KR101761710B1 - Fermented Salt Containing GABA and Preparing Method Thereof - Google Patents
Fermented Salt Containing GABA and Preparing Method Thereof Download PDFInfo
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- KR101761710B1 KR101761710B1 KR1020150120974A KR20150120974A KR101761710B1 KR 101761710 B1 KR101761710 B1 KR 101761710B1 KR 1020150120974 A KR1020150120974 A KR 1020150120974A KR 20150120974 A KR20150120974 A KR 20150120974A KR 101761710 B1 KR101761710 B1 KR 101761710B1
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 111
- 150000003839 salts Chemical class 0.000 title claims abstract description 61
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 48
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2250/00—Food ingredients
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Abstract
The present invention relates to a fermentation salt containing GABA and a preparation method thereof, and more particularly to a fermentation salt containing GABA useful in the human body among the components of the salt and a process for producing the same.
The method for producing fermented salt containing GABA according to the present invention comprises the steps of: (a) inoculating a culture medium containing glutamate into a culture medium containing glutamate and culturing the culture; (b) adding salt to the medium in which the lactic acid bacteria have been cultured and then re-culturing; (c) filtering the re-cultured medium; And (d) drying the filtered culture to recover the salt.
The fermented salt according to the present invention is useful for the prevention of typical adult diseases such as hypertension because it contains GABA which is useful for human body and has various physiological activities.
Description
The present invention relates to a fermentation salt containing GABA and a preparation method thereof, and more particularly to a fermentation salt containing GABA useful in the human body among the components of the salt and a process for producing the same.
GABA (Gamma Amino Butyric Acid) is a naturally occurring non-protein amino acid that is an inhibitory neurotransmitter in mammalian brain or spinal cord. GABA is involved in the regulation of the various physiological mechanisms of the human body, and it is known that it activates the blood flow in the brain and increases the oxygen supply to enhance the metabolic function of brain cells. It is involved in the regulation of the secretion of growth hormone, and is known to have effects on blood pressure lowering and pain relief, nerve stabilization, liver, renal function improvement, and colorectal cancer suppression.
In recent years, GABA has been attracting worldwide attention as well as reports that it significantly enhances learning ability, contributes to long-term memory stimulation, inhibits blood pressure rise, and controls edible and satiety. , 10mg of pills are on the market, but synthetic GABA preparations of medicines have side effects such as anorexia, constipation and diarrhea.
Due to the role of GABA, there is a growing interest in GABA as a functional food material as well as in pharmaceuticals. GABA is also detected in cereals such as germinated brown rice, germinated cereal grains, green tea, and cabbage roots, so it can be ingested orally. However, since the amount of GABA contained therein is not so large, it is not easy to ingest the required amount of food to exert the pharmacological action. In order to overcome this problem, there is an urgent need to find food materials containing a large amount of GABA and utilize them industrially.
The present inventors have made efforts to solve the above problems. As a result, they have found that when a microorganism having a metabolic circuit for converting glutamate into GABA (gamma aminobutyric acid) is cultured in a medium containing salt and glutamate, Fermented salt can be produced, and the present invention has been completed.
It is an object of the present invention to provide a fermentation salt containing GABA useful in the human body and a method for producing the same.
In order to achieve the above object, the present invention provides a method for producing a glutamate-containing microorganism, comprising the steps of: (a) inoculating a culture medium containing glutamate into a culture medium for proliferation; (b) adding salt to the medium in which the lactic acid bacteria have been cultured and then re-culturing; (c) filtering the re-cultured medium; And (d) drying the filtered culture to recover the salt. The present invention also provides a method for producing fermented salt containing GABA.
In the present invention, the culture medium is characterized by containing 1 to 10 wt% of glutamate.
In the present invention, the culture medium may be selected from the group consisting of Soytone 2%, Glucose 3%, Yeast extract 0.5%, Potassium Phosphate (KH 2 PO 4 ) 0.1%, L-Cystein 0.1 , 0.1% of ascorbic acid, 0.1% of calcium carbonate (CaCO 3 ), 5% of MSG and 89.1% of water.
In the present invention, the medium is prepared by mixing 2% of defatted soybean, 3% of glucose, 0.5% of yeast extract, 0.1% of potassium phosphate (KH 2 PO 4 ), 0.1% of L- cysteine, 0.1% of ascorbic acid, 0.1% of calcium carbonate (CaCO 3 ), 5% of MSG and 89.1% of water.
In the present invention, the lactic acid bacteria are selected from the group consisting of Lactobacillus sp., Streptococcus sp., Bifidobacterium sp., Leuconostoc sp., Pediococcus sp., And Lactococcus sp.
In the present invention, the Lactobacillus genus is Lactobacillus brevis .
In the present invention, the Lactobacillus brevis is characterized in that it has metabolic ability to ingest sodium and convert glutamate to GABA.
In the present invention, the salt is added in an amount of 1 to 30 parts by weight based on 100 parts by weight of the medium in which the lactic acid bacteria have been cultured.
In the present invention, the lactic acid bacterium is cultured for proliferation at 25 to 40 ° C. for 2 to 4 days, and the re-culture in the salt-added medium is performed at 25 to 40 ° C. for 3 to 4 hours.
The present invention also provides a fermented salt containing GABA prepared by the above-described method.
In the present invention, the fermentation salt has a GABA content of 25% or more.
The fermented salt according to the present invention is useful for the prevention of typical adult diseases such as hypertension because it contains GABA which is useful for human body and has various physiological activities.
Figure 1 is the growth of the culture time of Lactobacillus brevis (Lactobacillus brevis) graph (●: Lactobacillus brevis BJ-1 ; ○: L. brevis BJ-6; ▼: L. brevis BJ-7; ▽: L. brevis BJ-12; ■: L. brevis BJ-18; □: L. brevis BJ-19; ◆: L. brevis BJ-20).
2 is a graph showing the content of GABA according to fermentation time of L. brevis BJ-20 according to an embodiment of the present invention.
In the present invention, when a microorganism having a metabolic circuit for converting glutamate to GABA (gamma aminobutyric acid) is cultured in a medium containing glutamate and then cultivated in a medium supplemented with salt, fermentation salt And the like.
In the present invention, lactic acid bacteria are proliferated and cultured in a medium containing glutamate, glutamate is converted into GABA, salt is added to the culture medium, and the culture is re-cultured. The culture solution is filtered to filter out the cells, and the remaining culture is dried to produce fermented salt .
That is, in one embodiment of the present invention, Lactobacillus brevis BJ-20 (KCTC11377BP) is cultured in a medium containing MSG (Mono Sodium Glutamate), then the salt is added to the culture medium and re-cultured, Salt. Analysis of the components of the fermented salt revealed that the fermented salt contained GABA.
Accordingly, in one aspect, the present invention provides a method for producing a microorganism, comprising: (a) inoculating a culture medium containing glutamate to a culture medium for proliferation; (b) adding salt to the medium in which the lactic acid bacteria have been cultured and then re-culturing; (c) filtering the re-cultured medium; And (d) drying the filtered culture liquid to recover the salt. The present invention also relates to a method for producing fermented salt containing GABA.
In the present invention, the medium may include Soytone, Defatted Soybean, Yeast Extract, Glucose, Glutamate, and the like. 5% by weight of glucose, 1 to 5% by weight of glucose, and 1 to 10% by weight of glutamate.
When the content of glutamate is less than 1% by weight, the conversion to GABA is low. When the content of glutamate is more than 10% by weight, glutamate is not converted to GABA by 100%. In the present invention, the glutamate may be used alone, or a natural product containing glutamate such as glutamate salt such as MSG (mono sodium glutamate), oyster, oyster extract, kelp extract, etc. may be used.
In the present invention, the lactic acid bacteria is Lactobacillus genus, and can enjoy the Streptococcus genus, Bifidobacterium, flow Pocono stock in, Phedi OKO Kas, A Lactococcus genus, such as the Lactobacillus genus Lactobacillus brevis (Lactobacillus brevis ) can be exemplified.
The Lactobacillus brevis can be used without any particular limitation, and can be exemplified by Lactobacillus brevis BJ-20 (KCTC11377BP), as long as it takes up sodium and has metabolic ability to convert glutamate into GABA.
In order to proliferate and cultivate the lactic acid bacteria, the lactic acid bacteria are preferably inoculated at 0.1 to 6 parts by weight with respect to 100 parts by weight of the whole medium, and then cultured at 25 to 40 DEG C for 2 to 4 days. The culture can be carried out under both aerobic condition and anaerobic condition, but aerobic condition is more preferable.
When the inoculation amount of the above-mentioned lactic acid bacteria, the culture temperature and the culture time are out of the above range, the growth of the lactic acid bacteria is not active and the conversion of glutamate to GABA is also lowered, and GABA production may be insignificant.
In the present invention, the salt is added in an amount of 1 to 30 parts by weight based on 100 parts by weight of the medium in which the lactic acid bacteria have been cultured.
When the amount of the salt is less than 1 part by weight, the yield of the fermented salt to be produced is low. When the amount of the salt is more than 30 parts by weight, the solubility of the fermented salt may not be achieved due to the degree of saturation of the salt.
The re-culture in the salt-added medium is preferably performed at 25 to 40 ° C for 3 to 4 hours.
If the incubation temperature and incubation time are out of the above ranges, the growth of lactic acid bacteria is not active and the sodium reduction efficiency may be lowered.
The step of filtering the re-cultured medium is not particularly limited as long as the microorganism can be removed. That is, the medium may be centrifuged and then subjected to microfiltration, or a filter press, a membrane filter, or the like may be used.
Finally, the fermented salt is recovered by drying the filtered culture. The drying is preferably performed by hot air drying and vacuum drying, but the present invention is not limited thereto, and a drying method capable of reducing other production yield and drying cost can be used.
In another aspect, the present invention relates to a fermentation salt containing GABA produced by the above production method.
The fermentation salt is characterized in that the content of GABA is 1 to 5%.
[Example]
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.
Example 1: Detection of culture conditions of fermentation strains and strains
The strains were isolated from traditional fermented foods and stored in 7 different Lactobacillus strains brevis (BJ-1, BJ-6, BJ-7, BJ-12, BJ-18, BJ-19 and BJ-20).
Each strain was cultured in Lactobacillus MRS broth (MRS; Difico, USA) for 24 hours, and then 10% of the culture medium was inoculated into a fresh medium and shake cultured at 30 ° C. 1.
As shown in FIG. 1, the seven kinds of lactic acid bacteria used in the experiment were relatively well grown, and the maximum growth curve was obtained at 48 hours after culturing, though there was a slight difference in the degree of growth among the lactic acid bacteria.
In addition, except for BJ-20, lactic acid bacteria died rapidly after 48 hours culture. This is due to the depletion of the nutrients of the medium. The BJ-20 strain showed a relatively stable viability compared to other lactic acid bacteria, indicating that the viability of the bacterium was excellent.
Example 2: Lactic acid bacteria ( L. brevis BJ-20) was confirmed to be capable of converting glutamate into GABA
L. brevis BJ-20 (KCTC11377BP), a lactic acid bacterium confirmed to have excellent viability in Example 1, was cultured in a medium containing MSG to confirm whether it could convert glutamate into GABA.
2-1: Culture in medium containing MSG
( Lactobacillus brevis BJ-20, KCTC11377BP) were cultured in Lactobacillus MRS broth (MRS; Difico, USA) for 18 hours in a medium containing MSG (
As shown in Table 1, it was confirmed that the conversion of glutamate to GABA was maximized 72 hours after culturing and that the content of GABA in the culture was 27.303%.
2-2: Cultivation in medium containing Soytone and MSG
( Lactobacillus brevis BJ-20, KCTC11377BP) which had been preincubated for 18 hours in Lactobacillus MRS broth (MRS; Difico, USA) were inoculated in soybean and MSG containing medium (
As shown in Table 2, it was confirmed that the conversion of glutamate to GABA was maximized for 72 hours and the content of GABA in the culture solution was 25.02%.
2-3: Defatted soybeans And MSG Lt; RTI ID = 0.0 >
( Lactobacillus brevis BJ-20, KCTC11377BP), which had been preincubated for 18 hours in Lactobacillus MRS broth (MRS; Difico, USA), were inoculated on soybean and MSG medium (2% defatted soybean, 3% MSG content in culture was inoculated at 37 ° C for 72 hours while inoculated with 0.1% KH 2 PO 4, 0.1% L-Cystein, 0.1% Ascorbic acid, 0.1% CaCO 3 , 5% MSG and 89.1% And GABA were measured and are shown in Table 3. < tb >< TABLE >
As shown in Table 3, it was confirmed that the conversion of glutamate to GABA was maximized and the content of GABA in the culture medium was 30.47% at 72 hours after culturing.
Example 3: Preparation of fermented salt containing GABA
( Lactobacillus brevis BJ-20, KCTC11377BP) was inoculated into medium containing MSG (
Experimental Example 1: Sensory evaluation of fermented salt
The fermented salt prepared in Example 3 was subjected to sensory evaluation on the salty taste, smell and flavor of the salt in 30 adults of 20 to 40 years old, and the results are shown in Table 4.
As shown in Table 4, the fermented salt has a salty taste similar to that of sun-dried salt, but it has a slight smell but not a severe degree, and the bitter taste due to the addition of the conventional salt substitute is excluded and the fermentation by- It was confirmed that the flavor was excellent.
While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (11)
(b) adding salt to the medium in which the lactic acid bacteria have been cultured and then re-culturing;
(c) filtering the re-cultured medium; And
(d) drying the filtered culture to recover the salt. In the method for producing fermented salt containing GABA,
The salt is added in an amount of 20 to 30 parts by weight based on 100 parts by weight of the medium in which the lactic acid bacteria have been cultivated. The lactic acid bacteria are lactobacillus brevis Lactobacillus brevis BJ-20 (hereinafter referred to as " Lactobacillus brevis " KCTC 11377BP). ≪ / RTI >
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