| Item type |
デフォルトアイテムタイプ_（フル）(1) |
| 公開日 |
2023-03-18 |
| タイトル |
|
|
タイトル |
Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis |
|
言語 |
en |
| 作成者 |
Hasegawa, Momoko
Yamane, Daisuke
Funato, Kouichi
Yoshida, Atsushi
Sambongi, Yoshihiro
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 権利情報 |
|
|
権利情報 |
© 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
gamma-aminobutyric acid |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Glutamic acid |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Lactobacillus brevis |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Date residue |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Fermented food |
| 内容記述 |
|
|
内容記述 |
Dates are commercially consumed as semi-dried fruit or processed into juice and puree for further food production. However, the date residue after juice and puree production is not used, although it appears to be nutrient enriched. Here, date residue was fermented by a lactic acid bacterium, Lactobacillus brevis, which has been generally recognized as safe. Through degradation of sodium glutamate added to the residue during the fermentation, γ-aminobutyric acid (GABA), which reduces neuronal excitability, was produced at the conversion rate of 80–90% from glutamate. In order to achieve this GABA production level, pretreatment of the date residue with carbohydrate-degrading enzymes, i.e., cellulase and pectinase, was necessary. All ingredients used for this GABA fermentation were known as being edible. These results provide us with a solution for the increasing commercial demand for GABA in food industry with the use of date residue that has been often discarded. |
|
言語 |
en |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
This work was supported by Hiroshima Prefecture (to A.Y.) and by the Matching Planner Program of the Japan Science and Technology Agency, JST (Grant No. MP28116808402) (to Y.S.). |
| 出版者 |
|
|
出版者 |
Elsevier |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版タイプ |
|
|
出版タイプ |
AO |
|
出版タイプResource |
http://purl.org/coar/version/c_b1a7d7d4d402bcce |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.1016/j.jbiosc.2017.10.003 |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.1016/j.jbiosc.2017.10.003 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1389-1723 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1347-4421 |
| 開始ページ |
|
|
開始ページ |
316 |
| 書誌情報 |
Journal of Bioscience and Bioengineering
Journal of Bioscience and Bioengineering
巻 125,
号 3,
p. 316-319,
発行日 2018-03
|
| 旧ID |
48653 |
JBiosciBioeng_125_316.pdf (233.5 KB)
