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KMID : 0545120150250081315
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Journal of Microbiology and Biotechnology
2015 Volume.25 No. 8 p.1315 ~ p.1320
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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
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Jang Eun-Kyeong
Kim Nam-Yeun
Ahn Hyung-Jin
Ji Geun-Eog
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Abstract
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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.
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KEYWORD
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γ-Aminobutyric Acid, Lactobacillus brevis, Aspergillus oryzae, Angiotensin-I Converting Enzyme Inhibition, Soybean, Sea Tangle
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