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KMID : 0881720210360050440
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 5 p.440 ~ p.446
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Fermented Property and Antioxidative Effect of GABA Producing Lactobacillus plantarum from Kimchi
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Lee Young-Duck
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Abstract
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GABA (γ-aminobutyric acid) has various beneficial effects on human health such as anti-hypertension, diuretic, tranquilizer, sleep induction and anti-stress functions. In this study, the properties and the antioxidizing effects of a fermented solution was investigated by applying GABA producing lactic acid bacteria (LAB) from kimchi to corn silk extract. Lactobacillus plantarum LAB459 was identified by physiological properties, carbohydrate fermentation pattern and 16s rRNA sequence analysis. Also, the GABA production ability of the separated L. plantarum LAB459 was confirmed through TLC and HPLC analysis. Moreover, from the fermentation of corn silk extract with skim milk, it was revealed that approximately 1 μg/mg of GABA produced by lyophilized ferments was yielded. Lastly, the flavonoid content and DPPH radical scavenging activity were found to be high in the lyophilized ferments than in the aqueous extracts. Therefore, L. plantarum LAB459 is considered to be used as a starter culture for various fermented foods or in food and medicinal materials.
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KEYWORD
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GABA, L. plantarum, Antioxidant, Fermentation, Characterization
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