| Autor: |
Hussin FS; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia.; Section of Food Engineering Technology, Malaysian Institute of Chemical and Bio-Engineering Technology, Universiti Kuala Lumpur, Alor Gajah, Melaka 78000, Malaysia., Chay SY; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia., Zarei M; Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi Mara, Shah Alam, Selangor 40450, Malaysia., Meor Hussin AS; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia., Ibadullah WZW; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia., Zaharuddin ND; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia., Wazir H; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia., Saari N; Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor 43400, Malaysia. |
| Abstrakt: |
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria ( L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination of UPMC90 + UPMC91 with starter culture symbiotically revealed the most prominent GABA-producing effect. Response surface methodology revealed the optimized fermentation conditions at 39.0 °C, 7.25 h, and 11.5 mM glutamate substrate concentration to produce GABA-rich yogurt (29.96 mg/100 g) with desirable pH (3.93) and water-holding capacity (63.06%). At 2% glucose to replace pyridoxal-5-phosphate (PLP), a cofactor typically needed during GABA production, GABA content was further enhanced to 59.00 mg/100 g. In vivo study using this sample revealed a blood pressure-lowering efficacy at 0.1 mg/kg GABA dosage (equivalent to 30 mg/kg GABA-rich yogurt) in spontaneously hypertensive rats. An improved method to produce GABA-rich yogurt has been established, involving shorter fermentation time and lower glutamate concentration than previous work, along with glucose induction that omits the use of costly PLP, fostering the potential of developing a GABA-rich functional dairy product through natural fermentation with desirable product quality and antihypertensive property. |
