eFood

Volume 1, Issue 2, April 2020, Pages 181 - 187

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

Authors
Washim Khan1, 2, Omkar Regmi1, 3, Mojeer Hasan1, Bibhu Prasad Panda1, *
1Department of Pharmacognosy, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
2Department of Pharmacognosy and Phytochemistry, Bioactive Natural Product Laboratory, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
3Department of Pharmacognosy and Phytochemistry, Research and Development, Nepal Pharmaceutical Laboratory Pvt. Ltd., Jeetpur, Bara, Nepal
*Corresponding author. Email: bibhu_panda31@rediffmail.com
Corresponding Author
Bibhu Prasad Panda
Received 9 July 2019, Accepted 5 September 2019, Available Online 29 November 2019.
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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Journal
eFood
Volume-Issue
1 - 2
Pages
181 - 187
Publication Date
2019/11/29
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.191118.001How to use a DOI?
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/).

Cite this article

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  -