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Research Article
Enhancement of Natural GABA Production in Yogurt by Simple Carbohydrates and Metabolomics Profiling During Fermentation of Novel, Self-Cloned Lactobacillus Plantarum Taj-Apis362
Nazamid Saari
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
Corresponding Author
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This study aimed to enhance natural GABA production in yogurt by adding glucose (2%, w/v) in the presence of low glutamate concentration (11.5mM vs. reported range of 32–507 mM) without the need of pyridoxal 5’-phosphate (PLP) cofactor, producing GABA at 58.56 mg/100g, significantly surpassing that of PLP (48.01 mg/100g). Simulated gastrointestinal digestion showed a non-significant reduction in GABA content and probiotic viability, demonstrating resistance towards a high acidic environment (pH 1.2). Refrigerated storage up to 28 days revealed an improved GABA production of 83.65 mg/100g compared to fresh GABA-rich yogurt prepared at day 1 (59.00 mg/100g). Metabolomics profiling revealed different metabolite concentrations of amino acid, sugar and organic acid in GABA-rich and standard yogurt. The results successfully mitigate the over-use of glutamate substrate and omit the use of PLP cofactor during GABA enhancement in a fermented food system, offering an economical approach to produce a probiotic-rich dairy food with anti-hypertensive effect which is susceptible to manage stress and prevent cardiovascular disease.
Keywords
Fermentation, GABA, glucose, lactic acid bacteria, metabolomics, yogurt
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CURRENT STATUS: Under Review
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Posted 22 Dec, 2020
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Reviewer #3 agreed
On 13 Jan, 2021
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On 13 Jan, 2021
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Editor invited
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This preprint is under consideration at Scientific Reports. A preprint is a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research Article
Enhancement of Natural GABA Production in Yogurt by Simple Carbohydrates and Metabolomics Profiling During Fermentation of Novel, Self-Cloned Lactobacillus Plantarum Taj-Apis362
Nazamid Saari
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Under Review
Version 1
Posted 22 Dec, 2020
No community comments so far
Reviewer #3 agreed
On 13 Jan, 2021
Reviewer #1 agreed
On 13 Jan, 2021
Reviewers invited
Invitations sent on 07 Jan, 2021
Editor assigned
On 05 Jan, 2021
Editor invited
On 20 Dec, 2020
Submission checks complete
On 20 Dec, 2020
First submitted
On 15 Dec, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
This study aimed to enhance natural GABA production in yogurt by adding glucose (2%, w/v) in the presence of low glutamate concentration (11.5mM vs. reported range of 32–507 mM) without the need of pyridoxal 5’-phosphate (PLP) cofactor, producing GABA at 58.56 mg/100g, significantly surpassing that of PLP (48.01 mg/100g). Simulated gastrointestinal digestion showed a non-significant reduction in GABA content and probiotic viability, demonstrating resistance towards a high acidic environment (pH 1.2). Refrigerated storage up to 28 days revealed an improved GABA production of 83.65 mg/100g compared to fresh GABA-rich yogurt prepared at day 1 (59.00 mg/100g). Metabolomics profiling revealed different metabolite concentrations of amino acid, sugar and organic acid in GABA-rich and standard yogurt. The results successfully mitigate the over-use of glutamate substrate and omit the use of PLP cofactor during GABA enhancement in a fermented food system, offering an economical approach to produce a probiotic-rich dairy food with anti-hypertensive effect which is susceptible to manage stress and prevent cardiovascular disease.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5