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Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria.

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Title: Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria.
Authors: Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Hoang Dung1,2 (AUTHOR)
Source: International Journal of Food Science & Technology. Nov2022, Vol. 57 Issue 11, p7412-7422. 11p.
Subjects: Rice bran, Lactic acid bacteria, GABA, Food additives, Lactobacillus brevis, Lactic acid
Abstract: Summary: Gamma‐aminobutyric acid (GABA), a main inhibitory neurotransmitter in brain, is a nonproteinogenic amino acid. The production of GABA from rice bran by lactic acid bacteria (Lactobacillus brevis) is an approach for maximising the potential of agricultural byproduct and reducing production cost. The use of media additives enhances the efficiency of GABA production, but their effects on cells and biomass in fermentation must be assessed to determine the appropriate concentration and efficiency. The influences of CaCl2 (0–1.5% w/v), Tween 80 (0–0.9% w/v), MnSO4 (0–0.6% w/v) and Pyridoxine hydrochloride (0–90 ppm) at different concentrations on GABA production by defatted rice bran extract fermentation using Lb. brevis VTCC‐B397 were evaluated. The changes in cell density, GABA content, reducing sugar content and pH value were observed. Consequently, the impact of media additive compounds on growth, development and GABA synthesis of Lb. brevis was demonstrated. Results showed that CaCl2, MnSO4 and Tween 80 positively affected GABA production from defatted rice bran extract by fermentation method. [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.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 159764279
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PubTypeId: academicJournal
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria.
– 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)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Nov2022, Vol. 57 Issue 11, p7412-7422. 11p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22Lactic+acid+bacteria%22">Lactic acid bacteria</searchLink><br /><searchLink fieldCode="DE" term="%22GABA%22">GABA</searchLink><br /><searchLink fieldCode="DE" term="%22Food+additives%22">Food additives</searchLink><br /><searchLink fieldCode="DE" term="%22Lactobacillus+brevis%22">Lactobacillus brevis</searchLink><br /><searchLink fieldCode="DE" term="%22Lactic+acid%22">Lactic acid</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Summary: Gamma‐aminobutyric acid (GABA), a main inhibitory neurotransmitter in brain, is a nonproteinogenic amino acid. The production of GABA from rice bran by lactic acid bacteria (Lactobacillus brevis) is an approach for maximising the potential of agricultural byproduct and reducing production cost. The use of media additives enhances the efficiency of GABA production, but their effects on cells and biomass in fermentation must be assessed to determine the appropriate concentration and efficiency. The influences of CaCl2 (0–1.5% w/v), Tween 80 (0–0.9% w/v), MnSO4 (0–0.6% w/v) and Pyridoxine hydrochloride (0–90 ppm) at different concentrations on GABA production by defatted rice bran extract fermentation using Lb. brevis VTCC‐B397 were evaluated. The changes in cell density, GABA content, reducing sugar content and pH value were observed. Consequently, the impact of media additive compounds on growth, development and GABA synthesis of Lb. brevis was demonstrated. Results showed that CaCl2, MnSO4 and Tween 80 positively affected GABA production from defatted rice bran extract by fermentation method. [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.16101
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 7412
    Subjects:
      – SubjectFull: Rice bran
        Type: general
      – SubjectFull: Lactic acid bacteria
        Type: general
      – SubjectFull: GABA
        Type: general
      – SubjectFull: Food additives
        Type: general
      – SubjectFull: Lactobacillus brevis
        Type: general
      – SubjectFull: Lactic acid
        Type: general
    Titles:
      – TitleFull: Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria.
        Type: main
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          Name:
            NameFull: Lai, Quoc Dat
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            NameFull: Doan, Ngoc Thuc Trinh
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          Name:
            NameFull: Nguyen, Hoang Dung
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          Dates:
            – D: 01
              M: 11
              Text: Nov2022
              Type: published
              Y: 2022
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              Value: 09505423
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              Value: 57
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              Value: 11
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            – TitleFull: International Journal of Food Science & Technology
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