Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation

김치 발효 숙성 중의 γ-aminobutyric acid (GABA) 및 아미노산 함량의 변화

  • Lee, Hye-Hyun (Dept. of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Women's University)
  • 이혜현 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2013.06.19
  • Accepted : 2013.11.04
  • Published : 2013.12.31
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Abstract

The objective of this study was to examine the levels of free amino acids and identify the correlation between ${\gamma}$-aminobutyric acid (GABA)and L-glutamic acid contents in Kimchi during fermentation. During 2 weeks of fermentation, the acidity of Kinchi increased, i.e., the pH level decreased from 5.24 to 4.40. The content of amino acids determined using HPLC differed significantly (p < 0.05) during 7 weeks of fermentation. Over the 7 weeks of fermentation, the content of most free amino acids increased in the order L-valine > L-glutamic acid > L-glycine, except L-methionine decreased. Initially, the GABA content was found to be $72.43{\mu}M/100g$ fresh weight (fw), and it increased to $229.06{\mu}M/100g$ fw after 7 weeks. This rapid increase in the GABA content in the initial stage is considered to be due to L-glutamic acid. However, during the period of 0~7 weeks, no correlations were found between the L-glutamic acid and GABA contents.

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References

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