Zhu Fei, Hu Sheng, Mei Lehe
Department of Food Science, Zhejiang Pharmaceutical University, Ningbo, China.
Country School of Biological and Chemical Engineering, NingboTech University, Ningbo, China.
Front Nutr. 2024 May 9;11:1404743. doi: 10.3389/fnut.2024.1404743. eCollection 2024.
γ-aminobutyric acid (GABA) is a neurotransmitter inhibitor that has beneficial effects on various health conditions such as hypertension, cognitive dysfunction, and anxiety. In this study, we investigated a novel yogurt naturally enriched with GABA using a strain isolated in our laboratory; the specific optimum yogurt production conditions for this strain were determined.
We isolated an strain and used it to produce yogurt naturally enriched with GABA. We explored the optimal conditions to enhance GABA yield, including fermentation temperature, inoculation amount, L-monosodium glutamate (L-MSG) concentration, fermentation time, and sucrose content. We also performed mixed fermentation with and evaluated the quality of the yogurt.
Following optimization (43°C, 8% inoculation amount, 1.5 g/L L-MSG, and 8% sucrose for 40 h of fermentation), the GABA yield of the yogurt increased by 2.2 times, reaching 75.3 mg/100 g. Mixed fermentation with demonstrated favorable results, achieving a GABA yield akin to that found in some commercially available functional foods. Moreover, the viable microbe count in the GABA-enriched yogurt exceeded 1 × 10 cfu/mL, which is higher than that of commercial standards. The yogurt also exhibited a suitable water-holding capacity, viscosity, 3-week storage time, and favorable sensory test results.
This study highlights the potential of naturally enriched GABA yogurt as a competitive commercial yogurt with beneficial health effects.
γ-氨基丁酸（GABA）是一种神经递质抑制剂，对高血压、认知功能障碍和焦虑等多种健康状况具有有益作用。在本研究中，我们使用在我们实验室分离的菌株，研究了一种天然富含GABA的新型酸奶；确定了该菌株生产酸奶的具体最佳条件。
我们分离出一种菌株，并用它生产天然富含GABA的酸奶。我们探索了提高GABA产量的最佳条件，包括发酵温度、接种量、L-谷氨酸钠（L-MSG）浓度、发酵时间和蔗糖含量。我们还进行了与[具体菌株名称缺失]的混合发酵，并评估了酸奶的质量。
经过优化（43°C、8%接种量、1.5 g/L L-MSG和8%蔗糖，发酵40小时），酸奶的GABA产量提高了2.2倍，达到75.3 mg/100 g。与[具体菌株名称缺失]的混合发酵取得了良好效果，GABA产量与一些市售功能性食品相当。此外，富含GABA的酸奶中的活菌数超过1×10 cfu/mL，高于商业标准。该酸奶还表现出合适的持水能力、粘度、3周的储存期以及良好的感官测试结果。
本研究突出了天然富含GABA的酸奶作为一种具有有益健康作用的竞争性商业酸奶的潜力。
