Purification of Gamma-Aminobutyric Acid from the Supernatant after S. salivarius subsp. thermophilus Y-2 Transformation Reaction

doi:10.7506/spkx1002-6630-201102057

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 244-247.doi: 10.7506/spkx1002-6630-201102057

• Analysis & Detection • Previous Articles Next Articles

Purification of Gamma-Aminobutyric Acid from the Supernatant after S. salivarius subsp. thermophilus Y-2 Transformation Reaction

YANG Sheng-yuan，LU Zhao-xin，BIE Xiao-mei，LU Feng-xia

1. Food and Fermentation Engineering Institute, Department of Biology, Hanshan Normal University, Chaozhou 521041, China；2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2010-03-31 Revised:2010-11-24 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: The concentrated supernatant after S. salivarius subsp. thermophilus Y-2 transformation reaction rich in gammaaminobutyric acid (GABA) was adjusted to pH 3.22 for precipitate L-Glu, followed by injection into 732 type strong acidic cation exchange resin column and elution with 0.15 mol/L NH3·H2O. After freeze-drying, GABA was obtained as a white solid powder, with 84.13% recovery. The powder contained (97.81±0.67)% of GABA, (0.449±0.002)% of ash, and exhibited a dry weight loss of (1.79± 0.06)%, and the contents of Pb, As and Hg in it were (0.4093±0.0001), (0.0511 ± 0.0001) mg/kg and (0.0950 ± 0.0000) mg/kg, respectively. Moreover, its quality was in accordance with relevant food additive standards. Thus, the purification strategy is highly efficient.

Key words: purification, γ-aminobutyric acid, biotransformation, Streptococcus salivarius subsp. thermophilus

CLC Number:

TS202.3

YANG Sheng-yuan，LU Zhao-xin，BIE Xiao-mei，LU Feng-xia. Purification of Gamma-Aminobutyric Acid from the Supernatant after S. salivarius subsp. thermophilus Y-2 Transformation Reaction[J]. FOOD SCIENCE, 2011, 32(2 ): 244-247 https://doi.org/10.7506/spkx1002-6630-201102057

[1]	GAO Yunqi, ZHANG Yi, ZHOU Mengzhou, CHEN Yang, HU Shan, SUN Zhouliang, GUO Hongtao, PING Lei, ZHENG Mingming. Research Progress in the Biosynthesis, Purification and Nutritional Application of Nervonic Acid [J]. FOOD SCIENCE, 2026, 47(5): 13-25.
[2]	ZHANG Qiaoling, JIANG Xiaohua, ZHANG Jie, LU Fenglai, WEI Yulu, LIU Hongwei, SONG Jingru. Isolation, Purification and Structural Characterization of Polysaccharides from Dried Siraitia grosuenorii Fruits and Their Immunodulatory Activity in Vitro [J]. FOOD SCIENCE, 2025, 46(4): 10-20.
[3]	GE Xinyu, RAN Linwu, ZHANG Lutao, WANG Siyu, MA Caixia, Ding Bowen, WEI Jiayi, LU Lu, MI Jia, YAN Yamei. Structural Characterization and Biological Activities of Natural Anthocyanin Isomers: A Review [J]. FOOD SCIENCE, 2025, 46(21): 384-394.
[4]	LI Lujing, LI Haoran, ZHAO Yiming, ZHANG Juan, YUAN Fang, MAO Like, XU Honggao. Diacylglycerol: A Review of Preparation and Purification Technologies and Safety Evaluation [J]. FOOD SCIENCE, 2025, 46(21): 395-406.
[5]	ZHOU Man, LI Chenglin, LIN Kailin, CHEN Luyi, WANG Ziyi, YANG Xinying, JIANG Haiyan, ZHANG Xiaoxue, HUANG Xiaoqi, ZHOU Cunshan. Research Progress on Biotransformation of Agri-food Lignocellulosic Biomass Waste into Vanillin [J]. FOOD SCIENCE, 2025, 46(2): 248-259.
[6]	LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai. Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk [J]. FOOD SCIENCE, 2025, 46(2): 89-98.
[7]	SU Juan, MU Daichen, WU Hao, CHENG Yunhui, XU Zhou, HUANG Qingming, LIAO Juan, HU Jian, WEN Li. Recent Advances in the Preparation and Bioactive Properties of γ-Oryzanol [J]. FOOD SCIENCE, 2025, 46(17): 385-397.
[8]	FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin. Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin [J]. FOOD SCIENCE, 2025, 46(17): 424-434.
[9]	QIAN Zhouze, LI Yan, XIA Linzhi, LIANG Ziyi, AN Xiaomin, GUO Yunxia, HAO Qinghong. Extraction and Purification of β-Conglycinin and Preparation of Polyclonal Antibodies [J]. FOOD SCIENCE, 2025, 46(14): 49-55.
[10]	SONG Hongdong, REN Shaoxia, SHAO Zhuwei, GE Shaocheng, QIAO Kun, LIU Zhiyu. Preparation and Structural Identification of Peptides Stimulating Cholecystokinin Secretion from the Skin of Puffer Fish [J]. FOOD SCIENCE, 2025, 46(12): 156-162.
[11]	NAN Xin, ZHU Zhenbao, LIANG Lei, FU Yuyu, GU Haofeng, MA Guohao, WANG Zhuoying. Research Progress on Antioxidant Peptides from Edible Mushrooms [J]. FOOD SCIENCE, 2025, 46(12): 316-324.
[12]	LIU Huayu, LIAO Pengying, ZHANG Tianfeng, ZHANG Xinrui, DENG Yunning, LI Yaohua, WEI Jinrui, CHEN Jun. Separation, Purification, and Activity Analysis of Angiotensin Converting Enzyme Inhibitory Peptides in Enzymatically Hydrolyzed Egg Yolk of Chinese Soft-Shelled Turtle [J]. FOOD SCIENCE, 2025, 46(1): 40-48.
[13]	ZHENG Miao, CHANG Chao, SU Qi, CAI Chenggang, LU Yuyun, ZHAO Minjie, CAI Haiying. Research Progress on the Biosynthesis and Applications of Functional Bile Acids [J]. FOOD SCIENCE, 2025, 46(1): 255-265.
[14]	SHAO Ruiting, DING Xueyan, JIANG Jie. Determination of 59 Illegally Added Drugs in Health Foods with Hypoglycemic, Hypolipidemic and Antihypertensive Activity by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2024, 45(9): 232-242.
[15]	PAN Zhangchao, ZHANG Renyu, LI Huanchang, ZENG Niankai, WANG Yong. Extraction, Purification, Characterization and in Vitro Hypoglycemic Activity of Polysaccharides from Fruiting Body of Phlebopus portentosus [J]. FOOD SCIENCE, 2024, 45(8): 55-62.

Purification of Gamma-Aminobutyric Acid from the Supernatant after S. salivarius subsp. thermophilus Y-2 Transformation Reaction

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments