| Autor: |
Seyed Mehrdad Mirsalami, Mahsa Mirsalami |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 4, Iss , Pp 100742- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2024.100742 |
| Popis: |
The versatile free amino acid known as glutamate plays a key role in biological processes as a transmitter of signals between nerve cells, as well as in the food industry as a flavor enhancer. Extensive endeavors have been undertaken to produce glutamate using various methods, often relying on costly and scarce natural resources. This study aims to explore a cost-effective and abundant natural alternative for glutamate synthesis by utilizing microalgae extract sourced from the Caspian Sea basin. To achieve this goal, the submerged fermentation method was utilized. The fermented microalgae extract, inoculated with P. putida, exhibited substantially higher concentrations of glutamate compared to the uninoculated samples. Amongst the various seaweeds investigated, the aqueous Chlorella extract exhibited the highest Glutamate amount (3.1 ± 0.1 mg/g). Moreover, both the fresh and dehydrated microalgae extracts displayed a noteworthy rise in the concentration of soluble proteins during fermentation. It is worth mentioning that extracts treated with P. putida exhibited a total rise in the levels of overall phenolics and flavonoids, suggesting a promising improvement in their biologically active combinations. Furthermore, the functions of alpha-amylase and proteolytic enzymes experienced significant increments in the fermented extracts. This research highlights a promising method for generating glutamate using microalgae extract which has significant potential for the food industry, offering numerous advantages. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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