GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese

The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus l...

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Autores principales: Redruello, Begoña, Saidi, Yasmine, Sampedro, Lorena, Ladero, Victor, del Rio, Beatriz, Alvarez, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002479/
https://www.ncbi.nlm.nih.gov/pubmed/33802798
http://dx.doi.org/10.3390/foods10030633
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author Redruello, Begoña
Saidi, Yasmine
Sampedro, Lorena
Ladero, Victor
del Rio, Beatriz
Alvarez, Miguel A.
author_facet Redruello, Begoña
Saidi, Yasmine
Sampedro, Lorena
Ladero, Victor
del Rio, Beatriz
Alvarez, Miguel A.
author_sort Redruello, Begoña
collection PubMed
description The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses made with all six strains (individually) accumulated GABA at concentrations of up to 457 mg/kg. These GABA-producing L. lactis strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers.
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spelling pubmed-80024792021-03-28 GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese Redruello, Begoña Saidi, Yasmine Sampedro, Lorena Ladero, Victor del Rio, Beatriz Alvarez, Miguel A. Foods Article The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses made with all six strains (individually) accumulated GABA at concentrations of up to 457 mg/kg. These GABA-producing L. lactis strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers. MDPI 2021-03-17 /pmc/articles/PMC8002479/ /pubmed/33802798 http://dx.doi.org/10.3390/foods10030633 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Redruello, Begoña
Saidi, Yasmine
Sampedro, Lorena
Ladero, Victor
del Rio, Beatriz
Alvarez, Miguel A.
GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title_full GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title_fullStr GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title_full_unstemmed GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title_short GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
title_sort gaba-producing lactococcus lactis strains isolated from camel’s milk as starters for the production of gaba-enriched cheese
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002479/
https://www.ncbi.nlm.nih.gov/pubmed/33802798
http://dx.doi.org/10.3390/foods10030633
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