Enhancing gamma aminobutyric acid synthesis from defatted rice bran extract by Lactobacillus brevis VTCC-B397: technical parameters analysis.
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| Title: | Enhancing gamma aminobutyric acid synthesis from defatted rice bran extract by Lactobacillus brevis VTCC-B397: technical parameters analysis. |
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| Authors: | Lai, Quoc Dat1,2 (AUTHOR), Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Thi Hien1,2 (AUTHOR) |
| Source: | International Journal of Food Science & Technology. Jan2025, Vol. 60 Issue 1, pN.PAG-N.PAG. 1p. |
| Subjects: | GABA, Rice bran, Lactobacillus brevis, Bioactive compounds, Monosodium glutamate |
| Abstract: | Gamma aminobutyric acid (GABA) is a biologically active compound that has attracted significant attention in recent years due to its beneficial effects on the nervous system and its role in brain synthesis processes. GABA is widely produced by fermentation method, and its microbial biosynthesis can be improved by adjusting operational parameters and supplementing nutrients during fermentation. However, the optimal fermentation conditions for GABA production vary depending on raw materials and microbial strain used. Rice bran is known as a low-cost and nutritious raw material, capable of producing greater GABA content than other substrates. This study aimed to enhance GABA production from rice bran slurry fermented by Lactobacillus brevis VTCC-B397 by adjusting fermentation conditions, including temperature (25–37 °C), pH (3.0–6.0), monosodium glutamate (MSG) concentration (0–1 M) and fermented time (0–72 hr). The effects of these factors on bacterial cell density and GABA content were assessed over the fermentation period. Furthermore, response surface methodology was applied to optimise the medium and fermentation parameters, as well as to investigate the interactions between factors that influence the fermentation process. The biosynthesis pathway of GABA was considerably impacted by temperature, pH, and MSG content. The optimal conditions for GABA production from defatted rice bran solution were found to be 0.56 M MSG, 34 °C, and pH 5.12. Under optimised conditions, the highest GABA yield achieved was 7.69 g/L. [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 |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 184073315 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Enhancing gamma aminobutyric acid synthesis from defatted rice bran extract by Lactobacillus brevis VTCC-B397: technical parameters analysis. – 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)<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+Thi+Hien%22">Nguyen, Thi Hien</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>. Jan2025, Vol. 60 Issue 1, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22GABA%22">GABA</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22Lactobacillus+brevis%22">Lactobacillus brevis</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Monosodium+glutamate%22">Monosodium glutamate</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Gamma aminobutyric acid (GABA) is a biologically active compound that has attracted significant attention in recent years due to its beneficial effects on the nervous system and its role in brain synthesis processes. GABA is widely produced by fermentation method, and its microbial biosynthesis can be improved by adjusting operational parameters and supplementing nutrients during fermentation. However, the optimal fermentation conditions for GABA production vary depending on raw materials and microbial strain used. Rice bran is known as a low-cost and nutritious raw material, capable of producing greater GABA content than other substrates. This study aimed to enhance GABA production from rice bran slurry fermented by Lactobacillus brevis VTCC-B397 by adjusting fermentation conditions, including temperature (25–37 °C), pH (3.0–6.0), monosodium glutamate (MSG) concentration (0–1 M) and fermented time (0–72 hr). The effects of these factors on bacterial cell density and GABA content were assessed over the fermentation period. Furthermore, response surface methodology was applied to optimise the medium and fermentation parameters, as well as to investigate the interactions between factors that influence the fermentation process. The biosynthesis pathway of GABA was considerably impacted by temperature, pH, and MSG content. The optimal conditions for GABA production from defatted rice bran solution were found to be 0.56 M MSG, 34 °C, and pH 5.12. Under optimised conditions, the highest GABA yield achieved was 7.69 g/L. [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: 10.1093/ijfood/vvaf015 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: GABA Type: general – SubjectFull: Rice bran Type: general – SubjectFull: Lactobacillus brevis Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Monosodium glutamate Type: general Titles: – TitleFull: Enhancing gamma aminobutyric acid synthesis from defatted rice bran extract by Lactobacillus brevis VTCC-B397: technical parameters analysis. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lai, Quoc Dat – PersonEntity: Name: NameFull: Doan, Ngoc Thuc Trinh – PersonEntity: Name: NameFull: Nguyen, Thi Hien IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: Jan2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 09505423 Numbering: – Type: volume Value: 60 – Type: issue Value: 1 Titles: – TitleFull: International Journal of Food Science & Technology Type: main |
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