Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954

Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

“…The mixture was then sterilized at 95 °C for 10 min and cooled in a water bath at 42 °C. The recovery milk was inoculated with the seed solution at 6.5 × 10 6 CFU/mL and fermented in an incubator at 42 °C for 6 h. Following fermentation, the seed solution was post-matured in a refrigerator at 4 °C for 12 h ( Fan et al, 2023 ).…”

“…Additionally, we recruited 30 trained volunteers (15 males and 15 females) to evaluate the color (25 points), texture (25 points), odor (25 points), and taste (25 points) of the five yogurts. The sensory evaluation of the yogurts followed the scale established by Fan et al (2023) and received approval by Ningbo University Institutional Review Board (NU-IRB, NBU20210024). The tested products were confirmed as safe for consumption, and the volunteers provided informed consent and had the option to withdraw from the survey without explanation.…”

The metabolites of lactic acid bacteria: classification, biosynthesis and modulation of gut microbiota

“…After intracellular synthesis, the Glu/GABA antiporter GadC is responsible for transferring intracellular synthesized GABA to the outside and transporting extracellular glutamate inside [32]. GABA-producing LAB, such as Lactiplantibacillus paraplantarum Y7 [32] L. paraplantarum FBT215 [33], Levilactobacillus brevis CGMCC1.5954 [34], Lacticaseibacillus rhamnosus 21D-B, Lacticaseibacillus paracasei 15C, and Streptococcus thermophilus 84C [35], have been isolated from various fermented foods and have been constantly optimized. Exopolysaccharides Exopolysaccharides (EPSs) are long-chain polysaccharides consisting of branched, repeating units of sugars or sugar derivatives synthesized by microorganisms [36,37].…”

Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics

“…10 In addition, since γ-aminobutyric acid (GABA) is suggested to reduce stress, inhibit cancer cell proliferation, decrease blood pressure, and prevent diabetes, GABA-enriched yogurt has recently attracted considerable interest. 17 In the case of plant-and/or fruits-based yogurts, metabolomics has studied the effects of added highland barley, 11 hemp seeds, 18 and red-purple pitaya fruit colorant. 19 Regarding legumes, and lupin in particular, the presence of antinutrient compounds 5 makes it even more important to fully analyze the effect of incorporating such an ingredient in popular foodstuffs.…”

“…The method has been applied to many foods, e.g., beer, coffee, fruit juices, olive oil, tea, vinegar, wine, and dairy products. , In yogurt, metabolomics has been used to assess the impact of different probiotic strains, nutritionally rich constituents and different experimental/technological conditions on yogurt metabolic composition, nutritional quality, and physicochemical and organoleptic characteristics. ,, The most studied topic has been the use of different strains with probiotic properties, the majority belonging to theLactobacillus, Bifidobacterium,andLevilactobacillusgenera. ,, Also, different fermentation temperatures have been tested, either alone or combined with probiotic strains, anaerobic conditions, or high-pressure technology . In addition, since γ-aminobutyric acid (GABA) is suggested to reduce stress, inhibit cancer cell proliferation, decrease blood pressure, and prevent diabetes, GABA-enriched yogurt has recently attracted considerable interest . In the case of plant- and/or fruits-based yogurts, metabolomics has studied the effects of added highland barley, hemp seeds, and red-purple pitaya fruit colorant .…”