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.