Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOKUKLU OZTURK, Burcu/0000-0002-6230-7871
dc.authoridHarsa, Sebnem/0000-0001-6794-299X
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorOzer, Merve
dc.contributor.authorOzturk, Burcu
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorHarsa, Sebnem Tellioglu
dc.date.accessioned2024-08-04T20:51:46Z
dc.date.available2024-08-04T20:51:46Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.fbio.2022.101678
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85126719890en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101678
dc.identifier.urihttps://hdl.handle.net/11616/100549
dc.identifier.volume47en_US
dc.identifier.wosWOS:000793241600007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicroencapsulationen_US
dc.subjectAnxiety disorderen_US
dc.subjectFunctional fooden_US
dc.subjectSimulated digestionen_US
dc.titleDevelopment of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu