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Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats

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 symbi...

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Autores principales: Hussin, Farah Salina, Chay, Shyan Yea, Zarei, Mohammad, Meor Hussin, Anis Shobirin, Ibadullah, Wan Zunairah Wan, Zaharuddin, Nurul Dhania, Wazir, Hazrati, Saari, Nazamid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764086/
https://www.ncbi.nlm.nih.gov/pubmed/33316941
http://dx.doi.org/10.3390/foods9121826
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author Hussin, Farah Salina
Chay, Shyan Yea
Zarei, Mohammad
Meor Hussin, Anis Shobirin
Ibadullah, Wan Zunairah Wan
Zaharuddin, Nurul Dhania
Wazir, Hazrati
Saari, Nazamid
author_facet Hussin, Farah Salina
Chay, Shyan Yea
Zarei, Mohammad
Meor Hussin, Anis Shobirin
Ibadullah, Wan Zunairah Wan
Zaharuddin, Nurul Dhania
Wazir, Hazrati
Saari, Nazamid
author_sort Hussin, Farah Salina
collection PubMed
description 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.
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spelling pubmed-77640862020-12-27 Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats Hussin, Farah Salina Chay, Shyan Yea Zarei, Mohammad Meor Hussin, Anis Shobirin Ibadullah, Wan Zunairah Wan Zaharuddin, Nurul Dhania Wazir, Hazrati Saari, Nazamid Foods Article 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. MDPI 2020-12-09 /pmc/articles/PMC7764086/ /pubmed/33316941 http://dx.doi.org/10.3390/foods9121826 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hussin, Farah Salina
Chay, Shyan Yea
Zarei, Mohammad
Meor Hussin, Anis Shobirin
Ibadullah, Wan Zunairah Wan
Zaharuddin, Nurul Dhania
Wazir, Hazrati
Saari, Nazamid
Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title_full Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title_fullStr Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title_full_unstemmed Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title_short Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
title_sort potentiality of self-cloned lactobacillus plantarum taj-apis362 for enhancing gaba production in yogurt under glucose induction: optimization and its cardiovascular effect on spontaneous hypertensive rats
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764086/
https://www.ncbi.nlm.nih.gov/pubmed/33316941
http://dx.doi.org/10.3390/foods9121826
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