Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum

Abstract

Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum Kwon soon young 1 , Whang ki 1 , Lee sam pin 1,2 *

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production

“…In a further study, a two-step fermentation of pumpkin (Cucurbita moschata) was performed using B. subtilis HA and L. plantarum EJ2014, with the aim of producing a novel food ingredient enriched with GABA [179]. Bacillus subtilis HA (KCCM 10775P) strain was isolated from cheonggukjang (traditional Korean fermented soybean) while L. plantarum EJ2014 (KCCM 11545P) was isolated from rice bran [187]. The co-fermented pumpkin contained 1.47% GABA.…”

Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

“…According to previous studies (Gharehyakheh, 2021;Kwon & Lee, 2018;Tung, Lee, Liu, & Pan, 2011), three incubation temperatures were tested: 30 • C, 34 • C and 36 • C. MRS broth with 17 g/L of yeast extract, enriched with 5 g/L of glucose and 2 mL/L of Tween 80 was used for fermentation assay. In addition, the pH was adjusted to 5.5 and the culture medium was sterilised in autoclave at 121 • C for 20 min.…”