Changes in γ-Aminobutyric Acid Content duringbeni-kojiMaking

Abstract

The changes in the gamma-aminobutyric acid (GABA) content during the making of beni-koji prepared with Monascus pilosus IFO 4520 vs. the difference in the rate of tomo koji (10%, 30%, and 50%) were examined. The increased proportion of tomo koji would increase the GABA production and the productions of GABA peaked on the fifth day and thereafter declined. The glutamate decarboxylase activity during beni-koji making with 50% tomo koji steadily increased after the start of the koji making, reaching its peak on the fifth day. The succinic acid content increased after the sixth day. The mycelial growth was in the stationary phase after the sixth day. Therefore, the GABA content increases with an increase in the proportion of tomo koji. It is presumed that the maximum amount of GABA reached on the fifth day was the cause of the increasing amount of conversion of GABA into succinic acid, in addition to the decline in the GAD activity after the fifth day of koji making.

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

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Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

“…Since then, many attempts have been made to develop a method for its production from rice germ (Ohtsubo et al, 2000), brown rice (Kinefuchi et al, 1999), wheat germ (Takigawa et al, 2009), and wheat bran (Nogata and Nagamine, 2009). In addition, fortification methods by fermentation have been reported (Yokoyama et al, 2002;Kono and Himeno, 2000;Aoki et al, 2003). With respect to the physiological effects of proteinaceous amino acids, leucine (Leu), glutamine (Gln), and arginine (Arg) have been reported to promote protein synthesis (Buse and Reid, 1975;Rennie et al, 1986;Elman, 1988).…”

Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer,Lactobacillus paracasei

“…2,3) Due to the physiological functions of GABA, the development of functional foods containing GABA in high concentrations has been actively pursued. 4,5) GABA production by various microorganisms has been reported, including bacteria, 6,7) fungi, 8) and yeasts. 9) We focused on the GABA production ability of lactic acid bacteria (LAB) because LAB possess commercial potential as a starter of production in fermented foods such as pickled vegetables and fermented meats and fishes.…”