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2007 Fiscal Year Final Research Report Summary

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

Research Project

Project/Area Number 18500603
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionKagawa University

Principal Investigator

KATOH Miyuki  Kagawa University, Faculty of Education, Professor (70112654)

Co-Investigator(Kenkyū-buntansha) OMORI Masashi  Otsuma, Women's University, Department of Food Science, Professor (80074920)
KATOH Yoshinobu  Hokkaido Institute of Public Health, 北海道立衛生研究所, 研究員 (00414326)
Project Period (FY) 2006 – 2007
Keywordspost-heated fermented tea / γ-aminobutylic acid / microorganism / DNA / 学習効果
Research Abstract

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.

  • Research Products

    (10 results)

All 2007 2006

All Journal Article (2 results) Presentation (8 results)

  • [Journal Article] 発酵茶とは・・・・後発酵茶の魅力2007

    • Author(s)
      加藤 みゆき
    • Journal Title

      おいしさの科学 4

      Pages: 35-41

    • Description
      「研究成果報告書概要(和文)」より
  • [Journal Article] Fermented tea…Post-heated fermented tea2007

    • Author(s)
      Miyuki, Katoh
    • Journal Title

      OISHISA journal 4

      Pages: 35-41

    • Description
      「研究成果報告書概要(欧文)」より
  • [Presentation] Current research on tea variation in Camellia sinensis2007

    • Author(s)
      Miyuki Katoh
    • Organizer
      The 3rd International conference on O-CHA (tea) Culture and Science
    • Place of Presentation
      University of shizuoka
    • Year and Date
      2007-11-03
    • Description
      「研究成果報告書概要(和文)」より
  • [Presentation] Current research on tea variation in Camellia sinensis2007

    • Author(s)
      Miyuki, Katoh
    • Organizer
      The 3rd International conference on O-CHA (tea) Culture and Science
    • Place of Presentation
      University of Shizuoka
    • Year and Date
      2007-11-03
    • Description
      「研究成果報告書概要(欧文)」より
  • [Presentation] 石鎚黒茶(愛媛県)に存在する微生物の特徴2007

    • Author(s)
      柳井 志織, 他4名
    • Organizer
      日本食品科学工学会第54回大会
    • Place of Presentation
      中村学園大学
    • Year and Date
      2007-09-08
    • Description
      「研究成果報告書概要(和文)」より
  • [Presentation] Characterization of microorganism in Ishizuchi-kurocha(Ehime)2007

    • Author(s)
      Shiori, Yanai
    • Organizer
      The 54th concerence of Japanese society for food science and technology
    • Place of Presentation
      Nakamura Gakuen university
    • Year and Date
      2007-09-08
    • Description
      「研究成果報告書概要(欧文)」より
  • [Presentation] 中国茯茶に存在する微生物Eurotium criatatumの特徴2007

    • Author(s)
      原 寛子, 他3名
    • Organizer
      日本家政学会第59回大会
    • Place of Presentation
      長良川国際会議場
    • Year and Date
      2007-05-13
    • Description
      「研究成果報告書概要(和文)」より
  • [Presentation] Characterization of Eurotium cristatum in Fucha(China)2007

    • Author(s)
      Hiroko, Hara
    • Organizer
      The 59th conference of Home Economics of Japan
    • Place of Presentation
      Nagaragawa convention center
    • Year and Date
      2007-05-13
    • Description
      「研究成果報告書概要(欧文)」より
  • [Presentation] 茯茶(中国湖南省)から分離した微生物Eurotium.sp.の特徴2006

    • Author(s)
      原 寛子, 他3名
    • Organizer
      日本家政学会第58回大会
    • Place of Presentation
      秋田大学
    • Year and Date
      2006-05-28
    • Description
      「研究成果報告書概要(和文)」より
  • [Presentation] Characterization of Eurotium. Sp. Isolated from Fucha (China)2006

    • Author(s)
      Hiroko, Hara
    • Organizer
      The 58th conference of Home Economics of Japan
    • Place of Presentation
      AKITA university
    • Year and Date
      2006-05-28
    • Description
      「研究成果報告書概要(欧文)」より

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Published: 2010-02-04  

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