Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus plantarum

녹각 추출액의 젖산발효를 통한 고농도 감마-아미노부티르산 생산 최적화

  • Kwon, Soon Young (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam Pin (Department of Food Science and Technology, Keimyung University)
  • 권순영 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Received : 2017.08.24
  • Accepted : 2017.10.17
  • Published : 2018.02.28


Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with ${\gamma}$-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins ($980{\mu}g/mL$). It also showed the highest total amino acid contents of $13,659{\mu}g/mL$, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and $1,641{\mu}g/mL$, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at $30^{\circ}C$ for 7 days. The fermented OAE showed high viable cell count of $2.0{\times}10^8CFU/mL$, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.


GABA;Lactobacillus plantarum;extract;free amino acid


Supported by : 중소기업청, 농림수산식품 기술기획평가원


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