Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action o...
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| Veröffentlicht in: | Food Science and Technology Research 2013, Vol.19(4), pp.641-646 |
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| container_title | Food Science and Technology Research |
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| creator | WATANABE, Yoshimi MURAKAMI, Kazuyasu SAKAMOTO, Koji FUJIWARA, Tomoko TAI, Akihiro MUTO, Norio |
| description | We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3°C, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted. |
| doi_str_mv | 10.3136/fstr.19.641 |
| format | Article |
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We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3°C, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. 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By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted.</description><subject>enzyme reaction</subject><subject>freeze-thaw infusion</subject><subject>pumpkin</subject><subject>γ-aminobutyric acid</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNo9kN9KwzAUxoMoOKdXvkDuJbNp2iy5EcZwczBx4Lwu-VeX2TYjSRn1tXwPn8mOzXEuvgPndz74PgDucTIimNDHMkQ_wnxEM3wBBpgxjAhn2WW_kyxDlCb0GtyEsE0SnHOWDkC38k63KlrXQFfC3x80qW3jZBs7bxWcKKuhbeCqrXdfva5tCK2Ba29ENBrubdzAmTfm26C4EXu4aMo2nLyWaF61UdT_Nq-uccFp29bwXVTxFlyVogrm7qRD8DF7Xk9f0PJtvphOlkgRjiOifYoxyamimvA074dJzHMltWSGEI3TscioxJIlpRJGCcUIH-c8kyRRZcrIEDwcfZV3IXhTFjtva-G7AifFobXi0FqBedG31tNPR3obovg0Z1b4aFVlzmx2ejgf1Eb4wjTkD7opeYo</recordid><startdate>2013</startdate><enddate>2013</enddate><creator>WATANABE, Yoshimi</creator><creator>MURAKAMI, Kazuyasu</creator><creator>SAKAMOTO, Koji</creator><creator>FUJIWARA, Tomoko</creator><creator>TAI, Akihiro</creator><creator>MUTO, Norio</creator><general>Japanese Society for Food Science and Technology</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2013</creationdate><title>Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt</title><author>WATANABE, Yoshimi ; MURAKAMI, Kazuyasu ; SAKAMOTO, Koji ; FUJIWARA, Tomoko ; TAI, Akihiro ; MUTO, Norio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-61887356c6d39252528b195cbdb8e33d127a46b1b80fcaecac8397594b30cf283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>enzyme reaction</topic><topic>freeze-thaw infusion</topic><topic>pumpkin</topic><topic>γ-aminobutyric acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>WATANABE, Yoshimi</creatorcontrib><creatorcontrib>MURAKAMI, Kazuyasu</creatorcontrib><creatorcontrib>SAKAMOTO, Koji</creatorcontrib><creatorcontrib>FUJIWARA, Tomoko</creatorcontrib><creatorcontrib>TAI, Akihiro</creatorcontrib><creatorcontrib>MUTO, Norio</creatorcontrib><collection>CrossRef</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>WATANABE, Yoshimi</au><au>MURAKAMI, Kazuyasu</au><au>SAKAMOTO, Koji</au><au>FUJIWARA, Tomoko</au><au>TAI, Akihiro</au><au>MUTO, Norio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2013</date><risdate>2013</risdate><volume>19</volume><issue>4</issue><spage>641</spage><epage>646</epage><pages>641-646</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3°C, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted.</abstract><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.19.641</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food Science and Technology Research, 2013, Vol.19(4), pp.641-646 |
| issn | 1344-6606 1881-3984 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | enzyme reaction freeze-thaw infusion pumpkin γ-aminobutyric acid |
| title | Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt |
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