METHOD FOR INCREASING PRODUCTION OF γ-AMINOBUTYRIC ACID
METHOD FOR INCREASING PRODUCTION OF -AMINOBUTYRIC ACID γ To provide a method for increasing production of γ -aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively increase the productio...
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| creator | HIGA MASANORI NAGAHAMA NORIKATSU ARIGA SYUNJI YAMAMOTO NORIKUNI HAMAI YOSHINORI OOSHIRO TAKUMI |
| description | METHOD FOR INCREASING PRODUCTION OF -AMINOBUTYRIC ACID γ To provide a method for increasing production of γ -aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively increase the production of -aminobutyric acid by being fermented with lactic γ acid bacteria having an ability to produce -aminobutyric acid; γ a substance containing the -aminobutyric acid; and a food and γ drink containing the -aminobutyric acid. Glutamic acid or a γ substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of -aminobutyric acid; and a fermented product γ obtained by the method described above is added to produce a food and drink. METHOD FOR INCREASING PRODUCTION OF y-AMINOBUTYRIC ACID To provide a method for increasing production of y-aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively Increase the production of y-aminobutyric acid by being fermented with lactic acid bacteria having an ability to produce y-aminobutyric acid; a substance containing the y-aminobutyric acid; and a food and drink containing the y-aminobutyric acid. Glutamic acid or a substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of y-aminobutyric acid; and a fermented product obtained by the method described above is added to produce a food and drink. Fig. 1 |
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Glutamic acid or a γ substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of -aminobutyric acid; and a fermented product γ obtained by the method described above is added to produce a food and drink. METHOD FOR INCREASING PRODUCTION OF y-AMINOBUTYRIC ACID To provide a method for increasing production of y-aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively Increase the production of y-aminobutyric acid by being fermented with lactic acid bacteria having an ability to produce y-aminobutyric acid; a substance containing the y-aminobutyric acid; and a food and drink containing the y-aminobutyric acid. Glutamic acid or a substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of y-aminobutyric acid; and a fermented product obtained by the method described above is added to produce a food and drink. 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Glutamic acid or a γ substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of -aminobutyric acid; and a fermented product γ obtained by the method described above is added to produce a food and drink. METHOD FOR INCREASING PRODUCTION OF y-AMINOBUTYRIC ACID To provide a method for increasing production of y-aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively Increase the production of y-aminobutyric acid by being fermented with lactic acid bacteria having an ability to produce y-aminobutyric acid; a substance containing the y-aminobutyric acid; and a food and drink containing the y-aminobutyric acid. Glutamic acid or a substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of y-aminobutyric acid; and a fermented product obtained by the method described above is added to produce a food and drink. 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Glutamic acid or a γ substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of -aminobutyric acid; and a fermented product γ obtained by the method described above is added to produce a food and drink. METHOD FOR INCREASING PRODUCTION OF y-AMINOBUTYRIC ACID To provide a method for increasing production of y-aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively Increase the production of y-aminobutyric acid by being fermented with lactic acid bacteria having an ability to produce y-aminobutyric acid; a substance containing the y-aminobutyric acid; and a food and drink containing the y-aminobutyric acid. Glutamic acid or a substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of y-aminobutyric acid; and a fermented product obtained by the method described above is added to produce a food and drink. Fig. 1</abstract><oa>free_for_read</oa></addata></record> |
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| title | METHOD FOR INCREASING PRODUCTION OF γ-AMINOBUTYRIC ACID |
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