KR101761711B1 - Low Salinity Fermented Salt Containing GABA and Preparing Method Thereof - Google Patents
Low Salinity Fermented Salt Containing GABA and Preparing Method Thereof Download PDFInfo
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- KR101761711B1 KR101761711B1 KR1020150120975A KR20150120975A KR101761711B1 KR 101761711 B1 KR101761711 B1 KR 101761711B1 KR 1020150120975 A KR1020150120975 A KR 1020150120975A KR 20150120975 A KR20150120975 A KR 20150120975A KR 101761711 B1 KR101761711 B1 KR 101761711B1
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- salt
- sodium
- gaba
- medium
- culture
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Abstract
The present invention relates to a fermented salt containing GABA and reduced sodium and a preparation method thereof, and more particularly to a microbial fermentation salt containing sodium GABA which is useful for human body among the components of salt and which is harmful to human body, ≪ / RTI >
A method for producing fermented salt containing GABA and reduced in sodium according to the present invention comprises the steps of: (a) inoculating a culture medium containing glutamate and culturing the fermentation broth; (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 prevention of typical adult diseases such as hypertension because sodium which is harmful to human body is reduced and GABA having various physiological activities is contained.
Description
The present invention relates to a fermented salt containing GABA and reduced sodium and a preparation method thereof, and more particularly to a microbial fermentation salt containing sodium GABA which is useful for human body among the components of salt and which is harmful to human body, ≪ / RTI >
The causes of death in Korea by age were reported as traffic accidents in the 20s and 30s, liver disease in the 40s, and vascular diseases after the 50s, hypertension and stroke. In particular, as the life expectancy increases, the number of people suffering from adult diseases such as hypertension, diabetes, and stroke is increasing, and the number of people suffering from adult diseases has been increasing since the age of 30s and 40s. Several decades of hypertension research have revealed several causes and regulators that increase blood pressure. Sodium, which is a major component of salt, is one of the essential components of our body, but excess intake of water in the blood vessels, resulting in elevated blood pressure in the blood vessels, causing hypertension. Hypertension is a cause of various diseases, especially stroke, stroke and dementia. Therefore, patients with hypertension are recommended to reduce the amount of salt used in food, so that the daily intake of sodium should be within 5 to 10 mg.
Salt is an indispensable substance in the diet of mankind and its use has been used variously since ancient times. These salts are representative of salty taste and consist of sodium (Na) and chlorine (Cl) ions ionically bound. This salt is a sodium ion (Na +) and chlorine ion (Cl -) in the liquid phase and maintain the two sea miles state, the sodium component of such salt ions (Na +) are formed in a number of salts and easily react with other substances These salts are known to be harmful to the human body. Therefore, salt or low-salt salt inhibited by the sodium component of the salt component is widely used, and interest in the sodium-reduced salt is increasing day by day as the health concern increases.
Generally, most of the methods for producing sodium-reduced salt or low-salt salt use natural tea substitutes such as green tea, kelp, and green tea. However, they have a problem that the taste and flavor are less than that of ordinary salt, and thus the acceptance of consumers is low.
In addition, a Korean patent (Application No. 10-2009-7021967) discloses a method of reducing sodium content by using a chemical additive such as potassium chloride and magnesium, but it has a bitter taste accompanied with salty taste and another chemical additive capable of suppressing bitter taste And the salty taste due to the low salt is lost, so that the salt must be used more than the conventional salt.
On the other hand, GABA (Gamma Amino Butyric Acid) is a nonprotein amino acid widely distributed in nature and is an inhibitory neurotransmitter present in the 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 the promotion of long-term memory, 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.
As a result of efforts made to solve the above problems, the present inventors have found that, when a microorganism having a metabolic circuit that converts sodium glutamate into GABA (gamma aminobutyric acid) while culturing in a medium containing salt and glutamate, It has been confirmed that harmful sodium can be reduced and a fermentation salt containing GABA useful for human body 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 which is harmless to the human body and which is 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) recovering the salt by drying the filtered culture liquid. The present invention provides a method for producing fermented salt containing GABA and reduced in sodium.
In the present invention, the culture medium is characterized by containing 1 to 10 wt% of glutamate.
In the present invention, the culture medium is characterized in that the culture medium is composed of
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 produced by the above-described method and reduced in sodium.
In the present invention, the fermentation salt is characterized in that the content of GABA is 4 to 6 g / 100 g and the content of sodium is 5 to 10 g / 100 g.
The fermented salt according to the present invention is useful for prevention of typical adult diseases such as hypertension because sodium which is harmful to human body is reduced and GABA having various physiological activities is contained.
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.
FIG. 3 is a result of analysis of sodium content of common salt (refined salt).
FIG. 4 is a graph showing the sodium removal rate before and after fermentation using a culture broth of L. brevis BJ-20 according to an embodiment of the present invention. FIG.
5 is an analysis result of sodium content of salt fermented with L. brevis BJ-20 according to an embodiment of the present invention.
6 is an analysis result of sodium content in L. brevis BJ-20 fermented with a salt-added medium according to an embodiment of the present invention.
In the present invention, when a microorganism having a metabolic circuit which converts sodium glutamate into GABA (gamma aminobutyric acid) while ingesting sodium is cultured in a medium containing salt and glutamate, sodium harmful to the human body is reduced, and GABA To produce fermented salt.
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 medium is re-cultured to reduce the sodium content of the salt. Then, the culture solution is filtered to filter off the cells, Was dried to prepare a 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 fermented salt revealed that the fermented salt contained GABA, while the sodium content was reduced compared with the conventional salt.
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 to recover the salt. The present invention also relates to a method for producing fermented salt containing GABA and reduced in sodium.
In the present invention, the medium may include yeast extract, glucose, glutamate, etc. The yeast extract may contain 1 to 5% by weight of glucose, glucose, Is 1 to 5% by weight, and the glutamate is 1 to 10% by weight.
When the content of glutamate is less than 1% by weight, there is a problem of low conversion to GABA. 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 3 to 6 wt% with respect to the whole culture medium, and then cultured at 37 DEG C for 2 to 4 days. The culture can be carried out under both aerobic condition and anaerobic condition, but the anaerobic condition is more preferable. The above-mentioned anaerobic condition is a concept including a 'sub-anaerobic condition'. The semi-anaerobic condition means that the flow of oxygen is blocked during the culture and the lactic acid bacteria use the oxygen existing in the incubator.
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 and reduced in sodium.
The fermentation salt is characterized in that the content of GABA is 4 to 6 g / 100 g and the content of sodium is 5 to 10 g / 100 g.
[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
To confirm whether L. brevis BJ-20 (KCTC11377BP), a lactic acid bacterium that was confirmed to have excellent viability in Example 1, was able to convert glutamate to GABA, a medium containing MSG and a sea tangle extract containing natural glutamate and a rice bran powder Were cultured in the mixed medium.
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, the anaerobic culture showed the maximum conversion from glutamate to GABA at 48 hours after culture, and the aerobic culture showed the maximum conversion of glutamate to GABA at 72 hours after culture.
In addition, as shown in FIG. 2, the content of GABA was about 20% at 48 hours in the anaerobic culture and decreased to about 6% at 51 hours after the culture.
The free amino acid content of the culture medium was measured for 48 hours after the culture, and is shown in Table 2.
As shown in Table 2, when lactic acid bacteria ( Lactobacillus brevis BJ-20, KCTC11377BP) were fermented in the medium containing MSG for 48 hours, glutamate was 29.806 mg / 100 g while GABA (γ-amino- butyric acid) was 12218.631 mg / 100 g, indicating that the content of GABA was much higher than that of other amino acids.
2-2: Culture in a medium containing kelp extract
(1 to 3 cm 2 ) and water were selectively mixed at a weight ratio of 1: 5 to 1:15, and the mixture was subjected to washing with cold water at a rate of 1 to 3% -100 mesh) was added, stirred, autoclaved at 121 ° C for 20 minutes, and cooled to 30 ° C to prepare a medium.
( Lactobacillus brevis BJ-20, KCTC11377BP), which had been preincubated for 18 hours in Lactobacillus MRS broth (MRS; Difico, USA), was inoculated in a cold medium at 4% (v / v) Or aerobic conditions, the free amino acid content of the medium for 48 hours was measured and shown in Table 3.
As shown in Table 3, glutamate was 32.350 mg / 100 g when fermented with lactic acid bacteria ( Lactobacillus brevis BJ-20, KCTC11377BP) for 48 hours in a medium containing kelp extract, whereas GABA (γ-amino-n -butyric acid) is 12158.563 mg / 100 g, indicating that the content of GABA is much higher than that of other amino acids. That is, the natural glutamate contained in the kelp was converted into GABA by fermentation, and the high functional seaweed polysaccharide present in the kelp was found to be low molecular weight.
Example 3: L. brevis Evaluation of sodium removal ability of BJ-20
( Lactobacillus brevis BJ-20, KCTC11377BP) was inoculated into medium containing MSG (
Analysis of the sodium content of the fermented salt was made by Korea Institute of Analytical Research, a nationally accredited testing organization. Sodium content was measured using an ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer) Respectively.
That is, the sodium content was measured by the same method as that of the salt to be analyzed, and the sample was dried at 450 ° C. for about 4 hours. The residue was dissolved in nitric acid, filtered and analyzed with an inductively coupled plasma emission spectrometer . Inductively Coupled Plasma Emission Spectroscopy (QPSK) is a qualitative and quantitative analysis method by measuring the light emitted by an excited atom or ion. The emission of atoms excites free atoms or ions into an unstable energy state. The excited atoms and ions fall into a more stable arrangement or base state and emit as much light as their energy difference. The characteristic wavelength of each element released at this time can be separated by a spectrometer to confirm the presence of sodium, and the intensity of sodium can be measured by the detector to measure the amount of sodium contained in each salt.
FIG. 3 is a result of analysis of sodium content of common salt (refined salt). As shown in FIG. 3, the common salt contains 39,300 mg / 100 g (= 393 mg / g) of sodium. However, fermented salt fermented for 3 hours with L. brevis BJ- mg / kg (= 79.5269 mg / g) of sodium, thereby confirming that the sodium content was reduced.
FIG. 4 is a graph showing the sodium removal rate before and after fermentation using the culture broth of L. brevis BJ-20 according to an embodiment of the present invention. As shown in FIG. 4, ( L. brevis BJ-20) for 3 hours, the content of sodium in the medium was 61%, indicating that it had a sodium removal rate of about 39%.
And, Figure 6 is an analysis gyeolgwaseo measuring the sodium content contained in the lactic acid bacteria (L. brevis BJ-20) in which salt is added to the fermentation medium three hours, according to one embodiment of the invention, lactic acid bacteria fermentation finished (L . brevis BJ-20) contained 8,998 mg / 100 g (= 89.98 mg / g) of sodium.
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.
In addition, the fermented salt prepared in Example 3 was subjected to sensory evaluation on the sodium reducing effect and the strength thereof in twelve adults aged from 20 to 40 years, and the results are shown in Table 5. Sensory evaluation was carried out by difference discrimination test. The difference of salty taste of the test group aqueous solution was evaluated compared to the control group, and the sodium content and the reduced content were expressed by the% volume ratio.
As shown in Table 5, fermented salt was evaluated as having an average reduction of 11.3% of sodium, and the evaluation results of the evaluators between 0.05 and 0.1% were different depending on the saltiness and the flavor of the protein decomposition except the salty taste of salt. That is, 1% fermented salt and 0.8%, 0.85% and 0.9% salted salty were evaluated with the same salty taste, and the sensory evaluation difference between the evaluators was 0.05 ~ 0.1% difference (0.8 ~ 0.9% difference). From these results, the salty taste of 1% fermented brine was estimated to be similar to that of 0.85 ~ 0.9% salting.
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 (10)
(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 containing GABA and having a sodium content of 5 to 10 g / 100 g, characterized in that the method comprises the steps of As a result,
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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