Abstract
PurposeThe purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk.MethodsA qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (107 and 109 CFU/mL), two incubation temperatures (30 and 37 °C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM.ResultsResults showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37 °C of incubation and 109 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture.ConclusionThese results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.
Highlights
In recent years, interest in the production of GABA has increased because of its multiple beneficial effects
The effects of fermentation conditions, including glutamate enrichment, were assessed in an attempt to enhance the GABA yield by a specific strain of Lactococcus lactis. They concluded that glutamate was the most significant factor influencing GABA yield and the optimal condition was at 15 g/L of enrichment achieving 7.2 g/L of GABA (Lu et al 2009). These findings clearly reveal that a high GABA yield may be displayed by Lactococcus spp.; diverse results have been reported by different strains of lactic acid bacteria cultured in a wide variety of matrices and fermentation conditions
fermented milk (FM) with the singular culture of L-572 did not show improvement when 100 μM of pyridoxal 5′-phosphate (PLP) was added to the milk, GABA yield was significantly (p < 0.05) decreased 23.9% when 200 μM of PLP was added. These results revealed that to enrich milk with 100 μM of PLP before the fermentation process, it may of PLP) (b) fermentation conditions maintain or even increase the GABA production by L571, L-572, or L-571/L-572
Summary
Interest in the production of GABA has increased because of its multiple beneficial effects. Recent investigations reported a high concentration of GABA in “Crema de Chiapas cheese,” a Mexican artisanal cheese, suggesting the presence of LAB with the capability to synthesize GABA (Gonzalez-Gonzalez et al 2019). In this sense, artisanal Mexican dairy products possess an undiscovered variety of LAB that may be a rich source of strains with considerable GABA production capacity. To provide a basis for the potential development of new healthpromoting fermented dairy products, the aim of the present study was to screen wild GABA-producing LAB isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk (FM)
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