干酪乳杆菌TISTR 1500对紫苏发酵种子增强γ -氨基丁酸及活性物质的优化

Arthitaya Kawee‐ai, Phisit Seesuriyachan
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引用次数: 7

摘要

摘要选择LAB,研究发酵乳杆菌TISTR 950、植物乳杆菌TISTR 2265和干酪乳杆菌TISTR 1500对紫苏籽汁中GABA、TPC及抗氧化活性的影响。干酪乳杆菌TISTR 1500的GABA和TPC含量较高,抗氧化活性较其他菌株高。采用33全因子设计,对接种L. casei TISTR 1500后紫苏种子的最佳发酵条件进行研究,以提高其GABA、TPC和抗氧化活性。结果表明,紫苏发酵时间为4.82天(4天19小时40分钟),初始底物浓度为5% (w/v),发酵温度为30.07℃时发酵效果最佳。在最优发酵条件下,GABA、TPC、ABTS、DPPH和FRAP的观测值分别为71.46µg/g、3175.00µg GAE/g、1991.40µg TEAC/g、9178.29µg TEAC/g和7753.34µg TEAC/g,分别是未发酵紫苏种子的3.3、0.9、2.9、10.8和10.2倍,是发酵前紫苏种子的2.1、0.8、0.9、10和9.2倍。这些结果为进一步以植物为基础生产和开发含GABA的功能性紫苏籽产品提供了基础。利用干酪乳杆菌TISTR 1500对紫苏种子进行乳酸发酵,结果表明,优化后的发酵条件显著提高了紫苏种子中GABA、TPC和抗氧化剂的含量
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500
Abstract Select LAB, including Lactobacillus fermentum TISTR 950, Lactobacillus plantarum TISTR 2265 and Lactobacillus casei TISTR 1500 were investigated for their ability to enhance GABA, TPC and the antioxidant activity of perilla seed juice. L. casei TISTR 1500 produced higher GABA and TPC contents and presented higher antioxidant activity than other strains. Furthermore, the optimal fermentation condition to perilla seeds inoculated with L. casei TISTR 1500 to improve the GABA, TPC and antioxidant activity was performed using 33 full factorial design. The final optimal values for perilla fermentation was found at fermentation time of 4.82 days (4 days 19 h 40 min), initial substrate of 5% (w/v) and fermentation temperature of 30.07 °C. Under the optimal fermentation condition, an observed values of GABA, TPC, ABTS, DPPH and FRAP were 71.46 µg/g, 3175.00 µg GAE/g, 1991.40 µg TEAC/g, 9178.29 µg TEAC/g and 7753.34 µg TEAC/g, respectively, which was 3.3, 0.9, 2.9, 10.8 and 10.2 times higher than that of unfermented perilla seeds, and 2.1, 0.8, 0.9, 10 and 9.2 times of fermented perilla seeds before the optimization. These results may provide the foundation to further target in industrial application for the production of plant-based and develop functional perilla seed products containing GABA. Highlights Improved GABA, TPC and antioxidant contents were found using Lactobacillus casei TISTR 1500 Full factorial design applied to optimize fermented perilla seeds by lactic acid fermentation The optimized conditions dramatically increased GABA and TPC contents
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