Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 2, Pages 351-355Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2013.11.027
Keywords
Gamma-aminobutyric acid; Lactic acid bacteria; Functional food; Sourdough; Hypertension
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Funding
- Europastry S.A., St. Cugat del Valles, Barcelona, Spain
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Gamma-aminobutyric acid (GABA) is a non-protein four-carbon amino acid which is considered a bioactive component known for its physiological functions, including a regulator of blood pressure, neurotransmitter, diuretic and anti-stress effects. Its use in foods might confer health benefits. Microorganisms such as yeast, fungi or bacteria can produce GABA naturally. Among them, the lactic acid bacteria are being studied for the potential development of fermented foods because their physiological activities and their designation of generally recognized as safe (GRAS). The objective of this study was to evaluate the GABA-production capacity in a whole wheat flour medium of lactic acid bacteria strains that showed a high conversion of glutamic acid to GABA in a screening conducted in 58 Spanish artisanal cheeses. Synthesis of GABA by these strains in a non-optimized whole wheat flour in water solution (1:5) was quantified by High-Performance Liquid Chromatography. The 4 strains showing the highest GABA production were genotypically and phenotypically characterized. Results indicated an interesting fermentative variability between strains. The addition of these isolated lactic acid strains in fermented food products could allow a potentially functional food for regulating hypertension. (C) 2014 Elsevier Ltd. All rights reserved.
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