The Production of a New<i>Tempeh</i>-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation with<i>Rhizopus</i>

Aoki, Hideyuki; Uda, Ichiyo; Tagami, Keiko; Furuya, Y.; Endo, Yasushi; Fujimoto, Kenshiro

doi:10.1271/bbb.67.1018

Cited by 126 publications

(73 citation statements)

References 16 publications

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“…Other proteomic studies have suggested that A. nidulans cells utilizing C-2 carbon (ethanol) under hypoxic conditions activate the c-aminobutyrate (GABA) shunt comprising glutamate dehydrogenase, glutamate decarboxylase, GABA transaminase, and succinic semialdehyde dehydrogenase, which is considered physiologically significant because it bypasses the TCA cycle (Shimizu et al 2009;Aoki et al 2003;Panagiotou et al 2005a, b). The gene expression profile shown in Fig.…”

Section: Glycolysis and Production Of Ethanol And Lactatementioning

confidence: 99%

Global gene expression analysis of Aspergillus nidulans reveals metabolic shift and transcription suppression under hypoxia

et al. 2010

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Hypoxia imposes a challenge upon most filamentous fungi that require oxygen for proliferation. Here, we used whole genome DNA microarrays to investigate global transcriptional changes in Aspergillus nidulans gene expression after exposure to hypoxia followed by normoxia. Aeration affected the expression of 2,864 genes (27% of the total number of genes in the fungus), of which 50% were either induced or repressed under hypoxic conditions. Up-regulated genes included those for glycolysis, ethanol production, the tricarboxylic acid (TCA) cycle, and for the γ-aminobutyrate (GABA) shunt that bypasses two steps of the TCA cycle. Ethanol and lactate production under hypoxic conditions indicated that glucose was fermented to these compounds via the glycolytic pathway. Since the GABA shunt bypasses the NADH-generating reaction of the TCA cycle catalyzed by oxoglutarate dehydrogenase, hypoxic A. nidulans cells eliminated excess NADH. Hypoxia down-regulated some genes involved in transcription initiation by RNA polymerase II, and lowered the cellular mRNA content. These functions were resumed by re-oxygenation, indicating that A. nidulans controls global transcription to adapt to a hypoxic environment. This study is the first to show that hypoxia elicits systematic transcriptional responses in A. nidulans.

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Section: Glycolysis and Production Of Ethanol And Lactatementioning

confidence: 99%

Global gene expression analysis of Aspergillus nidulans reveals metabolic shift and transcription suppression under hypoxia

et al. 2010

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“…Also, possible barriers to the use okara in food include process or use of okara as soon as it is produced, drying, develop entirely new market channels for premium priced products that add enough value to make okara economically food feasible and lastly, develop strategic alliances among companies (soy beverage producers, food processors, farmers) to reduce costs, hare expenditure and maximize value (Anon 2005). Fermentation of okara could be sterilized and dried (Rashad et al 2011) or lyophilized (Aoki et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50°C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50°C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min

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“…Demand for GABA-enriched foods has increased and several attempts have been made to develop functional foods with a high GABA content. These include fermented food products made from lactic acid bacteria, such as cheese (Nomura et al 1998), tempeh-type fermented soya beans, Korean kimchi and yogurt (Aoki et al 2003). GABA is also widely distributed in nature, including in beansprouts, soya bean seedlings, tea leaves, grain germs and microorganisms (Panatda et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Screening and optimization of γ-aminobutyric acid production fromMonascus sanguineusunder solid-state fermentation

Dikshit

Tallapragada

2015

Frontiers in Life Science

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The aim of this study was to screen and optimize γ -aminobutyric acid (GABA) production from Monascus sanguineus. Different agro-waste residues were screened for GABA production. The GABA yield was confirmed by thin-layer chromatography and mass spectrometry. GABA was quantified using the simple ninhydrin protocol. Plackett-Burman and response surface methodology (RSM) as statistical tools were applied for screening and optimization of GABA yield. The accuracy of the RSM model was demonstrated by generating a non-statistical model using artificial neural network methodology. Coconut oil cake was the best substrate for GABA yield of all the tested substrates. Monosodium glutamate (MSG), pH and incubation period were found to favour GABA production. Maximum yield predicted from the RSM model was 15.53 mg/gds with an MSG concentration of 0.05 g at pH 7.5 and an incubation period of 20 days. This study considered an unexplored Monascus sp., M. sanguineus, which has primarily been used for pigment production. The capability of producing GABA from M. sanguineus using coconut oil cake as a substrate is an economical method with potential industrial use. The convincing results from this work could be considered as a benchmark for exploiting the Monascus strain to obtain GABA-enriched functional food for human consumption.

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The Production of a NewTempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation withRhizopus

Cited by 126 publications

References 16 publications

Global gene expression analysis of Aspergillus nidulans reveals metabolic shift and transcription suppression under hypoxia

Global gene expression analysis of Aspergillus nidulans reveals metabolic shift and transcription suppression under hypoxia

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Screening and optimization of γ-aminobutyric acid production fromMonascus sanguineusunder solid-state fermentation

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