Spanish cheese screening and selection of lactic acid bacteria with聽high gamma-aminobutyric acid production

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• 作者：Marina Diana ; Alba Tres ; Joan Qu铆lez ; Marta Llombart ; Magdalena Rafecas
• 关键词：Gamma-aminobutyric acid ; Lactic acid bacteria ; Functional food ; Sourdough ; Hypertension
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：May, 2014
• 年：2014
• 卷：56
• 期：2
• 页码：351-355
• 全文大小：297 K

文摘

Gamma-aminobutyric acid (GABA) is a non-protein four-carbon amino acid which is considered a bioactive component known for its physiological functions, including a regulator of blood pressure, neurotransmitter, diuretic and anti-stress effects. Its use in foods might confer health benefits. Microorganisms such as yeast, fungi or bacteria can produce GABA naturally. Among them, the lactic acid bacteria are being studied for the potential development of fermented foods because their physiological activities and their designation of generally recognized as safe (GRAS). The objective of this study was to evaluate the GABA-production capacity in a whole wheat flour medium of lactic acid bacteria strains that showed a high conversion of glutamic acid to GABA in a screening conducted in 58 Spanish artisanal cheeses. Synthesis of GABA by these strains in a non-optimized whole wheat flour in water solution (1:5) was quantified by High-Performance Liquid Chromatography. The 4 strains showing the highest GABA production were genotypically and phenotypically characterized. Results indicated an interesting fermentative variability between strains. The addition of these isolated lactic acid strains in fermented food products could allow a potentially functional food for regulating hypertension.