Use of<i>Lactococcus lactis</i>to enrich sourdough bread with γ-aminobutyric acid

Bhanwar, Seema; Bamnia, Meenakshi; Ghosh, Moushumi; Ganguli, Abhijit

doi:10.3109/09637486.2012.700919

Cited by 33 publications

(19 citation statements)

References 14 publications

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“…For instance, microbial activities toward cereal proteins, such as decarboxylation, deamination, transamination, and side chain modification, may lead to the production of several compounds which have an impact both on the nutritional quality and the flavour of bakery products [5,6,7,8,9]. In this context, the production of bioactive compounds, such as γ-aminobutyric acid (GABA), by LAB during sourdough fermentation could be particularly attractive [10,11]. γ-aminobutyric acid, a non-protein aminoacid, has several physiological functions in humans: Diuretic and hypotensive activity, a tranquillizing effect, and it acts as an inhibitory neurotransmitter in sympathetic brain function [10,12,13,14,15].…”

Section: Introductionmentioning

confidence: 99%

“…In this context, the production of bioactive compounds, such as γ-aminobutyric acid (GABA), by LAB during sourdough fermentation could be particularly attractive [10,11]. γ-aminobutyric acid, a non-protein aminoacid, has several physiological functions in humans: Diuretic and hypotensive activity, a tranquillizing effect, and it acts as an inhibitory neurotransmitter in sympathetic brain function [10,12,13,14,15]. In fact, foods fortified with GABA are efficient in the regulation of sleeplessness, autonomic disorders, and depression [10,16].…”

Section: Introductionmentioning

confidence: 99%

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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Venturi

Galli

Pini

et al. 2019

Foods

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γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacterial activity and to investigate the effect of amaranth flour addition on the antioxidant and sensorial properties of bread. Eighteen lactobacilli strains were assayed for GABA production in amaranth and wheat flour liquid sourdoughs. Two strains, Lactobacillus brevis A7 and Lactobacillus farciminis A11, demonstrated high GABA producing capability; hence, they were used to prepare breads containing 20% amaranth flour. The results confirmed the capability of the two strains to increase GABA concentrations (up to 39 mg/kg) in breads. Samples with amaranth addition showed a significantly higher total phenolic content compared to the control bread (more than 15 mg GAE 100 g−1 dwb); sensory analysis showed that breads with amaranth were moderately acceptable. Nevertheless, their general liking evaluation was significantly lower compared to the control bread. The addition of pseudocereal to traditional wheat sourdough and selection of lactobacilli allowed the production of baked goods with enhanced GABA content and antioxidant capacity, but recipes have to be developed to increase the organoleptic acceptability of the final products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Venturi

Galli

Pini

et al. 2019

Foods

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“…For instance, Lactococcus lactis subsp. Lactis was able to increase the GABA amount in fried sourdough bread (bhatura, an Indian traditional fermented food) [ 74 ]. L. farciminis and L. brevis species were also able to increase GABA content during sourdough fermentation and improved the GABA content of the final baked goods [ 75 ].…”

Section: Resultsmentioning

confidence: 99%

“…Mg and K were found in the biggest amounts, followed by Ca, Fe, Zn, Mn, and Cu. Minerals such as Ca and Mg are playing an important role in human metabolism, influencing the bone structure and the water and salt balance [ 74 ], meanwhile Zn deficiency could include dry skin and brittle nails [ 4 ] and might be responsible for respiratory tract infections and diarrheal disease [ 28 ]. In some countries, iron is used for the fortification of wheat and corn flours to prevent the anemia occurrence [ 78 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Chiș

Păucean

Man

et al. 2020

Foods

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Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.

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“…Utilization of waste bread, for bioethanol production is an innovative solution for recycling bread waste and at the same time reducing its environmental impact in an eco-friendly and profitable way. (Arendt et al, 2007) Lactococcus lactis γ-Aminobutyric Acid (GABA) α-acetolactate, esters (fruity aroma), diacetyl (buttery flavor), vitamin B12, B11, Folate (Sybesma et al, 2003), alanine, low calorie sugar (Hugenholtz and Smid, 2002), glutamate decarboxylase and tagatose production (Bhanwar et al, 2013). Lactobacillus brevis + Protease γ-Aminobutyric Acid (GABA) and peptide (Peñas et al, 2015).…”

Section: Utilization Of Bread Wastementioning

confidence: 99%

Biotechnological Approaches for Production of High Value Compounds from Bread Waste

Haroon¹,

Vinthan²,

Negron³

et al. 2016

American Journal of Biochemistry and Biotechnology

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A growing global population has led to an increasing demand for food processing industries and consequently the generation of large amounts of food waste. This problem has intensified due to slow progress in the development of effective waste treatment and disposal strategies. Food waste such as bread waste is a reservoir of complex carbohydrates, proteins and lipids which have the potential to be reused in fermentation processes. In this regard, bread waste has been used for the production of a variety of bio-products including ethanol, methane, lactic acid, succinic acid, amylase and protease. This review provides an overview of the previous works in the literature on the utilization of bread waste and the different bio processing approaches to produce a higher value products. Recommendations are also provided for areas of future research.

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Use ofLactococcus lactisto enrich sourdough bread with γ-aminobutyric acid

Cited by 33 publications

References 14 publications

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Biotechnological Approaches for Production of High Value Compounds from Bread Waste

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