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Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus.

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Title: Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus.
Authors: Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Hoang Dung1,2 (AUTHOR), Nguyen, Thi Xuan Nu1,2 (AUTHOR)
Source: International Journal of Food Science & Technology. Sep2021, Vol. 56 Issue 9, p4722-4729. 8p.
Subjects: Rice bran, GABA, Glutamate decarboxylase, Rice oil, Amylases, Glutamic acid, Lactobacillus brevis
Abstract: Gamma‐aminobutyric acid (GABA) is a major inhibitory neurotransmitter in the central nervous system. The production GABA from the cheaper glutamic acid is a valuable process. Rice bran is a potential source of glutamic acid decarboxylase which was therefore selected for production of gamma‐aminobutyric acid (GABA) using lactic acid bacteria (Lactobacillus brevis (Lb.brevis) VTCC‐B397). The influences of treatment of defatted rice bran with α‐amylase, Alcalase (Al), Flavourzyme (Fl) and their combinations at different concentration ratios on the GABA synthesis were examined. With α‐amylase impacts, concentration of GABA (6.41 mg mL−1) was about 2.38 times higher than the control sample (2.69 mg mL−1) under hydrolysis conditions of pH 6.5, temperature of 95 °C and α‐amylase concentration of 0.15% (v/w) for 45 min. The α‐amylase hydrolysis as prerequisite for protein hydrolysis using Al: Fl (ratio Al: Fl of 3: 7, concentration of 2% (w/w), pH = 8, temperature of 50 °C) reached the highest GABA synthesis efficiency, at 8.43 mg mL−1. Results showed that the enzyme treatment positively affected the fermentation using Lb. brevis for GABA biosynthesis from defatted rice bran. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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An: 152653419
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PubTypeId: academicJournal
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Doan%2C+Ngoc+Thuc+Trinh%22">Doan, Ngoc Thuc Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Hoang+Dung%22">Nguyen, Hoang Dung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Thi+Xuan+Nu%22">Nguyen, Thi Xuan Nu</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Sep2021, Vol. 56 Issue 9, p4722-4729. 8p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22GABA%22">GABA</searchLink><br /><searchLink fieldCode="DE" term="%22Glutamate+decarboxylase%22">Glutamate decarboxylase</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+oil%22">Rice oil</searchLink><br /><searchLink fieldCode="DE" term="%22Amylases%22">Amylases</searchLink><br /><searchLink fieldCode="DE" term="%22Glutamic+acid%22">Glutamic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Lactobacillus+brevis%22">Lactobacillus brevis</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Gamma‐aminobutyric acid (GABA) is a major inhibitory neurotransmitter in the central nervous system. The production GABA from the cheaper glutamic acid is a valuable process. Rice bran is a potential source of glutamic acid decarboxylase which was therefore selected for production of gamma‐aminobutyric acid (GABA) using lactic acid bacteria (Lactobacillus brevis (Lb.brevis) VTCC‐B397). The influences of treatment of defatted rice bran with α‐amylase, Alcalase (Al), Flavourzyme (Fl) and their combinations at different concentration ratios on the GABA synthesis were examined. With α‐amylase impacts, concentration of GABA (6.41 mg mL−1) was about 2.38 times higher than the control sample (2.69 mg mL−1) under hydrolysis conditions of pH 6.5, temperature of 95 °C and α‐amylase concentration of 0.15% (v/w) for 45 min. The α‐amylase hydrolysis as prerequisite for protein hydrolysis using Al: Fl (ratio Al: Fl of 3: 7, concentration of 2% (w/w), pH = 8, temperature of 50 °C) reached the highest GABA synthesis efficiency, at 8.43 mg mL−1. Results showed that the enzyme treatment positively affected the fermentation using Lb. brevis for GABA biosynthesis from defatted rice bran. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/ijfs.15162
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 8
        StartPage: 4722
    Subjects:
      – SubjectFull: Rice bran
        Type: general
      – SubjectFull: GABA
        Type: general
      – SubjectFull: Glutamate decarboxylase
        Type: general
      – SubjectFull: Rice oil
        Type: general
      – SubjectFull: Amylases
        Type: general
      – SubjectFull: Glutamic acid
        Type: general
      – SubjectFull: Lactobacillus brevis
        Type: general
    Titles:
      – TitleFull: Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Lai, Quoc Dat
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          Name:
            NameFull: Doan, Ngoc Thuc Trinh
      – PersonEntity:
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            NameFull: Nguyen, Hoang Dung
      – PersonEntity:
          Name:
            NameFull: Nguyen, Thi Xuan Nu
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          Dates:
            – D: 01
              M: 09
              Text: Sep2021
              Type: published
              Y: 2021
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              Value: 09505423
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              Value: 56
            – Type: issue
              Value: 9
          Titles:
            – TitleFull: International Journal of Food Science & Technology
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