Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

Abstract

Gamma‐aminobutyric acid (GABA) is a nonprotein amino acid with tremendous medicinal properties in the treatment and control of many diseases, which has been used recently as a supplement to foods and beverages. Considering the beneficial therapeutic and healing properties of GABA for the human body, consuming a beverage that contains GABA, can fulfill the body's essential need for it. The desired aim of this work is to produce GABA‐enriched honey syrup using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633). The key factors affecting GABA production were considered as temperature, pH, glutamic acid concentration, and time. Utilizing the design of experiments (RSM), the optimum operating conditions were gained as: 37.11°C, pH = 5.26, 506.99 (mM) of Glutamic acid and 53 hr for time. The maximum produced GABA was 4.3 mM. Furthermore, the results accurately showed that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased. Practical applications During the last few decades, the food industry trend toward the production of organic and probiotic fortified food increase. GABA is one of these probiotic substances that can be produced by the Lactobacillus bacteria. Some of the beneficial effects of GABA on the body are: increases the serotonin production in the body so enhances the relaxation, strengthens the immune system, regulates blood pressure, and positively affects the growth hormone. The purpose of this study is to produce a GABA‐enriched honey beverage. Daily drinking of this food product, in addition to supplying energy, provides the body and digestive system requirements to the valuable compounds of GABA and honey.

Evaluation of the Probiotic Properties and the Capacity to Form Biofilms of Various Lactobacillus Strains

“…Furthermore, Bravo et al highlighted the role of bacteria in gut-brain axis interactions and demonstrated a direct impact of L. rhamnosus (JB-1) on the GABAergic system through the vagus nerve [ 50 ]. Various studies focused on GABA-enriched functional foods with, for most, the use of an optimized-growth medium [ 51 , 52 ]. In this study, we confirmed that the selected Lactobacillus strains were able to produce GABA, but we were not able to state on the production of low or high amounts.…”

Gamma aminobutyric acid (GABA) production using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633) in the cherry‐kefir beverage

“…Based on the outstanding GABA production experience in honey syrup in former work (Gharehyakheh et al, 2019), Lactobacillus sp.…”

“…Today, most efforts are being made to naturally produce this useful ingredient in consumed daily organic foods by beneficial microorganisms (Chua et al, 2019;Hudec et al, 2015). In this way, healthful foods are enriched at a very low cost method and some probiotic foods and beverages containing GABA include breads or sourdough (Venturi et al, 2019), yogurt and cheese (Carafa et al, 2019;Linares et al, 2016), kimchi as Asian food (Park et al, 2017), fermented pork sausage (Kantachote et al, 2016), potato snacks (Diana et al, 2014), cereal bran flakes (Joye et al, 2011), soymilk (UENO et al, 2019, fermented milk (Beltrán-Barrientos et al, 2018), different kinds of fruit juices (Kim et al, 2009), and honey syrup (Gharehyakheh et al, 2019).…”

“…Next, a reagent solution containing Phenyl isothiocyanate (100 μl), ethanol (700 μl), triethylamine (100 μl) and distilled water (100 μL) was carefully added to the sample and was vortexed again. After that sample was kept at room temperature for 20 min to phenyl isothiocyanate-GABA formation (Gharehyakheh et al, 2019). The sample was then dried with the vacuum pump.…”

Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus

“…Lactic acid bacteria (LAB) has been widely used in the GABA production over the past few years, because it is generally recognised as safe status and eco‐friendly (Cui et al ., 2020; Sahab et al ., 2020). LAB was used for enrichment of the GABA during the fermentation of different kinds of foods such as dairy products (Santos‐Espinosa et al ., 2020), adzuki bean milk (Song & Yu, 2018), black raspberry juice, soybean milk (Le et al ., 2021), honey syrup (Gharehyakheh et al ., 2019) and mulberry leaf powder (Zhong et al ., 2019), etc.…”