Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder.& nbsp;Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex. Microencapsulated and free L. rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates, respectively, at the end of 60 days. During simulated in vitro digestion analysis, survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%). Furthermore, micro encapsulated L. rhamnosus did not affect the physical, chemical, and sensory properties of chocolate.& nbsp;Consequently, L. rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for GutBrain Axis phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria.
Açıklama
Anahtar Kelimeler
Microencapsulation, Anxiety disorder, Functional food, Simulated digestion
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
47
