γ-氨基丁酸的生理功效及其在乳品中的强化途径

被引：40

作者：

宋伟 ^{[1
]}

马霞 ^{[1
]}

张柏林 ^{[2
]}

机构：

[1] 河北农业大学食品科技学院

[2] 北京林业大学食品科技系

来源：

乳业科学与技术 | 2008年 / 06期

关键词：

γ-氨基丁酸(GABA); 生理功效; 功能性食品; 乳酸菌;

D O I：

暂无

中图分类号：

TS252.1 [基础科学];

学科分类号：

100403 [营养与食品卫生学];

摘要：

综述了γ-氨基丁酸(GABA)在降低血压、改善脑机能、促进精子受精、活化肾肝方面的功能;阐述了γ-氨基丁酸的合成及强化,尤其是微生物中乳酸菌转化L-谷氨酸为GABA的方式和机制;最后比较了常用的γ-氨基丁酸的检测分析方法及其效果。

引用

页码：297 / 302

页数：6

共 23 条

[1]

Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods [J].

Komatsuzaki, N ;

Shima, J ;

Kawamoto, S ;

Momose, H ;

Kimura, T .

FOOD MICROBIOLOGY, 2005, 22 (06) :497-504

[2]

Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats.[J].Kazuhito Hayakawa;Masayuki Kimura;Keiko Kasaha;Keisuke Matsumoto;Hiroshi Sansawa;Yukio Yamori.British Journal of Nutrition.2004, 3

[3]

Improvement of monacolin K, γ-aminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601 [J].

Wang, JJ ;

Lee, CL ;

Pan, TM .

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2003, 30 (11) :669-676

[4]

Production of γ-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005 [J].

Yokoyama, S ;

Hiramatsu, JI ;

Hayakawa, K .

JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2002, 93 (01) :95-97

[5]

Production of γ-aminobutyric acid by cheese starters during cheese ripening [J].

Nomura, M ;

Kimoto, H ;

Someya, Y ;

Furukawa, S ;

Suzuki, I .

JOURNAL OF DAIRY SCIENCE, 1998, 81 (06) :1486-1491

[6]

Purification and Characterization of Glutamate Decarboxylase from Lactobadllus bvevis IFO 12005.[J].Yoshie Ueno;Kiyoshi Hayakawa;Saori Takahashi;Kohei Oda.Bioscience; Biotechnology; and Biochemistry.1997, 7

[7]

γ-Aminobutyric acid and cardiovascular function.[J].F. V. DeFeudis.Experientia.1983, 8

[8]

产γ-氨基丁酸的乳酸菌株筛选及诱变 [J].