Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

Abstract

Yogurt, a functional dairy food product, is an effective medium for delivering beneficial functional ingredients. One ingredient, γ-aminobutyric acid (GABA), has growing appeal in the development of functional foods for its potential in reducing the risk of diabetes, hypertension, and stress as a bioactive agent. However, the concentration of GABA in existing food products is remarkably low. We developed a functional yogurt rich in GABA using Streptococcus thermophilus fmb5. The GABA yield of yogurt was enhanced by optimization of culture conditions using single factor and response surface methods. The results showed that culture temperature, monosodium glutamate concentration, and culture time are the 3 main factors that affect GABA yield. The optimal culture conditions were determined as follows: 38.8°C for culture temperature, 20 g/L of monosodium glutamate, and 120 h of culture time. Under the above optimal conditions, the actual yield of GABA production was maximized at 9.66 g/L, which was 1.2 times or higher than that of from any single factor treatment. The GABA concentration, viable bacteria number, and water-holding capacity of GABA-rich yogurt were stable throughout the whole storage time. The results show that producing yogurt with Streptococcus thermophilus fmb5 and the optimized culture conditions will achieve high GABA concentrations that maximize health benefits to consumers.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

“…Chen et al have recently worked at the optimization of the cultural conditions to produce functional yogurt rich in GABA [24] by using Streptococcus salivarius subsp. thermophilus strain fmb5.…”

“…Results showed that GABA yield is mainly affected by culture temperature, monosodium glutamate concentration and culture time. They also observed that GABA concentration, viable bacteria number and water-holding capacity of the newly formulated yoghurt was stable throughout the whole storage time [24].…”

Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms

“…The shape of the contour map reflects the interaction effects among various factors ( 28 ). Figure 3 presents the response surface and contour plots that had significant interaction effects on the enrichment of GABA contents in adzuki beans.…”

Review : Potensi Yoghurt Sinbiotik Kombinasi Rempah Sebagai Suplementasi Probiotik Dan Antioksidan Berbasis Nutrasetikal Bahan Alam Dari Lontar Usadha Taru Pramana Sebagai Kearifan Pengobatan Lokal Bali

“…Fortifikasi yoghurt dengan beberapa rempah pada konsentrasi tertentu dapat menjaga stabilitas bakteri asam laktat. Faktor perubahan pH pada yoghurt akibat penambahan rempah, pengkondisian pH sampai pH optimum (pH 4.5 -5.6) akan menjaga stabilitas BAL (Chen et al, 2018).…”