Antioxidant activity and gamma-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

作者：Lee Bae Jin; Kim Jin Soo; Kang Young Mi; Lim Ji Hyun; Kim Young Mog; Lee Myung Suk; Jeong Min Ho; Ahn Chang Bum; Je Jae Young^*

来源：Food Chemistry, 2010, 122(1): 271-276.

DOI：10.1016/j.foodchem.2010.02.071

• gamma-Aminobutyric acid
• Sea tangle
• Lactobacillus brevis
• Antioxidant
• Fermentation

GABA-producing lactic acid bacteria were isolated from kimchi and salt-fermented Jot-gal, which are traditional Korean fermented foods. The strain, BJ-20, isolated from salt-fermented Jot-gal (cod gut), possessed the highest GABA-producing ability in MRS broth with 1% monosodium glutamate (MSG), as determined by thin layer chromatography. The BJ-20 strain was identified as Lactobacillus brevis and designated as L brevis BJ20. A sea tangle solution was fermented over 5 days to produce GABA using L. brevis BJ20. During fermentation, the GABA concentration dramatically increased, while the glutamic acid concentration decreased. This result indicates that the glutamic acid was converted to GABA by L. brevis BJ20 in the fermented sea tangle solution. Furthermore, the fermented solution exhibited strong antioxidant activities, such as DPPH scavenging, superoxide scavenging, and xanthine oxidase inhibition, which were higher than those of BHA as a positive control.

• 出版日期2010-9-1