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Generation of Bioactive Peptides and γ-Aminobutyric Acid (Gaba) During Natural Lactic Acid Fermentation of Cucumber.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Generation of Bioactive Peptides and γ-Aminobutyric Acid (Gaba) During Natural Lactic Acid Fermentation of Cucumber./
Author:	Moore, Jennifer Fideler.
Description:	1 online resource (348 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 83-02, Section: B.
Contained By:	Dissertations Abstracts International83-02B.
Subject:	Cancer. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28552532click for full text (PQDT)
ISBN:	9798522941741

Generation of Bioactive Peptides and γ-Aminobutyric Acid (Gaba) During Natural Lactic Acid Fermentation of Cucumber.
Moore, Jennifer Fideler.

Generation of Bioactive Peptides and γ-Aminobutyric Acid (Gaba) During Natural Lactic Acid Fermentation of Cucumber. - 1 online resource (348 pages)

Source: Dissertations Abstracts International, Volume: 83-02, Section: B.

Thesis (Ph.D.)--North Carolina State University, 2021.

Includes bibliographical references

Lactic acid (LA) fermentation has been used for centuries to preserve perishable foods and transform their sensory properties. During fermentation, lactic acid bacteria (LAB) promote compositional changes in foods due to their metabolic activity, resulting in production or release of bioactive compounds such as peptides, amino acids, vitamins, antioxidants and neurotransmitters. Fermented cucumbers are the most commonly consumed fermented vegetable in the United States with two-thirds of Americans consuming various types of pickles, yet little research exists regarding health promoting compounds developed during cucumber fermentation. We hypothesized that bioactive peptides and γ-aminobutyric acid (GABA) would be formed during LA fermentation of cucumbers. Research objectives were to identify and quantify bioactive peptides in fresh and fermented cucumbers and monitor changes in free amino acids during cucumber fermentation.In the first study, bioactive peptides were identified in fresh, acidified, and fermented cucumbers using direct analysis infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry (MS). Natural and starter culture fermented cucumbers were prepared in triplicate in sodium chloride brines and acidified cucumbers served as the control. Five bioactive peptides were putatively identified by IR-MALDESI-MS, confirmed by IRMALDESI MS/MS and quantified by LC-MS/MS. Three angiotensin converting enzyme (ACE) inhibitory peptides were formed in natural and stater culture fermented cucumbers: isoleucineproline-proline (0.42-0.49 mg/kg), leucine-proline-proline, (0.30-0.33 mg/kg), and valineproline-proline (0.32-0.35 mg/kg). Additionally, ACE inhibitory lysine-proline increased 3 to 5 fold in fermented cucumbers (0.93-1.5 mg/kg) compared to acidified cucumbers. This work demonstrated that fermentation by LAB can enhance bioactive peptide content in vegetables.In the second study, GABA formation in fermented cucumbers was studied using three experiments. In the first, GABA formation and stability was determined over time in naturally fermented and acidified cucumbers. GABA was found in fresh and acidified cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was formed in fermented cucumbers (1.21 ± 0.35 mM) and remained stable during pasteurization and through 6 months storage. In the second experiment, the effect of brine salt content (2%, 3%, 4%, 6%) on GABA formation in naturally fermented cucumbers was studied. The highest GABA formation was observed in cucumbers brined in 2% NaCl (1.38 ± 0.31 mM). In the third experiment, commercially available pickle products were analyzed for GABA content. Acidified products contained 0.46 ± 0.26 mM GABA and fermented, desalted, and re-packed products contained 0.49 ± 0.32 mM GABA. Directly packed, fermented products contained the most GABA (1.32 ± 0.25 mM). This work demonstrated that GABA formation is enhanced in low-salt fermentations and in products prepared for direct consumption.In the third study, the impact of initial brine acidification, starter culture addition and glutamate addition upon GABA formation during LA cucumber fermentation in 2% NaCl brine was investigated. Fermentations were conducted in acidified or non-acidified brines with and without added glutamate (10 mM) and with and without starter cultures. LAB with genes encoding for glutamate decarboxylase (Lactiplantibacillus plantarum) and glutaminase (Lactobacillus gasseri) were selected as starter cultures. Significantly higher GABA was produced in treatments with added glutamate (10.39 - 14.86 mM) compared to naturally fermented cucumber (1.12 ± 0.16 mM).

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798522941741Subjects--Topical Terms:

634186
Cancer.
Index Terms--Genre/Form:

542853
Electronic books.

Generation of Bioactive Peptides and γ-Aminobutyric Acid (Gaba) During Natural Lactic Acid Fermentation of Cucumber.
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504 $a Includes bibliographical references
520 $a Lactic acid (LA) fermentation has been used for centuries to preserve perishable foods and transform their sensory properties. During fermentation, lactic acid bacteria (LAB) promote compositional changes in foods due to their metabolic activity, resulting in production or release of bioactive compounds such as peptides, amino acids, vitamins, antioxidants and neurotransmitters. Fermented cucumbers are the most commonly consumed fermented vegetable in the United States with two-thirds of Americans consuming various types of pickles, yet little research exists regarding health promoting compounds developed during cucumber fermentation. We hypothesized that bioactive peptides and γ-aminobutyric acid (GABA) would be formed during LA fermentation of cucumbers. Research objectives were to identify and quantify bioactive peptides in fresh and fermented cucumbers and monitor changes in free amino acids during cucumber fermentation.In the first study, bioactive peptides were identified in fresh, acidified, and fermented cucumbers using direct analysis infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry (MS). Natural and starter culture fermented cucumbers were prepared in triplicate in sodium chloride brines and acidified cucumbers served as the control. Five bioactive peptides were putatively identified by IR-MALDESI-MS, confirmed by IRMALDESI MS/MS and quantified by LC-MS/MS. Three angiotensin converting enzyme (ACE) inhibitory peptides were formed in natural and stater culture fermented cucumbers: isoleucineproline-proline (0.42-0.49 mg/kg), leucine-proline-proline, (0.30-0.33 mg/kg), and valineproline-proline (0.32-0.35 mg/kg). Additionally, ACE inhibitory lysine-proline increased 3 to 5 fold in fermented cucumbers (0.93-1.5 mg/kg) compared to acidified cucumbers. This work demonstrated that fermentation by LAB can enhance bioactive peptide content in vegetables.In the second study, GABA formation in fermented cucumbers was studied using three experiments. In the first, GABA formation and stability was determined over time in naturally fermented and acidified cucumbers. GABA was found in fresh and acidified cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was formed in fermented cucumbers (1.21 ± 0.35 mM) and remained stable during pasteurization and through 6 months storage. In the second experiment, the effect of brine salt content (2%, 3%, 4%, 6%) on GABA formation in naturally fermented cucumbers was studied. The highest GABA formation was observed in cucumbers brined in 2% NaCl (1.38 ± 0.31 mM). In the third experiment, commercially available pickle products were analyzed for GABA content. Acidified products contained 0.46 ± 0.26 mM GABA and fermented, desalted, and re-packed products contained 0.49 ± 0.32 mM GABA. Directly packed, fermented products contained the most GABA (1.32 ± 0.25 mM). This work demonstrated that GABA formation is enhanced in low-salt fermentations and in products prepared for direct consumption.In the third study, the impact of initial brine acidification, starter culture addition and glutamate addition upon GABA formation during LA cucumber fermentation in 2% NaCl brine was investigated. Fermentations were conducted in acidified or non-acidified brines with and without added glutamate (10 mM) and with and without starter cultures. LAB with genes encoding for glutamate decarboxylase (Lactiplantibacillus plantarum) and glutaminase (Lactobacillus gasseri) were selected as starter cultures. Significantly higher GABA was produced in treatments with added glutamate (10.39 - 14.86 mM) compared to naturally fermented cucumber (1.12 ± 0.16 mM).
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