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Food Microbiology and Biotechnology
γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae
1Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea, 2Research Institute, Bifido Co., Ltd., Hongchun 250-804, Republic of Korea
Received: December 16, 2014; Accepted: April 4, 2015
J. Microbiol. Biotechnol. 2015; 25(8): 1315-1320
Published August 28, 2015 https://doi.org/10.4014/jmb.1412.12038
Copyright © The Korean Society for Microbiology and Biotechnology.
Abstract
To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean
with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first
inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by
the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days,
the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE
inhibitory activity than the traditional soybean product. Furthermore, several peptides in the
fraction containing the highest ACE inhibitory activity were identified. The novel fermented
soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and
functional food values.
Keywords
γ-Aminobutyric Acid, Lactobacillus brevis, Aspergillus oryzae, Angiotensin-I Converting Enzyme Inhibition, Soybean, Sea Tangle
References
- Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. 2010. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Res. Int. 43: 1136-1143.
- Gonalea-Gonzalea C R, T uohy K M, J auregi P . 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and peptides on the ACE-inhibitory activity. Int. Dairy J. 21: 615-622.
- Hayakaw K, Kimura M, Kasaha K, Matsumoto K, Sansawa H, Yamori Y. 2004. Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats. Br. J. Nutr. 92: 411-417.
- Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57: 490-495.
- Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. 2011. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean doenjang by ripening periods. J. Korean Soc. Food Sci. Nutr. 40: 557-564.
- Kim JA, Park MS, Kang SA, Ji GE. 2014. Production of γaminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Sci. Biotechnol. 23: 459-466.
- Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16.
- Kim NY, Ji GE. 2014. Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γaminobutyric acid producing Lactobacillus brevis. J. Korean Soc. Appl. Biol. Chem. 57: 703-708.
- Kim NY, Lee JH, Lee IH, Ji GE. 2014. An evaluation of aflatoxin and cyclopiazonic acid production in Aspergillus oryzae. J. Food Prot. 77: 1010-1016.
- Liu CF, Tung YT , Wu CL, Lee BH, Hsu WH, Pan TM. 2011. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats. J. Agric. Food Chem. 59: 4537-4543.
- Monsanto Technology Lic. 2003. Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease. US 10/511,669, April 17, 2003.
- Mouritsen OG, Williams L, Bjerregaard R, Duelund L. 2012. Seaweeds for umami flavour in the New Nordic Cuisine. Flavour 1: 4.
- Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, et al. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric. Food Chem. 49: 3004-3009.
- Tsai JS, Lin YS, Pan BS, Chen TJ. 2006. Antihypertensive peptides and aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem. 41: 1282-1288
- Weber KT, Brilla CG. 1991. Pathological hypertrophy and cardiac interstitium fibrosis and renin-angiotensin-aldosterone system. Circulation 83: 6.
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J. Microbiol. Biotechnol. 2015; 25(8): 1315-1320
Published online August 28, 2015 https://doi.org/10.4014/jmb.1412.12038
Copyright © The Korean Society for Microbiology and Biotechnology.
γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae
Eun Kyeong Jang 1, Nam Yeun Kim 1, Hyung Jin Ahn 1 and Geun Eog Ji 1, 2*
1Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea, 2Research Institute, Bifido Co., Ltd., Hongchun 250-804, Republic of Korea
Received: December 16, 2014; Accepted: April 4, 2015
Abstract
To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean
with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first
inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by
the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days,
the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE
inhibitory activity than the traditional soybean product. Furthermore, several peptides in the
fraction containing the highest ACE inhibitory activity were identified. The novel fermented
soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and
functional food values.
Keywords: γ-Aminobutyric Acid, Lactobacillus brevis, Aspergillus oryzae, Angiotensin-I Converting Enzyme Inhibition, Soybean, Sea Tangle
References
- Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. 2010. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Res. Int. 43: 1136-1143.
- Gonalea-Gonzalea C R, T uohy K M, J auregi P . 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and peptides on the ACE-inhibitory activity. Int. Dairy J. 21: 615-622.
- Hayakaw K, Kimura M, Kasaha K, Matsumoto K, Sansawa H, Yamori Y. 2004. Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats. Br. J. Nutr. 92: 411-417.
- Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57: 490-495.
- Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. 2011. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean doenjang by ripening periods. J. Korean Soc. Food Sci. Nutr. 40: 557-564.
- Kim JA, Park MS, Kang SA, Ji GE. 2014. Production of γaminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Sci. Biotechnol. 23: 459-466.
- Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16.
- Kim NY, Ji GE. 2014. Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γaminobutyric acid producing Lactobacillus brevis. J. Korean Soc. Appl. Biol. Chem. 57: 703-708.
- Kim NY, Lee JH, Lee IH, Ji GE. 2014. An evaluation of aflatoxin and cyclopiazonic acid production in Aspergillus oryzae. J. Food Prot. 77: 1010-1016.
- Liu CF, Tung YT , Wu CL, Lee BH, Hsu WH, Pan TM. 2011. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats. J. Agric. Food Chem. 59: 4537-4543.
- Monsanto Technology Lic. 2003. Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease. US 10/511,669, April 17, 2003.
- Mouritsen OG, Williams L, Bjerregaard R, Duelund L. 2012. Seaweeds for umami flavour in the New Nordic Cuisine. Flavour 1: 4.
- Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, et al. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric. Food Chem. 49: 3004-3009.
- Tsai JS, Lin YS, Pan BS, Chen TJ. 2006. Antihypertensive peptides and aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem. 41: 1282-1288
- Weber KT, Brilla CG. 1991. Pathological hypertrophy and cardiac interstitium fibrosis and renin-angiotensin-aldosterone system. Circulation 83: 6.
