Composition of gamma-aminobutyric acid, phenolic acids and bioactivities of black soybean koji fermented with Monascus pilosus BCRC 31526
碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === In this study, a solid fermentation was performed on black soybeans with Monascus pilosus BCRC 31526 at 30℃ for a period up to 10 days. The functional components including phenolic acids, γ-aminobutyric acid (GABA) and amino nitrogen of black soybean koji were e...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/24047596044349271165 |
| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === In this study, a solid fermentation was performed on black soybeans with Monascus pilosus BCRC 31526 at 30℃ for a period up to 10 days. The functional components including phenolic acids, γ-aminobutyric acid (GABA) and amino nitrogen of black soybean koji were examined. The change of glutamate decarboxylase activity was also investigated. Inhibitory effect of methanol extracts of fermented or non-fermented black soybean on the production of NO and TNF-α in the LPS-induced macrophages were also compared. It was found that the 10 day-fermented black soybean contained the highest amount of phenolic acids which is ca 2.04 times that of the unfermented black soybean. Content of GABA was found closely related to the glutamate decarboxylase activity noted in the fermented black soybean. They all increased as the fermentation was extended and reached their maxima after 6 days of fermentation. Further extension of fermentation resulted in the reduction of GABA content and glutamate decarbosylase activity. Fermentation was also found to enhance the amino nitrogen content of black soybean. Methanol extracts of the fermented or non-fermented black soybean at a dosage of 15 ug/mL showed inhibitory effect on the production of NO and TNF-α in the LPS-induced macrophages. Furthermore, the inhibitory effect exerted by the fermented black soybean extract was generally significant higher (p<0.05) than that of the non-fermented black soybean extract.
|
|---|