Abstract
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.
Highlights
Sourdough fermentation represents a traditional biotechnology able to improve and enhance the overall quality of leavened bakery goods obtained using a wide variety of flours [1]
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
GABA is produced from the irreversible α-decarboxylation of l-glutamic acid, catalysed by a specific enzyme, glutamic acid decarboxylase (GAD), found in bacteria, plants and animals [5,10,17]
Summary
Sourdough fermentation represents a traditional biotechnology able to improve and enhance the overall quality of leavened bakery goods obtained using a wide variety of flours [1]. 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. Some works have already shown the presence of GAD activity in LAB [18,19,20]
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