Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum
Gamma-aminobutyric acid (GABA) is a biologically active amino acid with numerous health benefits. This study aimed to optimize the production of GABA-enriched Mang Buk brown rice through fermentation with various Lactobacillus strains. The impact of incubation temperature, duration, pH levels, and L...
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| Format: | Article |
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002674 |
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| author | Ho Thi Ngoc Tram Pham Van Thinh Truong Ngoc Minh Dang Thuy Mui Ngoc Duc Vu Binh An Pham Dung Thuy Nguyen Pham Le Hong Phu Cao Xuan Thuy |
| author_facet | Ho Thi Ngoc Tram Pham Van Thinh Truong Ngoc Minh Dang Thuy Mui Ngoc Duc Vu Binh An Pham Dung Thuy Nguyen Pham Le Hong Phu Cao Xuan Thuy |
| author_sort | Ho Thi Ngoc Tram |
| collection | DOAJ |
| description | Gamma-aminobutyric acid (GABA) is a biologically active amino acid with numerous health benefits. This study aimed to optimize the production of GABA-enriched Mang Buk brown rice through fermentation with various Lactobacillus strains. The impact of incubation temperature, duration, pH levels, and Lactobacillus concentration on GABA content were systematically investigated. The results revealed that in the presence of Lactobacillus brevis under specific conditions, GABA concentrations significantly increased to 8.16 mg/100gDW. Additionally, the condition of 35 °C and 30h of incubation consistently resulted in the highest GABA content across different Lactobacillus strains. However, the increase in the concentration of Lactobacillus involved in the fermentation process led to a rapid decline in GABA content. Simultaneously, the most suitable operating environment for yeast was determined to be at a pH range of 5–6. After fermentation under optimal conditions, the GABA content reached 24.01 mg/100g DW, representing a 141.24-fold increase compared to the initial content. These results were validated using the high-performance liquid chromatography (HPLC) method. These findings highlight the potential for tailored fermentation strategies to produce nutritionally rich GABA-enriched rice products with promising health benefits. The optimized process presents an opportunity for expanding the production of functional foods with enhanced nutritional value. |
| format | Article |
| id | doaj-art-00e45aa8f09d497db8e9a9fdf178184c |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-00e45aa8f09d497db8e9a9fdf178184c2025-08-20T03:25:08ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110189610.1016/j.jafr.2025.101896Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarumHo Thi Ngoc Tram0Pham Van Thinh1Truong Ngoc Minh2Dang Thuy Mui3Ngoc Duc Vu4Binh An Pham5Dung Thuy Nguyen Pham6Le Hong Phu7Cao Xuan Thuy8Faculty of Applied Technology, Van Lang University, Ho Chi Minh City, 700000, Viet NamFaculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 700000, Viet NamCenter for High Technology Research and Development, Vietnam Academy of Science and Technology, Hanoi Capital, 100000, Viet NamFaculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 700000, Viet NamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet NamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet NamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet NamFaculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, 700000, Viet NamFaculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 700000, Viet Nam; Corresponding author.Gamma-aminobutyric acid (GABA) is a biologically active amino acid with numerous health benefits. This study aimed to optimize the production of GABA-enriched Mang Buk brown rice through fermentation with various Lactobacillus strains. The impact of incubation temperature, duration, pH levels, and Lactobacillus concentration on GABA content were systematically investigated. The results revealed that in the presence of Lactobacillus brevis under specific conditions, GABA concentrations significantly increased to 8.16 mg/100gDW. Additionally, the condition of 35 °C and 30h of incubation consistently resulted in the highest GABA content across different Lactobacillus strains. However, the increase in the concentration of Lactobacillus involved in the fermentation process led to a rapid decline in GABA content. Simultaneously, the most suitable operating environment for yeast was determined to be at a pH range of 5–6. After fermentation under optimal conditions, the GABA content reached 24.01 mg/100g DW, representing a 141.24-fold increase compared to the initial content. These results were validated using the high-performance liquid chromatography (HPLC) method. These findings highlight the potential for tailored fermentation strategies to produce nutritionally rich GABA-enriched rice products with promising health benefits. The optimized process presents an opportunity for expanding the production of functional foods with enhanced nutritional value.http://www.sciencedirect.com/science/article/pii/S2666154325002674Gamma-aminobutyric acid (GABA)Lactobacillus sp.brown ricebrown rice powderUV–VISHPLC |
| spellingShingle | Ho Thi Ngoc Tram Pham Van Thinh Truong Ngoc Minh Dang Thuy Mui Ngoc Duc Vu Binh An Pham Dung Thuy Nguyen Pham Le Hong Phu Cao Xuan Thuy Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum Journal of Agriculture and Food Research Gamma-aminobutyric acid (GABA) Lactobacillus sp. brown rice brown rice powder UV–VIS HPLC |
| title | Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum |
| title_full | Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum |
| title_fullStr | Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum |
| title_full_unstemmed | Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum |
| title_short | Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum |
| title_sort | enhanced production of gamma aminobutyric acid gaba in mang buk brown rice via optimal fermentation conditions with lactobacillus brevis lactobacillus pentosus and lactobacillus plantarum |
| topic | Gamma-aminobutyric acid (GABA) Lactobacillus sp. brown rice brown rice powder UV–VIS HPLC |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325002674 |
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