• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.409-412
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• 2007

녹차재배의 대표적인 지역인 A, B 및 C지역에서 재배, 가공 처리되어 시판되는 녹차의 GABA 함량 분석결과, A와 C지역의 녹차의 GABA 함량은 비슷한 함량은 비슷하였으나, B지역의 것인 경우 GABA 함량의 변이가 현저하게 달랐다. 특히, 이 지역의 녹차의GABA 함량은 분석 시료 7종류에서 가장 높은 시료와 가장 낮은 시료가 같이 생산되고 있는 것으로 나타나, 녹차의 GABA 함량은 녹차의 지역간의 차이는 물론이고, 가공 처리 과정에 의한 함량 변이가 높은 것으로 사료된다. 본 연구에서는 녹차 의 대표적 생산지 3개의 지역에서 생산된 7개의 시판녹차 중 채엽시기에 따른 분류 중 중작만을 분석시료로 사용하였지만, 현재대형마켓에서 판매되는 녹차는 여러 지역에서 생산되는 수십 종류에 해당하며, 이들 시판녹차의 GABA함량은 또한 다양할 것으로 추정된다. 따라서, 추후에는 좀 더 많은 녹차시료에 대한 분석을 통해 현재 시판녹차의 평균 GABA 함량의 기준을 설정하고, 이를 바탕으로 생리활성 물질인 GABA가 다량 함유된 기능성건강 녹차식품 개발이 바람직할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권9호
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• pp.1497-1506
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• 2020

Objective: Gamma-aminobutyric acid (GABA) and piperine (PIP) are both nutritional supplements with potential use in animal diets. The purpose of this study is to investigate the effect of GABA and/or PIP treatment on the gene expression pattern of a pig kidney epithelial cell line. Methods: LLCPK1 cells were treated with GABA, PIP, or both, and then the gene expression pattern was analyzed using microarray. Gene ontology analysis was done using GeneOntology (Geneontology.org), and validation was performed using quantitative real-time polymerase chain reaction. Results: Gene ontology enrichment analysis was used to identify key pathway(s) of genes whose expression levels were regulated by these treatments. Microarray results showed that GABA had a positive effect on the transcription of genes related to regulation of erythrocyte differentiation and that GABA and PIP in combination had a synergistic effect on genes related to immune systems and processes. Furthermore, we found that effects of GABA and/or PIP on these selected genes were controlled by JNK/p38 MAPK pathway. Conclusion: These results can improve our understanding of mechanisms involved in the effect of GABA and/or PIP treatment on pig kidney epithelial cells. They can also help us evaluate their potential as a clinical diagnosis and treatment.

• 한국수산과학회지
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• 제51권3호
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• pp.213-220
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• 2018

This study was conducted to investigate changes in the quality of Gochujang following the addition of sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Gochujang was prepared with or without FSP and fermented at $16^{\circ}C$ for 24 weeks, as detailed in a previous study. No significant physicochemical changes in moisture, crude protein content, pH, salinity and amino nitrogen content were observed among the varieties of Gochujangs evaluated (Commercial Gochujang, Gallic-Gochujang and FSP-Gochujang). In addition, we detected no significant differences in microbiological profiles. However, following addition of FSP to Gochujang, the color was affected and antioxidant properties were enhanced. The DPPH radical scavenging activity of FSP-Gochujang increased by 58.8% and 24.8% compared with Commercial Gochujang and Gallic-Gochujang, respectively. Furthermore, analysis of the free amino acid content revealed higher levels of ${\gamma}$-Aminobutyric acid (100.9 mg/100 g), a biofunctional ingredient, in FSP-Gochujang. Thus, these results suggest the potential for development of a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-Aminobutyric acid content using FSP.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.58-64
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• 2004

This study investigated the effects of carnitine and/or ${\gamma}$ -aminobutyric acid (GABA) supplementation on lipid profiles and some immune related nutrient in mice. Balb/c male mice were orally treated with either an AIN-76 diet (Con), a control diet plus carnitine (CS, 0.5 g/kg bw), a control diet plus GABA (GS, 0.5 g/kg bw) or a control diet plus carnitine plus GABA (CGS, 0.25 g/kg bw, respectively) for 6 weeks. There were no significant differences in feed consumption, energy intake, body weight gain or feed efficiency ratio among the groups during the experimental period. However, abdominal fat deposits were smaller in CS, GS and CGS groups compared with the Con group. Serum and liver triglycerides also were lower in CS, GS and CGS and serum total cholesterol was significantly lower in the CGS group compared with the Con group. Serum LDL cholesterol was lower in the CGS group and liver HDL cholesterol was significantly higher in the CS group compared with Con group. In serum, stearic acid and selecholeic acid were lower, but arachidic acid was higher in the CS group. Liver stearic acid was higher but oleic acid lower in CGS group compared with Con group. In carnitine supplemented groups, serum and liver nonesterified carnitine (NEC), acidsoluble acylcarnitine (ASAC), total carnitine (TCNE) concentrations were higher in only the CS group, not CGS group. Serum vitamin A and E concentrations were not different among the groups. These results may suggest that carnitine and/or GABA supplementation improves lipid profiles in mice, but did not affect the immune-related nutrients that we measured under the experimental conditions of this study.

• Applied Biological Chemistry
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• 제43권1호
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• pp.34-38
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• 2000

과채류에 대한 키토산 유기농업의 효과를 알아보기 위한 시도의 일환으로 배추의 생장 및 배추 중의 ${\gamma}-aminobutyric$ acid(GABA) 함량에 미치는 키토산비료의 시비효과를 조사하였다. 육묘상태에서 대조구에는 물을, 실험구에는 3% 키토산액을 500배 희석하여 2일에 1회 처리하였고, 본 밭에 정식후 대조구에는 물을, 실험구에는 동일한 키토산 희석액을 7일 1회 간격으로 엽면시비 하였다. 키토산비료의 시비는 물 처리구에 비하여 육묘상태에서 배추묘의 잎 길이를 증가시켰고, 어린묘 중의 GABA함량도 증진시켰다. 키토산비료의 시비는 본밭 토양의 물리화학적 특성을 크게 변화 시키지 않으면서 본밭에서의 배추의 평균 둘레 및 무게를 대조구에 비하여 증가시켰으며, GABA 함량도 증진시키는 것으로 조사되었다. 이들 결과들은 키토산비료의 시비가 배추의 생산량과 품질을 일부 향상시킬 수 있음을 제안해 주는 것이다.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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• pp.464-468
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• 2015

The production of gamma-aminobutyric acid (GABA) using GABA-producing lactic acid bacteria (LAB) has been considered to be an attractive strategy. However, some LAB may produce biogenic amines (BA), which may be of concern from the safety viewpoint. The aim of the present study was to characterize the production of GABA and BA in the soybean pastes fermented by Aspergillus oryzae (A. oryzae) FMB S46471 and GABA-producing Lactobacillus brevis (L. brevis) GABA 100. After a ripening period of 90 days, the levels of BA (putrescine, cadaverine, histamine, and tyramine) and GABA in the fermented soybean were assessed by highperformance liquid chromatography. The soybean pastes fermented by A. oryzae and L. brevis showed a range of 7,130-11,592 mg/kg for GABA, 178-305 mg/kg for tyramine, 139-163 mg/kg for putrescine, 7.4-10.8 mg/kg for histamine, and 7.1-7.9 mg/kg for cadaverine, whereas the soybean pastes fermented by A. oryzae only showed a range of 30-1,671 mg/kg for GABA, 0.8-189 mg/kg for tyramine, 1.3-85 mg/kg for putrescine, up to 3.6 mg/kg for histamine, and 0.2-2.4 mg/kg for cadaverine. The results showed that the production of GABA was accompanied by the increase in the production of BA, even though the production levels of histamine and cadaverine were very low. This is the first study to simultaneously characterize the production of BA and GABA in GABA-enriched fermented soybean pastes, and warrants further study to minimize the production of BA while optimizing the production of GABA.

• KSBB Journal
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• 제17권1호
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• pp.49-53
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• 2002

GABA가 고함유된 발아현미를 생산할 수 있는 전략을 마련하고자 현미발아시 통상적인 물발아구 외에 젖산발아구, glutamic acid발아구로 나누어 발아 이전의 현미와 GABA 및 일부 유리아미노산 함량을 비교분석하였다. 5 mM glutamic acid 용액을 발아에 사용한 경우 가장 높은 GABA 함량 증진을 보여 시료 g당 및 시료 추출물 중의 단백질 mg당 증가정도가 발아하지 않은 현미에 비해 각각 8배와 12배로 나타났다. 또한 glutamic acid 발아구는 물발아나 젖산발아시 현저히 감소되던 serine의 함량을 오히려 증진시켰다. 모든 발아구에서 GABA 및 alanine 함량이 증진된 것과 는 반대로 glutamic acid와 aspartic acid 함량은 현저히 감소 하였다. 이는 발아 과정에 의해 glutamic acid는 GABA로 aspartic acid는 alanine으로 전환된 것에 기인된 것이라 여겨진다. 이상의 결과를 종합하면 현미발아시 glutamic acid액을 사용하면 기능성 물질인 GABA 함량을 현저히 증진시키며, serine의 감소를 막을 수 있어 기능성이 보강된 발아현미를 얻을 수 있을 것으로 기대된다.

• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.209-221
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• 2019

Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products.

• Journal of Microbiology and Biotechnology
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• 제29권6호
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• pp.933-943
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• 2019

Gamma-aminobutyric acid (GABA)-producing strains were isolated from four edible insects and subjected to 16S rRNA sequence analysis. Among the four GABA-producing bacteria, Enterococcus avium JS-N6B4 exhibited the highest GABA-production, while cultivation temperature, initial pH, aerobic condition, and mono-sodium glutamate (MSG) feeding were found to be the key factors affecting GABA production rate. The culture condition was optimized in terms of glucose, yeast extract, and MSG concentrations using response surface methodology (RSM). GABA production up to 16.64 g/l was obtained under the conditions of 7 g/l glucose, 45 g/l yeast extract, and 62 g/l MSG through the optimization of medium composition by RSM. Experimental GABA production was 13.68 g/l, which was close to the predicted value (16.64 g/l) calculated from the analysis of variance, and 2.79-fold higher than the production achieved with basic medium. Therefore, GABA-producing strains may help improve the GABA production in edible insects, and provide a new approach to the use of edible insects as effective food biomaterials.