GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001
Saccharina angustata (Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grad...
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| Veröffentlicht in: | Fisheries science 2022-05, Vol.88 (3), p.429-435 |
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| creator | Sekine, Tetsuya Yamanushi, Mayu Hamada-Sato, Naoko |
| description | Saccharina angustata
(Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by
Lactiplantibacillus pentosus
SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of
L. pentosus
SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content.
L. pentosus
SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by
L. pentosus
SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by
L. pentosus
SN001 was found to be an effective means of adding high value to low-grade Hidakakombu. |
| doi_str_mv | 10.1007/s12562-022-01597-y |
| format | Article |
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(Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by
Lactiplantibacillus pentosus
SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of
L. pentosus
SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content.
L. pentosus
SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by
L. pentosus
SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by
L. pentosus
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(Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by
Lactiplantibacillus pentosus
SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of
L. pentosus
SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content.
L. pentosus
SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by
L. pentosus
SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by
L. pentosus
SN001 was found to be an effective means of adding high value to low-grade Hidakakombu.</description><subject>Algae</subject><subject>Biomedical and Life Sciences</subject><subject>Colour</subject><subject>Fermentation</subject><subject>Fish & Wildlife Biology & Management</subject><subject>Food Science</subject><subject>Freshwater & Marine Ecology</subject><subject>Gastric juice</subject><subject>Kelp</subject><subject>Life Sciences</subject><subject>Original Article</subject><subject>Phosphates</subject><subject>Probiotics</subject><subject>Saccharina angustata</subject><subject>Seaweeds</subject><subject>γ-Aminobutyric acid</subject><issn>0919-9268</issn><issn>1444-2906</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kLtOAzEQRS0EEiHwA1SWaKBY8Gu9cRkiSJAiKAK1NX5sMCS7wd4t0vLlOAkSHYU1Hs-515qL0CUlt5SQ6i5RVkpWEJYPLVVVbI_QgAohCqaIPEYDoqgqFJOjU3SW0gchRJZkNEDf0_H9GG9i63rbhbbB0Lhda0LbBYvBubB_Dg1egLXvEEMDGVr2qYMO8PUsOPiEz3Zt-htstrj2ce2bPNup2hrPIftuVtB0wYANq1Wf8CYDbcqXxTMh9Byd1LBK_uK3DtHb48PrZFbMX6ZPk_G8sFywrqhAyAoMA2cc5VZJkLU0XClRCekFtzavp5QvleFGSZtjENw5V_pKcmIJH6Krg29e76v3qdMfbR-b_KVmUvIRryRVmWIHysY2pehrvYlhDXGrKdG7rPUha52z1vus9TaL-EGUMtwsffyz_kf1AxcSg7g</recordid><startdate>20220501</startdate><enddate>20220501</enddate><creator>Sekine, Tetsuya</creator><creator>Yamanushi, Mayu</creator><creator>Hamada-Sato, Naoko</creator><general>Springer Japan</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TN</scope><scope>7U7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7XB</scope><scope>87Z</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H95</scope><scope>H98</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.G</scope><scope>LK8</scope><scope>M0C</scope><scope>M2O</scope><scope>M7P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20220501</creationdate><title>GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001</title><author>Sekine, Tetsuya ; 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(Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by
Lactiplantibacillus pentosus
SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of
L. pentosus
SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content.
L. pentosus
SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by
L. pentosus
SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by
L. pentosus
SN001 was found to be an effective means of adding high value to low-grade Hidakakombu.</abstract><cop>Tokyo</cop><pub>Springer Japan</pub><doi>10.1007/s12562-022-01597-y</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0919-9268 |
| ispartof | Fisheries science, 2022-05, Vol.88 (3), p.429-435 |
| issn | 0919-9268 1444-2906 |
| language | eng |
| recordid | cdi_proquest_journals_2663837619 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Algae Biomedical and Life Sciences Colour Fermentation Fish & Wildlife Biology & Management Food Science Freshwater & Marine Ecology Gastric juice Kelp Life Sciences Original Article Phosphates Probiotics Saccharina angustata Seaweeds γ-Aminobutyric acid |
| title | GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001 |
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