This study aimed to enhance natural GABA production in yogurt by adding glucose (2%, w/v) in the presence of low glutamate concentration (11.5mM vs. reported range of 32–507 mM) without the need of pyridoxal 5’-phosphate (PLP) cofactor, producing GABA at 58.56 mg/100g, significantly surpassing that of PLP (48.01 mg/100g). Simulated gastrointestinal digestion showed a non-significant reduction in GABA content and probiotic viability, demonstrating resistance towards a high acidic environment (pH 1.2). Refrigerated storage up to 28 days revealed an improved GABA production of 83.65 mg/100g compared to fresh GABA-rich yogurt prepared at day 1 (59.00 mg/100g). Metabolomics profiling revealed different metabolite concentrations of amino acid, sugar and organic acid in GABA-rich and standard yogurt. The results successfully mitigate the over-use of glutamate substrate and omit the use of PLP cofactor during GABA enhancement in a fermented food system, offering an economical approach to produce a probiotic-rich dairy food with anti-hypertensive effect which is susceptible to manage stress and prevent cardiovascular disease.
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.
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