Pannerchelvan Sangkaran, Jawlan Louise Lorna Lanne, Wasoh Helmi, Mohamed Mohd Shamzi, Wong Fadzlie Wong Faizal, Sobri Mohamad Zulfazli Mohd, Mohamad Rosfarizan, Halim Murni
Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Bioprocessing and Biomanufacturing Complex, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Int Microbiol. 2025 Apr 15. doi: 10.1007/s10123-025-00662-7.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with diverse health benefits, prompting interest in its incorporation into functional foods. In vitro probiotic characterization of Lactiplantibacillus plantarum B7, selected for its superior GABA production in a previous study, was performed before studying its microencapsulation using alginate coated with apple and pear juices to enhance cell viability and stability during storage in fermented milk. Both apple and pear juice-coated alginate microcapsules (AL-A + B7 and AL-P + B7) showed superior encapsulation, GIT condition tolerance, and release efficiency compared to alginate-only microcapsules. In comparison, free-cell L. plantarum B7 exhibited higher GABA production (2.59 ± 0.03 g/L), cell growth (8.96 ± 0.02 log CFU/mL), and the lowest pH (5.27 ± 0.06) at 48 h of fermentation. Among microencapsulated samples, AL-A + B7 showed the highest cell growth (8.93 ± 0.05 log CFU/g), GABA production (2.45 ± 0.05 g/L), and a lower pH (5.32 ± 0.06). During storage, AL-A + B7 retained higher viable cell counts (8.34 ± 0.13 log CFU/g) and improved GABA levels (3.90 ± 0.25 g/L) after 28 days, while free-cell samples showed a significant decline in cell count (from 8.96 ± 0.05 to 5.51 ± 0.13 log CFU/mL) and no significant improvement in GABA. These results highlight that apple juice-coated alginate (AL-A + B7) enhances the stability and viability of L. plantarum B7 during storage, while also promoting GABA production under storage conditions. These findings suggest its potential application in the development of functional foods with possible health benefits.
γ-氨基丁酸（GABA）是一种具有多种健康益处的非蛋白质氨基酸，这引发了人们将其添加到功能性食品中的兴趣。植物乳杆菌B7在先前的研究中因其出色的GABA产量而被选中，在研究其使用苹果汁和梨汁包被的藻酸盐进行微胶囊化以提高其在发酵乳储存期间的细胞活力和稳定性之前，先对其进行了体外益生菌特性分析。与仅使用藻酸盐的微胶囊相比，苹果汁和梨汁包被的藻酸盐微胶囊（AL-A + B7和AL-P + B7）均表现出更好的包封效果、胃肠道条件耐受性和释放效率。相比之下，游离细胞的植物乳杆菌B7在发酵48小时时表现出更高的GABA产量（2.59±0.03 g/L）、细胞生长（8.96±0.02 log CFU/mL）以及最低的pH值（5.27±0.06）。在微胶囊化样品中，AL-A + B7表现出最高的细胞生长（8.93±0.05 log CFU/g）、GABA产量（2.45±0.05 g/L）以及较低的pH值（5.32±0.06）。在储存期间，28天后AL-A + B7保持了更高的活菌数（8.34±0.13 log CFU/g）并提高了GABA水平（3.90±0.25 g/L），而游离细胞样品的细胞计数显著下降（从8.96±0.05降至5.51±0.13 log CFU/mL），且GABA没有显著提高。这些结果表明，苹果汁包被的藻酸盐（AL-A + B7）在储存期间提高了植物乳杆菌B7的稳定性和活力，同时在储存条件下也促进了GABA的产生。这些发现表明其在开发可能具有健康益处的功能性食品方面具有潜在应用价值。
