Ozer, MerveOzturk, BurcuHayaloglu, Ali AdnanHarsa, Sebnem Tellioglu2024-08-042024-08-0420222212-42922212-4306https://doi.org/10.1016/j.fbio.2022.101678https://hdl.handle.net/11616/100549The 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.eninfo:eu-repo/semantics/closedAccessMicroencapsulationAnxiety disorderFunctional foodSimulated digestionArticle4710.1016/j.fbio.2022.1016782-s2.0-85126719890Q1WOS:000793241600007Q1