|
KMID : 1134820080370091208
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1208 ~ p.1213
|
|
|
Effect of Monascus-fermentation on the Content of GABA and Free Amino Acids in Soybean
|
|
Pyo Young-Hee
|
|
|
Abstract
|
|
|
|
The changes in the contents of GABA (γ-aminobutyric acid) and free amino acids (FAA) were analysed by HPLC in soybean fermented with Monascus pilosus IFO 480, which showed the highest GABA-producing ability among the five different strains. The significant increase (p<0.05) of GABA was observed in Monascusfermented soybean (MFS) with an average 4.5-fold increase of FAA. The contents of GABA (78.5 ㎎ /100 g dry weight, dw) and FAA (5458.5 ㎎ /100 g dw) were enhanced in MFS compared with unfermented soybean (31.5 ㎎ /100 g dw, 1634.0 mg/100 g dw, respectively) during 30 days fermentation at 30℃. Acidic amino acids (i.e., glutamic acid and aspartic acid) in FAA files were found in large quantities (837.0 ㎎ /100 g dw, 580.5 ㎎ /100 g dw, respectively). Moreover, the sum of essential amino acids of MFS (1681.5 ㎎ /100 g dw) at 20 days fermentation increased by 3.6 times compared with that of the control (469.0 ㎎ /100 g dw). The results indicate that Monascus-fermentation have great potential for the enrichment of GABA and free amino acids in soybean.
|
|
|
KEYWORD
|
|
|
Monascus-fermented soybean, GABA, free amino acids
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|