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Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented tea

Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented tea
后热发酵茶中微生物的分类及β-氨基丁酸的产生
批准号:
18500603
负责人:
KATOH Miyuki
金额:
$2.53万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
2006
资助国家:
日本
项目状态:
已结题
起止时间:
2006 至 2007

项目摘要

项目成果

KATOH Miyuki的其他基金

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中文摘要
翻译
在生产过程中,对加热后的发酵茶进行采样,以研究从样品中分离出的微生物的特性。与NBRC9405^T不同,来自石口黑茶的一个真菌分离物没有类根。NBRC31005的孢子形成片状。对分离自该真菌的28S rRNA基因的D2区进行了测序,发现其与变异根霉的同源性为98.7%。对来自Awa-bancha、Ishizuchi-kurocha和Goishi-cha的循环芽孢杆菌进行了最适温度和最适pH的测定。最适温度为37~40℃,最适pH为6~7。加热后的发酵茶中的成分被发现抑制了分离物的生长。从加热后的发酵茶中分离到一株禽肠球菌和一株粪肠球菌,它们都降低了培养液的pH值,并在生长过程中增加了培养液中的乳酸含量。设计了一条扩增约1.5kbp的16S rRNA基因的引物,并对提取的DNA进行了分析。分析显示碱基序列有一定差异,用迷宫来判断γ-氨基丁酸(GABA)的学习效果,联合使用压力也能有效地判断学习效果。强制给予GABA100μg的一组大鼠在迷宫中花费的时间比给予水的一组更长。然而,当压力被组合使用时,服用GABA的小组能够最快地穿过迷宫。
英文摘要
Post-heated fermented teas were sampled during their production processes to study properties of microorganisms isolated from the samples. Unlike NBRC9405^T, a fungus isolate from Ishizuchi-kurocha had no rhizoid. Sporangiospores of NBRC31005 formed lamellae. The D2 region of a 28S rRNA gene from the fungus isolate was sequenced to find 98.7% homology with that of Rhizomucor variabilis.Bacillus circulans isolates from Awa-bancha, Ishizuchi-kurocha, and Goishi-cha were examined for optimum temperature and pH. The optimum temperatures were 37-40℃ and the optimum pH were 6-7. Components of the post-heated fermented teas were found to suppress the isolates in growth. Both an Enterococcus avium isolate and an Enterococcus faecium isolate from the post-heated fermented teas decreased the pH of the culture medium and increased the amount of lactic acid in the medium as they grew.DNeasy Blood & Tissue Kit by QIAGEN was used to extract DNA from the isolates. A primer was designed to multiply a 16S rRNA gene of about 1.5 kbp and used to analyze the extracted DNA. The analysis showed some differences in base sequence.A maze was used to judge the learning effect of y-amino butyric acid (GABA).Stress used in combination was also effective to judge the learning effect. A rat group given a forced administration of GABA 100 μg spent a longer time in threading the maze than a group given water. However, when the stress was used in combination, the GABA-administered group was able to thread the maze fastest.
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Characterization of microorganism in Ishizuchi-kurocha(Ehime)
石锤黑茶(爱媛县)微生物特征
DOI: --
发表时间: 2007
期刊:
影响因子: --
作者: [Shiori, Yanai]
通讯作者: Yanai
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中国茯茶中微生物冠状散囊菌的特征
DOI: --
发表时间: 2007
期刊:
影响因子: --
作者: [原 寛子, 他3名]
通讯作者: 他3名
茯茶(中国湖南省)から分離した微生物Eurotium.sp.の特徴
从富茶(中国湖南省)分离的微生物 Eurotium.sp 的特征
DOI: --
发表时间: 2006
期刊:
影响因子: --
作者: [原 寛子, 他3名]
通讯作者: 他3名
石鎚黒茶(愛媛県)に存在する微生物の特徴
石锤红茶(爱媛县)中存在的微生物特征
DOI: --
发表时间: 2007
期刊:
影响因子: --
作者: [柳井 志織, 他4名]
通讯作者: 他4名
共 7 条
    Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea
    • 批准号:
      22500731
    • 项目类别:
      Grant-in-Aid for Scientific Research (C)
    • 资助金额:
      $2.58万
    • 财政年份:
      2010
    • 负责人:
      KATOH Miyuki
    • 依托单位:
    Analysis and classification of the flavor components of the post-heated fermented tea.
    • 批准号:
      16500512
    • 项目类别:
      Grant-in-Aid for Scientific Research (C)
    • 资助金额:
      $2.24万
    • 财政年份:
      2004
    • 负责人:
      KATOH Miyuki
    • 依托单位:
    Analysis and classification of the flavor component of the traditional tea.
    • 批准号:
      14580141
    • 项目类别:
      Grant-in-Aid for Scientific Research (C)
    • 资助金额:
      $2.3万
    • 财政年份:
      2002
    • 负责人:
      KATOH Miyuki
    • 依托单位: