GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

Hussin, Farah Salina; Chay, Shyan Yea; Hussin, Anis Shobirin Meor; Ibadullah, Wan Zunairah Wan; Muhialdin, Belal J.; Ghani, Mohd Syahmi Abd; Saari, Nazamid

doi:10.1038/s41598-021-88436-9

Cited by 30 publications

(12 citation statements)

References 60 publications

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“…Nonetheless, the amounts of bioaccesible GABA at the end of intestinal digestion were greater for BrKC as compared to BrWF. Resistance of GABA to the gastric environment (pH 1.2) and intestinal conditions was also reported earlier during simulated gastrointestinal digestion of a GABA-rich yogurt in agreement with our results [ 39 , 40 ].…”

Section: Resultssupporting

confidence: 93%

“…Regular dietary intake of polyphenols, approximately 1–2 g per day, has been associated with chronic disease prevention [ 39 ]. Although there are no official recommendations for phenolic compounds, it is worth noting that a serving of 50 g of the developed BrKC could cover almost 25% of the reported mean daily intake (1 and 1.2 g/d) [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

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Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Paucar-Menacho

López

Martínez

et al. 2022

Foods

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Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centroid designs and response surface methodology has been applied in the present study to define the ideal proportions of ternary blends of sprouted kiwicha (SKF), cañihua (SCF) and wheat flours (WF) to simultaneously enhance the content in bioactive compounds (γ-aminobutyric acid, GABA, total soluble phenolic compounds and TSPC), as well as sensory (odor, color, taste and texture) and functional attributes (antioxidant activity, AA) while reducing phytic acid (PA) content of bread. The effect of gastric and intestinal digestion on bioactive compounds, AA, PA and starch hydrolysis was also evaluated. Mixture design allowed for the identification of optimal formulation (5% SKF, 23.1% SCF, 71.9% WF) that can be used to obtain breads with higher content of GABA, TSPC, AA, overall sensorial acceptability (scores > 7) and reduced PA content and glycemic index. Moreover, this study demonstrated that these nutritional and health benefits provided by the replacement of WF by sprouted pseudo-cereal flours remained upon digestion. The results of this study indicated that WF replacement with SKF and SCF is sensory acceptable and improved the nutritional quality of bread.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Paucar-Menacho

López

Martínez

et al. 2022

Foods

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show abstract

“…Nonetheless, the amounts of bioaccessible GABA at the end of intestinal digestion were greater for BQC as compared to the control. The resistance of GABA to the gastric environment (pH 1.2) and intestinal conditions was also reported during the simulated gastrointestinal digestion of a GABA-rich yoghurt [ 56 ]. In another study, Dala-Paula et al [ 57 ] indicated that GABA content increased after the in vitro digestion of chocolate due to digestive enzymes, which agreed with our results.…”

Section: Resultsmentioning

confidence: 99%

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Paucar-Menacho

López

Martínez

et al. 2022

Foods

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A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

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“…lactis 017 from isolated cheese produced 2700 mg L −1 GABA in skimmed milk. Hussin et al (2021) stated that GABA values varied from 42.83 to 58.56 mg 100 g −1 in yogurt with simple sugars (glucose, sucrose, fructose), and from 34.19 to 40.51 mg 100 g −1 yogurt with prebiotics (inulin, FOS, GOS), whereas the GABA value was determined as being 48.01 mg 100 g −1 in yogurt with added pyridoxal 5′‐phosphate (control). GABA in fermented products has been formed by starter microorganisms such as Lb.…”

Section: Resultsmentioning

confidence: 99%

Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid ( GABA ) in chestnut milk‐fortified yogurt

Yilmaz‐Ersan

Şahin

ÖZCAN

et al. 2022

Food Processing Preservation

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As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma‐ amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) and 2, 2′‐diphenyl‐1‐picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g−1. According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk‐fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.

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GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

Cited by 30 publications

References 60 publications

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid ( GABA ) in chestnut milk‐fortified yogurt

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