Determination of <i>γ</i>
-aminobutyric acid in Chinese rice wines and its evolution during fermentation

Gong, Jinyan; Huang, Jun; Xiao, Gongnian; You, Yu; Yuan, Haina; Chen, Feng; Liu, Shiwang; Mao, Jianwei; Li, Bobin

doi:10.1002/jib.431

Cited by 10 publications

(6 citation statements)

References 29 publications

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“…This may be because the yeasts obtained sufficient nutrients from the primary fermentation and as a result did not consume GABA as a nitrogen source post‐fermentation. The increase in GABA content in these rice wines at the end of the post‐fermentation process is likely to be from the autolysis of yeast .…”

Section: Resultsmentioning

confidence: 99%

Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

et al. 2018

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This study investigated the effect of γ-aminobutyric acid (GABA) supplementation on the composition of Chinese rice wine. GABA was added at 188.5 and 377 mg/L at the beginning of primary fermentation or post-fermentation. Addition of GABA during primary fermentation had no impact on alcohol and total acid formation or the utilisation of sugar. However, total free amino acids, total essential amino acids and GABA in rice wine supplemented with GABA were significantly lower than the control rice wine without supplementation. Alcohol formation, total acid, sugar content and total essential amino acids were similar compared with the control. However, the GABA post-supplementation was significantly higher, suggesting that GABA supplementation post-fermentation process could enhance the GABA content in rice wine.

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Section: Resultsmentioning

confidence: 99%

Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

et al. 2018

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“…Huangjiu, a traditional fermented food with multi-strain mixed fermentation, is recognized as one of the three ancient wines globally, together with beer and grape wine. The abundant nutrients and bioactive compounds were produced during the long-term brewing process under the unique bilateral fermentation and micro-ecosystem of Huangjiu [ 25 , 28 , 41 , 42 ]. Functional analysis of Huangjiu NAC evaluated their beneficial effects on antioxidant, immunomodulatory, anti-tumor, atherosclerosis prevention, gut microbiota restoration, and intestinal micro-ecology improvement [ 25 , 28 , 30 , 32 , 33 ].…”

Section: Discussionmentioning

confidence: 99%

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Yang

Zhou

Liu

et al. 2022

Foods

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Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.

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“…Numerous studies have found that GABA-rich foods such as tea [28,29], rice germ [30], and fermented soybeans [31] can reduce the incidence of insomnia and depression and improve symptoms associated with chronic alcoholism [32]. Studies have shown that yellow wine is rich in GABA and can be used as a source of food with high GABA content [33]. In this work, we determined the GABA content in rice wines brewed by adding different concentrations of TrF, and the results (Figure 3) show that TrF significantly enhances the GABA content in rice wine, with a positive correlation (r = 0.913, p < 0.01).…”

Section: Effect Of Trf Addition On Gaba Content Of Rice Winementioning

confidence: 99%

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

Dong,

Liu,

Cai

et al. 2024

Fermentation

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Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical properties, volatile compounds, antioxidant activity, and sensory quality of the brewed samples were characterized. In addition, the effect of TrF on the growth and metabolism of Monascus purpureus and Saccharomyces cerevisiae was investigated. The results show that addition of TrF reduces the growth and metabolism of M. purpureus and S. cerevisiae in a dose-dependent manner, but also enriches the flavor components, in addition to increasing the total phenolic and flavonoid contents, and antioxidant activity of rice wine. Combined with the results of sensory evaluation, we find that 15% TrF is optimal for improving the flavor of Monascus rice wine. The results from this study can serve as a basis for improving the quality and flavor of rice wine brewed using pure strain culture.

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Determination of γ -aminobutyric acid in Chinese rice wines and its evolution during fermentation

Cited by 10 publications

References 29 publications

Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

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