摘要
γ-氨基丁酸(GABA)是一种在自然界广泛存在的非蛋白质氨基酸,具有降血压、镇静安神、免疫调节等多种生理功能。许多乳酸菌能够利用其谷氨酸脱羧酶催化谷氨酸及其盐类产生GABA。产GABA的乳酸菌菌株种类较多且产量各异,主要来源于泡菜、发酵乳、干酪等酸性食品。谷氨酸脱羧酶直接决定乳酸菌合成GABA的能力,该酶的活性受到底物、辅酶、发酵pH值和发酵时间等多种因素的影响。以高产GABA的乳酸菌作为发酵剂研制富含GABA的发酵乳制品是对乳酸菌益生功能的进一步利用,具有较为广阔的市场价值。因此筛选高产GABA的乳酸菌不仅有利于相关产品的开发,也是研究产GABA乳酸菌相关性质的重要基础。
γ-aminobutyric acid （GABA） is a non-protein amino acid that widely exists in natural environment possessing a variety of physiological functions such as anti-hypertension, psychiatric disease remission and immunoregulation and so on. GABA is synthesized by glutamate decarboxyase （GAD） that catalyzes the irreversible a-decarboxylation of glutamate in lactic acid bacteria （LAB）. LAB strains with various GABA productions were mainly isolated from fermented dairy products and acid food. Several factors such as substrate concentration, coenzyme, fermentation pH and time will affect GAD activity and GABA yield. Manufacturing GABA-enriched fermented dairy products is the further utilization of LAB, which will achieve large amount of commercial profits. Therefore, screening GABA high-producing LAB not only facilitates the development of GABA related dairy products but also is the foundation of research of GABA-producing LAB properties.
出处
《中国乳品工业》
CAS
北大核心
2014年第2期31-34,47,共5页
China Dairy Industry
基金
国家"863计划"课题(2011AA100902)
国家自然科学基金(31171718)
黑龙江省教育厅科学技术研究重点项目(12511z005)
关键词
Γ-氨基丁酸
乳酸菌
发酵
γ-aminobutyric acid
lactic acid bacteria
fermentation
