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The optimization of lactic acid fermentation was conducted to produce an old antler fortified with functional ingredients. For the over-production of gamma aminobutyric acid (GABA), the extract of old antlers (OA) was fermented by Lactobacillus plantarum EJ2015 with 0.5% YE, 1.5% glucose, and 3.5% MSG at 30°C for 7 days. The lactic acid fermented OA showed high viable cell counts of 2.0×10 CFU/mL, pH 6.56 and 0.77% acidity after 7 days. Addition of Auricularia auricula-judae (AAJ) enhanced the cell growth of L. plantarum EJ2014, resulting in higher viable cell counts of 2.0×10 CFU/mL and acid production after fermentation for 1 day. In particular, acidity was greatly decreased after fermentation for 3 days and 1.4% GABA was produced by converting efficiently mono sodium glutamate as a substrate. Fermented OA/AAJ mixture indicated the reduced cytotoxicity compared with that of unfermented OA. The fermented OA/AAJ mixture indicated anti-inflammatory effect with less production of NO in microphage cells. The production of NO dropped to 17.75 μM at 4 mg/mL, and to 5.58 μM at 6 mg/mL old antler after fermentation. Thus, lactic acid fermented OA with AAJ could fortify GABA, probiotics and dietary fiber.

Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum