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Effect of Conversion Rate of γ-Aminobutyric acid (GABA) by Yogurt Fermentation with Addition of Nanoparticle Winter Mushroom and Hydroponic Ginseng

팽이 및 수경인삼 분말 및 요구르트 발효에 의한 γ-Aminobutyric acid (GABA)의 전환효율 증진

  • Shin, Pyung-Gyun (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Hee-Cheong (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Yoo, Young-Bok (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kong, Won-Sik (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Oh, Youn-Lee (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA)
  • 신평균 (국립원예특작과학원 인삼특작부 버섯과) ;
  • 김희정 (국립원예특작과학원 인삼특작부 버섯과) ;
  • 유영복 (국립원예특작과학원 인삼특작부 버섯과) ;
  • 공원식 (국립원예특작과학원 인삼특작부 버섯과) ;
  • 오연이 (국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2015.12.08
  • Accepted : 2015.12.24
  • Published : 2015.12.31

Abstract

${\gamma}$-Aminobutyric acid (GABA) is basically neurotrasmitter produced by the decarboxylation of L-glutamic acid catalyzed by glutamic acid decarboxylase (GAD), which was known to convert monosodium glutamate (MSG) to GABA. To investigate enhancement of reversion rate of GABA, the yogurt fermentation with addition of nanoparticle winter mushroom and hydroponic ginseng was used. The conversion rate was revealed to nanoparticle winter mushroom and hydroponic ginseng fermenter (88%) > winter mushroom fermenter (52%) > nanoparticle winter mushroom fermenter (44%). The results showed that nanoparticle winter mushroom and hydroponic ginseng supplemented substrates for enhancement of GABA may be used more effectively as one of potential sources of functional foods.

Keywords

${\gamma}$-Aminobutyric acid (GABA);Conversion Rate;Flammulina velutipes;Hydroponic ginseng;Yogurt fermentation

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