Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology
γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which make...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0006_enhancement-of-gaba-content-in-hongqu-wine-by-optimisation-of-fermentation-conditions-using-response-surface-me.php |
| _version_ | 1797899595553964032 |
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| author | Cuina Song Liping Zhu Yanchun Shao Fusheng Chen |
| author_facet | Cuina Song Liping Zhu Yanchun Shao Fusheng Chen |
| author_sort | Cuina Song |
| collection | DOAJ |
| description | γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate and adjusted to pH 3.8 with lactic acid, and then 32% of Hongqu seed inoculum was added. After 5 days of fermentation at 28 °C, 1.5 g of activated yeast was inoculated for ethanol fermentation at 30 °C for 5 days. Finally, the average content of GABA in Hongqu wine amounted to 710.24 mg L-1, which is close to the value predicted by RSM model (692.44 mg L-1), indicating the statistical fit is good. This provided technical support and theoretical guidance for the production of Hongqu wine rich in GABA by two-stage fermentation. |
| first_indexed | 2024-04-10T08:31:20Z |
| format | Article |
| id | doaj.art-31899a15485a4ca2bd2ac4b15dd7767c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:20Z |
| publishDate | 2021-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-31899a15485a4ca2bd2ac4b15dd7767c2023-02-23T03:28:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-08-0139429730410.17221/47/2021-CJFScjf-202104-0006Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodologyCuina Song0Liping Zhu1Yanchun Shao2Fusheng Chen3College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Daye City, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Chinaγ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate and adjusted to pH 3.8 with lactic acid, and then 32% of Hongqu seed inoculum was added. After 5 days of fermentation at 28 °C, 1.5 g of activated yeast was inoculated for ethanol fermentation at 30 °C for 5 days. Finally, the average content of GABA in Hongqu wine amounted to 710.24 mg L-1, which is close to the value predicted by RSM model (692.44 mg L-1), indicating the statistical fit is good. This provided technical support and theoretical guidance for the production of Hongqu wine rich in GABA by two-stage fermentation.https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0006_enhancement-of-gaba-content-in-hongqu-wine-by-optimisation-of-fermentation-conditions-using-response-surface-me.phpγ-aminobutyric acidhuangjiusafety and healthresponse surface analysismonascus pilosus cbs 290.34 |
| spellingShingle | Cuina Song Liping Zhu Yanchun Shao Fusheng Chen Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology Czech Journal of Food Sciences γ -aminobutyric acid huangjiu safety and health response surface analysis monascus pilosus cbs 290.34 |
| title | Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
| title_full | Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
| title_fullStr | Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
| title_full_unstemmed | Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
| title_short | Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
| title_sort | enhancement of gaba content in hongqu wine by optimisation of fermentation conditions using response surface methodology |
| topic | γ -aminobutyric acid huangjiu safety and health response surface analysis monascus pilosus cbs 290.34 |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0006_enhancement-of-gaba-content-in-hongqu-wine-by-optimisation-of-fermentation-conditions-using-response-surface-me.php |
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