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Volume 05
Journal of Clinical Nutrition & Dietetics
ISSN: 2472-1921
JOINT EVENT
June 17-18, 2019 London, UK
Nutrition World 2019
Euro Obesity 2019
June 17-18, 2019
&
26
th
World Nutrition Congress
15
th
Euro Obesity and Endocrinology Congress
Production of γ-aminobutyric acid in whey protein juice during fermentation by
Lactobacillus plantarum
Fatemeh Zarei, Leila Nateghi, Mohamad Reza Eshaghi, Maryam Ebrahimi Taj Abadi, Nazila Ghorban Hosseini
and
Maryam Zarei
Islamic Azad University, Iran
Background:
Today, demand for functional food has increased. GABA, as a bioactive agent, has many potential
applications in the functional food industry. The general objective of this study was to evaluate the potential of
probiotic bacteria and
Lactobacillus plantarum
in the whey drink containing strawberry and banana concentrates
and to evaluate the sensory properties of this beverage during storage.
Materials & Methods:
Lactobacillus plantarum
was injected with 108 to whey protein juice containing concentrate
of banana and strawberry adding 250 mM glutamic acid. Viability, pH, GABA production and sensory evaluation of
the treatments were evaluated for 30 days at 4 and 25° C.
Findings:
Lactobacillus plantarum
has the potential for producing GABA in all treatment beverages. The highest
amount of GABA production (195.5 ppm), the probiotic bacterial viability (8.01 log10 cfu/ml) and pH (3.81) after 30
days of storage in whey drink containing banana concentrate kept at 25° C. It turned out sensory evaluation results
showed that the overall acceptance scores of all treatments were not significantly different (p>0.05).
Conclusion & Significance:
L. plantarum
can have a viable function and produce GABA in a whey drink containing
concentrate of banana and strawberries, without undesirable effects on the sensory properties of the beverage.
Probiotic-based GABA-in beverages can be taken as a positive step in the development of functional products and
the promotion of consumer health.
zarei.fatemeh@gmail.comJ Clin Nutr Diet 2019, Volume 05