and glucose 1.5%, lime carbonate 1.5%, agar 1.5%,
24# milk-acid bacteria substratum is in the quality percentage: extractum carnis 0.5%, and yeast extract paste 0.5%, glucose 1.0%, lactose 0.5%, peptone 1.0%, NaCl 0.5%, agar 2.0%, pH6.8,
The PY basic medium is in the quality percentage: inner protein peptone 0.5%, and tryptone 0.5%, yeast extract 1.0%, salts solution 4.0ml/100ml, described salts solution g/1000ml contains CaCl 2, 0.2; MgSO 47H 2O, 0.48; K 2HPO 4, 1.0; KH 2PO 4, 1.0; NaHCO 3, 10.0; NaCl, 2.0, pH6.8,
The ferment-seeded substratum: the MRS liquid nutrient medium,
The GYP fermention medium is in the quality percentage: glucose 1.0%, yeast extract paste 1.0%, peptone 0.5%, sodium acetate 0.2%, L-Sodium Glutamate 1.0%, MgSO 47H 2O 20ppm, MnSO 44H 2O 1ppm, NaCl 1ppm, FeSO 47H 2O 1ppm, pH6.8,
C. preparation technology
Bacterial classification is preserved: selected bacterial classification goes down to posterity on agar slant storage medium, 24# milk-acid bacteria substratum respectively as requested, 4 ℃ of preservations of refrigerator, and the switching of 2~4 weeks is once used front activating 2 times,
Seed culture: in GYP fermention medium or MRS liquid nutrient medium, carry out, go down to posterity through 2 times before the fermentation, cultivated 16 hours,
Fermentation: cultivate 16 hours the centrifugal collection thalline of seed culture fluid, make thallus suspension liquid 108CFU/ml~10 with sterilized water 9CFU/ml, inoculum size with 0.2%~2.0%, insert in the PY substratum that adds different carbon sources and nitrogenous source, liquid amount in the 250ml triangular flask is 50ml, carbon source is respectively glucose, maltose, Zulkovsky starch, or the mixture of they and L-Sodium Glutamate, interpolation level 0.5%~3%, nitrogenous source is respectively peptone, tryptone, casein, phosphopeptide caseinate, the defatted soybean meal powder, corn steep liquor, yeast extract paste, defatted peanut cake powder, absorbent cotton seed cake powder or rice bran, interpolation level 0.5%~5%, 25~40 ℃ leave standstill cultivation 1~6 day, obtain gamma-aminobutyric acid fermentation, in the resulting end of a period fermented liquid, alpha-aminobutyric acid content reaches 300mg/100ml~350mg/100ml, after this solution deodorization, convection drying is made pulvis, in the pulvis alpha-aminobutyric acid content more than 5%, or further refining purifying, as functional food additives
D. crystallization purifying
γ-An Jidingsuan solution is carried out ion-exchange with strongly acidic styrene type cation exchange resin, ammonia scrubbing, extraction, again through resin purification, concentrate, γ-An Jidingsuan gets product after the crystallization, drying.
2. the preparation method of a kind of γ-An Jidingsuan as claimed in claim 1 is characterized in that selecting for use when using bacterial classification with, and streptococcus acidi lactici and yeast carry out earlier seed culture respectively, and mixed fermentation in the fermention medium is gone in inoculation then.
3. the preparation method of a kind of γ-An Jidingsuan as claimed in claim 1 is characterized in that carbon source selects the mixture of glucose and L-Sodium Glutamate for use, and the addition of glucose and L-Sodium Glutamate is respectively 0.5% and 1.0%.
4. the preparation method of a kind of γ-An Jidingsuan as claimed in claim 1, it is characterized in that nitrogenous source selects for use in corn steep liquor, yeast extract paste, defatted peanut cake powder, absorbent cotton seed cake powder, defatted soybean meal powder, rice bran, the casein one or several to use with, concentration is 0.5%~5%.
CNB021131406A 2002-06-08 2002-06-08 Process for preparing food function factor gamma-amino-butyric acid CN1243101C (en)

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CN110257447A (en) * 2019-06-20 2019-09-20 绿雪生物工程(深圳)有限公司 A method of it improving Lactococcus lactis subsp. lactis bacterial strain and produces GABA ability

Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN101948767A (en) * 2010-08-18 2011-01-19 南京农业大学 Method for screening lactic acid bacteria producing gamma-amino butyric acid

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