{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679436468096.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/fstr.19.641"}},{"identifier":{"@type":"NAID","@value":"10031189989"}}],"dc:title":[{"@language":"en","@value":"Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3°C, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001205692497156","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000283871282"},{"@type":"NRID","@value":"9000262363690"},{"@type":"NRID","@value":"9000274304706"},{"@type":"NRID","@value":"9000408433747"},{"@type":"NRID","@value":"9000283211959"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/ywata"}],"foaf:name":[{"@language":"en","@value":"WATANABE Yoshimi"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Human Life Studies, Hiroshima Jogakuin University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679436468097","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000262363691"}],"foaf:name":[{"@language":"en","@value":"MURAKAMI Kazuyasu"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Human Life Studies, Hiroshima Jogakuin University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679436468096","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000262363692"}],"foaf:name":[{"@language":"en","@value":"SAKAMOTO Koji"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Hiroshima Prefectural Technology Research Institute, Food Technology Research Center"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679436468099","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000262363693"}],"foaf:name":[{"@language":"en","@value":"FUJIWARA Tomoko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Hiroshima Prefectural Technology Research Institute, Food Technology Research Center"}]},{"@id":"https://cir.nii.ac.jp/crid/1420564276165967488","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"70284081"},{"@type":"NRID","@value":"1000070284081"},{"@type":"NRID","@value":"9000005119651"},{"@type":"NRID","@value":"9000262363694"},{"@type":"NRID","@value":"9000004246650"},{"@type":"NRID","@value":"9000016821061"},{"@type":"NRID","@value":"9000388498071"},{"@type":"NRID","@value":"9000024373901"},{"@type":"NRID","@value":"9000019090039"},{"@type":"NRID","@value":"9000023284374"},{"@type":"NRID","@value":"9000021800610"},{"@type":"NRID","@value":"9000018525468"},{"@type":"NRID","@value":"9000413743496"},{"@type":"NRID","@value":"9000303163112"},{"@type":"NRID","@value":"9000414539846"},{"@type":"NRID","@value":"9000019089818"},{"@type":"NRID","@value":"9000007039315"},{"@type":"NRID","@value":"9000019090088"},{"@type":"NRID","@value":"9000018474799"},{"@type":"NRID","@value":"9000415085157"},{"@type":"NRID","@value":"9000411033792"},{"@type":"NRID","@value":"9000410312733"},{"@type":"NRID","@value":"9000005149605"},{"@type":"NRID","@value":"9000018471274"},{"@type":"NRID","@value":"9000019023161"},{"@type":"NRID","@value":"9000363279597"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0046694"}],"foaf:name":[{"@language":"en","@value":"TAI Akihiro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679436468100","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000262363695"}],"foaf:name":[{"@language":"en","@value":"MUTO Norio"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13446606"},{"@type":"LISSN","@value":"13446606"},{"@type":"EISSN","@value":"18813984"},{"@type":"NCID","@value":"AA11320122"}],"prism:publicationName":[{"@language":"en","@value":"Food Science and Technology Research"},{"@language":"en","@value":"FSTR"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2013","prism:volume":"19","prism:number":"4","prism:startingPage":"641","prism:endingPage":"646"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","availableAt":"2013","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=freeze-thaw%20infusion","dc:title":"freeze-thaw infusion"},{"@id":"https://cir.nii.ac.jp/all?q=%CE%B3-aminobutyric%20acid","dc:title":"γ-aminobutyric acid"},{"@id":"https://cir.nii.ac.jp/all?q=pumpkin","dc:title":"pumpkin"},{"@id":"https://cir.nii.ac.jp/all?q=enzyme%20reaction","dc:title":"enzyme reaction"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204457793408","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206479914880","@type":"Article","resourceType":"学術雑誌論文(journal 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タンサイボウカ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570009749354705024","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies on the utilization of functional food materials containing high level of gamma-aminobutyric acid (part 1) contents of gamma-aminobutyric acid and its precursor glutamic acid in vegetables and fruits"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291224331418496","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Functionality of the GABA derived from lactic acid bacterium fermentation-Effect on climacteric disturbance and presenile mental disorder"}]},{"@id":"https://cir.nii.ac.jp/crid/1570572699308123520","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Accumulation of γ-aminobutyric acid by vegetables (part 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subjects"}]},{"@id":"https://cir.nii.ac.jp/crid/1571135649261551488","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Influence of GABA upon immunity and mental health"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261549168389248","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Accumulation of γ-aminobutyric acid by satsuma mandarin"}]},{"@id":"https://cir.nii.ac.jp/crid/1572543024145101952","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Accumulation of γ-aminobutyric acid by vegetables"}]},{"@id":"https://cir.nii.ac.jp/crid/1572824499121809152","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Functional property of γ-aminobutyric acid and development to healthy intention 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