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http://dx.doi.org/10.3746/jkfn.2008.37.9.1208

Effect of Monascus-fermentation on the Content of GABA and Free Amino Acids in Soybean  

Pyo, Young-Hee (Dept. of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.9, 2008 , pp. 1208-1213 More about this Journal
Abstract
The changes in the contents of GABA ($\gamma$-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 mg /100 g dry weight, dw) and FAA (5458.5 mg /100 g dw) were enhanced in MFS compared with unfermented soybean (31.5 mg /100 g dw, 1634.0 mg/100 g dw, respectively) during 30 days fermentation at $30^{\circ}C$. Acidic amino acids (i.e., glutamic acid and aspartic acid) in FAA files were found in large quantities (837.0 mg /100 g dw, 580.5 mg /100 g dw, respectively). Moreover, the sum of essential amino acids of MFS (1681.5 mg /100 g dw) at 20 days fermentation increased by 3.6 times compared with that of the control (469.0 mg /100 g dw). The results indicate that Monascus-fermentation have great potential for the enrichment of GABA and free amino acids in soybean.
Keywords
Monascus-fermented soybean; GABA; free amino acids;
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