γ-Aminobutyric acid (GABA)
Gamma-Aminobutyric Acid (GABA) wani sinadari ne da ke haifar da jijiyoyin kwakwalwa wanda ke taka muhimmiyar rawa wajen rage saurin motsawar jijiyoyi a cikin tsarin jijiyoyi. An san shi sosai saboda tasirin kwantar da hankalinsa ga kwakwalwa, wanda hakan ya sa ya zama abin da ake amfani da shi wajen inganta shakatawa da inganta ingancin barci.
Tsarin Jikewa don Samar da GABA
Ana iya samar da GABA ta hanyar tsarin fermentation wanda ya ƙunshi takamaiman ƙwayoyin cuta. Manyan ƙwayoyin cuta guda biyu da ake amfani da su don wannan dalili sune nau'in Lactobacillus (ƙwayoyin cuta na lactic acid) da Bacillus subtilis (Bacillus natto).
1. Kwayoyin cuta na Lactic Acid (nau'in Lactobacillus):
Tsarin aiki:
Zaɓin Nau'in Nau'in: Ana zaɓar Lactobacillus plantarum, Lactobacillus brevis, da sauran nau'ikan Lactobacillus saboda ƙarfinsu na samar da GABA mai yawa (Li et al., 2010).
Yanayin Jikewa: Ana kiyaye yanayi mafi kyau, gami da zafin jiki, pH, da wadatar abinci mai gina jiki, don haɓaka samar da GABA. Kwayoyin cuta suna canza glutamate zuwa GABA ta hanyar enzyme glutamate decarboxylase.
Tsarkakewa: Bayan fermentation, ana cire GABA kuma a tsarkake shi daga yanayin al'ada don cimma yawan da ake so da tsarki (Komatsuzaki et al., 2005).
Fa'idodi:
Na Halitta da Lafiya: Amfani da nau'in Lactobacillus, wanda ake samu a cikin abinci mai tsami, yana tabbatar da ingantaccen tsari na samarwa.
Ingantaccen Samarwa: Kwayoyin cuta na lactic acid suna da matuƙar tasiri wajen canza glutamate zuwa GABA, wanda ke haifar da yawan amfani.
2. Bacillus subtilis (Bacillus natto):
Tsarin aiki:
Zaɓin Nau'in Nau'in: An zaɓi nau'ikan Bacillus subtilis, musamman waɗanda ake amfani da su wajen samar da natto, saboda iyawarsu ta samar da GABA (Higuchi et al., 1997).
Yanayin Jiko: Tsarin jiko ya ƙunshi inganta yanayi don haɓaka haɗakar GABA, gami da amfani da substrates kamar waken soya ko wasu kayan da ke ɗauke da glutamate.
Cirewa da Tsarkakewa: Bayan an yi amfani da shi, ana cire GABA kuma a tsarkake shi don tabbatar da inganci da kuma yawan aiki (Syu et al., 2012).
Fa'idodi:
Yawan Amfani: Bacillus subtilis na iya samar da adadi mai yawa na GABA, wanda hakan ya sa ya dace da samar da kayayyaki a masana'antu.
Sauƙin Amfani: Wannan hanyar tana ba da damar amfani da nau'ikan substrates daban-daban, waɗanda za a iya tsara su don haɓaka samar da GABA.
Bayani dalla-dalla: 99%
Amfanin GABA Mai Inganta Barci
Tsarin aiki da fa'idodi:
Aiki akan Kwakwalwa: GABA tana aiki a matsayin mai hana ƙwayoyin jijiyoyi, tana ɗaurewa ga masu karɓar GABA a cikin kwakwalwa, wanda ke rage ayyukan jijiyoyi. Wannan aikin yana taimakawa wajen haifar da annashuwa da haɓaka barci ta hanyar kwantar da hankalin tsarin jijiyoyi (Sieghart, 1995).
Rage Damuwa: Ta hanyar hana siginar motsa jiki, GABA na iya taimakawa rage matakan cortisol, wani hormone na damuwa wanda zai iya tsoma baki ga yanayin barci (Nakamura et al., 2019). Bincike ya nuna cewa ƙarin GABA na iya haɓaka ingancin barci ta hanyar rage lokacin da ake ɗauka don yin barci da kuma ƙara tsawon lokacin lokutan barci mai zurfi (Takeda et al., 2012). Bugu da ƙari, GABA yana da tasiri wajen rage damuwa da damuwa, waɗanda ke kawo cikas ga barci mai daɗi (Abdou et al., 2006). Ba kamar wasu kayan taimako na barci ba, GABA yana haɓaka shakatawa ba tare da haifar da barci ba, wanda hakan ya sa ya dace da inganta ingancin barci ba tare da haɗarin yin barci da safe ba (Boonstra et al., 2015).
Kammalawa
1. Yawan aiki da inganci:
Kwayoyin cuta na Lactic Acid: Suna da inganci kuma suna da aminci, tare da jan hankali na halitta saboda kasancewarsu a cikin abincin gargajiya da aka yi da gyada.
Bacillus subtilis: Babban ƙarfin amfanin gona, wanda ya dace da manyan samar da amfanin gona.
2. Tsaro da Tsarkaka:
Duk hanyoyin biyu: Samar da GABA mai tsafta wanda ya dace da kari na abinci, tare da ƙarancin haɗarin gurɓatawa.
3. Farashi da Dorewa:
Kwayoyin cuta na Lactic Acid: Gabaɗaya suna da araha kuma suna da dorewa, suna amfani da hanyoyin fermentation na gargajiya.
Bacillus subtilis: Yana iya ƙunsar ƙarin farashi na farko amma yana iya zama mafi inganci a sikelin saboda yawan amfanin ƙasa.
Nassoshi
1. Abdou, AM, Higashiguchi, S., Horie, K., Kim, M., Hatta, H., & Yokogoshi, H. (2006). Tasirin annashuwa da haɓaka garkuwar jiki na shan gamma-aminobutyric acid (GABA) a cikin mutane. BioFactors, 26(3), 201-208.
2. Boonstra, E., et al. (2015). Masu aika sakonnin jijiyoyi a matsayin kari ga abinci: tasirin GABA akan kwakwalwa da hali. Frontiers in Psychology, 6, 1520.
3. Higuchi, T., Hayashi, H., & Abe, K. (1997). Musayar glutamate da gamma-aminobutyrate a cikin dakatarwar ƙwayoyin Bacillus subtilis tare da membranes na ƙwayoyin halitta da suka lalace. Kimiyyar Halittu, Fasahar Halittu, da Biochemistry, 61(9), 1561-1565.
4. Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T. (2005). Samar da gamma-aminobutyric acid (GABA) ta hanyar Lactobacillus paracasei da aka ware daga abincin gargajiya da aka dafa. Food Microbiology, 22(6), 497-504.
5. Li, H., da sauransu (2010). Samar da gamma-aminobutyric acid ta hanyar Lactobacillus brevis NCL912 ta amfani da fed-batch fermentation. Microbial Cell Factorys, 9, 85.
6. Nakamura, H., et al. (2019). Tasirin shan gamma-aminobutyric acid ta baki akan barci da kuma hanyoyin da zai iya bi. Sinadaran gina jiki, 11(4), 964.
7. Sieghart, W. (1995). Tsarin da kuma ilimin kimiyyar magunguna na nau'ikan gamma-aminobutyric acidA masu karɓar ƙwayoyin cuta. Sharhin Magunguna, 47(2), 181-234.
8. Syu, KY, & Chen, YH (2012). Inganta matsakaicin abubuwan da aka gyara don samar da GABA (gamma-aminobutyric acid) ta amfani da Bacillus subtilis ta hanyar hanyar amsawar surface. Mujallar Cibiyar Injiniyoyi Masu Sinadarai ta Taiwan, 43(4), 539-543.
9. Takeda, A., et al. (2012). Tasirin shan gamma-aminobutyric acid ta baki akan barci da yanayi a cikin mutane. Mujallar Kimiyyar Abinci da Bitaminology, 58(2), 1-5.