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کد مقاله : JFST-1810-1414 (R2) بازدید : 161 صفحه: 51 - 41

10.30495/jfst.2020.675791

20.1001.1.24234966.1400.13.2.4.0

نوع مقاله: پژوهشی

بهینه سازی شرایط تولید شیرسویای غنی شده با گابای تولیدی باکتری پروبیوتیک

محورهای موضوعی : تغذیه -پروبیوتیک ها - غذاهای فراسودمند

سپیده قره یخه 1 , امیر حسین الهامی 2 , لیلا ناطقی 3 , کامبیز ورمیرا 4

1 - علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد کرمانشاه، کرمانشاه
2 - عضو هیات علمی دانشگاه آزاد اسلامی واحد سبزوار
3 - عضو هیات علمی تمام وقت دانشگاه آزاد اسلامی - واحد ورامین پیشوا
4 - مرکز تحقیقات روغن ها و چربی ها، دانشگاه علوم پزشکی کرمانشاه

تاریخ دریافت : 1397/07/14 تاریخ پذیرش : 1397/10/09 تاریخ انتشار : 1400/04/01

کلید واژه: بهینه‌سازی, روش سطح پاسخ, شیر سویا, گابا, نوشیدنی فراسودمند پروبیوتیکی,

چکیده مقاله :

گاما آمینو بوتیریک اسید (گابا) به عنوان یک اسیدآمینه چهار کربنه غیرپروتئینی، در عملکرد بهتر ارگانهای مختلف بدن و مهار بسیاری بیمارهای فیزیولوژیک کاربرد گسترده ای دارد. باکتری های اسید لاکتیک بخوبی در شرایط کنترل شده می توانند گابا را در مواد غذایی سنتز کنند. هدف از این تحقیق، تخمیر شیرسویا توسط یک باکتری جدید لاکتیک اسید به نامLactobacillus sp. Makhdzir Naser-1 (GQ451633) و تولید گابا است. ابتدا شرایط بهینه برای حداکثر تولید گابا با در نظر گرفتن فاکتورهای موثری چون زمان تلقیح، pH محیط، غلظت شیر سویا و دمای محیط بدست آمد. شرایط نقطه بهینه بدست آمده عبارتند از: زمان تخمیر 48 ساعت، 3/5 pH=، غلظت %12 شیر سویا و درجه حرارت گرمخانه گذاری37 (C°). در نقطه بهینه، با سه بار تکرار، مقدار گابای تولید شده، 17/4 بدست آمد که با مقدار پیش بینی شده ( 188/4) اختلاف بسیار ناچیزی دارد. بنابراین دقت معادله پیشنهادی برای پیش بینی مقدار گابا مورد تایید قرار گرفت.

چکیده انگلیسی:

منابع و مأخذ:


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raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130(1):12-16.

  1. Komatsuzaki, N., Nakamura, T., Kimura, T. and Shima, J., 2008. Characterization of glutamate decarboxylase from a high γ-aminobutyric acid (GABA)-producer, Lactobacillus paracasei. Bioscience, biotechnology, and biochemistry, 72(2):.278-285.
    2.
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  10. Rekha, C.R. and Vijayalakshmi, G. 2011. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. International journal of food sciences and nutrition, 62(2):111-120.
    11.
  11. Roberfroid, M.B. 2000. Prebiotics and probiotics: are they functional foods?–. The American journal of clinical nutrition, 71(6):1682S-1687S.
    12.
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    13.
  13. Shimakawa, Y., Matsubara, S., Yuki, N., Ikeda, M. and Ishikawa, F. 2003. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International journal of food microbiology, 81(2):131-136.
    14.
  14. Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C.G., Coda, R. and Gobbetti, M. 2007. Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Applied and environmental microbiology, 73(22):7283-7290.
    15.
  15. Sun, T., Zhao, S., Wang, H., Cai, C., Chen, Y. and Zhang, H. 2009. ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China. European Food Research and Technology, 228(4):607-612.
    16.

 

  1. Tajabadi, N., Ebrahimpour, A., Baradaran, A., Rahim, R.A., Mahyudin, N.A., Manap, M.Y.A., Bakar, F.A. and Saari, N. 2015. Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees. Molecules, 20(4):6654-6669.
    2.
  2. Tsai, J.S., Lin, Y.S., Pan, B.S. and Chen, T.J. 2006. Antihypertensive peptides and γ-aminobutyric acid from prozyme 6 facilitated lactic acid  bacteria fermentation of soymilk. Process Biochemistry, 41(6):1282-1288.
    3.
  3. Tujioka, K., Ohsumi, M., Horie, K., Kim, M., Hayase, K. and Yokogoshi, H. 2009. Dietary γ-aminobutyric acid affects the brain protein synthesis rate in ovariectomized female rats. Journal of nutritional science and vitaminology, 55(1):75-80.
    4.
  4. Villegas,J. M., L. Brown, G. S. de Giori and E. M. Hebert. 2016. Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough. LWT-Food Science and Technology, 67: 22-26.
    5.
  5. Woraharn, S., Lailerd, N., Sivamaruthi, B.S., Wangcharoen, W., Sirisattha, S., Peerajan, S. and Chaiyasut, C. 2016. Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria. CyTA-Journal of Food, 14(1):47-54.
    6.

 

 

 

  1. Applegate, C.C., Rowles III, J.L., Ranard, K.M., Jeon, S. and Erdman Jr, J.W. 2017. Soy consumption and the risk of prostate cancer in men: an updated systematic review and meta-analysis. The FASEB Journal, 31(1_supplement):790-35.
    2.
  2. Cho, Y.R., Chang, J.Y. and Chang, H.C. 2007. Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. Journal of Microbiology and Biotechnology, 17(1):104-109.
    3.
  3. Diana, M., Quílez, J. and Rafecas, M. 2014. Gamma-aminobutyric acid as a bioactive compound in foods: a review. Journal of   functional foods, 10: 407-420.
    4.
  4. Di Cagno, R., Mazzacane, F., Rizzello, C.G., De Angelis, M., Giuliani, G., Meloni, M., De Servi, B. and Gobbetti, M. 2010. Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Applied microbiology and biotechnology, 86(2):731-741.
    5.
  5. Haaland, P.D., 1989. Experimental design in biotechnology(Vol. 105). CRC press.
    6.
  6. Hebert, J.R., Hurley, T.G., Olendzki, B.C., Teas, J., Ma, Y. and Hampl, J.S. 1998. Nutritional and socioeconomic factors in relation to prostate cancer mortality: a cross-national study. Journal of the National Cancer Institute, 90(21):1637-1647.
    7.
  7. Heldman, D.R., Hoover, D.G. and Wheeler, M.B. eds. 2010. Encyclopedia of Biotechnology in Agriculture and Food (Print). CRC Press.
    8.
  8. Hirose, N., Ujihara, K., Teruya, R. and Maeda, G. 2008. Development of GABA-enhanced Lactic Acid Beverage using Sugar.
    9.
  9. Howard, L.R. and Wildman, R.E. 2016. Antioxidant vitamin and phytochemical content of fresh and processed pepper fruit (Capsicum annuum). In Handbook of nutraceuticals and functional foods, . CRC Press, pp. 173-199
    10.
  10. Kim, J.E., Kim, J.S., Song, Y.C., Lee, J. and Lee, S.P. 2014. Novel bioconversion of sodium glutamate to γ-poly-glutamic acid and γ-amino butyric acid in a mixed fermentation using Bacillus subtilis HA and Lactobacillus plantarum K154. Food Science and Biotechnology, 23(5):1551-1559.
    11.
  11. Kim, J.Y., Lee, M.Y., Ji, G.E., Lee, Y.S. and Hwang, K.T. 2009. Production of γ-aminobutyric acid in black
    12.

 

raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130(1):12-16.

  1. Komatsuzaki, N., Nakamura, T., Kimura, T. and Shima, J., 2008. Characterization of glutamate decarboxylase from a high γ-aminobutyric acid (GABA)-producer, Lactobacillus paracasei. Bioscience, biotechnology, and biochemistry, 72(2):.278-285.
    2.
  2. Ko, C.Y., Lin, H.T.V. and Tsai, G.J., 2013. Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model. Process Biochemistry, 48(4): 559-568.
    3.
  3. Lacroix, N., St-Gelais, D., Champagne, C.P. and Vuillemard, J.C., 2013. Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters. Dairy Science and Technology, 93(3):315-327.
    4.
  4. Li, H. and Cao, Y. 2010. Lactic acid bacterial cell factories for gamma-aminobutyric acid. Amino acids, 39(5):1107-1116.
    5.
  5. Li, H., Qiu, T., Huang, G. and Cao, Y., 2010. Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories, 9(1):85.
    6.
  6. Mitsuoka T. 2000. Significance of dietary modulation of intestinal flora and intestinal environment. Bioscience and microflora, 19(1):15-25.
    7.
  7. Møller, K.K., Rattray, F.P., Høier, E. and Ardö, Y. 2012. Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. Dairy science & technology, 92(5):541-568.
    8.
  8. Nejati, F., Rizzello, C.G., Di Cagno, R., Sheikh-Zeinoddin, M., Diviccaro, A., Minervini, F. and Gobbetti, M. 2013. Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA). LWT-food science and technology, 51(1):183-189.
    9.
  9. Prado, F.C., Parada, J.L., Pandey, A. and Soccol, C.R. 2008. Trends in non-dairy probiotic beverages. Food Research International, 41(2):111-123.
    10.
  10. Rekha, C.R. and Vijayalakshmi, G. 2011. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. International journal of food sciences and nutrition, 62(2):111-120.
    11.
  11. Roberfroid, M.B. 2000. Prebiotics and probiotics: are they functional foods?–. The American journal of clinical nutrition, 71(6):1682S-1687S.
    12.
  12. Seo, M.J., Nam, Y.D., Park, S.L., Lee, S.Y., Yi, S.H. and Lim, S.I. 2013. γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795. Food Science and Biotechnology, 22(3):751-755.
    13.
  13. Shimakawa, Y., Matsubara, S., Yuki, N., Ikeda, M. and Ishikawa, F. 2003. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International journal of food microbiology, 81(2):131-136.
    14.
  14. Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C.G., Coda, R. and Gobbetti, M. 2007. Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Applied and environmental microbiology, 73(22):7283-7290.
    15.
  15. Sun, T., Zhao, S., Wang, H., Cai, C., Chen, Y. and Zhang, H. 2009. ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China. European Food Research and Technology, 228(4):607-612.
    16.

 

  1. Tajabadi, N., Ebrahimpour, A., Baradaran, A., Rahim, R.A., Mahyudin, N.A., Manap, M.Y.A., Bakar, F.A. and Saari, N. 2015. Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees. Molecules, 20(4):6654-6669.
    2.
  2. Tsai, J.S., Lin, Y.S., Pan, B.S. and Chen, T.J. 2006. Antihypertensive peptides and γ-aminobutyric acid from prozyme 6 facilitated lactic acid  bacteria fermentation of soymilk. Process Biochemistry, 41(6):1282-1288.
    3.
  3. Tujioka, K., Ohsumi, M., Horie, K., Kim, M., Hayase, K. and Yokogoshi, H. 2009. Dietary γ-aminobutyric acid affects the brain protein synthesis rate in ovariectomized female rats. Journal of nutritional science and vitaminology, 55(1):75-80.
    4.
  4. Villegas,J. M., L. Brown, G. S. de Giori and E. M. Hebert. 2016. Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough. LWT-Food Science and Technology, 67: 22-26.
    5.
  5. Woraharn, S., Lailerd, N., Sivamaruthi, B.S., Wangcharoen, W., Sirisattha, S., Peerajan, S. and Chaiyasut, C. 2016. Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria. CyTA-Journal of Food, 14(1):47-54.
    6.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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