Response Surface Modeling for the Enrichment of Gamma-Aminobutyric Acid with a Minimum Content of Citrinin in Monascus-Fermented Rice

DOI

10.2991/efood.k.191118.001How to use a DOI?

Keywords

Monascus purpureus; GABA; citrinin; optimization; HPTLC

Abstract

γ-Aminobutyric Acid (GABA) is a secondary metabolite produced in Monascus-fermented food. The mycotoxin (citrinin), another major secondary metabolite, is neurotoxic to humans and thus it diminishes the social acceptability of Monascus-Fermented Rice (MFR). The study was aimed to enrich GABA content and to reduce citrinin level in MFR. Plackett–Burman experimental design and response surface methodology was used to optimize a fermentation medium for a high amount of GABA production with less amount of citrinin by Monascus purpureus Microbial Type Culture Collection and Gene Bank (MTCC) 369 under solid state fermentation (SSF). Statistically optimized nutrient parameters for MFR were lactose 0.054 g/g, alanine 2 mg/g, malt extract 37.4 mg/g, and ZnSO₄ 0.3 mg/g. The yield of GABA and citrinin in optimized conditions were found to be 24 ± 0.27 mg/g and 3.3 ± 0.19 μg/g, respectively. The optimized medium parameters can be used and explored to produce high amount of GABA with low citrinin in MFR.

Copyright

© 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - JOUR
AU  - Washim Khan
AU  - Omkar Regmi
AU  - Mojeer Hasan
AU  - Bibhu Prasad Panda
PY  - 2019
DA  - 2019/11/29
TI  - Response Surface Modeling for the Enrichment of Gamma-Aminobutyric Acid with a Minimum Content of Citrinin in Monascus-Fermented Rice
JO  - eFood
SP  - 181
EP  - 187
VL  - 1
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.191118.001
DO  - 10.2991/efood.k.191118.001
ID  - Khan2019
ER  -