Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using <i>Pediococcus pentosaceus</i>
 HN8

Kantachote, Duangporn; Nunkaew, Tomorn; Ratanaburee, Anussara; Klongdee, Nikkajit

doi:10.1111/jfpp.12654

Cited by 8 publications

(3 citation statements)

References 20 publications

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“…However, optimization of the medium composition for the increase of GABA production is necessary to configure a low-cost medium for the industrial production of GABA in commercial-scale. The culture conditions of L. sakei B2-16 and Pediococcus pentosaceus HN8 were optimized using rice bran extracts and mature coconut water, which are byproducts from industrial agricultural and food productions, respectively [21,41]. Therefore, further study will be needed regarding the commercial production of GABA by L. brevis HYE1 and its culture optimization using a costeffective medium instead of modified MRS medium.…”

Section: Further Optimization For Gaba Production By Rsmmentioning

confidence: 99%

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Lim¹,

Cha²,

Roh³

et al. 2017

Journal of Microbiology and Biotechnology

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This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by HYE1 isolated from kimchi, a Korean traditional fermented food. HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

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Section: Further Optimization For Gaba Production By Rsmmentioning

confidence: 99%

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Lim¹,

Cha²,

Roh³

et al. 2017

Journal of Microbiology and Biotechnology

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“…Whey lactose and mature coconut water are byproducts from cheese and coconut milk production, respectively. They both contain high amount of sugars (mainly lactose in whey; fructose, glucose and sucrose in mature coconut water) that could be used as good carbon sources for microorganisms (Unagul et al 2007;Cheirsilp and Radchabut 2011;Kantachote et al 2016). On the other hand, nitrogen-containing byproducts include spent yeast cells from breweries (Suphantharika et al 2003) and whey proteins from cheese production, and also low-cost nitrogen sources from soybean processing could be considered as alternative nitrogen sources for microorganisms (Loyarkat et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir

et al. 2017

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Kefiran is a functional exopolysaccharide produced by originated from kefir, traditional fermented milk in the Caucasian Mountains, Russia. Kefiran is attractive as thickeners, stabilizers, emulsifiers, gelling agents and also has antimicrobial and antitumor activity. However, the production costs of kefiran are still high mainly due to high cost of carbon and nitrogen sources. This study aimed to produce kefiran and its co-product, lactic acid, from low-cost industrial byproducts. Among the sources tested, whey lactose (at 2% sugar concentration) and spent yeast cells hydrolysate (at 6 g-nitrogen/L) gave the highest kefiran of 480 ± 21 mg/L along with lactic acid of 20.1 ± 0.2 g/L. The combination of these two sources and initial pH were optimized through Response Surface Methodology. With the optimized medium, produced more kefiran and lactic acid up to 635 ± 7 mg/L and 32.9 ± 0.7 g/L, respectively. When the pH was controlled to alleviate the inhibition from acidic pH, could consume all sugars and produced kefiran and lactic acid up to 1693 ± 29 mg/L and 87.49 ± 0.23 g/L, respectively. Moreover, the fed-batch fermentation with intermittent adding of whey lactose improved kefiran and lactic acid productions up to 2514 ± 93 mg/L and 135 ± 1.75 g/L, respectively. These results indicate the promising approach to economically produce kefiran and lactic acid from low-cost nutrient sources.

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“…Several research groups have focused on the study of coconut water as a popular beverage and sports drink due to its high mineral content and sweet taste ( Lee, Boo & Liu, 2013 ; Cappelletti et al, 2015 ; Prado et al, 2015 ). Coconut water contains sugars, vitamins, amino acids, and minerals that play different biofunctional roles in the human metabolic system and as sources of nutrients for microbial growth ( Kantachote et al, 2016 ). Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” ( Hill et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Utilization of ripe coconut water in the development of probiotic gelatin

Patricio Rocha,

de Brito Lopes,

Oliveira Morais da Silva

et al. 2024

PeerJ

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Background Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow’s milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product. Methods After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out. Results The main minerals in coconut water were potassium (1,932.57 mg L−1), sodium (19.57 mg L−1), magnesium (85.13 mg L−1) calcium (279.93 mg L−1) and phosphorus (11.17 mg L−1), while the pulp had potassium (35.96 g kg−1), sodium (0.97 g kg−1), magnesium (2.18 g kg−1), 37 calcium (1.64 g kg−1), and phosphorus (3.32 g kg−1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g−1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg−1, respectively. The coconut pulp had 2.81 g 100 g−1of protein, 1.11 g 100 g−1 of 40 ash, 53% moisture, and 5.81 g 100 g−1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g−1 that remained viable during the 21-day storage, reaching 8.51 CFU g−1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g−1. The centesimal composition of the product showed 4.88 g 100 g−1 of protein, 0.54 g 100 g−1 of ash, 85.21% moisture, and 5.37g 100 g−1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.

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Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8

Cited by 8 publications

References 20 publications

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir

Utilization of ripe coconut water in the development of probiotic gelatin

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